and we are happy with you, everything is clear, here they are, the very places that inspired pavel petrovich bazhov, polegende, the mistress of the copper mountain lives there, on azovgor. locals believe that if there are clouds in the sky, it means that she is heating her stoves. so, and judging by what i see, today the magical young lady has a day off, which can’t be said about us, well, we don’t live in a fairy tale. we go to the workshop where real masterpieces are made from ural gems. now i will introduce you to the character from the fairy tale of god the stone flower danila a master who can cut anything out of a gem, however, in reality his name is evgeniy stanislavovich. here you and i have everything ready outside. that is, vgoya pasta has everything. it's late at night, we're working slowly. ya. went to a club at the age of 9, that is

, there in sverdlovsk, uh, to become a stone cutter, he graduated from it, then he entered the jeweler, so he told me, the master, you need to have two professions, today evgeniy perevozchikov passes on his experience and knowledge to his students, perhaps whether to treat a kidney stone, i think i'm somewhere i saw this, i even think it was exhibited either in austria or somewhere else, what’s your name? nikita, hello, i’m zhenya, what ’s my hand now, polishing, why did you like the stones so much, do you think they’re beautiful, they’re beautiful, thank you, okay, that’s it, we won’t torture you anymore, come on, no, like this, do you have a favorite stone, emerald, emerald, yes, but they say emerald is the most difficult stone, it’s kind of fragile, and if you work with it incorrectly, it can crumble, well, yes, then why did you choose it? , for me it’s much more of a diamond, the color is green, and the color green, everything is clear, everything is clear. and you

generally believe in what bazhov described in his fairy tales, that you believe it, i can, another child, who still believes in fairy tales, why should i hold it like that, now you hold it, hold it, hold it, and definitely, definitely hold it, ready, ready, why are you holding this over your head, but i don’t know, you said, you just recently filmed a guy, he’s two and a half meters tall, i stood there looking at him just like you before to immerse yourself, the universe of tastes is worth knowing the basic laws, because the universe is on the one hand kind, on the other hand bloodthirsty, this is an ant, and this is a stone flower, class, stone flower, like danila the master, yes, well it turns out yes, so, but we will assume that we have an idea to make a small decoration for us. yes, a pendant, my

task now is not to screw it up, yes, now we are removing large scratches, that is, we are going to polish it, is it possible to screw it up at this stage? if you do not wet the stone or there is too little water, the stone may simply fly out due to friction or simply crack. tell me, oh, you probably talked about this, in my opinion, it just crunched, well, yeah, the polishing phase is over, the stone has a shine, that is, we are already closer to the finish, it has a shine, you need to make a propeller to insert the ring and tie the ribbon. from such a piece

of opaque fluorite, that is, there, which we found at the deposits, brought, that is, we received such a decoration, in my opinion it came out very beautifully, you like it, i think tore off a snake, well, also,

a ritual, these are syllabi, with a broad soul, that is, i would say, residents, they are open to conversation, to contact, sociable, they, oh, guys, let's go there, go there, go here go, such an accent, showing just a little bit, on the one hand there is solid ground, on the other hand, different colors seem to play on it, don’t ask anyone, everyone in the urals has their own opinion, you can understand an ekaterinburger, a real ekaterinburger, in any crowd, in any city in the world, simply by the inner light that coming from his eyes, it means we have wonderful people here. today we were looking for the treasure of the urals and found so many rare birds from the red book and architectural pearls and scatterings of gems, but perhaps the most valuable thing in this treasure box is incredibly

talented people, with a huge, kind heart, strong and resilient, you watched the program “life” theirs." my name is evgeniy krivtsov, i have...

evgeniy kozubov - very haute cuisine. i'm evgeny kozubov, chef of the tratori 540 restaurant. welcome to krasnaya polyana. my evgeniy started his career in kaliningrad, but then decided that the black sea, better than the baltic sea from 2020, lives permanently in sochi. in my kitchen there are a lot of french classic recipes in my execution, for example, eclair, where instead of sweet cream we are...

