loves to be bright and stand out, and what they love most of all, now we'll find out during my favorite activity in the beauty salon, we'll fix my manicure, you also have eyelash extensions, and this is really fashionable, well, you can say that it's possible, yes, it's so good, and what else is important to you, eyelashes, yes, and lips, you pin up your lips, yes, a lot of people have been going overboard with this lately, to be honest. disease, i would say that women pay most attention to their eyebrows, they should be thick, dark and expressive, but not unibrow, no way. so, well, that's it, listen, at least we got our nails done, i'll be walking around with my ugly eyelashes and eyebrows, let's do everything, it's not that expensive, the simplest haircut in this salon will cost 100,000 bags, what's really?

inexpensive, but what's interesting here, i don't know about a beauty salon, but as for the entrance to various historical sites, for tourists the ticket here can cost more than for locals. for example, one of the main attractions of the city is mavzali gur emir. the remains of the great ruler tamerlane are buried in our mausoleum . people come here from all over the world. the entrance fee is 5,000 soums for locals and 40,000 for tourists. i admit, it's been so long since i was in the mausoleum that i don't remember anything. but now i'm wondering, this is probably a separate profession of people who look after the deceased. of course, these are qualified

people with higher education, they are embalmers, doctors, chemists, historians, they monitor the correct temperature and humidity in the room, as well as the preservation of the body and sarcophagus. well, i won't look at such cosmetology, sorry, my nerves aren't the same, well, where i want to go is to another one. the most famous sights of the city are ragestan. this is the main square of samarkand with very ancient stunningly beautiful architecture. but the locals here also went further and figured out how to make antiquity even more beautiful. several times a month , a laser show is held on ragestan square, they say it's some kind of unique phenomenon. i haven't seen it personally, but the most interesting thing is not this, the most interesting thing is, well, interesting of course, but now i am in the heart of it.

this is the kind of command post worthy of an oscar-winning director. what kind of show is it? i'm already a little worried. by the way, it turns out that there are not two, but three hearts here. so, what are you doing here? we're getting ready, we're starting in 15 minutes, yeah, and my god, how do you understand this? did it take you long to study to understand this? two years, of course, it's completely impossible here. and how do you work? do you only work on sundays or what? we have our main show on sundays, but there are also shows every day. others, there is light and music, a lot of nuances, this is in...

looking at the spectacular beautiful finale, from today's release i thought about how symbolically modern lasers glide and complement the ancient patterns on the walls of the registan, because local people combine antiquity with modernity in exactly the same way, combine it in everything, in food, in everyday life, in traditions in life, in the lives of others. it's no use living if you're already dead, it's not worth saying if it's already said, even if it all goes over your head, leave it if you want, so keep your eyes on the road

and your head in the stars, follow it down the rabbit hole, just a little while longer, you can change anything if you want. watch in the next episode we are looking for a replacement for my favorite croissant, you say baguette, loaf, here is the samarkand lyuboshka we continue to look for a replacement for my favorite... so, lunch in the school cafeteria. so, what do we have for lunch today for women in labor? and we continue to look for a replacement for my favorite croissant. sour. this is sour. did you think this would be a new cooking show? but no, not for me

operator. we found you a wife and we'll find you a boat too, don't worry. evgeny kozubov, very high cuisine. i'm evgeny kozubov, chef of the satern restaurant, and also concept chef of tratorori 540. welcome to krasnaya polyana. evgeny started his career in kaliningrad, but then decided that the black sea is better than the baltic sea and has been living in sochi since 2020. my

cuisine includes a lot of classic french recipes in my own version, for example, eclair, where instead of sweet cream we use duck pate with... black currant and compressed cucumber. evgeniy is one of the five best chefs in the south of russia according to the national restaurant award where to eat 2021. laureate of the award chef's breakfast 21 and twenty-second years. it is generally accepted that the most delicious food is prepared in a good mood. and we are always in a good mood, because our restaurant is located in a stunning place, at an altitude of ... 560 above sea level, mountains, air, speaker of prestigious gastronomic events gastritis and feast, evgeniy kozubov, the best of the best, this voyage i'm going with my friend and super chef andrey gryazev, nalchik, cherkest,

