to shake someone up! kostroma, kostroma, everyone is standing at home in the snow, we'll go, we'll go to kostroma, chiki-brik on a horse, we'll ride while the countryside, by the way, something. in this there is, let's prepare kolaches, so, come here , kolach, delicious kostroma cabbage soup, smoke, also, friends, i'll give you a walk through the monastery , wow, let's go back in time with axes, we'll handle it, oh, right to the point, the recipe for cabbage rolls from catfish is waiting for you , madonna of the rosmarins, this is

madness, so friends, in kostroma, go ahead, melashka, ah, right to the point, kostroma is the oldest city in russia where you can stand and even walk on the frying pan , that’s the name of the main... square of the city, this, of course, is not the official name, the official susaninskaya square, and in my opinion, it doesn’t suit it, because there are seven roads leading here, if you want to get lost, you won’t be able to, this frying pan is the perfect name, because here several interesting dishes were prepared for tourists, that is, places, one of them is a fire column, a tower from afar, reminiscent of... a fortress, in the old days

it decorated the city and saved it from fires, not far from the tower there is another work of art - the main guard house , which housed the main guard of the city, the raising of the guard - a bright and memorable spectacle, which is why it was placed in the center of the city, like borshchev's house, this is one of the largest estates in kostroma, not a house. .. and the scenery , even if you take it and shoot a movie, by the way, kostroma has been a film set more than once, but more than 100 times, take these places for example, you know, of course , they filmed a cruel romance film here, well, they did things that only in the head will finally come

the end is a disgrace , they came up with a dramatic performance, yes, you recognize these shots, no, okay, it’s not there yet, watch our program to the end and find out, oh, more guests have arrived, what’s going on here, hello, i wish you could let me know why there’s a need for the city this is your honor, our guests have come to show themselves and look at people, don’t think here, not everyone they meet is treated this way, only those who decided to immerse themselves in the atmosphere of ancient kostroma and paid for an imercibal excursion. federico, welcome to

capital city bonfire. well, let's take a walk the old fashioned way? and this building housed a temperance teahouse. the hottest place in kostroma was called kolpaki, and the waiters in teapots served not tea at all, but something stronger. so so so. in the shopping arcades they sold small goods, they are called petty, and there were also street hawkers, who were called ofeni. in order to deceive, cheat and slightly hide some information, they came up with their own language, incomprehensible to anyone, athenian. what do you think it means? the word bukhlyachka, well, bukhlyachka is a plump girl, who is a popular answer in kostroma, what do we drink from, from - no, yet,

yet, with a pen, with a mug, that’s right, bukhlyachka is a mug in the ofen language, okay, true ? well, federico, do we like castreme? definitely, okay, i just went around in the role, bonfire, white-calendar churches. after a noisy walk, my appetite woke up, well, never mind, we, together with konstantin , will lull this appetite with something tasty, now, friends, we will try old russian fast food, it ’s called collach, it starts with dough,

here we have flour, so fluffy, so airy, milk and butter on... kostroma butter, of course, from a small piece of dough we make the handle of a roll, take it, and start making a long sausage, then from a large piece of dough we make the body of a roll, take a rolling pin and roll it out lightly, roll the dough into a roll, it is also called a lip, the lip is in a semicircle, by the way , they made a special incision about the lip... they wrapped the lip, for what? so that when the roll is in the oven, baking, the crust itself does not crack, and then, when the roll is ready, here so here’s a little lip, this tongue was opened and cow’s butter was poured

in there, and from here comes another saying, which is when you roll out the lip, now you need to assemble the roll, the braid, and now we insert the edges of the braid into the body of the roll like this, inside yes wow, the roll should stand for about 10 minutes, and then go into the oven, while the rolls are simmering in the oven, uh-huh, we need to prepare the filling for them, because we are preparing a repaired one. that is, with filling, for this we take elk meat, elk meat, kostroma, whatever you have elk they say that it’s good, but if there is no elk meat, i can replace it with something at home, of course, the meat that you prefer, we have already finely

chopped the meat, finely chopped the onion, add salt and pepper to taste, and now yes here it is add minced meat. we grease its halves with sauce , there will also be sauce, definitely, definitely, oh, really like old russian fast food, pepper sauce, black pepper, and the base is homemade mayonnaise,

put lettuce leaves, chopped tomatoes, put our fried cutlet, there is also powder. it's an onion, yeah fritele, yes, an old russian recipe, of course, naturally, we filled the kalach, the kalach is ready, the kalach is ready, so, come here, kolach, crackling, hear it crackling behind your ears with pleasure. in theory, now we should thank each other to finish filming, but if we finish filming, i won’t be able to finish eating, i’m ready to say thank you very much for opening me up to this thing, let go of the kolach handle and go get

the handle from the room door , where we will spend the night, there is a pen in... online they will deliver it to you for free dove , the next day, what, i thought, this is

a number, wow, then i need to call my mother, tell you, otherwise she usually worries about how i live, you will volitional raconata l'hotel partira, ma'.

