the winters are long, and the polar night and day are in no hurry to replace each other, people come here to look at the northern xian, see whales, meditate on the shores of the barintsevo sea, and of course, try arctic cuisine, this is the only corab stick that i perceive. we have a parachute in italy,

dried scallop in murmansk. here we have a male, this is a female. our males are not so beautiful, but our girls are prettier. but i will remember this soup, or rather how it was cooked. i'll start with murmonsk. the capital of the arctic, and also the most a large northern city located beyond the arctic circle. but in peace. the main street of the city is lenin avenue. locals jokingly call it north broadway, from the word wander. i arrived in murmansk at -29, so i’ll warm up a little before the walk. interesting fact: there are a lot of colored houses in murmansk, this is because there is not much sun here, and this brightness dilutes it. i want

to see this, but i will do it after a pause over a cup of coffee, ambassador, it was created by coffee experts from selected arabica beans, its magnificent aroma and velvety the balanced taste will please even the most demanding gourmet. create moments of comfort, together with coffee - ambassador. these are the same houses, such large-scale graffiti are called murals, from the latin muro, wall, this is a masterpiece, so many details, so much brightness, i would be happy if i saw this every day living here, and now i’ll tell you where to get that one a polar explorer's passport, yes, yes, it is issued not only... of course, this is

not a real document, but just a cool feature for an arctic tourist. hello, your polar explorer's passport, which indicates the crossing of the arctic circle by the goths. now you can start collecting impressions, and i will put the first stamp at the port. the port in murmansk is the only one in the world from which you can go to the north pole on a nuclear icebreaker. true, this pleasure is not cheap, from 2.5 million rubles. well , shall we drink? i'm kidding. and, by the way, we won’t go anywhere on this icebreaker. after thirty years of service, it was laid up and turned into a museum. lenin is the world's first nuclear icebreaker. during his service, he covered 654,000 nautical miles, which is more than three times greater distance from the ground to.

control room, mom, there are so many different individual systems here, buttons, the cooling system, it’s like a make-up system, a pump, fittings, i can’t even imagine how difficult it was to control all this, oh, there’s a reactor. the icebreaker impresses with its scale, power, and soviet luxury; the interior of the ship is decorated with karelian birch and caucasian walnut; there is a cinema hall, a music salon, a library and a medical hospital on board. there was equipment that was quite rare at that time, such as x-rays. in that the hall held musical evenings and welcomed important guests. for example, yuri gagarin

is here, oh, even fidel castro was here, judging by the photographs, he was standing right there when this photo was taken, and i’m standing right here on... seal, thank you, that’s it, the first seal is there, now can you go to the hotel, it is located in the very center of murmonsk, hello, hello,

your room, the hotel is modern and stylish, close to the main attractions. wow, the room is much better than i even expected, and what a gorgeous view from the room, right on a spacious area with five corners , although there seem to be four of them, okay, i’ll go count the corners for now, and you watch the advertisement, when you pick up a profit debit card, you will immediately discover all the possibilities of incredibly profitable conditions, a high percentage on the balance, cashback on purchases . center with a profit card, it doesn’t matter whether you spend or save, in any case, incredible benefits with you ural sib bank, enjoy the comfort, in fact you are rushing forward towards your goal, coffee ambassador, comfortable

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or order on our website leamax.ru. stars. premiere on march 9 at 21:20 on ntv. doll tanya and polina. up to heaven. to the town of heroes. it was heavily damaged during the war, so

there are few historical buildings. and in memory of those who defended the arctic, one of the important memorials of the kola peninsula - aliosha. from here you have an excellent view of the port bay; the most delicious souvenirs are sold at the port. some shops even organize tastings. yes, this is in the mouth and there is some kind of sweetness, so how much does this service cost? 350 rubles is just a little thing, 350 rubles. they clear everything out for you and even explain it to you, absolutely perfect, thank you, interesting, good luck, i live in a mushroom town from murmonsk, of course you can’t bring it, here’s the branded fish motryoshka. matryozhka is a fatty halibut stuffed with drier pink salmon,

cool idea, in general and even tasty , i really like this balance, just where there is not enough fat content, that’s what the second fish gives you, it’s very tasty, so now i don’t know what to try next, garbushi in pickled syrup with honey and pepper, wow . oh mama mia, i really feel the fishy taste, but at the same time there are also sweets, it seems to me that this is a bambizhe souvenir, small packaging, convenient, probably inexpensive, really, how much, acceptable, 500 rubles. another delicacy, dried midi, i had never even heard that it was possible to dry midi. i'm in delighted with the very idea, your imagination in this store is boundless, you also