we're leaving, andrey gryazev, culinary. andrey is an annual speaker of the chef's forum chef's breakfast. his project baran rapan was recognized as the best regional restaurant in russia in 2016 in 2022, and in the all-russian rating

it occupies the thirtieth line. now i 'll cook our signature dish, these are lamb tongues in a sweet tomato glaze with the addition of mint, baked eggplants with utsho suneli and sumac. we decorate all this with cilantro aromatic smoked soluguni. with such recipes in 2022 gryazev was shortlisted as one of the best chefs in the south of russia according to the award at... my secret is simple: to mix dishes of the peoples of the caucasus correctly, you need to know their cuisine well. gryazev willingly shares his knowledge of black sea products with participants of prestigious culinary forums and visitors to his restaurant. chef gryazev, the poseidon of black sea cuisine. zhenya has been waiting for me for a long time, and i am sure that this will be an unforgettable gastronomic adventure. let's go! this week they want to discover the neighboring republic -

kabardino-balkaria. so, are we going from cherkessk to nalchik? what will happen in nalchik? what do you think, huh? i don’t know, in fact, it’s very interesting what awaits us, it adds more of this, you know, extreme and curiosity about this region. have you ever been to elbrus? no, zhenya, i’ve never been to elbrus. are you afraid of heights? no, i ’m not afraid of heights. i have such a small dream, you know, to climb to the top, going 100 m up elbrus, it seems to me that you will already have the feeling that you are standing at the foot of this great mountain, so let’s go, there ’s only one thing left just a little bit, kabardino-balkaria is a small republic in the very south of our country, on its coat of arms and flag there is a stylized image of mount el brus, this mountain is the main attraction. i am very glad to welcome you in

the very center of kabardino-balkaria, in general , our republic is amazing. about 860 thousand people live in kabardino-balkaria, and we have three official languages, kabardian, balkarian and russian, but at the same time about 110 different nationalities live in our republic, yes, the entire caucasus lives here, so, it is the capital of kabordino-balkaria and , of course, it is an all-russian resort town. the resort history of the city of nalchik begins in 1886. that year , ekaterina petrovna dalinskaya, a socialite, came here. she built a small dacha and began inviting people from pyatigorsk and kislovodsk. then. on horseback or in a phaeton, this journey lasted from 8 to 12

hours, in pitegorsk in kislovodsk there already existed a culture of water society. we are in the fortress of nalchik, that is, the history of nalchik itself begins as a military fortification where powder depots once stood, where there were barracks for soldiers, right now we are walking among the alley of blue spruce trees and the blue spruce. is a symbol for the city of nalchik. darya, is this a canadian spruce? yes, it really is canadian, and in tsarist times this tree was brought to russia from overseas, such a little one could cost 100 gold rubles. can you imagine? normal, but after the socialist revolution among smart educated people there was really a cry for who would learn how to grow this beauty independently. and in russia they have learned to do it. guys, we are in a very important

place, this is the calling card of the city of nalchik, this is a restaurant complex, and it was built as a large ethno village, the cuisine of the kabardians, the cuisine of the balkars, their culture were supposed to be presented here, but today everyone knows this beautiful building in the form of a heroic head and a mighty hand carrying fire to people, it really is a symbol of the victory of good over evil, it returned fire to people, by the way, he is our own caucasian prometheus, his name is sosruka, he son of a stone. dash, we will definitely go and try the national cuisine, we invite you to our food truck. i will come with pleasure, thank you very much for the invitation. thank you. since soviet times, the sosruka restaurant is a calling card on...

at home they will cook it to extinguish, this is dried meat, this is what is left for kuyram-bayram , they dry it and keep it for these 40 days to put it here. i am trying this soup for the first time, for me it is generally a novelty that it combines meat and milk, a very unusual soup, but therefore very interesting, it seems to me, why did you use dried beef, because it gives a more concentrated taste to this soup, and it turns out richer, brighter, since we are in nalchik for the first time, we are very interested in local

specialties, what to pay attention to, our kabardian smoked cheese, spices, i still want simple bread or flatbread, so that i can sit and enjoy the fat, despite the fact that this is a very simple authentic dish, it is very tasty, the concentrated taste of meat, the pasta, it smooths it all out, the fried onion gives its piquancy, this is our dessert, dessert, yes, dessert, it's called i love, it reminds me.