don’t think, there is no pathos in my words, it’s just that there is an awesome, cool observation deck here, i can see where we are going now, but before we move on, let’s take a short cafe break. ambassador, a blend of arabica varieties created by experts, reveals the multi-layered

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important thing. where the singer slava dreams of meeting her old age. water. they put on a cold hryasma, how many gypsies are dancing here with bears. why was the pop star on antidepressants? i probably wanted to hide, to run away somewhere. how sergei zhukov thanked his wife for their fourth child. this is 0 rubles 0 kopecks. guys, you won't believe this. today at 20:20 on ntv. when you pick up a profit debit card, you will immediately open up all the possibilities of incredibly profitable conditions. high percentage on cashback balance on purchases before. 3%. with a profit card, it doesn't matter whether you spend or save, in any case, incredible benefits are with you. bank, ural siib. the ipatiev monastery is one of the main

attractions of kostroma, which you should definitely visit. it is located on a hill. in a picturesque place where the kostroma river flows into the volga. within its walls at different times people sought salvation: dimitri donskoy and the grand duke of moscow, vasily i. and today pilgrims here are looking for peace, and federigo is also looking for new knowledge. according to legend, a monastery was founded. at 1330 year, a horde murza named chad, he moved from the golden horde to moscow, where he converted to orthodoxy and began serving the moscow prince ivan kolyta. this was believed until historians made their scientific contribution. according to their version, the monastery was founded by novgorodians.

and murdzachet, aka zakhary, most likely helped financially. in general, it doesn’t matter who founded it, the main thing is that they did it so thoroughly that it still receives guests, not only believers, but also those who are interested in the history of russia. in it, in history of the ipatersky monastery played an important role. in february 1613, boyar mikhail fedorovich romanov, the founder of the reigning house, was hiding here from the poles. this is where he was. elected to the moscow throne. it turns out that the monastery walls saved the lives of an entire royal dynasty. today. the miraculous tikhvin icon of the mother of god is kept here. this is one of the most revered shrines in christianism, because since ancient times

the mother of god has been the patroness and intercessor of russia. you can see and touch it in the main cathedral church of the monastery. by the way, the temple itself is a separate work of art, both outside and inside. wow! the number of original historical frescoes and the way they are well preserved is amazing that such an interesting effect is obtained here, the space is not very large, not very wide, but considering the scale of the iconostasis and the height of the ceilings, you feel a certain architectural scale, by the way, it was specially done this way for a person to feel. all in an eye, and to

feel the full power of the bell ringing, we go to the znamensky monastery of kostroma, hello, hello, lyuba, federigo, just a minute, is that you now? and you are the most common comment, where is the beard, yes, it’s true, yes, in general, you are a unique phenomenon, but no, there are already a lot of us, in fact , there are really a lot of female bell ringers, and there are a lot of bell ringing schools, here we are a little bit, what a whole trend now, female chimes, female chimes, i want to add a masculine note to the bell chime. but first we need to study a little, i prepared the score, so we must, yes, it is so small, simple, we must figure it out, three

instruments - are these our arms and legs or what? yes, we take the right leg, it ’s at the bottom, uh-huh, here the evangelists are beating our half, we’ll now see these bells, fast pace, okay, so that’s it 1 2 3. everything is fine, yes, you can rise, that’s it , i 'm ready, oh, how simple, after 300 attempts, i 'm ready to take the bells into my own hands, thank you, just a minute, from paper to reality, here we are, problems have arisen. so minutes, where is this, where is the knee, where is the right left hand, where is the leg, here is the leg here, and the leg here,

and then not only the bell vibrates, everything body, wow! finally, someone explained all this to me correctly, thank you, but at the moment i can say that you are my most talented student. and now let’s go to the jewelry region, and there is no need to leave kostroma, because the jewelry region is kostroma. sorry, but this ring doesn't suit me. perhaps i'll go and look some more. it turns out that a good half of the jewelry in the world, i will say more, in russia, was produced in kostroma. nothing has ever been mined in our area, neither ore nor

minerals, the lands are empty in this regard, so our most important treasure is the hands of the masters, their skills, they create such masterpieces that it’s just a sight for sore eyes, that’s how you think, well, this is a samovar, of course , but for what, and this is still being revealed, but i don’t understand, although not i know, this is a cut for tea, but really, yes, the lid opens, and tea is poured in there, sure enough, these are the kind of wonderful things our artists create, maybe there’s something special in the air here and even i’ll turn out to be a jeweler , spilled, now i have a wax brooch, yes, i feel it now there is such tension, and not your own, but yours, he looks and thinks, my god, my god, what is he doing, what is he doing there, oops, and that’s why i’m talking.