in a weighing place at an altitude of 960 above sea level, mountains, air, speaker of prestigious gastronomic events, gastritis and feast. kozubov held many gastro dinners in moscow, st. petersburg, africa and bali. but most importantly, he managed to please the sophisticated sochi public. evgeniy kozubov - the best among the best. i’m going on this trip with my friend and super chef andrey gryazev. we are leaving, andrey gryazev, the culinary star of sochi. i, andrey gryazev, brand chef of the fettuccine restaurant and baran rapand. and today i will introduce you to modern

black sea cuisine. andrey is a native of the krasnodar region, he knows local products well. to be proud of the fact that he understands the mentality of the southerners better than anyone else. modern black sea cuisine is a mixture of traditions, cultures, and peoples who live in sochi. therefore we use maximum local product, their specialties. andrey is an annual speaker at the chef 's breakfast forum. his project baran rapan was recognized as the best regional restaurant in russia in 2016 in 2022, and is ranked in the all-russian ranking. line thirtieth, now i will prepare our signature dish, these are lamb tongues in a sweet tomato glaze with the addition of mint, baked eggplants with utskho suneli and sumac, we decorate it all with cilantro , aromatic smoked suluguni. with such recipes, in 2022 gryazev entered

the short list of the best chefs of the south of russia according to awards where to it. my secret is simple: in order to competently mix a dish of the peoples of the caucasus, you need to do it well. know their cuisine. gryazev willingly shares his knowledge of black sea products with participants in prestigious culinary forums and visitors to his restaurant. chief gryazev. posseidon of black sea cuisine. the most famous chefs of the south of russia are traveling to a region whose name also seems to begin with the word south. but this region is not at all southern, it is yugra, the khantemanti autonomous okrug, and winter is still going on there. there's nothing left a little bit, andrey, it’s 10 km to khantamansiysk. have you ever been to this city? listen, i have never been to this part of siberia, firstly, i want to try local products, and of course. what they get, what

they eat, and generally learn more about this region. zhenya, come on, step on the pedal and let's go. khantemonsiysk, welcome! the khantemansi autonomous okrug of yugra is part of the tyumen region, it is one of the largest oil-producing regions in the world, therefore. in terms of the size of the russian economy, it is second only to moscow. ugra occupies the central part west siberian plain. there are huge rivers and more than 300,000 lakes, and you can also see the taiga tundra. for chefs from the black sea coast, the trip will be very unusual. as always, the chefs begin their acquaintance with the city with a sightseeing tour accompanied by a local guide. we are glad to welcome you to the ancient ugra land, we are in a unique place,

several complexes are connected here, the archeopark that we see, these animals actually lived in ugra about 10-30 thousand years ago, and what is ugra? in translation means water people, the fact is that if we look at the map of our district, then about 80% of the territory is swamps, rivers and lakes and only 2% of the urban area, what is here? khantamansis is located on the irtysh river, but not far from khantamansisk there is the confluence of the irtysh ob. the ob river ranks fifth in the world in terms of drainage area. this is one of the largest rivers in the world. as i understand it, yes, we have two peoples living here, khanty and mansi. historically, yes, but in general this land was inhabited by different peoples at different times. the khanty and mansi came here around the 9th, 10th, 11th centuries. it is believed that this is their traditional land, meaning they lead a traditional way of life here. fish, hunt, and so on. well, in general, if we trace world history, then ancient rivers

have always been the cradle of human civilization, so here the first archaeological monuments date back to the stone age, and in general , more than 7.00 monuments have been discovered on the territory of the khantamansi autonomous okrug, and you can imagine how many people settled here in at different times, at different times era. in what year was antomansiysk founded? the date of foundation of kharpomansiysk itself is 1931, it was founded already in soviet times, but you know the tradition in... russian statehood is always looking for the roots of this city, so it is believed that khantamansiysk is related to the village of samarovo, the village of samarovo was founded in 1638 . well, guys, we are on a beautiful panoramic platform, we have a view of the ertysh river, now we will try our northern delicacies with you. in order to work up an appetite, i suggest you listen to the tambourine and jew's harp, to immerse yourself in the atmosphere of our region

