and incredible performance, his production meetings sometimes lasted for 12 hours, he was extremely demanding of himself, he expected maximum performance from everyone, believing that there could be no weak links in the country’s defense capability. anatoly lazarev, andrey lesnykh, ekaterina belova, magomed amerkhanov, channel one. that's all, thank you for being with us, the chefs on wheels program is on air right now, today is astrakhan. evgeny tsyganov. hello, i'm evgeniy tsyganov,

brand chef of folkteam. we are located in the countryside enobistro project, skolkovo. i hope you 're hungry. evgeniy is the most intelligent chef of the most intellectual place in moscow. he is distinguished by precise calculation and restrained emotionality. favorite scientific discipline: physics and chemistry of products. at hainault bistro, the core concept is gathering, hunting and farming. now we will cook with you murmansk scallop, that is, hunting, cauliflower, that is, farming, sour cream from pine nuts , gathering, this is an incredible combination that you should definitely try, war bestro. evgeny started in his native gilenjuk, then trained in china, and in 2018 moved to moscow, where he heads the kitchen of several restaurants of the folk team project. we don't see bubbles, but we saw bubbles, please. chef

of the year according to the palm vet award in the restaurant business. he is a speaker at the gastronomic forums feast, chef's breakfast at the moscow cake show. in collaboration with michelin-starred chef adrian catglas, they are creating a menu for the first spanish-portuguese restaurant in moscow. podrom. next dish - erizoto. we use four cereals here at once. the first is wild rye. second, the classic rice, as we use in resoto , is cornoroli. millet and bulgur. bon appetit. evgeny tsyganov. innovation creativity, craft. alexander bogdanov. i am alexander bogdanov, brand chef of the helvetse hotel and restaurants claret and marius. comfort of the northern capital. alexander - chef 2023 according to

the palm branch of the restaurant business award, winner of the grand prix of the st. petersburg breakfast competition, chef alyarus 2019 award, bronze awards of the baltic culinary competition star, as well as silver medalist of the ladoga constellation. in 2024, he won the best breakfast category at the all-russian restaurant award where to it. my kitchen comes first. this is such a combination of european traditional gastronomic culture and asia, and a bright representative of this is this wonderful salmon, which i cook right in front of the guests, pour hot wax over it all, wow , what a beauty! in 2024, the restaurant cafe clorett, under the leadership of alexander, took fifty-fifth place in russia according to where eat. and just the next dessert is a combination of flavors and textures, chocolate.

moracuja, raspberries, fresh berries, bon appetit! alexander, speaker of the professional breakfast forums shefaxpo and megustro, he is the ideologist of thematic street festivals, helvetia picnics. the main rule in the kitchen is that the steam has sparkling eyes. i ’ve been in the kitchen since i was 15 years old, but i’m still constantly learning and developing, getting to know my colleagues, learning something from them and giving it myself, and i’m sure that this trip will also bring me many new, incredible discoveries. alexander. bogdanov, collector of tastes and culinary awards. evgeniy and alexander have already traveled on a food truck. they visited magas in yesentuki. they liked being cooks on wheels so much that now they are on the road again, going to astrakhan. again a journey, again together again adventures. what do you expect from astrakhan? listen, there are banal things, of course, watermelons, but also a wonderful river that you and i can find.

a huge amount of fish, the freshest fish, and i cream everything that is around the astrachar, so what, end up in the astro? not big in summer good luck, because this city is located on the volga, on eleven islands, amazing fishing, southern nature, and even a rich history. what else does a tourist need? the chefs parked the food truck right next to the walls of the astrakhan kremlin. astrakhan has an interesting, complex history. it’s impossible to figure it out right away without the help of a local guide. but fortunately there is a guide. dash, i understand correctly. we are located right in the very center of astrakhan. exactly. it was here that ivan the terrible founded astrakhan. the year 1558 is the year of the founding of the astros. but first there was a wooden fortress. it's being built here wooden fort. and by the end of the 16th century, our amazing kremlin was being built into stones.