have moss, it’s like moss from moss, chips from moss, hello, this definitely needs to be brought, yes exactly, imagine, you’ll come to your friends, oh, i have souvenir from murmansk, what, what, moss, brilliant idea, delicious souvenirs. bought, you can move on, although no, leaving murmonskaya can’t prepare anything, it’s impossible, i’ll do it together with maxim goletsky, he studied to be a ship’s cook, cook, but he never went to sea, but maxim loves to cook fish, and not only loves it, but does it in a very original way. i want to cook our most important fish, in principle, it is probably cod, we even have a monument to it, there is an opinion that cod is

such a lean dry fish, in fact this is not so, i will bread it in nuts and serve it with seaweed , with vegetables and... from sea urchin, first the cod needs to be salted and tarragon, tarragon, also known as tarkon, goes very well with fish, that's enough, i think that testragon will be enough, yes, let's take a brush now, we have so much now let's lubricate our cod with melted butter, uh -huh, you don’t have to regret it, wait, i heard about breading, yes, we’ll bread it now, first we’ll make a shell of butter with you, all the juice will remain inside.

it must always be boiled, firstly , the excess iodine, which is so rich, goes away , well, it becomes soft, because it will need to be chewed, in principle, at home you can use ready-made seaweed for this dish, buy it in a store without any additives, and throw it on a drain, rinse it a little with water to remove it oil. vinegar in which it was marinated, and use it for this side dish. sauté carrots and onions cut into strips in butter until soft, add fish broth and seaweed, simmer for 10-15 minutes, let's check how the onions are, you know, i like it, the color is very bright, the texture seems aldent to me, yeah, everything

is right, just in russian, you know how aldenta will be, like in the dirt.

40 to 80 years old, why did you tell me this, i have eaten so many hedgehog grandmothers in my life, and 78% of a hedgehog’s dna matches human dna, practically our ancestor, which yes, and 75%, 78 even, that is, let’s do it like this, find two differences, it looks like in general, we add cream to the centurion and decorate the dish. pour two types of oil, one from kimchi, and the other from dill, sprinkle the grated part of the baked potato , decorate with microgreens, you recently said that many people mistakenly think that cod is a dry fish, and i would add that many people

mistakenly think that cod is a dry fish. this is a commonplace fish, and judging by... the way you cooked it today, it seems to me that we broke this stereotype, this is incredible, not just delicious, but noble, thank you, so to you maxim, thank you very much for the new life hacks, new tips and new recipe, after a hearty lunch, the producer doesn’t let you sleep, we’re going to khibiny, 2.5 hours in paths and boton, a huge ancient mountain range. surrounded by khibiny is a small town, kirovsk, there is a cool ski resort in it, you can get to it like me from murmonsk. or you can fly to the airport in apatit. from there it’s 20 minutes by car and you’re at your best, who said that’s all is the sun only in the south? today the big budeaurus

greeted me with the sun, perfect snow, good pistes, everything is perfect, 30 km of pistes of varying difficulty levels, four rope tows and one chairlift, the longest... ski season in russia, 7 months a year, people ski here right up to the beginning of june , where i came from to st. petersburg, and why exactly here, well, probably, because in principle it’s budgetary, the housing is okay, that is, you can find apartments, i like apartments more than hotels, i don’t know, somehow more comfortable, st. petersburg, st. petersburg, once again, wow! that is, it turns out that these are the closest resorts from st. petersburg or what? why? it turns out like this, yes, the flight is an hour and a half and inexpensive, beautiful views, good beauty

, something like this, well, yes, the resort also has high cuisine in every sense, a restaurant in the mountains, 820 m above sea level, while i’m cutting through the slope, they are preparing a delicious surprise for me here, mille-feuille made from local crab! in general, melfeuille is a dessert, a dessert that consists of many layers, even translated from in french, it means a thousand layers, well , we made a certain interpretation of this wonderful dish, and accordingly we want to make it in the form of a cold appetizer, which is suitable, in principle, for any table for any special event. sergei vdavenko could bake a cake on his own at the age of 12. now he is the brand chef of a large company. in the arctic. came from moscow, loves to experiment with northern cuisine, creating unique dishes from local products. the composition of this dish is as follows: we

use the pulp, avocado, pulp, mango, if desired, we can replace the mango with an apple; you will also need cilantro, olive oil, garlic ground in a blender, shallots or onions. mascarpone cheese and the most important thing, the most important thing is the pulp, the phalanx of our local crab, it can be replaced with shrimp or scallop, i prepared the rice chips myself, but you can also replace it with another crunchy food, for example, potato or corn chips, pre- prepared siphonia hollandaise sauce, hollandaise sauce, egg based sauce.

