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sex, the capital of mordovia is the city of saransk. in the eighteenth year, it became one of the cities that hosted the world cup match, after which interest in mordovia and saransky increased. however, many still do not know where it is, and mordovia is not so far from moscow, the capital of the republic is only 600 km, closer than st. petersburg, an hour and a half by plane, 8 hours by train, or 10 by car. saransk was rebuilt many times and even survived several major fires, so, as you can see, there are not many ancient buildings, but... there's plenty to do. saransk is

a cozy, beautiful city. the concentration of beauty is here, on the millennium square. there is a university, a library and a singing fountain, the star of mordovia. one of the most the tallest fountains in russia. 40 m height. it's absolutely a sight to behold. yes , but perhaps not in winter, here you can have a snack both in winter and summer. recently , the first food truck with national food appeared in saransk. the name is funny, for example, panjakai. very warming , very tender, by the way, or syukoro, mordovian gingerbread. so. shortbread dough with pieces of chocolate,

very tasty and even tastier, i think, with sbitnya, why the traditional straight with chocolate, well, isn’t chocolate a kind of specialty of these places, well, it’s such a small step in modernity, this is a good step towards modernity, we thought so too, chow friends, thank you for giving us something to drink and feed, bye, chow, bye, bye, you can walk further, in 2006 in the city center. the cathedral was opened , named in honor of the naval commander fyodor ushakov. for many, it is a mystery why fyodor ushakov is here at all; there is no sea in saransk. the fact is that admiral ushakov spent the last years of his life in mordovia. he is considered the patron saint of the republic. in this cathedral you can become closer to god in the most literal sense. myself

not only elegant, light and spacious, it is also high, 63, and from the observation deck one of... with the best views of the city opens, the weight of saransk in the palm of your hand, and my hotel can also be seen from here, good morning, please go ahead, your day. thank you, you too. to be honest, i’ll say that my team and i were very surprised to see such hotels of such an international level in saransk,

but you understand, a chain hotel, in principle, well , it seems everywhere, so i thought, yes, what could i show you that could would you like seem interesting. when i found out that there was such a room here, like a museum room dedicated to a great artist, where there were also exhibits of his work, i thought, no, this is interesting, so i was hooked. stepan erzia, a native of mordovia, is called the russian raden. the artist's works are exhibited in a third-piece in the russian museum, in the room of a small copy of his most famous ones. works, and before continuing to study the traditions of mordovia, i will take a short break for my own tradition, enjoy a cup of coffee, ambassador, in it rabica varieties, selected by experts in a perfectly balanced combination, it has

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right into the canon of the chinese new year, and the famous confectioner from serbia, slavischa saitovic, will help me pick up the owner of the 2024 green dragon. slavise was born in belgrade and first came to russia 19 years ago, but he stayed that way. believes that confectionery shops are... refills of happiness and cannot imagine his life without sweets, hello, slavishche, dobdan

, more precisely, yes, hello, yes, dobdan, dobdan, serbia, serbia, italy, look, close, what are we doing here, what have we lost here in russia, well, probably the soul, today we will make a cracker cake, we will start with a sponge cake, in a centurion, heat the milk and butter, then add flour, mix everything well, we are already starting to work with eggs, transfer the dough to another container, mix with egg yolks , and then with the already whipped egg white, now all that’s left is to add some coloring to us, as a coloring agent - sublimated raspberries or cherry juice, oh mom. everything is incredible, our biscuit is ready, faggot, please give me a sheet of

silicone, here it is, yes, let’s pour our biscuit, that is, it is very important to have professional silicone like this, silicone and a mat or parchment paper, good, that is , parchment also works, what thickness should we have, about 0.3, here it is, but three, in short, very subtly, very subtly, than, he then hoots. that when he grows up a little he will be exactly what we need him to be. place in the oven at 170° for 5-7 minutes. the next stage is cream. we'll make it based on raspberry puree, and all we need is a saucepan, yeah, let's add a little, yes, come on, come on, yeah, that's it, pureed sugar, yes, all this is pures, i add dessert here, stir, well, it’s a minute, well, let’s play along