three towers still stand, seven towers of the kremlin have been preserved. but if we start from the beginning, let us still remember hyde, this famous phrase. kazan took. ah... this is a fragment of the golden horde of the great empire of chengis khan, ivan the terrible took it without a fight, without firing a single shot, but he could not establish his own order there, after 2 years he chose this particular hillock to build a fortress, we are on the left bank , on a hillock, washed from all sides waters and the volga beat against the walls of the kremlin, by the way, it later departs, yes, it departs, and it turns out that it fell directly on hadji tarkhan, this ancient city, it is now on yes, yes, yes, it is on the bottom of the volga began to drink, someone was screaming, looking for a treasure, something else, these chests , well, yes, we have a legend here that

stepan razen, on the banks of our astrakhan ravines, kept his treasures in the barrels of cannons, they found all the cannons, all duos have been found, please tell me the search. continue, let's open our own restaurant, yes, i propose to us now see the most important treasure of the astrakhan kremlin, this is our prichistinskaya bell tower, let's go, 277, 278 have been overcome, hurray, and in front of you is a clock mechanism, it is from the end of the 19th century, if we take such a pause with... hear the clock, this is the beating heart of our bell tower, an amazing place, the heart of the city, and in front of us is a mechanism, look what this drum reminds of, a music box, a music box, yes, the same principle, in exactly this way, only at noon the glinka sounds

, glory, and as i understand it, from st. petersburg yes, they brought it, yes, this is a very famous master of the late 19th century. st. petersburg made a small contribution, we are often called the south. now, before i stop, let’s go, the last one, it’s such a rush, it’s beautiful, just like

you look at it, but just an evil beauty. i want to show you an amazing architectural rarity, this is only on red square in moscow , we have in astrakhan, wow, that is , there are only two left, and only two of these in a bad place in moscow, they were just announcing the verdict, but here it was all sorts of things, but here they were executed, no, no, no, no, no, that's it specifically, no executions were ever carried out here, because look, the place of execution is connected by a staircase to the main shrine, this is the assumption.

we make it with onions, the first recipe, there is, there is, we are now at the pier where the ships land, and in the past the ostrokhani people greeted us directly with fish, it was a tradition, instead of bread and salt. yes, salted, dried roach, you know, yes, it’s wrong to say ostrakhan region, it’s correct to say ostrakhan region, yes, oh, this is the name of the dish, yes, it is, good, but also interesting, that during the famine of the thirties there was a shortage of bread here, you understand, wheat does not grow in the steppe, then the astrakhan people learned to make flour from water chestnuts, from this water chestnut chilim, the second recipe, the second recipe gin, you can buy it, that’s right, it is necessary to get it, get it. we chill it, it

dries out, and it really has that nutty flavor. dash, thank you so much for the incredible excursion into the history of your beautiful city and in general, it seems to me that we have become a little smarter. dash, we are waiting for you in a couple of days at our food truck, to try what we have prepared from your local specialities. great, yes, i 'll come. right in the heart of the historical center, next to the kremlin, there is the famous pike fish restaurant. the chefs will begin to get acquainted with astrakhan recipes and products here. we are hungry and want local specialties. what will you give us today? borscht, unusual borscht, fish borscht. what kind of fish is here? carp? wow, spoilage in fish broth, anyway. the principle was the creation of soup. fishy, ​​but in the russian style, combined with astrakhan, super bright, very

cool carp, and the fish here is simply fried in flour, yes flour, salt and deep-frying, ideal, it’s just a good competitor to classic borscht, it’s just very tasty, absolutely right, we really like it, it’s really delicious, i don’t have any comments, i would i came back for this borscht more than once, the next dish is fried steak sama with mashed cauliflower, with teriyaki sauce sprinkled with grated river nuts, this is the one that you need to get straight from the water, and it turns out you dressed up for it yourself, yes , but not one and the cooks traveled as a team that year, but you can bring it in to see how it looks in its entirety, yes, very cool, pure taste itself, a good combination, but i would like to understand this pure taste of the nut itself, try it, and especially how we are not deficient, if you haven’t tried me before, yes , yes, i like you too, this amount was split into about a kilogram. from three, why does it work out so little, it grows in water and as such