mayonnaise and knead again so that the mayonnaise bound all the elements of the crab pulp. place chips on the mango and avocado, followed by a crab quenelle formed with two spoons. as a takeaway, there is cheese, mascarpone and a mixture of dutch cream with citrus. we arrange it. microgreens or greens that are on hand, you can use parsley, an inza leaf, the dish is ready, but

sergei did not limit himself to one dish, he also prepared karpaccha from cod, samski-style fish boil, venison with scallop chat . i'll start with melpheus. oh madonna, oh madonna, this is not the case when you can try everything separately, here you need everything together, refreshing citrus, coconut, crab, mango, well, let’s say, a good summer start to a winter lunch in the mountains, so now we move on to a snack that evokes more such winter, perhaps, associations, this ... cloudberries are the local pride of these places and scallops, again everything is unusual here.

i must say, alenino is very tender, here ice cream and scallop perfectly complement , moisturize and soften, oh, finally you can warm yourself up with soup, or rather not soup, varivo, this is actually the first time i’ve heard this word varivo, probably the inventor of this recipe was some kind of var-var or from the word boil, maybe. here again it feels like it’s local, we thought, okay, what’s growing here here, here’s the fish, berries, well, let ’s mix everything and make a very tasty soup, the broth is very rich, full of flavor, the fish is tender, very tasty, but here the main feature for me is the berries, they added berries. not only

from the light, but also these berry notes, very unusual, but very tasty, venison, mushrooms, crabs, you should definitely try all this in the arctic, and not worry about when spending on delicious experiences , a profit debit card from uralsip bank will help you, with it you get up to 3% cashback on purchases, but it’s profitable not only to spend, but to save, a high pro ... the card will be delivered free of charge the next day. the attractions of kirovsk are not only ski slopes and arctic cuisine. there are so many interesting things in the city, for example, the botanical garden, the northernmost in russia, was opened in 1931 . i'm definitely everything. i’m still in the arctic,

in general, i didn’t expect such a walk, which will remind me of filming in the jungle, in some exotic countries, there are even palm trees here, it’s very warm here, by the way, 600 species of plants, real tropics in the middle of winter, just not enough sun loungers, but relax no time, i have something for you, i have something too, yeah, i see, wow, that’s it, there’s a stamp, thank you! i will put the next stamp in bigben, which is the name of the building with the clock tower, which houses the apatite museum. it houses a rich collection of minerals, and there is also a cool interactive exhibition. wow, that's a big red button, as usual.

which means something so dangerous, no one is looking, okay, good luck, the volcano exploded, i blew it up, several floors of surprise, pressing buttons, poking at screens, it will be interesting not only for children, i assure you, there’s another surprise at the very top , hello, oh... we went up to where the best views are, so i see that you have a tool, i have a passport, i hand it over, check your passport, and you also need to come for verification, well, it looks like it’s very similar , it's definitely you, thank you, one more place, one more seal, ciao, grace, i continue the hunt for seals of impressions, let's go, let's go,

let's go, 2,500 km, 25 tons of snow, every year for 16 years, more than thirty sculptors are working on the creation of this snowy village. the theme is always different, this year, music is around us. frego, my passport. thank you, we'll put a stamp on you now. i feel that this is the most valuable seal, because i am this.

i will never forget the delight, the stunned feeling, and i was also stunned by the next snow miracle. there have been many snowmobiles in my career, but the snowbus is for the first time and it’s not at all surprising, because this is the only one in russia, if not in the world, oops, now i’m thinking who works as a controller here, bigfoot, snowbass is a comfortable warm bus on skis, which... comfort, it’s very comfortable here , it’s warm, if you like it faster, change

from the snowboat to the snowmobile, or rather to the snowmobile, you know what i like even more than these beautiful views is that... i’m very warm, the steering wheel is heated, special clothes, and even a special raincoat on top, first time riding snowmobiles, when it's -20 outside, and i 'm very warm, what beauty is here, the mountains surround me, it's literally like they're hugging me, extraterrestrial civilizations unknowingly chose this place for their experiments, a few years ago, here in this...

