throw soup, listen to the sounds, and that they are warming up with horse meat, refreshing themselves with lamb, can you clarify, you can, mahu-mahu, right now, and i’ll eat it like this, we’ll tell you everything, we ’ll show you baikal itself, of course, this is ulanuda, the capital buryat, for starters, i propose to walk through the city by numbers, 1666, the year the uda winter hut was founded, that was the name of the city in 1666, that’s why, because it stands on the uda river, during its... history the city has changed

a lot names: udinsky ostrog, udinsk and verkhniy udinsk, after all, familiar to everyone in ulanuda. and where did the uda river go from the name, you ask? ude is the buryat name of the uda river. that is, ulan ude is translated as red uda. so, let's get back to the numbers. three. this place has a population of... 42 meters, i’m talking about the largest monument to lenin, although it’s only a head, but the size of a two-story house, it’s impressive, and not only me, in 1970 this head took first place in the competition sculptors in montreal, there are in buryat. another

attraction, bright and warm, is here there are a lot of rays of sunshine, so they say, well , today is definitely sunny, ideal weather for a walk, the city differs little from other cities in russia, but there are places in it where even with your eyes closed you will understand that you are in buryad. and we will walk through these places with valery. he is a local kvn star and just a positive person. you can do it in russian, don’t worry. hello, here in buryaa, it’s generally cool. so, friends, meet me, this is the best guide to booze. you can try all types of buz right in the city center. there are many authentic cafes where they prepare this iconic buryat dish. oh grace.

but wait, it’s they who make the mustard themselves, it’s a little spicier, the back of the head squeezes when even the nose, here the buzas are chopped, chopped, chopped, yes, like that with an ax, small ones cut the meat into pieces with a knife, yes, yes, yes , as it should, as usual, we take a bite, and then this is it. so as not to get burned , you can blow here to let the juice cool down and drink and drink, like this, yes, yes, buzas were invented in the second century bc, which, well, there is a lot. they say the chinese invented it

they say the mongols in china had meat pies, they were called baudza, about baudze, baudze, buza, badzy, baudze, buza, yes, it seems, it seems, it seems, it’s flowing, how delicious they are, mother to me, how can i say, buza is so tasty what

mustard can you try? i’ll spread a little bit of mustard on you, a little bit, yes, i’m not that much, try the taste. by the way, i’ll say, not bad, but a little more, i know that by the number of warehouses you can understand how skillfully the buz was prepared, yes, yes, ideal buz 33 tucks say why they they really look like this, it looks like a yurt, we are nomadic people. i’ve never even thought about it, it’s amazing, we’ll pump it too, so what kind of place is this, yes, you know what we ’ll do, well, yes, probably not, we ’ll play tricks with you, tricks from

booze, what - no, i don’t understand, now, yes, now everything has become clear, there is a difference in color, yours are white, mine are black, and black, why do they use cuttlefish ink here, the meat is also different, you have white sheep meat, me a black sheep i mean, their wool is different in color, well , the pigments are absorbed into the muscles, they become black, as you say, but i don’t know, what if you have some kind of sheep here, in general, ordinary sheep, but there’s no giveaway if i eat you in the game, i ’ll eat for real, oh, i already like this game, like this, i’ll eat for you, and

then you will eat for me, yes, yes, yes, and i’ll eat, i’ll eat here, and i’ll eat like this, i like this game ? and i ’ll eat it, like this, you can’t imagine, i played so often with my grandmother as a child, but never so quickly, so willingly with such i didn’t play with enthusiasm, that’s it, that’s it, congratulations, thank you opponent, thank you, thank you for playing, it was very, very tasty, it seems to me that after such a satisfying walk there was kalo. the suitcases were laid out at my sides and settled well, but now i’ll shake them out, we’re going to ivolginsky datsan, which is located 35 km from ulanude. he is considered the largest and

most important dotsan in russia. datsan. this is a temple complex and one might say, a work of architectural art, it looks exotic and very unusual, a person came for the first time, what he does, according to the rules, usually as he enters the circle goes clockwise, and this means that he lengthens life.

their problem, someone just look, well , a new place, we also have a buddhist university here, a buddhist university, yes, here young people study buddhist philosophy, here we have the incorruptible body of the twelfth panida khamshidarzhigilov, for us it is a shrine, almost 100 years ago, lama itigelov, reading a mantra, sitting in the lotus position, entered a state of meditation. it is already more than 170 years old, but his body does not change, people from all over the world are drawn to this body, everyone

comes here with their own, well, thoughts, someone just to look, i also want to see it, i’m already touched and amazed and haven’t seen anything yet, that’s how.. now we will fix it, the only thing is that i will fix it alone, because there is an absolute ban on any filming. you know, when your head is filled with thoughts, worries, joys, and then something happens, in front of which all thoughts instantly disappear from your head, that was me... there, i’m still amazed, without words, i stood