, play something on a harp, on a harp, yes, i have a harp tatyana at home, let me repeat, please, can you, don’t interrupt, please, what did you feel, vibration, vibration, that’s right, that is, yes, sound the wave is coming, i'm letting you try to play on this musically. instrument, my first tambourine, that’s it, andrey, you can really go into a trance, and now you said, we can play the harp, and the harp, andrey wants to try it, it turns out that he can practically beat himself in the teeth. andrey, let a professional show you, and i knocked off my teeth,

so now i’ll show you how to do a grip correctly, that is, you take your finger, place it like this, here’s the corner of your mouth, the corner of your mouth, but in general the correct way is to hit yourself, hit yourself, oh , of course in general. bits, beats, betas, let's not, it's fun. well, vargan has some kind of cosmic music, it’s 270 hz, it’s closer to the alpha frequency of our brain, it’s a state of clear consciousness. vargan, by the way, helps very well in meditation in order to achieve such a state when internal dialogue enters, so you came from work, we played on the jew's harp and you don't need all the debits and credits, so tatyan, we played on the obogon,

we played on the harp, now let's start tasting, very tender venison, dried, just such a small piece. yes, fluffy meat, but when you eat it, you get a good piece of meat per 100 g, because due to laziness it becomes large, what kind of sauce is this? this is a sauce with juniper and berries, and what kind of berry is there, there are blueberries, a very rich taste of venison, at the same time the sauce softens it , the acidity of the berry is felt smooth out this bright rich taste of meat, so guys, take tea with you, pine nuts, let's go to... tatyana, thank you very much for the wonderful excursion, we invite you to ours, thank you, see you , thank you, well, let's go to the frost therapy, let's go, it's fun. thanks to the guide, the chefs now

know that the lands of ugra once belonged to the novgorod republic, where kila, an ancient russian team sword game somewhat similar to rugby, originated. it’s popular in khantamansiysky, now the chefs will play it. so, guys, tell me what what’s happening here, we looked from the outside, something is unclear to us, football or american football or just football, only snow, something. much much much older much, much more domestic. we play a game called kila, it’s such an old russian pastime. and how does this translate or is it called the ball, because it looks like a cabbage hernia. what was the ball made from before? the ball was made of leather, stuffed with horsehair and hay. yes, he was always heavy. balls like these are found even in

novgorod excavations of the 10th-11th centuries. the game is that you need to take the enemy. city, for example, when the archers played kila, they positioned the ball as a cannonball, that is, they hit the wall at the enemy three times, thereby taking the city, up to three times, yes, let’s say a player is running, we put out our leg, as if cutting him off, yes, just like in sumo, yes, yeah, with this shoulder we strike him in the area of ​​his center of gravity, that’s it. let's go, heavy, oh, so, who starts, according to the old russian tradition, on rock paper scissors, 1, 2, 3, from the line of their city, raising their hand, showing to the enemy that you are ready, start the attack,

guys, well, we are ready, of course, yes, let's go. if i get rid of the ball, i'm on it, on it, come on, come on, come on, that's it, i didn't even take part in this, i already won, kicking, kicking, traps, let's go, let's go, the bear fell, take it with your hands, the ball was lost to the city, only with his hands, he went, he went, okay, we now have an out, so now we are briefly setting up an out here, i give you the ball - you move towards the center, i cover you with a shield in front of you. don't crowd, don't

crowd, i'll raise you, look for an open place, throw, throw, again, catch, throw, come on, good, help him, twice it was almost almost, on the side again, water to hold him, look, and op, closed him, good, our strategy is one of many strategies in the keel are called shield, characterize. the player with the ball is standing in front of him, the larger player stands in front, the second one is at arm's length behind him with the ball and moves, twitched to the right, twitched to the left, thereby

playing out the opponent who is standing in front of your brush, yeah, forward, each with a player, ok, run away, it didn’t work out, 3:1, victory. reds in the attack, the team opposite, for a worthy game, dedication, three times, two short, one long, hurray, hurray, hurray, in the attack opposite, for an incredible powerful, aggressive game, for a great result for excellent competition, our three times, hurray, hurray, hurray, the eternal choice: city or village, why are you going? you need to wash, they won’t pamper you, they won’t take you outside, they won’t love me like that, they won’t feed me either, hedgehogs come to me, they love sausages, i

’m surprised how much hedgehogs eat, they don’t feed, my husband is a hedgehog, you are a florist, you signed up for some courses, your eyes are so innocent, you can look at everything in them, you can forgive, let’s sing a song, let’s sing, we saw the video from... watch with us, the premiere is on today first, let me go like night, let go of the stars from the sky, carried away by the wind, feelings will remain somewhere, i will rise to him from the sky, i will fall behind him into the boil, coma in the river, coma.