rots too quickly, it looks like such a young medal, but you feel it has a mushroom taste, just a feeling of so-magnion, yes, such a mixture of nut and mushroom at the same time, it’s really surprising when you come to some new region, it’s a real specialty, something you definitely won’t try in any city in russia, it’s just incredible for dessert we have tomato with our signature lotus tea and watermelon jam, aroma, aroma, tell us what is included in this dessert, there is nothing complicated there, i think you can guess for yourself, like professionals, so, well , listen, mint for sure, yes, what kind of berry, raspberry, strawberry and sponge cake, why did you decide it make it in tomato shape? astarkhan is famous for its vegetables, among them there is a large abundance of tomatoes, all along with tea - this is just the first time he agreed with me, remember this moment. yes, and you go with the team, just like you collect nuts and watermelons, yes, this year we are going to pick watermelon, thank you

very much, the whole lunch is incredibly tasty, some items i would have 100% borscht, borscht is just my favorite , i thank you, we are waiting for you at our food truck to see what we have prepared, so be sure to come, ok, it will be interesting, we can’t stay here any longer, nazar won’t give us life, today at 4:00 in the morning. two shores, the premiere of a serial film,

tomorrow, after the program time, fantasy, on friday, on the first, the most grandiose event in modern russia, traditions and advanced technologies, the greatest achievements and discoveries, all corners of the country, all spheres of life, 247 days. 89 regions, more than 17 million visitors, we have something to be surprised at, we have something to be proud of, the closing ceremony of the russia exhibition on july 6 at the first event.

sasha, zhenya, andrey, hello, how elegant you are, thank you, hello, and you deal with him directly, he’s actually a very friendly guy, very calm, what’s his name? viking, hello, then i’ll go to another horse, come on, this is an avatar, avatar, and tell me what horse riding is, this is a horse race, during which the rider performs acopathic gymetic elements, these tricks were invented so that in battles,

doing various non-standard elements to win, that is, after all, this is a military story, basically yes, of course, yes, i’m ready to be a horseman. the first element is called a stirrup stand, this is the very first, most basic element in jacket walking, we need to grab the front hand with our right hand, put our left hand on top, we pull our right leg from the stirrup, straighten it to the knees, pull back the toe, and now we need to stand up on the left stirrup, moving the right leg straight without bending beautifully, as if we want to get off the horse, nothing complicated, we get up, yes, she is riding at that moment, yes. let's try it at the step, at the step, let's, before the element you and i raise our hand, i raise my hand, yes, and now we’re trying with you with a swing of our right leg, 1 2 3 we move it, and we raise our left hand, i

let you go, stand on your own, woo-hoo, i’m marrying, swoop, swoop, yeah? we stood up, snuggled up, everything, great, and now we’re also returning, yes, everything, cool, jelly, but it was easy, well, tell me, it was basic, base, the next element we have a set on the neck, for this we pull out both actions, i have to jump over this thing, almost with our right hand we grab the front pommel, we sit sideways with you, we throw it on the horse’s neck, how cool it is, so many emotions, so let’s go at a walk, so tatarata. so i raised my hand, so let's pull out both legs, right leg, now like this, yes, that's right, now i'm in no hurry, right, push, i hold, uh, my left hand up, it's very easy, so now i'm going back, yeah , now you throw your left leg onto the saddle, now your left, your left hand is now in front, yes, just a second, now i’ll throw everything over, yeah,

we turn around, move our leg, hold on to the front pommel with our hand. yes, raise your hand up, oh, beautiful, yes, beautiful, the straightest back, that's all, and we sit down, cross our legs and turn around, super, cool, sorry, everything is fine, he's used to such moments, i'm good, listen, but the soul asks, i want a superhero , let's try, let's at least have a superhero's assistant, that's it, stop being superheroic, let's go home, there is,

in the past centuries people said astrakhen, but they meant black caviar, they joked that sturgeon is here... you can even catch it on the stove, unfortunately, now there is no such natural abundance, but ceteris are grown on farms, the chefs arrived at one of them. mikhail, we are on your farm, but how do we even count? astitras are considered according to different criteria, these are individuals, and a separate type of fish, by heads, by pieces, respectively, by stages of maturation, stages of so-called maturity. mish, there are square structures here, please tell us what they are called correctly and how... the number in general on the farm, these structures are called cages, they are located in our open water, in clean water, that is, on a flowing current, as a rule, well, in our design the cage is 5x5, it turns out 25 m.