but at the same time when we were walking around the city with you i didn't notice a single heavyset person, what's the secret? well, the secret is probably in the mountain air and the fact that we have natural products? that we're moving here is an illusion, thank you for the treat thank you for honoring your traditions, reviews. yours made me very happy, thank you very much, thank you very much, and we'll move on, but no matter how interesting the city of nalchik is, any tourist is still drawn to mountains. in kabardino-balkaria , there is no escape from the hotel timber, and to see it better, you can use the cable car,

the second highest in europe. margarita, good afternoon, my name is evgeniy, hello, margarita, i am andrey, you have finally come to us in kabardino-balkaria, and here you will see today the symbol of our republic, this is the highest point of the caucasus, russia and the entire european continent. elbrus is located here, its height is 5,642 m, it is very beautiful, the landscapes are incredible. rita, and i read that elbrus is it's a volcano. yes, you're right. elbrus is considered a dormant volcano and is about 2 million years old, and at the same time it is the youngest volcano in the caucasus, years, young, yes, now we are at an altitude of 3,000, now you will see such unusual martian landscapes behind our backs, pay

attention, this is all solidified lava and magma , the eruption of elbrus, by the way, there is evidence that ... the descent, in principle, such an expedition takes about a week, they usually leave at night to reach the summit before lunch, this is the ascent from the south, the so-called easiest and most accessible. rita, what other routes are there? there are so-called ascent routes from the west, from the east, from the north, this is exactly from the south, where we are now, in winter someone will climb

this mountain, and in winter the ascents are technically very difficult. even higher to the garabashi station, this is the highest mountain cable car in russia at an altitude of 3847 and climbing there you can ride snowmobiles and climb much higher and i hope. that elbruz will of course open up to you, that you will see him today, the weather here is changeable, so of course i wish you good luck, thank you very much, andrey, let's go, that's it, rit,

thank you, good luck, for sergei solovyov's eightieth birthday, getting closer here, go, there are such men, you are ready to marry him right away, the first day of meeting, this is sergei sanovich slavev, love at first sight, he began to stalk me. i didn't know, maybe you have a relationship, what other relationship, somehow it turned out that he became everything to me, just everything, phonograms, sergei solovyov on tyrant, despot, dictator, the main thing is not the glass, the main thing is to feel like a sighted person, it was fantastic, i can't even say cinema, it's... an object, all that 's left for me from life is you, it's impossible to become a director, you can only be one, it 's either inside you or it's not, i realized, everything that happened, the most valuable

thing in my life, the most precious thing, everything happened in a foolish way, a pure foolish way, today on the first, a domestic dance group, rutsyubushka, yes, it's not fast, but it's ours. kvn, summer cup, in last day of summer, on the first. vadim dalygin explains how he ended up on the jury on sakhalin. in short, i was driving home, they were catching up with me, let's cut it, so i cut it bang, bang-bang, the bushes flew away, in the new season on the first, come on, come on, come on, well,

can i ask you, hot, of course, it's time to tie up with this choir, he's a soloist, finally, daddy, daddy, hello, natushka. i met a woman, it happened that, that i love her, i've loved her for a long time since school, your hair on the back of your head is wet from the heart, there's lipstick on your collar, for everyone my ideal couple, i don't want to be a thief, you know, yes, but it seems to me that you yourself... yes, my wife asked me, she left for another. why don't you go after her, don't fight, don't bring her back? i went out of my way for him, do you

even know how much they cost, you weren't asked, and i'll just fuck you now, properly, dude, bastard, choir, premiere of a multi-part film, soon on the first. the bosses climb to the upper station of the cable car, here on the slopes of elbrus there is an opportunity to rent snowmobiles, this allows you to see all the beauty of elbrus in one day. guys, hello, greetings, guys, give me a ride, sure, well, come on, let's go, hold hands, let's go!

where we were coming from, i'm in tears, i'm so sentimental, i say, i would never have believed that i would ever be on elbrus, look, the clouds just parted.