you're on tv, you're a star, you're a star, come on , the people are stronger, the star factory, the best, today on the first day, the snow is still white in the fields, and the waters are already in the spring they make noise, they run, they wake up the sleepy shore, they run , they sparkle and say, and... the days shout all the way, spring is coming, spring is coming, we are young spring, messengers, she sent us ahead, what,

where, when, spring series of games, look after the program time, kvn, major league. the third game of the season is saturday on the first. now you urgently need to refresh yourself with real khantomansi dishes. you can do this at the panorama restaurant. the entire menu here has an emphasis on local siberian cuisine. now we will try sandwiches with pine herring. a how is it different from ordinary herring? this is not a herring, that is. some accepted name that this is sosvenskaya sel, in general the real name is tugun, tugun, i always wanted to try it, he brings us a fresh one, we marinate it and then use it in our production, and as you marinate in brine, it is

coriander, salt, pepper , bay leaf, cloves, i think it’s cool, yes, i would add a little salt, maybe an egg and potatoes, and leave the fish as it is so that a person can taste the taste of real sosvensk herring, now let’s try salad with lightly salted nelma. shchuchra, i see here baby potatoes, cucumbers, yes, cucumbers , fresh salad, and what kind of dressing? gravlax, well , mustard, dejon vegetable oil, but i want to try the fish, also salt the nelma yourself and salt it, are there any tricks in salting? yes, there is no trick, just salt, pepper, red and black, no sugar, the fish is tender, fatty, pike caviar complements this salty one a little, but i still don’t have enough spice. a lot of salt in the fish itself, yes in the fish itself , but look, we love this in the caucasus, yes a lot of spices, salt, yes, but it seems to me, yes, it seems to me that this is due to the peculiarities

of the region, yes, because the spices. as such , they don’t exist, they don’t grow here, so everything is natural, now let’s try fish soup from sterlid and nelma, oh fish day, we smoked it with alkha so that there was a smell of fire, we can remove both nelma and nelma from the cold, yes, yes , very tasty, very tasty, yes, try half-bean bread, we bake it ourselves, very sweet bread, why is it sweet because of half-bean flour, yes, i’ve just never tried half-bean flour. yes, whatever you say, andrey, and i like the fact that it has such a slight sweetness due to the fatty fish, yes, everything is correct, the broth is rich, lips stick together, now we will try the venison, this is venison tenderloin with celery root puree and lingonberry sauce. i know that venison is always cooked with honey, right? yes, so that it doesn’t dry out and there is no taste of that liver smell, there really is no taste, liver, yes,

very tender. from celery root and pine nuts give it a special taste, vlad, i’m 100% sure that celery doesn’t grow in your place, why? you use celery chicken in this dish, it goes very well with salted salmon, chef, thank you for lunch, i tried the local herring for the first time today, sosmenskaya, yes i remember, i remember, maybe i’ll even cook it, cool, i’ll tell you i'll give you a jar and try it at home, i'll definitely fry it for him. and i will also give you a huge number of lakes in ugra, in which there are more than forty species of fish, you can get acquainted with this diversity in a very unconventional way, and the chefs will do this now, we we are with you on the ice of not lake miracle, of course, but silver, this is ugra, ice, you yourself can see its transparency, but why is it different? here, here we have it all. there is

the clearest, and there is muddy, unfortunately, most of the lakes in the area are peat and they are, as we call them, dark, and there is light, here we are in a light lake, we will dive into a light one, what is the depth of this lake, here 3 s to m, has andrey ever dived, no, i have never dived, well, this will be the first time andrey will dive. ready, ready, throw it in, oops, it weighs a ton, i’m in the back, legs, as usual, zhenya, wet, like in sochi, in august. i put a pillow in my face like a robe

, that’s it, zhenya, have a good dive.

for me it was the first experience, i was very afraid,

but it’s very cool, it’s worth it, it’s just indescribable emotions, although i’m all wet inside, happy on the outside, getting to know the underwater world of khantemansiysk convinced our chefs that you need to cook in this city fish, they go to the local market. zhenya, well, have you decided that you will prepare? yes, i’ll cook muksun, i ’ll also cook local fish, tugunka, i ’ve already ordered, the guys will bring it to me, all i have left to buy here are vegetables, well, all sorts of little things for my sandwiches, then we’ll leave, let’s go and have a look, hello, you have there is muksun, something like this, we have muksun. then give me one muksyun, in principle that’s enough for me, such a fish will suit you, yes, of course, fresh frozen, frozen, give me one thing, i need beets,

hello, how much do you have here, approximately two kilograms, and we can cut it and see, i want it bright, not bright, look, the beets are bright, they will bake, become even darker, great. let me take it, please tell me, do you have sour cream with 40 percent fat, oh, look how delicious it is, give this jar three of these jars, and in the sour cream, here they are, beautiful uzbek lemons. i need three things, anything else? yes, give me white onions, four or five heads, i need new potatoes, red onions, there are some, there are