really what's here - a mysterious atmosphere, almost all the aliens, having lived a little in the arctic, flew to their planet , froze, apparently, but a few of the most... persistent ones remained, let's go, let's go, here are the aliens, wow, then this is not just a legend, there are real aliens here they arrived, they say they are aliens they carried out some mysterious experiments on the territory of the park, an old telephone, some artifacts here... so, who lives here? and there are a lot of such strange objects here, a little scary, but very interesting, especially in the evening, when lights light up, looking either like elo ships or

distant shimmering planets. this park is so beautiful, very cozy, thanks to these paths there are lights, but because of the installation it turns into some kind of, i don’t know, art space. outdoors in the open air, a very interesting idea for those who want there is also a great place to improve your health in kirovsk, a sanatorium, also with a subcenter, one of the main features of this sanatorium is a twenty-five-meter swimming pool with panoramic views of the mountains. a jacuzzi with such a view of the mountains is relaxation not only for the body, but also for the eyes and soul. and here you can recharge yourself with

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personal events, she ended up in the hospital with a stroke, i have 220 to 180, this doesn’t happen on the radio, tatyana bulanova and her million-dollar secret, today at 21:20 on ntv. i continue my journey along the kola peninsula, going to teriberka, an ancient fishing village on the barintsev coast. sea, keep in mind that in winter the road there is very difficult, it can even be so covered that the passage will be closed not just for an hour or two, but for a whole week, but we were lucky, we reached our destination, what magic is here, until the sixties last century teriberka flourished, but... then people began to leave, ships were abandoned as unnecessary.

the ship cemetery is considered one of the most photogenic locations in russia. teriberka itself is included in the list of the world's most popular tourist destinations; it is also a place where whales can practically be grabbed by the tail. i just remember that the first time i was here, it was from this beach that i saw whales, somewhere in the distance. then i thought, will i ever see close, well, not that they are like points from afar, namely for real, i hope that today... this dream will come true for me, my friend sergei, whom i already met in teriberka a couple of years ago, promised to help me with this. sergey, ciao, finally, how many years, how many

winters, yes, listen, well, yes, you came again, you liked it, here i am here again, that means you liked it, are you going for a swim, is that? and of course, that’s the only reason i came to swim at -20, why not, in general, whale time in teriberka is from may to september, but this year the whales stayed in the bay during the winter, as if i were waiting. that's it, we look around, come on, i see only two cameramen and an old friend, finally... i saw it, come back, friend, come back, come back, please, where, madona, the host got out of the water, gigantic, finally i saw whales, just now i was diving, where,

where, i didn’t even have time to think, from you, this is a brush in front of us, but it can’t be. wow, so many discussions with friends and acquaintances about how cool it would be to see them live, but it always seemed like this was some incredibly unattainable dream, mama mia, now it has come true, this event is necessary

note from... in which the children of the priests went , they named it in honor, it is repaired with triski liver, in fact the dough is very reminiscent of profiterol, so the first seconds when you bite you expect something sweet, here is cod,

and this is cod liver, yes , cod liver, yes, this is a delicacy, arctic cuisine is what... in the arctic is found under water, above water, grows, floats, everything is on your table, that is, it’s the same thing, kelp, trick, yes , a scallop, by the way, this is just a scallop, i don’t understand what it is, something either citrus, or soy, or something very tasty, what’s the secret here? there’s no secret, it’s just honey combined with some ingredients, so what do we have here? these are fishmongers, fishmongers, fishmongers, they make according to the pomeranian recipe, that is, pies with this here is a pie with halibut, here is pure

halibut, a piece of large halibut, the dough is incredibly simple. as an italian, you should understand, oh, by the way, the dough is soaked in halibut’s own juice, thanks to you, i not only answered a new delicious dish, but also i saw whales, for which i thank you very much , please tell me if you have a passport, of course, of course, i do, i can’t go anywhere without it, i’m giving you a stamp that you saw whales and ate arctic cuisine, met again with my friend sergei , about teriberka they say the end of the world, but in this harsh place you want to stay longer, especially since several years ago the village began to be revived, fashionable restaurants and new hotels appeared, hello, hello, we were waiting for you, oh

how nice, we are very glad to see you in our hotel, please, grace, thank you very much , the hotel is located right on the seashore , that’s actually what everyone comes here for, the northern lights, beauty, well, that’s what i came here for too, well, not to see it in a picture on the wall . i hope i still survive alive, by the way, the radiance is not always visible to the ordinary eye, but through the lens it’s quite visible, so keep your camera or phone ready, but i always have a fork and spoon at the ready, if we were to walk around any city right now my native italy, we would see on every step there is pizza, pizza here, pizza there, and here naderiber... naturally, at every step there is gorgeous fresh seafood, look at this beauty, the concept of this

restaurant is simple, from the sea straight to the table, hedgehogs immediately evoke memories from childhood in me, where i grew up. santa marinela , a small seaside town in italy , we caught hedgehogs with our hands, it was like a trick, since childhood we were so used to it, and then we caught them fresh right on the beach, you open a little lemon, that’s it, mom, these are hedgehogs. very fresh, very tasty and mushrooms, mm, almost like

butter, tender, melting in the mouth and even slightly sweet, well, where would we be without crab? and this must be done, and with sound, so that we can hear this crunch. exactly with your hands, no forks are needed here, just like that, this is the only korab stick with which i perceive it, that’s it. jam makheev - 100% natural. don't miss