by the spring so that in the spring you can give it a runny nose, well, by the way, you can see some of our fish here, yes, that is, handsome, that’s a lot of it, yes it turns out, approximately how much there is here, well, here it’s about 375 kg . such a huge one , right here in this cage, the best caviar,

because we understand that matured caviar is better than young caviar, but of course, from this fish, by the way, we got caviar literally 7 days ago, mish, how do you get caviar? ordinary people take it out on purpose, yeah, they carefully hand over the caviar and then the fish they are released back into the cage alive and unharmed, but can we try something now? with caviar, it would be interesting to try caviar, well, now we can salt cool caviar, make a cool product, at the beginning the chefs tried raw caviar, they didn’t like it, well, salt it, for 400 g of caviar 12 g of salt, that’s 3 %, then a day at a temperature of 0° and can be packaged; one jar should contain caviar from only one fish. a real hit of astrakhan tourism are excursions into

the desert, as the locals call barkhan “big” brother." this is the highest dune of the astrakhan region, on the way to it there are many other natural wonders. in front of us is a salt lake, we call them that for ordinary people, in fact , the correct name is ilmen. the cook would like to ask if this salt is used for gastronomy? is this salt used both for food and technically, that is, technically we can put it in the bath, it will be a spa procedure for you, this salt, now it has a white tint, almost up to the knee, let’s go there. , it becomes soft with a soft gait, in the spring this has a gray tint, then it acquires a white tint, and then pink, that is, three colors. why is it that the first presence of microorganisms is the second presence of iron in salt. guys, next we ’ll rush to the dunes, but i know that on the food truck i can already see what i’m doing. we won’t

get there, so i suggest going to the camp. i choose this one. this is how i understand life, bark-bark, how cool, in general there are dunes, they move, the speed of movement of the dunes is from 5 cm to 100 m at a time, there is a lot of water inside the dunes. that's why it’s not very active here, that is, in principle , all tourists who come to astrakhan should visit the barkhany, i understand correctly, in any case, it’s cool that it’s all in russia,

wow! this is one of my best experiences in life. in front of

you is the big brother dune. it’s beautiful, the inhabitants here are the toothy orb, this is a lizard, so muzzled and toothy, yes, they say snakes, but for some reason i ’ve never seen snakes on the dune, but here it turns out to be safe for us, yes, yes, yes, and now i want to invite you guys to our dostarkhanu, for our dear guests, we are organizing a tea party like this, oh, you almost have your own restaurant here, yes, yes, with such an incredible view, and we have tea with kaiinarai, and kaiinarai are pies, right? koynors are dough, inside there is meat, beef, onion, salt, pepper, such white stuff, yes, absolutely right, and there is also dessert, yes it turns out, yes, yes, sweet cookies, what is with what, nut, nutmeg, who what i missed it after such a trip, well, for the huge number of incredibly beautiful places that you have.

but even natural beauty cannot distract the chefs from fulfilling their duty, creating their own dishes, it’s time to prepare for the battle and the chefs go to the local market. have you decided what you will cook? yes, i will go along the volga river and find the freshest fish on it. do you remember, gita told us about pike, about caviar, yes, i’ll marinate it, but i ’ll make it a little modern, i’ll add a secret there, because what, because you’re the chef, and i’ll make cold soup, because it’s so hot outside now , i'll add smoked fish there, and i really want setra, pickled caviar on top, i’ll make something like this, you know, baked tomato jelly, but it sounds, it sounds really good, well, let’s go in search of the best products, shall we?