to about 40-45°, so that that is, not to a boil, not to a boil. then we add our curd cheese, and then cream and gelatin , take 5 g of gelatin, that is, this is one plate, this is half more, and throw it into cold water and leave for 20 minutes so that it all fits and mixes this is in our puree, during this time we will beat the cream, so you said to beat the cream, that is, we want to make the butter what not, we want to make the cream more lush or... now let’s take our raspberries, yes , we add all this here, i was simultaneously studying to become a pastry chef, and confectionery seemed to me like an interesting art, but very clearly, like science, that you have clear structures, clear proportions, everything seems to be in a cage, that ’s why i later moved away from it, and why did you

decide to devote your career to sweets, well, i have a sweet tooth, first of all, i always adore it, it seems to me, i have been since birth. i made something sweet, mixed it, not even edible, ate something edible, treated it to my parents, that’s the truth dream of making something sweet, cooking to surprise people. we have the first filling ready, the second we will have a creamy citrus, then for us, grated lemon with sugar and orange from macheys is ideal, juicy citrus, with its bright and tart taste and a lot of vitamins, just what we need so much in winter . but we add, we added cream , we mix it together, we heat this up a little, we add gelatin, then the fun begins, we take two fillings and pour them into special devices, so what kind of devices are they?

so strange, there are plumbing pipes here, everything is happening, well, look. with the second filling we do the same, fill it in and cool it, only the tubes for the rod, take smaller ones, everything is great, suddenly we put it in the freezer now, i waited and waited, waited and waited until everything was frozen, now it was frozen, great, you have to get it out, but

you and i need to get it out of this film first, but yeah, we don’t want to bite the plastic later. cutting and for about 2 hours 2 hours we wrap it all in a sponge cake , prepare our dessert, it comes out ready, cool yes so i’ll probably lay it out like this then like a roll, so first you need to lubricate a little with this gel, what kind of gel? this is a neutral gel, this is honey, this is honey, you can repeat it with honey at home, well, like glue, we need it

to stick, but this is really a dessert constructor. that’s great, super, yeah , let me have it then, just wrap it in a roll, pressing it well to the very end, voila, here we have our cracker, here we put a chocolate bar or mastic in the back, here’s our stick, like that, madonna, this is not firecracker, dynamite, well, you can, you can do it like that, we make a wick from chocolate. we insert a sparkler inside it, all that remains is to decorate the cracker and you can light it... oops, everything is tanned, come on, hold it, hold it, hold it, hold it, come on, make a wish, make a wish, i already made it, and

you, i now, so that, well, basically, i always have one wish, that this new year be filled with new gastronomic adventures, and that it be better than the previous one, then happy chinese new year to everyone, happy year of the dragon, don’t touch it with your hands. but it won’t explode, no, it won’t explode, no, i wonder how dynamite is, you can bite it just like that, you can cut it off, you can do it, even so, after all , it’s an explosion of bright colors, flavors, freshness, the dessert is just a bomb, there’s no other way to say it, thank you, happy holiday to you too. dear, thank you, and thank you so much for sharing this recipe, this is probably the best dessert i have ever seen, it was not in vain that i

was thinking about adventures, however, the gastra was completely lost somewhere, from the famous ethnotheater " warm". designer costumes with elements of traditional clothing look very modern and fascinating. translated from mordovian, this means, wow,

how cool this is, and to be honest , there’s no other way to say it, it’s really cool, i would still show off, but i need to go through one local quest to find the symbol of saransk, in the forest. oh, i found a fox, finally, so, if you see a fox, what you need to do is, of course, rub your nose, but there is one nuance, to make a wish come true, you need to whisper in your ear what you want, i want to eat delicious food, here it is, purely mordovian table, the main place on which is occupied. traditional pancakes are bochat, they are very cool, by the way, they are not only fluffy, but

there’s also millet, they’re based on millet , you can feel it, the texture is different, the taste is different, and even the color is different, well, look, they’re usually served with milk and honey, these pancakes are traditionally used instead of bread, for example with... selyanka, no , i didn’t make a mistake, here on my table it’s really not solyanka, but selyanka, a traditional soup made from offal, slightly reminiscent of the taste of liver, but the texture is much softer, more tender, so i don’t know what kind of patrakh is here, but they some very delicious ones, but... the next dish is you you won’t find anywhere except mordovia, they’re called red-hot eggs, traditionally they are cooked in an oven at

a low temperature all night, for many hours, instead of an oven you can use a regular oven, as they promised me, they are as dried as possible, so much so that... you want to wash down the taste with something maximum concentrated, in mordovia it is generally customary to eat very heavily, even in the morning and especially in winter, they say that local children, before leaving the house, have breakfast with stewed meat with potatoes or pancakes, after such a tasting, i now at a minimum, you will have to train for a couple of hours to compensate. cents