the thrill is just unreal, thank you for opening up to us! another iconic landmark of kabardino-balkaria is the chegem waterfalls. thousands of tourists come to the republic for them. there are three waterfalls. the highest of them is the main chegem - 60 m. this is a cascade of small waterfalls and streams that fall from high ledges and form rainbow clouds of water dust. the chegem gorge itself is also picturesque. and

to have lunch. salt, water and flour, a little vegetable oil for softness, mandatory conditions khochina are prepared without gloves, yeah, hands should feel the dough, we have a classic filling, this is potatoes with cheese, my khochina has 30 g of dough and 150 g of filling, take the dough on your hands with flour together to roll a ball, look at the lifeha that we stuffed the dough with filling, leave it for a couple

minutes, the dough should marry the filling. we take it, roll it out slowly, while our frying pan is heating up, and the frying pan should be hot, yes hot, if the frying pan is not hot, it will dry out and be hard, andrey, i rolled out the khochin faster than you, then we fry my next khochin, come on, if the khachin gives a crust on both sides and eventually rises to a ball like this, then it is ready, as soon as it rises, immediately generously grease it all with oil, let me grease it, throw it in, and i'll throw it here. look what i have, well, a little bit - learns from mistakes, it seems to me, probably already shoot, shoot, shoot, yes, that's it, my turn, incredibly delicious, very tender dough, delicious filling, you have the best khashchins, thank you for showing your signature recipe,

well done, you did everything perfectly, it feels like you were born in the chegem gorge and have been rolling khochens with your hands since birth. but the wonders of kabardino-balkaria do not end there. the vicinity of mount elbrus is the center of active recreation in the north caucasus. a unique mountain ski resort not far from eltyubyu village, is located at an altitude of 1500 m. here you can do various extreme sports.

andryukha, nagonai, until the moment zhenya flew, there was no jitters at all, now my knees are shaking a little, here we ran forward, ear. this is something incredible, a feeling of complete freedom, my pleasure, look what they say!

they landed very well, it didn't even hurt. thank you very much, please, it was very cool, come again, unforgettable, my heart is about to jump out, it's pounding like crazy, the adrenaline rush is just off the charts, cool, come on, oops. yes, kabordi in balkaria has a wide variety of entertainment, now it's time to find out if there is the same variety of products at the local

markets? andrey, well, finally we're at the market, have you decided what you're going to cook? no, zhenya, i haven't decided, i'll see what 's here and start from there, and i'll probably make dessert. i think we need to make lemonade again, let's just make it from melon this time, let's make it with ayran and mix it, melon, let's start with berries, good morning, i would like to buy raspberries from you, i want, you know what i want to ask you about, i will cook the dessert lahum, what is better to do it with milk or... and if i make it with ayran, even better, even better, great, then i will go for ayran, i will also get some regan from you, i am treating you to regan, yes i am treating you, i love such markets, thank you very much,

i will probably cook beef after all, we will make a national dish libzhe, this is your beef, beef. mm, yes, let me take it, now we need to find meat, we will take it this cut, it's pink, its fat is light, you can tell right away that it's veal, i 'll need - about 3 kg, thank you, that's it, thank you, have a nice day, thank you, the ayran is fresh, very tasty, give me some ayran, a bottle, i see you have sour cream, right? yes, this is thicker sour cream, well, let's go i 'll need half a kilo, and i also see you have eggs, homemade eggs, homemade, yes, give me a dozen, do you have homemade holm, yes,

there are no seeds, which we're all used to, sweet, very tender, very tasty, let's go we... not this box of holvy, yellow, the first time i've ever seen one like this, and it doesn't smell like anything, i need young potatoes, i'll need about 140 pieces, we can count them, yes, of course, okay, young potatoes will have a denser texture, since they haven't yet gained so much starch to fall apart like old potatoes, and that 's what i need, 2 kg of onions and a kilogram of carrots, so our onions are medium-large. it doesn't matter, i 'll chop, stew, i need it for lybzh, well, big ones go there, it's better for lybzh large, yes large ones go, well, that's how we cook, and it's better for me to take young or old carrots, old ones go well when it's hot, young ones are a little weak, everyone has their own nuances,