50 potatoes, that’s about 3-4 kg, i’ll just take a bunch of onions, yalta, yalta, look, in khantemansiysk they found yalta, delicious sweet. onion. tomorrow the chefs will treat city residents with their dishes, but for now they are being treated to khantemansiysk. restaurant 1610 is famous not only for its fashionable menu, representing a mix of mediterranean and pan-asian cuisine, but also for its musical evenings. today, however, for our chefs only a symphony of tastes sounds. at the moment you have a replay on the tables, salad, appetizers, vitello tanatanata. we cooked the deer, marinated it a little too sidezonorian style, but at the same time we went a little to asia, we took soy sauce as a basis, took dejon's mountain, a little honey, salt, paprika, this is the whole marinade of rose beef,

chef, and the lenina was somehow still processed, that is, you its i fried it, yes i fried it, suvit 55° for 4 hours, after that i put it in the marinade, it stood in the marinade for a day, boss, it’s very cool that you adapt it. classic dishes, but use local local products in them, as they say, the artist sees, so he draws, yes, handsome, our next dish is venison stewed with pearl barley risotto, parmesan mousse with creamy horseradish, here we also localize a local product to the cuisine of europe, but we played it up a little, we have stewed deer with demi-glace, what part of the deer, the pulp, the so -called bucket, we stewed it , how long? 4 hours, the same as prozba at 4 hours, the sweetness of horseradish gives it a super taste, you make the house yourself, yes completely yourself, i cook it for 24 dashes for 48 hours, at the end we remove all the fat from the oil, add two

secret ingredients there, i won’t say which ones, let this will remain a secret, vlad, i really like it, and how the guests like such interpretations, fusions, we are now launching this set, you are pioneers, let’s call it that, super. but i noticed that there is no hint of asia present here, that’s exactly what it is, and the sauce is miglas, yes, sauce, that’s it, the receptors are clogged, the receptors are clogged for dessert we have mochi, mochi too, i love it, we have mochi cones, our places, but marmalades, the cream inside is classic creamy mascarpone cheese, with sugar, inside we have a nut pine and gummy from a cone, and the earth is what we have, the earth is a crumble made from a cookie nut, but no, not cedar. we have hazelnuts in the form of nuts and white chocolate, i really love mochi, delicate cream, thin dough, play of textures on the tongue, in the mouth, this is beyond praise, it will be a bestseller, chef, thank you for lunch, for the bright tastes, well, we

would like to ask you to come to your kitchen, make some preparations, welcome, the kitchen is at your disposal , thank you very much, thank you very much. i washed the potatoes, now i'll add rosemary to them, then salt, pour olive oil over everything, mix thoroughly and set. bake potatoes for an hour at 160°. our sauce is ala homemade mayonnaise, i’ll take four yolks, add a little mustard there, we’ll need the juice of one lemon, now we’ll lightly beat it to emulsify it all, then we’ll slowly pour in our vegetable oil in a thin stream. andrey, can i help you? well, come on, woah,

yolks from whites, i’ll mix the yolks with my sauce, add a little chopped dill, black pepper and salt, and my sauce ready, chopped the onion, then i pour it into the raspberries, take 2 liters of water, pour it all into a saucepan, 500 ml of vinegar and 200 g of sugar, prepare our marinade, heat it on the stove without bringing it to a boil, then cool,

pour our onions will marinate until the morning, i will now disassemble the tugunka, you will help me, of course, andrey, how many fish we have - only 80, then i will make five, and you will do the rest, the assistant of you, of course, is still the one, the chef. how are you doing? we're great! i just have to marinate the fish, i'll add a little onions, the sauce i made, sour cream and a little utskhosenli to give a caucasian accent to this dish. why would you need herring caviar? i’ll spread it on bread tomorrow, you’ll have such a smarrebrod, yes with crispy herring, that’s all, we’ll leave it to marinate for 10-15 minutes, tomorrow we’ll bread the fish, deep-fry it, it just sounds very tasty, i can’t wait until i'll try everything tomorrow, thank you for putting your kitchen at our disposal. always, please, for your help, always, please,