, any purchase becomes more enjoyable, plus a high interest is charged on the balance, you can order a profit card from uralship bank online, it will be delivered to you for free the next day, wow, wow, hello, did you eat by yourself? feed others , sir, in fact, we came from afar to feed everyone, not just you, so wait, so, i’m afraid that i shouldn’t have gotten this basket, now everyone is already attacking me, 40 minutes from saransk there is a safari a park, in which 300 moral sika deer live in their natural habitat, well, this is something surprising, i have been on every safari in africa

, including, but... such a safari, where the deer is here in the snow, this is the first, this is our most important leader , and he has already found his food, no nets, bars or other fences, here the animals are fed, they are taken care of and treated to treats, come on, come on, eat, eat, grisha, this is grisha, so we know, this is our little girl, she is for us every year she bears offspring, she is very kind, gentle, why does she have an ear? no, well, because they chipped it that way, she didn’t... it was a little off, but she ’s actually very kind, poor thing, there are several rules in the park: don’t bend over for fallen food, and if the deer are too active, they’ll stretch out their arm forward, so let's edit it here , and we'll disperse them a little now, but in general they are justified in being afraid of them, they are kind after all, or not kind, but still they are animals, they

can also they take... precisely with their front hooves, but really in fact, this is such a wild animal that you won’t always guess, what’s in his head, so you always have to be careful, deer paradise, what a beauty, but i couldn’t even imagine what delight awaits me ahead, enjoy the comfort, in fact you are rushing towards... forward to your goal, coffee ambassador , comfortable movement along your path, they do calvera and give birth to children one after another, i can already sleep in any position, a million-dollar secret, famous mothers of many children will share how they manage everything, where to go, to the salon, to the gym or to job, thought i would be great some kind of star, for what offenses does the actress mariyavnikova punish her four sons, if i mumble, you know, only

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a jiffy, try some food. perhaps, i found one of, if not the only, restaurant in saransk that specializes in fish, so specialized that... here, only here you can try an absolute delicacy that even i, a sophisticated gourmet, have never tried and never saw. so, friends, meet klarius, yes, that’s what it’s called, klarius, such a cool name, but do you know what it is? african catfish. well, now explain to me how the african catfish can be found in saransk, so we tried and managed to find it. this claria is called the king fish, its meat is not only tasty , but also incredibly healthy, it is rich in protein and amino acids, well, if you use your imagination

, it remotely resembles an eel, remotely, but this african catfish is much more interesting, now i ’ll bite into such a piece somehow meaty, or something, he has... a lot of meat and the texture is so meaty, and if closer to the tail, everything changes there, the texture becomes much more tender, what a gastro-discovery it must be, african catfish in saransk, and the most amazing thing is that this african catfish on my plate did not swim from africa, but from another place, much closer, that’s where it actually came from? ciao, ksenia, ciao, friederico, just a question, well, how could it come to mind to have these african catfish here in mordovia, because it is dietary, tasty, we wanted to feed everyone with cool, tasty

fish, so to be popular, at first no one talked about it knew, and it was very difficult to tell, now yes, our regular customers really love this fish, this fish is not really a fish... due to the fact that it has a special organ, clarius, that is, lungs, which itself saturate with oxygen, that is , the molecule in structure is closer to meat.

ksenia and her husband in italy not only breed catfish, but also make various delicacies, sausages, and pate from them. kebabs, that’s it, i closed my eyes, it means everything is fine, probably not, you know, i’m trying to enjoy and - comprehend what’s happening, because it ’s really very unusual, yes, somewhere there’s a feeling that, in principle, it’s a fish, but i can’t say, that yes, it’s clearly fish, it’s still meat, whatever it is there is meat and, well, smoking. it’s also so perfect, because there’s a crust on the outside, the inside

is very tender, fork, well , let’s try something else, look, there’s also sausage, sausage is only made from fillet, no, tell me the truth, there ’s meat here, not an ounce, no, it can’t maybe not a gram, it can’t be, you’ve at least once tried jellied meat from yourself, every day, are you just jellied meat? and here i would never say that there is only fish here, today i had an incredible discovery with you, you know, i’m interested in this because you are italian, really by the sea all your life, to surprise you...