when did you catch pike perch? this is spring poutine, well, after cooling, cool, it looks just super fresh, just my favorite fish, but can i have 10 identical maximum pike perch, yes of course, there is no problem with that, can you please clean and gut it and i will come back to you for the fish, ok, so, well, this is what i need, hello, let's try the stories, of course. cold hot violina, we try everything, it’s cold smoked sitrinochka, it’s cold, uh-huh, try violina, it will be more delicate, more natural, because it’s fish, salt, a proven bolyk, the most natural, class, hot smoked, similar to fish, which is baked in the oven, but it’s also incredibly tasty, so i’ll take all three, make a selection of sturgeon, can i buy you young?

garlic, i will also need green onions, lemon onions, can i please, large ones, small ones, large ones, maybe four of them, or maybe please, more basil, there is a small bunch, there is a larger bunch, a small one is enough, and the price will be small, like this, probably one and a half, come on, can i have the largest and most delicious caviar that you have, yes, of course, caviar heels, very tasty, look, it’s not bitter, let’s try the taste. i just want to marinate it and i’m attracted by this blue label here in astrakhan, and here there is weak salt, yes i understand, i’ve been trying it for a long time, oh it will be great, look, the crust will be lightly salted, because it’s freshly prepared, the longer the screen sits, those it absorbs more salt, it’s very tasty, it’s really very tasty, you don’t need a kilogram, i... this beautiful basil, yes,

look, what a beauty, beautiful, i take it, i take three clouds of radish, please , tarragon, young peeling, do you have dry mint, look how good the smell is, there’s no chance already, that’s it, i’m ready for the battle, the chefs will take another lesson in astrakhan cuisine in the restaurant, which is located right in the hotel where they are staying, they were interested in the name golden backwater, there will definitely be fish here, however, the restaurant is famous for dishes from local vegetables. today we will start with a light salad of sun-dried tomatoes, dressed with a sauce based on olive oil and sesame oil, with the addition of soy sauce and honey. i like the clear european combination and it's really cool that you added a little asian in the form of kunjun oil and soy sauce, it harmonizes well, but i think overall it's something you can eat every day. yes, christina, i would like a little spice in this salad, because

everything is very fresh, everything is very bright, but here it is. a little assessment to set it off, since we have european cuisine, we add or subtract a little at the request of the guests, class, we are in a hotel and you understand that there are a large number of people here who need to please everyone. as a hotel chef, i understand this perfectly, but you always want to vary, here it is, everything is fine, of course there is, the hotel has any variation, do you want to add strawberries, where is the salad, okay, now i ask you to try our creamy baked soup tomatoes with the addition of sweet pepper, i’ll help you, well, it looks beautiful, but what on top, cream, basil and sauce with cheese, and what kind of parmesan cheese do you have, the perfect soup in the summer, well, to be honest, it looks more like you know lecho, but in a good way, it’s a wonderful snack. in the summer i just want to add a little a lot of tomatoes, it immediately becomes bright, fresh, now it’s the season for you, now it’s the tomato season , these are cheap tomatoes compared to our prices, very cheap and very tasty and very

tasty, this it’s really very tasty, so you have to add it, now i suggest you try it pike perch fillet with mushroom cream, between pike perch and mushrooms, that it is mashed potatoes with the addition of dill pestle, i really like pike perch because you can see that it is fresh, that it is local. that it was just caught, good consistency, i like the combination of pureed mushrooms, a good local dish, i really like the combination of fish with mushrooms, it’s definitely always tasty, and such a certain kind of surftorf, but it’s vegetable in terms of what, what can't intersect together, just today i was at the market and bought some fresh pike perch, firstly, this is my favorite fish, definitely the fish that has no bones, it is very similar to sea fish, and i decided to cook something for the finale, you have such a... hot region, i really want to refresh our guests , so i will prepare a cold, bright , rich soup with three textures of ositra and pickled red caviar, it will be very interesting to try, and for this we need to get into your kitchen, is it possible? yes, of course, i will please you, so let’s go, asl didn’t