they are taking place in the zone of a special military operation combat tests, a new version of the pantsir sm missile and gun system. now the most important targets are quadcopters, multiple launch rocket systems, hail. today, only we in the world can effectively work on this class of goals. a cloud of damaging elements appears, that is, through which it is almost impossible to fly. automation of the shell to such a level that the shell can be like a robot. we have eight stars marked on the vehicle, seven enemy aircraft and one helicopter. you have to be strong, they fear the strong and never touch them. we have created a direction that ensures that excellence. to the day of air defense forces. today is the first one. three chords, new season, watch after

the evening news, everything follows the same pattern: a car pulls up, a girl gets into it, he stops in a quiet place, withdraws money, jewelry, throws the girl out of the car, a man in a clown mask continues to scare the residents of the city, please , help, police, police, in her words, the criminal looks very much like you, like me? undercover taxi. premiere. tomorrow after program time. are you not afraid that it may be a mistake that we are with you now? zoya borisovna personifies the century. all her life she did what she loved. she creates centers of culture around herself. i'm not even talking about her literary works, which have been translated into many languages. 100 years. they will definitely write out of spite, this is

a special attitude towards talents, she felt them right instantly, she is an amazing girl, at 100 years old, she is a very young person, i can’t live without work at all, i have to go somewhere, help someone ? andrei andreevich voznesensky, after meeting zoya borisovna, dedicated a poem to her: remain bright, fleeting incessantly, i do not reproach you for having passed, i thank you. what came, andrei generally had two priorities in life: his work and my mother, an eclipse of the heart, it was found that andryushka and i lived in... very amicably, it was his song that reflected the moment of our only quarrel. to the centenary of zoya boguslavskaya. premiere on tuesday, on the first. khantamantiysk is a skiing center of world importance. since 2000

, world cup stages have been regularly held here and biathlon world championships. the city can be called the russian center of this sport, so here. you can easily meet multiple world and european champion dmitry eroshenko. i know about biathlon that you need to shoot a gun and ski. in general , these are rifles, this is a rifled rifle, which in principle is dangerous, but is considered a military weapon. the distance that athletes shoot is 50 m from the shooting line to the installations. we strictly adhere to safety precautions, trunks up. either or towards the targets, we with you we’ll just put it on the stop, here’s the stop, by the way, this is exactly the exercise for beginners that everyone starts with, well, young young biathletes there, what a mess, i send the cartridge forward with the bolt until it clicks, take aim, and at the end, yes

, accordingly, here, to check to make sure that there is nothing there, so, well, let's try to shoot, in fact it is very correct, yes, absolutely correct, there is a slight bend of the body, the diopter system, there is a hole here, there is a hole, connect it to the black eye , as it is called in common people, is this something that needs to be recharged, no, the second time it is, of course, yes, just point it out to us, andrei, zhen, you trained all summer on the embankment, and in tire, that’s when an athlete doesn’t get into the relay, he has three additional shots, so he does it all with his hands then, great, good.

okay, great, yes, good, yes, good processing, this is what’s called rhythm, no fuss, you should try, and first make your way on skis, and then, maybe, let’s stand for fun, well, let’s do it, that’s it, i i think that this is already a grandmaster’s result, this is already some kind of result.

a couple, honestly, i’m waiting for two hands, because it’s very worthy, it’s very worthy, three out of five, and jake, well, i’m ready, ready, quiet, quiet,

quiet, quiet, quiet, participant number 400 is almost ready , eh! so , neck-to-nose, clearly rhythmic, and practically now, whoever will do this is the only one here, and due to the fact that now standing so, neck-to-neck, neck-to-nose , simply due to the fact that the cartridge has flown away, well, the most interesting thing begins with shooting while standing. great, two misses. good, this, this classic, that's all for me, the fight was great, i

think that if the stands were full here, they would support you emotionally, the prone was just perfect, standing, three hits is super praise, one in such a nervous situation is also very worthy, evgeniy held victory, i honestly admit, a beautiful fight and i congratulate you, baptism, biathlon baptism, thank you very much. very positive, all targets were successfully hit, now we need to hit the residents of khantemansiysk, in the morning the chefs in the food truck are preparing for the battle, hello handmantis! hello, i'm evgeny kozubov, and i’m andrey gryazev and we came from sunny