as a child, alexey muragov was very fond of the dish that his father prepared; he remembered his words that men were better at cooking than women. after school, alexey entered the culinary college and is now one of the most famous chefs in the city. today you and i will prepare a wonderful dish called creamy bisque, that is, like a fish broth, well, not really a broth, it ’s kind of like a fish sauce. concentrated on shrimp shells,

like waste-free production, yes, yes, this is the most important topic that i would like to touch upon today, waste-free production, let’s start with shrimp, do we have to clean everything or what? well, yes, we need to remove the shell a little, so to speak, after cleaning, we put the shrimp aside, we only need the shells, in the sense that we worked, worked, so that if that’s the point, we are for waste-free production . you see, fry the shells thoroughly in olive oil, at this time randomly chop the onions, carrots, crush the celery, garlic with a knife, chop everything into the pan, and add thyme, in general , the classic base for any sauce, any vegetable, any fish, meat sauce, basically, you know, the root, these here - onions, carrots, here it’s lying around your house, you look at it so limp, where are you going to put it? broth, bisque, why not

, that's right, broth, bisque, everything, so we kind of use such simple ones, now it sounds a little rude, but like bisque is from the basket series, to give new life, absolutely right, and to give bisque aroma, add white wine, at this stage we don’t really have broth, just yet. the basis, so to speak, of roasting the main product, then what we do is, the main thing we need is to let the wine evaporate a little so that the alcohol goes away a little, yeah, here we go, and then you and i. pour water slightly above the level of the base of the dish , about one phalanx, as soon as the water boils, reduce the heat and evaporate for an hour, then blend and strain through a sieve, we need the slurry to form a broth, add

cream cheese, mascarpone, no, no, regular creamy cheese, cream cheese, yes, mascarpone is expensive , beat the cheese with a whisk and add a spoonful of butter, all that remains is to bring it to taste, add salt, pepper, yeah, this is definitely done only at the end, because the bisque is constantly evaporating, evaporating, evaporating, if you add salt or pepper at the very beginning, you can overdo it, because the very base of the water will evaporate, it will simply be too salty. mama miyo, you know what my favorite risotto from childhood reminds me of, we have such a risotto in italy, riresotpi, it’s also

made on panzer and also like this more kind of creamy, a little bit liquid , something in between, that’s exactly how our bisque is now , yeah. the taste is the same, now it’s as if i ’m slipping back into memories from childhood, it ’s amazing, alexey from mordovia immersed me in memories from childhood in italy, listen, well, that’s not all, isn’t that all, or what? no, i have a surprise for you, a dish that i think you will like like a true italian , uh-huh, no, no, no, it carries within itself such, so to speak, the past and our mordovian, so the breasts of a young woman, what, young girl's breasts, breasts, earlier, when mardva was still pagan, so, there was, so to speak, a ritual before the wedding, the breasts of the young woman were prepared in the groom’s house so that the daughter-in-law would have abundant milk, so that she could feed

seven daughters and seven sons, pies, but they are really very tasty, just like bisque , so alexey, thank you very much , thank you, you know, the only thing that confused me was when you said that young women’s breasts are only given to grooms, but i came here to film a program, not to get married, anything can happen in mordovia, i mean?

or maybe it’s not necessary, it’s necessary, fedya , it’s necessary, they’re already greeting me there

with cows, yes, well, we wouldn’t accept such a gift from the groom, here’s from the groom’s friend, come in, come in, then the beating of the young people at the groom’s house,

then we’ll be fine , cool rituals at mordovian weddings, and the dish on the table too, this is our traditional ritual pie lukshe, lukshe, it consists of seven layers, these seven layers symbolize the wish for the family to have seven sons, and why not a son and a daughter, and therefore what a shame it was when a son was born into the family. they gave it to him land allotment, who has more sons, that family, they had more wealth,