slowly and slowly it began to shine for us in size and height the moment of truth 1 2 3 well , let's go count it done it turned out look what an exquisite beauty you give to a girl like that, she will instantly melt so i won't give it to the next heroine and it's not because i'm greedy, it's just that you and i are heading to the snow maiden, can you imagine, she also comes from kostroma, because it was in this city that the writer and playwright alexander ostrovsky lived, who actually wrote a fairy tale about the granddaughter of santa claus. and the writer’s daughter built this fairy-tale tower dusted with snow, which is the residence of the snow maiden. it is powdered only in winter; in summer it is simply a fabulous mansion. there are performances here for children of all ages. even

for big boys like me, so that when meeting the snow maiden your skin doesn’t go cold, let’s look into the ice room for a frosty adaptation, i invite you to try a magical cocktail of snowflake people, i added a lot of kindness and love there, i don’t know about a lot of goodness and love, but there’s something sweet, very aromatic, it reminds me of chewing gum from childhood, that’s it, i’m ready for meeting with the snow maiden, though first you need to... listen to the tales of the scientist cat, this happened a long time ago, and only then the snow maiden goes, fights, hello, i'm glad to see you, well, hello, snow maiden.

wow, there are some snow maidens here, but you can just say like santa claus that you are mine granddaughter to run away to italy together? well, i won’t leave my little house, this is my beloved hometown, well then i’ll want to register here now, so who in this little house can help me resolve this issue? and his name is shipton, he fulfills the most cherished wishes, but only kind and good ones. do you have any dreams or wishes? of course, probably whole brushes? oh, yes, then let's make a wish quickly, close your eyes while the snow maiden counts to three, make a cherished wish until you find how much you have time, and what kind of wish we will find out right after the advertisement, real pleasure plays out in every new facet, revealing itself in the elusive nuances of delicate taste. unique blend, author's.

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our handsome beauties, well, well , well, well, well, what do we have here, not so, so, so , but... knock, knock, knock, hello, here are the handsome guys, handsome guys, yes you said, beauty, edge , yes, you see, dirty color, if the horse is brown, it’s called dirty, you’re not an apushka, you’re a kisser, you’re a sweetheart, good, look, we have continuity generations, we have this same rotten horse named amulet, he knows how to smile, look, he he smiles at you, just because fedorika came to us, like... what a handsome man, what a handsome man, here is a unique manesh with a dome, built more than 130 years ago, it was once open, only in soviet times they made it here closed walls and it

has become so more intimate, wow, here we train horses, right now a training is taking place, and this is waiting for me now, no, no, you now... let's go through history, and now let's ride on kostron land, go! once upon a time winter skiing sleigh rides were a common and favorite pastime in russia; today this russian folk bumblebee is rarely seen anywhere, so we were lucky! you know, there’s something about it, especially in this sheepskin coat, you immediately fall into the role, into the role of a guy, as if i’m driving here now and controlling my estates,

now everyone is in his own direction. the horse nibbles hay, and i slurp cabbage soup, and not ordinary cabbage soup , but kastromsky cabbage soup, hello, a kastromsky culinary blogger who loves soups so much that he will soon write a book about them, in general, kostroma cabbage soup is cooked in the oven, but we will cook in oven, so we take a good pan that can be put in the oven , put all the ingredients in the pan, so what kind of meat is it, it’s beef, you can take the meat that you like best, i see that you have some kind of marinade here, tell me , share, i lightly salted it,

cabbages, they are not thrown away, they are washed, then they are crumbled with a special hatchet, chopped in a special skating rink, sprinkled with salt, a little carrots are added, you don’t even have to add them and... uh, they are put in the cold, like that so that they are salted, marinated and so on there was such a pungent smell, but it was specific , we add pearl barley, then there are potatoes , we won’t cut them, we put them just like that, well, such potatoes with a continuation, like in the series, to be continued, what an intrigue, you can also put a small amount of dry vegetables, add water and mix, so in general you need to pour in so that a couple of fingers