i didn't even know that young carrots wouldn't work for libya, you decided to take them, you've already bought everything, no, almost everything. i forgot to take garlic, come on, i'll try to choose a good melon, let's meet in the kitchen, come on, come on, the chefs will make preparations in the restaurant, other, of course, you definitely need to have dinner here, because the restaurant offers very exquisite cuisine, he specializes in signature dishes from europe and the caucasus, hello everyone, greetings, dear, hello, greetings, i invite you to the table, this is our local trout, we... seasoned it with a sauce based on lime juice, kimchi sauce, olive oil, sesame oil and soy sauce, we also added parsley oil here, on top for acidity instead of lemon or something we added seasonal blackberries, zarkun for

spice and pepper on top, we lightly baked it under the salamander so that you had the taste of raw meat and fried meat, it turns out a mix, you you take local products and a little, but under the european, yes i work in italy, i apply my knowledge here, chef, look, mine is already empty, it means that it is very tasty, it is very pleasant, and i would like some more, you know, a bun, so that you know, here to get out all this, how about you, andrey, the pure taste of trout, a little bit of asia. the sauce does its job, friends, dear, especially for you, this is simply exclusive, i tortured my supplier so that he made porterhouse from lamb, you explained to him, yes, how to do it, yes, look, we marinated like shashlik bowls, there we have tomatoes, grated onion sour cream, salt, pepper and rosemary, here we have a national dish, we call it pasta, it is prepared either from millet or from corn, but for you we cooked national pasta in milk.

the most delicious lamb that i have tried, it is unrealistically delicious, pasta with lemon zest, i was simply surprised, so surprised, barbecue, smoked notes give a special piquancy to this dish, very tasty, friends, i wanted to surprise you with mille-feuille, well, not the classic one, here we make waffle dough, it is cream cheese us, we also make lemon and kurt, but we gel it with agar-agar, so that it is so dense, i have already tried it, it is sour and good. honeycomb, yes, and seasonal berries, here we serve it with raspberries, but for

you i decided to collect the whole garden, yes, the whole garden, a very cool dessert, such a light, summer play of textures, fresh berries, crispy waffle, butter cream, very balanced, everything is delicious, it is not cloying, great respect to you, mutually, right, yes, thank you very much, one request, we would like to make some preparations for the kitchen from you, what do you think in general no questions, what kind of people? then we change in the kitchen, that's it, let's go, come on , let's go, guys, nowhere, nowhere, in general, everyone was worried about mom, and mom - this was mom's finest hour, a charming number, cool, nostalgic, grandma practically didn't interfere with you singing this song, just like your brother, younger, older, i'm watching from afar, it seems like we're the same age, i'm you!

issue we're talking about the new peace prize on behalf of ivan nikolaevich tolstoy. world war i would not have happened if tolstoy had lived. by the way, on the initiative of the russian emperor nicholas ii, the first peace conference was convened in gaana, and this was associated with the appearance of the first weapons of mass destruction in the form of machine guns. well, one of the first peacemakers was, of course, christ. the idea of ​​faith is the idea, so to speak, of peace, not war. you do not fight with god, the devils fight with god. there is such a view, unfortunately, yes, that. history is a continuous conflict,

there is no escape from this, this is just a question of education, responsibility for how peace prizes can preserve peace, this is one of the channels one of the tools for the emergence of truly people, responsible opinion, which will be significant in the global space. podcast lab, tomorrow on the first, in the new season on the first. there are already rumors about this crime in the city. this node seemed very massive, although it was hacked quite easily. you are honored with great honor, moles, honor and trust of the reich. remember this. after the war, i was looking for a comrade of my son, i was interested in what was happening there at the end of the war. anything could have happened there, photos of kolya

you don't have it, it's strange, where are they, were they here, oh my god, how similar to my son, you are the only real witness, the only person to whom he came openly, well, major, the hunt has begun, the confrontation of the prime minister according to the legendary book by yulian semyonov. andrey, well, finally we are in the kitchen, my hands are already itching to cook something, i will cook stewed beef. with vegetables, with smoked beef, with a lot of spices and boiled potatoes, and i will cook dessert with varnish, but i will cook it stuffed, i will start preparing the dough for lakumals, i added ayran to the flour, then salt, sugar, yeast, soda must