sochi. listen, your city is amazing, we played the ancient game of kila, scuba dived into the icy lake, competed in biathlon, admired your beauty and your hospitality, thank you very much for this, and also tried your cuisine. thank you very much to the chefs for the warm welcome and for your dish, and now it’s our turn to surprise you, today for you i prepared baked new potatoes on coals, found fresh muksun at the market , made ceviche from it with cucumber, celery, and i also marinated red yalta onions with raspberries and called it all northern cevichi. and i prepared an unusual dish for you, i experimented a little, i took your most popular fish, this is what it is, i

fried it, fried it in breadcrumbs, served it with a sauce of boiled egg yolks, on top of the fish i put a beetroot salad dressed with creamy horseradish called it tugunok under a fur coat, what are you ready to try? our dish, and we ran to surprise you, tatyana, good afternoon, are you ready for our experiments, of course you are, and bon appetit, bon appetit, looks great, fighter, fighter, thank you, this is my coach, this is my coach, yes.

a godsend, an onion in a raspberry syrup like this, in principle, it’s not even like an onion anymore, but like a dessert it can look aromatic, tasty, sweet, the tugunok under a fur coat absolutely delighted me, it’s so crispy and delicious for croutons, thank you so much to the chefs for we were given such original recipes, what else can be made from our favorite fish, sivische surprised me with a pleasant marinade, just crispy delicious onions, tagunok surprised me with its crispy fish, but at the same time incredibly soft. if you compare them, then cevichi is like some kind of beautiful picture, and tagunok is just a song, oops, chef, chef, hello, chef, thank

you very much for your cuisine, for the tastes that you gave us, you tugunko treated us, now it’s our turn to treat you, here you go, try it, bon appetit, let ’s try, hello, this is surprising, not frozen, no, slightly, slightly frozen, bon appetit, thank you. i belong to the indigenous people of the north and this is very similar to the cuisine of the peoples of the north, warms my heart and soul, but stunning, fantastic, i really liked the fairy tale dream, thank you very much, i think the residents of hantemansisk will really like this dish, and i really like your roasted herring, and crispy with sweetness...

i think we succeeded , i always thought that if a person knows how to read, then after reading a recipe he can learn to cook, but it was really real magic, because such familiar at first glance dishes turned out to have such an exquisite taste, i would say that what we know, for example, in everyday life - this is one class, and this is absolutely such a premium class, i was especially surprised by this combination of pickled onions and raspberries - well , first of all, it sounds unusual, it’s very tasty, thank you, in general, i’m delighted, the only thing, of course, as an athlete, these dishes were not enough for me in terms of volume, i will say it very simply, well, it’s mind blowing, but i haven’t tried anything like this yet, thank you very much, thank you very much, well, it was just like the south, bright, powerful, first in our arena , i personally had a pickled onion, then it

knocks down, then there’s fried herring, that is , there was such a thing... a real siberian batch like andrey and i and friends, let’s go vote, both dishes for me were simply amazingly chic, but i still give my vote to the tugunku, very tasty, i can’t describe everything directly... i can’t describe it in words, but everyone is vichi, thank you very much, muksun won my heart, but i will vote for taguns, thank you, thank you for making pine herring batter, i vote for cevich, everyone voted, right?

then we'll go count the votes, come on, i'll yours, you are mine, yes, zhen, your ceviche got 17 votes, oh, you really, andrey, surprised our guests with your dish, your tagunok won their hearts and you received 18 votes, for me it was an experiment, but i’m very happy , that you liked it, thank you very much, in our south, you are welcome, and we moved on, so today, for the first time in the history of our program , fried herring entered the culinary battle, or as they call it here, tugunok and the herring won, 1 :0 in favor of andrey, oh man, super emotions, overall great, fun, simple, time to stick it on

coat of arms of the city and move on, come on, zhen! yes, class, class, well, let's move on. hello, there is a news release on channel one, in the studio maxim sharafuddinov and briefly about the main thing. iran has completed its operation against israel, but is ready for further actions - a statement by tehran after the first direct attack on the jewish state, the escalation of the middle east conflict, a chronicle

of last night.