are on top of all the ingredients, so, now let’s put it in the oven at 220° until it boils, come on, oops, after boiling, turn down the heat and let it simmer for one and a half to two hours, smoke of finite, we take out the potatoes and mash them, this is their specialty, i don’t remember this, usually everything is in pieces, the castrome boxes are ready, and we are ready to try them, enjoy your appetite, you tried the meat, you tried everything, what happened, you know what i have... now the comparison is in my head, uh-huh, look, there is what

we italians call black or dirty water, this is american coffee, uh-huh, then there is espresso, in which the taste, coffee, all the aromas, infusion with concentrated, in perfect balance, that's it these cabbage soup are like espresso for the italians, it is very, very tasty, filling and we're happy, we're heading out into the countryside. 20 km from kostroma there is the largest moose farm, and i can’t miss it, well , because it’s hard to miss the largest farm in the world where moose are kept.

at the top there are no teeth, only at the bottom they even cover their jaw teeth with a sponge, they pick them up very carefully with sponges, so anyone can feed them without fear, as i understand it, this farm is not just another, but unique, it is the largest in terms of what , russia or the world? it is the largest in the world, nowhere they hold up to 50 at a time heads, and they are located behind the fence. only 5 hours, and the rest of the time the doors

open, they go wherever they want, but how do they know where to return? moose have a wonderful memory, they are well oriented, they have a compass in their head, it’s super simple, so they know where to go for breakfast, they know that in the morning they have oatmeal, each girl gets half a bucket of oatmeal, they get it they love it very much, they have been accustomed to it since childhood, and they also have very healthy milk. scientists have proven research and developed a treatment method stomach ulcers, duodenal ulcers, gastritis, dysbacteriosis, boost immunity very well,

you need to feed katya with milk for the whole summer, protect her, look after her, it’s just something incredible, you can’t see katya as a nurse, but for little ones they say, as much as you like, how cute , mom, how old are they, they are only 7 months old, they are still just children, you have to look like all eight years old, moose, the task of a moose calf is to grow from spring to cold.

left foot forward, that's right, right hand forward, so hop, swing the ax, make sure that our elbow does not come off down, it is at the top, you can even do it like this directly from above, and after that we fully straighten our arm, in this position we release the ax, everything seems clear, good luck,

well, turn on the salmon mode, which goes to spawn, we start throwing, and the buzz, so wait , on... only one, this is the first place, in principle, you can leave, but this process is so addictive, i’ve already gotten into the rhythm, in general i really like it, you know, here’s the thing for me it always seemed cool, but for a little while, then it got boring, with these axes in general, you know, adrenaline, apparently, this is such a primitive man’s business, and i want to do this business endlessly, for a long time, oh, right to the point, thank you, sasha, as they say, i did the job, eat boldly, but i did n’t it's a matter of eating anyway, otherwise it'll get cold, and

we'll eat... in a tavern where they prepare dishes according to old russian recipes. you know, there is such an expression: when i eat, i am deaf and not, and so, this is where it won’t work out, because each dish has its own story, which is very interesting to listen to, really, vyacheslav, really, yes, bongiorno, dear, vyacheslav novoselov knows a lot about russian cuisine, now he will explain everything about it to us, here... potassium potassium is fish soup with cucumber brine made from salmon. wait, what's the name for kalia? kalia is a name from the finno-ugric language, from kala. kala is a fish in fino. kala is fish, he says there is pickle, cucumber pickle. everyone thinks when they call cucumber pickle, yes, that it will be so salty, grated, try it, it will be

a very delicate taste. right here... so, what kind of outfit? now we’ll show you, masha, come, please, well, masha is wearing a festive sundress, it’s called stretch, that is, for a holiday you have to unbutton it like this, maybe the woman’s figure has changed. throughout her life, she wore it all her life, since she prepared it even before marriage, and in order to fit it to her figure, there were these buttons

that opened or collected this wedge, in one piece, wow, how the kitchen is intertwined with fashion, completely unexpected, so let’s go back just to the eating, allorai stop, there ’s no need to touch the stretch with your hands, no need, this the mashed dish is processed, you need to eat it with a fork, knife and spoon; you don’t need anything. when baking, the crust loses moisture , which needs to be replenished, that is, now we are filling this hole and the crust with the legs and butter there, there , inside, and wow, season, season, don’t be shy, then pour the broth into the pie, and what for the broth, there ’s something floating around here that looks like saffron, or what? fish broth with saffron, saffron in russia, yes, hello, we've arrived, hello, do you... think the creation of the world came from boris nikolayevich elkin, when we had all this in abundance, in the 19th century

there was a large number of all kinds of different spices and so on, now we cut off a piece and try, mm, delicious, yes, yes, this. you will need water, yeast, sugar, salt, flour, knead, then leave roast, just make the dough, for this we need to rest for an hour, roll out the finished dough with your hands, add filling to your taste, we have fish with... and onions and shape spread the pie, put it in the oven for 30 minutes at 180°, so you are still dough