like living in a shared apartment with a heifer goat, so he took a strong masculine decision to move in with the bull. in cartoons we are shown sosliki as such dull, real donkeys, very characteristic, if you are offended, then you are offended, if you are glad. at least once in your life you need to measure the pressure on your right hand on your left hand and compare whether there is a difference or not, what difference indicates a serious illness, about this, about many other things, live in the program, great, tomorrow on the first, i

mean, vision that is it? well, i don’t know how to control it yet, it just happens somehow. so what do the spirits tell us? it's not him. what do you mean he's not? we have all the evidence for face. i myself don’t know how to explain it, but i saw it in the one who killed two rits. what are you sculpting here with me? from now on it will be more interesting. stop sulking. i'll see you again , it doesn't work with them. you can pack your things. these two are at the table, they shouldn't be together today. you can't save everyone. i can not do this anymore. i want to become again. ordinary, normal, fortune teller, tomorrow on the first day, well, don’t quarrel with her, why are we quarreling, well, why, lesh, you understand, we must, we must caress, it’s time to start,

let’s go, i have a pike-perch, we’ll get it now cut, i filleted the fish and... now we will salt it, we have 3.5 kg of fish, 1 liter of milk, 2.5 liters of water and 2% salt, together, along with water and the fish itself, and of course, we let's add a little chili, and now we bathe our fish in a milk bath, and we will leave it with you for one hour, the first thing i will do is bake the vegetables, for this i take and pierce our eggplant so that it does not burst, the next one we take our pepper and remove to 180° for 30 minutes so that they bake. so we've blanched our greens, here we have green onions and local arugula, which we will now put into the blender, add oil, and now it all needs to be punched at the highest speed. so, it's time to salt the caviar, we take the pike caviar,

distribute our caviar over the surface and carefully add the prepared base and remove it overnight until our finale. we'll start with the filling. we take our caviar and marinate it with vosami stems, mix well. sharply zander we will prepare a broth, which will later become a lemon-butter sauce. here we have pike perch trimmings, onions, onions, one chili pepper and fermented grape leaves, which we cover generously with our broth right on top, fill with cold water, turn on medium heat and leave it for about 20-30 minutes, we need to get fresh fish broth, and baked pepper - eat, peeled cucumber, eat , peeled tomato, there is, well, that’s it, we start blending it all, whipped the soup, strained it and brought it

to taste with salt and pepper, now i’ll leave it all overnight, let it brew, cool, and tomorrow will be the final finishing touch to the perfect taste . so, our potatoes are ready, cut them into two parts, turn them inside out and clean the middle with a spoon while it’s still hot, now we divide it into one centurion, sour cream, mix it all well and put it on the fire until it boils completely, here our base is ready, listen, i’m watching, you have everything ready, yes, yes, but that’s all for today, that’s all for today, usually, on the eve of the battle, the bosses increase their morale by playing sports, today they will master water polo, they will play with real champions,

our team is very strong, this year we took silver medals at the russian cup and bronze medalists of the russian championship. wow, first of all you want what are the basic rules of the water floor, the rules are very simple, guys, we play four periods of 8 minutes each. now i will divide you into two teams: slava - white cap, oleg, hello, welcome to the team, thank you, first of all, guys, let’s stretch our hands, greetings!

now you go to the line, swim for the ball, who is faster, take the ball, give it to your opponents, swim to attack, shake hands and go forward, brother, let's do it, come on, come on brother, come on, come on, come on. swim in attack, 1:0 to the blue ones, post, give, give, egor, give, score,