they had land, they didn’t give land to girls , what are the ingredients, that means egg, cabbage, and something else, meat, wow, i have i have a feeling that if i eat this entire huge piece, i will also have like seven hay here like this. kiss , kiss, kiss, love each other to surprise the guests, so that instead of, say, one layer they put wool in this bow, sheep, these are hooligans, if they are relatives, or bone, bone, what bones, it's not edible anymore. when they cut it, and there were all the bones, they wanted to eat, and there were hooligans, just such a fun, traditional

dish, we also prepare it at a mordovian wedding, it’s called terepka, preparing terepka is very simple: beat five eggs, add salt and add milk, preferably homemade, about half a liter, that's about it. stir all this, then cut pancakes made from starch flour into thin strips, now we place our chopped noodles in our dishes in which they will be baked, and now we fill them with eggs milk, place it on top as well. butter , about 100 g. now we will cut it into cubes, so

when we bake the terepka in the oven, the butter will melt and penetrate into all the necessary places, well, on top it will create such a crust effect, in childhood the most favorite thing about this terepka is the crust , everyone quickly tried to eat it first. today we are cooking in the oven, it takes approximately 40 minutes to cook, if you are cooking at home, then set your oven to 180° and also about 40 minutes until done, until golden brown, cook, dessert pie, it smells very tasty, with such a milky taste , and shards, that’s a funny name, we also have a lot of funny words like that, for example,

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the eightieth anniversary of the complete liberation of leningrad from the fascist bloc. pay only 299 rubles for delivery, preserve the memory of the heroic victory and pass it on to your children and grandchildren, call the medal is absolutely free for you, you order the anniversary medal by calling the toll-free number 8800 600 6805 or on the website medaallengrad.rf. central television today at 19:00 on ntv. shumbrat, yalgat. slowly federico is mastering mordovian the language here is in mordovia. but what i haven’t yet mastered is a new cool mordovian recipe. but we will fix this now, together with my friend mikhail. chau, mikhail. good afternoon. oh wait, not chow, but shumbrat. shumrad,

shumrat. shumbrat. yalgat. yalgad. mikhail bykov first got into the kitchen at the age of 17, at 25 he already became a chef, he has been working in mordovia for seven years, loves to cook meat dishes and loves to serve them. something new in national mordovian dishes, what will we cook? well today we will prepare national mordovian dish oftan paw, paw, as if it were a paw, yes, paw , what funny names, yes, bear paw, don’t worry, not a single bear will be harmed during cooking, but we will need a knife in order to cut fatty pork and beef liver , we have this legend in mordovia since ancient times, yeah. previously, strong good guys who wanted to take a good girl as their wife, but they had to do some kind of ransom for their father there for the family, like some kind of feat, yes, yes, yes,

to show their strength, agility, agility, so they had to go into the forest and get some kind of very powerful , strong animal, well, since ancient times in russia the largest predator was considered to be the bear. and if you caught a bear, then it was generally held in high esteem, you were strong, courageous, then there are no questions at all, they will give you your bride right away, they will say, so, but this guy decided that he would go bear hunting, but it was dangerous, but what about his wife ? he wanted it, but he wanted a wife, yes, he had skill and ingenuity, and he took beef liver, chopped it up, added a piece of pork, that’s it i made the minced meat, molded it into such a large cutlet into the shape of a paw, and while chopping it, the minced meat was slightly oxidized.

a meat grinder is already an electromechanical device that , when why do we chop with a knife, and not, i don’t know, with a blender or a meat grinder, that is, if we scroll through a meat grinder, add fried onions and garlic to the chopped meat , salt, pepper and bread , but not in... to enhance the taste, your task is to take 100-150 grams of minced meat, put it in your hand, and i will put butter in this recess , now your task is to form a ball, it’s like a kiev-style bear’s paw, we’ll have something like this, so good once, once again... and roll it in nuts, wow, of course, i sprinkled it, just don’t beat them too hard , yes, yes, yes, yes, yes, and you carefully form the paw , after that we send the paw to the frying pan, and

while we are frying the paw, you and i will make claws, claws, yes, garlic, you can take garlic for yourself, so, well, for example, here is a clove of garlic on. .. 15 minutes and you can try, well, you have to act like a man without a knife, well, whatever you say, come on, come on, try it, break it, you need to take another lightly salted one cucumber, yes. take it with potatoes.