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today at 19. the correct recipe for making cabbage rolls from african marbled catfish, hello, that means african catfish, which for some reason is also called marbled like beef, and we make cabbage rolls from it, naturally, you asked to surprise you, so we will surprise you, well, so far everything is working out you, so, so, so , well, let's start then, we will use sovolskaya cabbage instead of regular cabbage, for this we need to scald the leaves, you want to say

that instead of tender light cabbage. we use hard green leaves, owl cabbage, there is such a city, sovoysk, yes, no , sovoe, sovoe, italy, and this is ours, just a minute, how is it, why are we cooking with italian cabbage, preparing african soba, what’s going on here, i’m still in the fire pit or where i'm here, the cabbage leaves need to be scalded , the water has boiled, we throw it in for literally a couple of minutes, it's amazing how in a few seconds... the color became so bright, saturated, we put the leaves from boiling water into cold water with ice, why did you decide to use this particular cabbage , it holds color, taste, consistency, again rich vitamins, we start preparing the minced meat, take the marbled catfish fillet with napkins , remove excess moisture, since the meat will be stewed, cut the meat into small pieces,

and the specificity of this is itself, and it has meat. very sweeter than our wild samosas , which are found just outside our volga window, and the meat is not stinky, by the way, no, no, well , absolutely, there is no smell, absolutely, we chop the garlic and onions and put them into minced meat, add a pinch of salt, uh-huh, red pepper spice mixture, but african catfish at home i may not exactly find what i can replace with pike perch? it will still be delicious , yes, of course, absolutely, add a little semolina for viscosity, now onions and two eggs, mix the minced meat with a spoon until smooth, the minced meat is ready, the leaves are ready , all that remains is for us to make a side dish, we will make ala sauce, tomato vegetable sauce, so, cut the pepper, eggplant and zucchini into medium cubes,

take also garlic, onion, pepper, bell pepper, heat the frying pan and add olive oil, and we will also add tomatoes, and don’t put tova beya in vain yet, yes. thought you didn't i noticed, sorry i still noticed, well, yes, eggplants really need to wait until the oil gets hot, because they are like sponges, they absorb themselves, they are absorbed very strongly, okay, this was actually a test for you , you passed it, well done, onion and put the garlic in the frying pan, put the rosemary in there too, rosemary is crazy. this decorates not only the dish, but the air in general , add pepper, add zucchini, tomatoes, a mixture of peppers, a mixture of dehydrated vegetables, salt,

so far everything is good, almost ready, and accordingly, we need tomato paste, let's take the tomato paste of makheyev, it is made from tomatoes from the south of russia, this tomato paste is great for preparing various dishes from... sauces, okay, but before using it, you must save it , this is a separate thing in general, of course, we take a frying pan, why is this, firstly, so that the acid from the tomatoes goes away and so that the tomatoes reveal their sweetish taste, wait, you definitely need to add oil, yeah, heat it up a little, reduce the degrees and piss, it’s time with ... form cabbage rolls, our leaves are already ready , a little bit, we press down, i also know that i saw such a moment, yes, that we remove this hard central part, i cut it off,

cut off the length and beat it, that’s how you have to beat it, well why how i would not do it before poaching, because otherwise, if you miss the time to poach, they will simply disperse, a tablespoon of minced meat? put it in the center of the sheet , wrap it in an envelope, take it from the bottom, wrap it, and on the sides, from right to left, and accordingly again, yes, but you get it dolma, you and i have already sautéed the tomato , add our vegetables to the tomato paste, uh- huh, heat up this whole mixture, now we take a satenka with you, but you can use a baking container, you don’t have to put it on the stove now, put the cabbage rolls, and so so that they are tight. accordingly, we add here three or four spoons of our tomato sauce, uh-huh, madonna, this sauce smells incredible, then 300 g of fish broth, well, in general,

we put our container in the oven for 30-40 minutes at 180°, great, our cabbage rolls are almost ready , a couple of touches from the chef, the company... snow sauce made from smoked sour cream, now the stuffed cabbage rolls from african marbled catfish are definitely ready, you can try it, now i understand why marbled catfish is very similar to meat, that's how it is... it has a meaty texture soma, incredible, you know, i adore it when there are people like you who are able to take the tireless classics that everyone knows, everyone...