2:0, blues lead, 3:0, score 3:1, good goal, score 3:3, draw, guys, series penalty, white leads,

the culinary match will end with a score, early in the morning the chefs are in the futrack. good afternoon everyone, my name is alexander bogdanov, i am from st. petersburg, and this is evgeniy tsiganov, i am brandshe elkim from moscow, we spent several days in your beautiful city, ate, watched, had fun, swam with the guys, and most importantly, we get it, you have great products, i'm heading out now

and i just understand how beautiful and sunny, sunny you all are, you all love the stars, yes then. and today you will try three variations of this asitr: cold smoked, hot smoked salted. this is a tomato base of baked vegetables, with zest marinated in basil on top, then cherry plum marinated in chocolate mint, then red caviar marinated in striped pepper. and now we will try all this with you. astrakhan neo ear. i have a favorite fish and it is pike perch. when i tried it from you, i was wildly delighted and, of course, couldn’t resist buying it. i prepared our classic nursery. an appetizer, when you take potatoes, burn them, then i made a mousse, we will lay it out, like a dune settling in your beautiful region, then i made creative grapes from your astrakhan caviar, we will combine all this and you and i will get that the volga dune, are you ready,

yes, coach, coach is coming, coach, coach, hi, hi, guys, hello, hello, this is my wife. for you, so that you gain strength, we understand how difficult it is to stay afloat in the water, why are you like this big, hard, thank you guys, bon appetit, hi dasha, hi, hi, hi, did you notice how it influenced our dish, we have marinated caviar for everyone, thank you, wow, your borscht influenced the choice of my dish , it’s also red, it’s also fishy and also unusual, it looks super, guys, a very unusual combination of such a tomato flavor with our astrakhan fish, when you try it, all this taste is revealed inside, then by the end you understand that it’s worth trying to cook this at home, pike perch at all delicious, really, the combination with caviar, i really liked this combination, it’s

so salty, and the pike perch itself is a little dry, it’s all in addition together, i just haven’t experienced such grace in my mouth for a long time, honestly... i liked it, the soup is divine, our family just loves fish soup, but we’ve never tried this concept with tomatoes, we’ll definitely take note of the excellent taste, great, delight, very tasty, well, i also join in the delight, pike perch is just a dish that melts in your mouth, you’re overwhelmed with emotions, then there is visible that these are not just artisan cooks, but creators of their craft. thank you, amazing,

forward, forward, guys, keep it up, thank you, it’s especially important to say that our native products can create some new taste, we didn’t expect this. yes, unique taste. and the name noukha emphasizes that this is noukha, but nevertheless, an echo of our astrakhan fish soup is present in it, but this is a new form, this is a new type, i would even say, this is such an okroshka of the ear , the volga is generally great, even about pike perch there are no words, and roasting, and the fact that he very tender, pleasant to the taste, but the potatoes with caviar, no words, you see for yourself, the tolyuks are empty.

something similar here neoh i haven’t tried anywhere either in astrakhan or outside the astrakhan region, but the pike perch is simply a masterpiece, i think our astrakhan chefs should take lessons from you on how to cook properly, sasha, zhenya, everything was very tasty, everything was on the topic of astrakhan, i would have included this in my special offer. drive, i give it to you, it’s very interesting.

i vote for no soup because this dish saved many lives today in this weather, two dishes are really tasty, beautiful, juicy, unusual, but i choose borkhan volga, thank you. come on, who's first? 19, 23, well, i would like to say thank you to this day and this

beautiful astrakhan sun, thanks to which today my soup came out as if it was not in vain, by the way, in general this is surprising, because such experimental cuisine, it rarely wins, here it won, we thank you, you have a wonderful city, we were not here for so many days, but we were in the desert, we were on the river, we were. forest, it’s just infinitely beautiful, therefore, applause for you, the asrakhan people are cool, today in astrakhan the sturgeon fought with the pike perch, the sturgeon was innovative, but in this state he is beyond competition, 1:0 in favor of alexander. shshenyok, what a beautiful city, what wonderful people, and let me admire it, beautiful as a city, our third. city ​​with you, perfect, hold on, now it’s my turn, tsiganov krausan, kraasan, croasan, well, then bogdan pullitochka, let’s move on,

we have volgograd, volgograd, volgograd ahead of us.