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ntv. friends, bonjurno from the polar region, where very, very cold, and what should you do when it’s cold, warm up, and not only in warm clothes, but also, i would say, with calories, alesandr will help me with this, chow alesandro, greetings, alexander matvienkov was born in st. petersburg, at the age of 4 he had already prepared his first goulash, and after school he began to study. graphic design, but realized that there is a ceiling in this business, in cooking, in his opinion, there is no ceiling, create, i don’t want, what do you eat in these cold regions and what will we eat today, listen, we usually eat local specialties , but since you are cold, today we will warm you up with a hot and greasy pancake, it will not be an ordinary pancake, but a dessert in the author’s version, and even with buckwheat popcorn,

to make popcorn, you first need to boil the buckwheat. and then dry at a temperature of 60-70°. the process is long, 5-6 hours. our buckwheat is drying, let's start kneading the dough. come on, eggs, two types of flour, buckwheat flour, salt, it’s better to take sea salt, sugar, milk powder, butter. okay, now baking powder, half and half, baking powder, yes, half and half. you have no idea how long i've been. i learned this word, baking powder, baking powder , mamamya, i had nightmares, for now i will add milk, regular milk 3.2% fat, so that the texture is thick and homogeneous, it is better to use a blender, so what is the next stage, the next stage we will need you have a cast iron frying pan with you, we will add oil there, we will start frying the pancake, put the cast iron in the frying pan, but first

we will need to blow up some more - buckwheat. that is, make popcorn out of it, for this you need to pour sunflower oil into a sauté pan and heat it to 200°, and if i don’t have thermometer at home, listen, if let’s say you don’t have a thermometer at home... we can visually taste whether our oil is ready or not, the first thing is that small fibers or pain waves will appear inside the oil, yeah, the second moment we can throw a mountain of dried bitterness into oil, if the bitterness is not revealed, then the oil is not ready yet, while you and i are heating up the oil, we can start straining the dough to get rid of lumps, so i’m thinking, how can we do it so that we never get lumps? , here's how to refresh it. so friederika , you and i have the hot one ready, and the butter too , so here it is, yes, dried, that is, we have it completely dry, without a vagina, while the pores inside have opened, and you can make

popcorn out of it, for this buckwheat you need to lower it into hot oil for about 2-3 seconds, so the feed is ready with you, uh-huh, all that’s left is to fry the pancake in a cast-iron frying pan on parchment. well, why exactly on parchment, can you explain? because we fry the pancake, roughly speaking, face down, yeah, accordingly, if we fry it without parchment, it will stick to the frying pan, we will not be able to turn it over and calve it, pour in the dough and stop, let me take it, come on, now distribute the spoons evenly, you will get the fluffiest pancake in the north, and take our with you the greek that you and i made, so literally a pinch, because the greek... will be on top, and a pinch right with your hand, oh, yes, yes, yes, yes, great, that’s it, that’s it, we’re done here, yeah, we can put the popcorn away for now, yes, look,

now you and i will give it a crust at the bottom, and then we’ll send it with you to the oven to finish cooking, oh madonna, well, when i heard it, damn it, i think, well, as simple as shelling pears, there turns out to be such a noble, unusual pancake, interpretation, very much the author’s interpretation, mom, perfect crust for the finished pancake we put a creamy ice cream on top, support the louse, uh-huh, right in the center, uh-huh, oh, i make a small hole, right here, a small hole. i’ll start serving the berries, yeah, we’ll serve with our northern local berries, lingonberries, blueberries, currants in syrup, we’ll still need caramel, then let's take soft caramel from maheev, it has a delicate consistency, rich

taste with milky notes, it's ideal for topping and just what you need for pancakes, the final touch is our popcorn, buckwheat pancake without buckwheat. but not a greek pancake, exactly, two small handfuls over the entire area , like this, and generously pour in the buckwheat directly, because even with you there is a mustard pancake, there is never too much hot in it, and the will, it’s ready, all that’s left is to try, golden words, we tried together, let's eat together, let's be real team, but always with ice cream, i’m interested in understanding what this popcorn gives us? firstly, it gives you a crunchy , pleasant texture in your mouth, because our pancake is tender, our ice cream is cold, our berries are a little sour, our popcorn is crunchy, you described everything clearly.