be extinguished and add two eggs, we begin to mix everything carefully with the shoulder blades. i'll take our beef, cut it into large pieces, salt it all generously, lightly pepper the meat, add dried chili pepper, now i'll sprinkle it all generously with smoked paprika and add a little adjika, now let's go mix it all, we'll take our young potatoes, i'll boil the potatoes right in their skins, and tomorrow i'll fry them in a truck until golden brown, until crispy, add there a little fresh... garlic, dill, and it will be something incredible, my pigs are running, as you said, i bought homemade sour cream at the market, look, i took the fattest sour cream, right where the spoon stands and less fat, so that our cream will be more airy, i will add kholva there, then i will take

cream, beat it all up and mix it all, you will get such an airy cream with the taste of kholva, if it is not sweet enough. then i will add powdered sugar, my meat is almost fried until golden brown, now i will add butter there and fry ours in this oil vegetables, first fry the carrots, then add the onion and garlic, when they start to fry, they will begin to give up their sugars, they will caramelize and become sweeter, we got this homogeneous mass, but for airiness i don’t have enough cream, now i’ll take about 200 grams of cream and beat it until it’s good... my vegetables are ready, the potatoes are already cooked, i’ll now put the meat and vegetables in vacuum bags, i’ll put all this in a heat bath overnight at 85° to preserve the maximum taste of the meat and vegetables. i whipped the cream and will start adding it to our

sour cream and holva cream and gently stir it. andrey, my dear, i will go to a pastry chef course after this. this is a separate art. in fact, there are a lot of chefs who do not make desserts, yes, they only give an idea, so andrey and i are like this, andrey, well, go try my cream, well, for the first time, how excellent, excellent, yes, then my cream is ready, i have everything ready, my potatoes are boiled, i am throwing the meat in to cook overnight now, i will make tusluk in the truck tomorrow, so we managed to do everything, we are handsome, i suggest we have a rest before the final, come on. on the eve of the battle, the chefs decided to remember that they are in the center of thermal springs. nalchik resort began to develop later than the caucasian mineral waters, only under soviet power, but now there are many sanatoriums here, in the geduko area there is the most modern thermal complex. kozbek,

hello, hello, glad to see you, this is our thermal spring kobardia bolkaria, kiduka is translated, this is the kurapaty valley, here since ancient times on kuropa. so and so it happened that we opened a thermal spring here, geduka - this is the best, most popular place where you can come with your family, with children, relax, eat, what we need, yes, but we really want to relax, relax, this is just about us. kozbek, tell me, what kind of water is here? there is hydrocarbonate water here, it is good for the musculoskeletal system, for joints, here in geduka we have about 45 pools, all with thermal water, even cold water, it is... we have artesian water, that is, it is not just water, it is extracted somewhere 2-3 m underground, and thermally it is simply by itself rises and we take it out, as they say, pour it into our pools, we will definitely try it, thank you very much, well, let 's go get changed, everything and definitely everything without problems, okay, ready, hot, and oh, she's

very hot, i'm just like in childhood, a woman sowing peas told you two, give us our three, give us, quiet, quiet, quiet, that's it, that's it, listen, well, about 20 minutes, you can cook like that to the state of cancer, in general, just give it to the cold, ready, give it, one, two, and uh... don't give it here right away. listen, i've rejuvenated myself, like a hunchbacked horse, just. fatigue, how not it happened, yes, ready for the final. rejuvenated

and charged with energy, the chefs are ready for the tests, in the morning they are in the food truck, the battle will begin soon. beautiful, we start filling our lakumy dainties, yes, in the meantime i will fry the potatoes. andrey, how are you doing? i am doing great, i already have a little bit left, i have already made almost 25 servings, what are they, and you are just a magician, come on, come on, come on, come on!