hello everyone, my name is alexander smola, this is a video program about people and for people, otherwise, where else can you look at cats, that’s what awaits us today, the first blogger in the village, so, khrunel won this round, but you’re not lagging behind, you’re like that. as always, there are a lot of stories, a lot of guests, a lot of emotions, all this is in our program, as you know, in belarus everything is our own, everything is natural, and even the bloggers there grow up environmentally friendly, let’s see, hello everyone, today we have the real one.. . let's see who wins, you are ready, so am i, start cheering in the comments, well, let's run, and these are the main fans.

today's competition, they were even given an individual table, come on, come on, come on, come on, whoever is faster, well, of course, the pig quickly swells, it manages to eat it all much faster, but the cat, as we see, is also not lagging behind, so, in hrunel won this round, but you are not lagging behind, you are also confidently moving towards victory, there will be a second round. let's start, let's go, let's go, let's go, let's give katofey a chance, you're already like a full barrel, what else do you need, katofey, lock faster, there's still a lot that can fit into you, you're thin, come on, come on, at least there should be a draw , so the second round is over, the animals are full, everyone is happy, i can declare a draw, in principle in our yard this happens every day, everyone drinks plenty of milk, in general we declare a draw, evgeniy , together with his mother olesya, came to visit us from belarus today, please come in, now we’ll find out how you even got to such experiments, in short, i didn’t quite understand, but how did you then measure who

drank more milk, you know , was the weighing controlled or not, no, of course, control weighing. it wasn’t, it’s just that a pig can fit exactly as much as a pig, and katofey won’t drink that much anyway, so of course we kind of played along. katofey made it a draw, but in any case, khrunel probably won after all, hurry up, tell me about these characters, about those who participated, what their stories are, but let’s probably start with khrunel, because she has the most interesting story, which all our subscribers know, this is a pig that we took from a sow, in a very at a young age - it worked so, of course, animals don’t choose, that is, if the piglet is weak, that ’s it, well, it so happened that the pig simply died from exhaustion, besides, she had a wound on her cheek, we don’t were able to pass by, we took her to our place, and how old is she in the video, no, no, she’s small, she’s

been there for a couple of months, now she’s much bigger, she’s grown up, we’re now moving from place to place in the car for that to rearrange the cows, and the leashes are hooked back there, khrenel is walking, we decided to check will she run after the car, we're not very far from home, if anything happens, we'll follow her, no problem, i'm just wondering if she'll follow us or not, he's still walking, look, she's just like that... we we wanted to check exactly her attachment to us, what kind of ropes do you have there behind these cows? she was very athletic, at that very moment she was very gay

i really want it. ask, you said, we rearranged the cows using special devices, what is it like to rearrange the cows? uh, well, i mean, i mean like a tow truck operator, but he just came and rearranged everyone there with long leashes, long leashes, very heavy, it’s like dragging them on yourself like this on your shoulder, well , like burlocks on the volga, like they say, so we tie it to the car and transport it to another place, by the way, the squirrel cow, our oldest cow, zhenya, how old are you? years old, i’m 14 years old, young man, what will you do next, what will be your profession? and you know, my profession will in any way be connected with this business, namely with farming, of course, but i will never forget, naturally my favorite thing is blogging, you do it very well, do you have a big cow park? , well, that means we have four milking cows, plus a little heifer, which was born, by the way, from a squirrel, and of course there’s also a

sprite bull, hello everyone, today we arrived at a farm of four cows on... standing in a field only three, there is no fanta leash and no fanta itself, we’ll look for it now, it’s just a jersey, the most expensive cow, and you never know what happened to it, we need to find it urgently, because it could have just pulled out the stake, or it could have been stolen , it was very scary at that moment, because the choir is actually a favorite, it doesn’t look like she’s somewhere here, she usually responds, we’ve already searched the whole farm, fanta, now we’re heading towards the little one... maybe she there's a fanta, all three of us are looking, we're shouting, we don't know if we'll find it, it's the worst thing is, fanta, there’s a bull standing there, i don’t see fanta here, i found it, i found it, we have thickets there, it’s walking in the thickets somewhere, no, it’s something like that, there’s a fence there, but this one will go away,

they’re tied yes you have there? they are tied, but the fanta is very cunning after the rain.