it was super, my legs themselves were eager to dance, although i do not know how to dance, it was so great, guys, thank you very much. for you today i will prepare a dessert, which is called on the peak of elbrus, it will be lakum with cream from homemade sour cream and homemade halva, on top there will be pitg, sweet mirenga, we will sprinkle all this with grated brazil nuts, tarragon and berries, i was very impressed by your people, your hot eyes, your broad soul i prepared beef like libzh. i will serve it with brine potatoes, and i called this dish family traditions, well,

are you ready? yes, and we are ready, line up, well, you are generally handsome, what are you telling us arranged, it was amazing, thank you very much, charged with energy, emotions, you charged us, now we have to charge you. here, here, here is dessert, lemonade, enjoy your meal, thank you very much, boss, hi, thank you for coming, thank you for helping, i will give you the fattest dessert, you must try it, definitely, and hot andrey, enjoy your meal, of the two dishes i like family traditions more, since the potatoes and meat are soft and go very well together, and the meat just... melts in your mouth, i personally really like it sweet and i really liked the cream that

was inside, it was very tender, moderately sweet, i have never eaten such delicious meat in my life, i would probably eat it my whole life, it was just something at the highest level, pill, pill, hello, boss, greetings, greetings, i was welcomed to you for a minute, i really wanted to try it. yours was incredibly delicious, now try ours, what we cooked, bon appetit, come in, dasha, come on in, finally you came with the whole family, so, well, are you ready be surprised, of course, of course, bon appetit, boss, hello, hello, i still just can't forget your khochans, heart, and why, by the way, not khachins, to compete with your khachins, besa. thank you, bon appetit, i tried the usual lacuna, but everyday,

this is food, this is just an exclusive, the nut is felt perfectly, the fruit, very tasty, the combination of stewed meat with brine and potatoes, and not salty, and not over-peppered, very balanced, very wonderful, an independent dish, when it comes to alchik, the first association is immediately, when there are mountains, you immediately remember elbros and... this dessert conveyed its appearance perfectly , let's say, the peaks, you are a god, you are a god, beef, tender, melts in your mouth, you added spices there, they play really well, smoked beef, it was just, andryu, you are a handsome man, thank you, zheka, i can't tear myself away from your donut. sweet mirenga, such a neutral balanced cream, if i voted, i would vote for meat, and i for ten, handsome,

your variation. godfather, very cool, very interesting, the meat is almost like my grandmother's, i would like to note that in your performance the modernity of our national dish turned out to be very cool, a variation of lakum, very light whipped cream, fruits, thank you very much, very nice, very nice, i have never eaten such lakum in my life , it is really worthy of being on the elbrus mountain, i chose meat, a real man, right, well, how do you like our dish, chef, i really liked the presentation of the dessert, andrey, you generally me surprised, in one plate, and potatoes, brine, and meat, tender tasty, although i know that you don't add brine to such a dish, usually they add it to boiled meat, yes, but i decided to experiment, very, well done, in general the experiment was a success, well, friends,

did you like everything, huh? then we are waiting for your votes, oh, guys, you are great, well done, the meat turned out great, thank you very much, thank you, thank you very much, i want to vote for the elbrus peak, unusual serving of lakum, thank you very much, i liked everything, but i want vote for meat, we have the caucasus, people love meat, but sometimes you want something sweet, and this combination of sweets, it was just perfect, so i'm for elbrus pickles, thank you, thank you very much, thank you, well, zhenya, it's time to sum up, let's go count the votes, come on, you count mine, and i'll count yours, come on,

andrey has 19 votes, evgeny has 18. andrey, in this region they love meat more, they honor family traditions more, yes, that's right, nalchik, thank you very much for your warm welcome, for your culture, for your beautiful places, for your mountains, for your people, for your family traditions, but it's time for us to go home, see you soon, because we will definitely come back, definitely. it was strange to expect that in nalchik a dish called family traditions would lose, so it won. the results of andrey and evgeny's caucasian trip are 1:1. listen, everything went great, these emotions, it's just such a drive, we managed to surprise our guests with some new

idea, wherever we went, we were invited to visit, treated. they fed us delicious dishes, let's already stick the coat of arms of nalchik, let's go home already, come on, please, i'm for steering wheel, as always, yes. hello, news time on the first, we will tell you about the most important events right now. and here it is, freedom of speech. pavel durov behind bars. the founder of telegram was detained at the airport in france. he faces up to 20 years in prison, which is what the billionaire is accused of.