for a long time in such a state of confusion and as if he was meditating himself, i looked carefully, without being distracted by the lama, i looked at him, without being distracted, it seemed to me at moments that he was already breathing, i still don’t understand how that was, but i will say this: in all my travels, this is one of the moments that i will never forget. i don’t know what it was, but my soul was filled. now let's start filling in the abdominal area. for this, i chose a very interesting restaurant, whose dishes mixed creativity and flavor. hello,

i am glad to welcome you to our restaurant, i invite your attention, the first dish is orbin, so orin, it also resembles starganina, orbin is internal horse liver, raw horse liver, this is considered internal horse fat, i thought everything was going too well. we also serve makala with corbin, which includes black pepper, lingonberry salt, tomato jam, garlic and lingonberry liqueur. lingonberry salt, lingonberry salt, salt with pureed lingonberries, wow, tomato jam, garlicky tomato jam, spicy. orbin and since ancient times, the buryats, eaten raw, it was considered useful for vitamins, minerals, for the body, i ’ve heard these stories so many times. to cut, such beauty on the table, who would have said, you didn’t even need to know, in

fact, that these are horse meat entrails, whereas it’s supposed to be with straganina, i’ll try everything with my hands, i’m very interested, i’m curious to understand what kind of berry salt, i just i wanted to say, it’s good that it’s all very cold, i don’t feel it. i think this will also be useful, because such a taste, we will interrupt it with barley soup, barley soup served with a hot stone. also served with salamat made from barley flour. salamat is a national dish made from village sour cream and flour with

the addition of butter. so why a stone? we put a hot stone in the soup. the stone keeps the soup hot for a long time. so you listen, you listen to what sounds. wow , really hot. yes. wow! the dominant flavor here is lamb, probably at first they made such a broth, very rich, very concentrated, only then it was all mixed with barley, with flour, i want to try this buryat hummus, it’s salamata, it’s reminiscent of thick and floury jelly, oh fatty, fatty, i thought that fatty soup needed

to be eaten with something, but here it turns out to be the opposite, and now let’s admire the sunset of lake baikal, oh, but, dio everything is on fire, here is the dessert itself, and there is gold, but beauty! these are mousse cakes. oh, softness, lightness, you can feel it even when you touch it with a fork. let's go. very gentle, but you know what i like most is that the paper, although it burned instantly, instantly, gave some kind of smoky aftertaste, friends, for those who wants to know, gold has no taste,

just beauty, the food settled well in my stomach, i too now... i’ll settle in, in this hotel, in the city center, hello, good afternoon, your room is ready, thank you, yes, so, so, so, curious, for some reason i was sure that now i would see some patterns, i don’t know, carpets, some figurines, some elements reminiscent of... the locals say, if after a buzz you want you feel like you’re in moscow, well, that’s good, especially if you take a break, you don’t have to resist, but i’m not going to, so look a little

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of the region, which attracts about 3 million tourists a year, from ulanude to the lake it’s a couple of hours, a beautiful road, federico, buondi, allora, they tell me: i’m in good hands, but people say a lot of things. anton is modest, because he was born in these parts, has lived on baikal all his life and knows everything about it, this is our cruiseliner, right? yes, yes, great, let’s arrange a detox from the city bustle.

well, fedorika, how do you like our places, places both dear and unfamiliar, because i ’ve been to baikal several times, but always in winter, and it’s unrecognizable today, different colors, different, different atmosphere, the territory of chamyrku. bay, it is full of places of power, the evinks have lived here since time immemorial, and we are like local residents, we really respect, honor, and for us these places are sacred, here a person finds his energetic strength, he comes, this becomes his place, then only then he does not let him go, so where we came, you and i came to the snake bay. it’s called a snake for a reason, there is a colony of snakes here and there is also one type of poisonous snake, then what will we do here, maybe we will spit further, we will spit after

we take medicinal baths, because here are thermal hydrogen sulfide springs, here hydrogen sulfide is constantly circulating, that is , the water is saturated with hydrogen sulfide, the temperature is yes... here we will have such egg soup, such smells from here, you just want to take a dip, madonna, the temperature is the same, as i remember, at my home in italy, madonna santa 45, this is a valley, a bench, mommy, brusha, the water is burning, such an unusual feeling, the water is very oily, as if i’m swimming in oil now, or as if you know, two in one: healing warm water and body cream, and also here two in one and you take a hydrogen sulfide bath

sunny if you wish, you can also plunge into baikal, this is a contrast, oh madonna + 45 -10, well, more precisely +10, but believe me, it feels like -10, but oh, but that’s it, the blood started flowing. oh, after such natural procedures you feel completely renewed and recharged, now it’s time to feel full, you and i are now going to cook

fish in the old fashioned way... in the old fashioned way, i remember i had something similar in karelel, and not only there, well, like the scandinavian way, don’t shake too much, here it’s very important not to bring it to such a state that the fish would fall right off the rod, by the way, marinade, not a marinade, nothing, nothing, just salt, we cook the way our grandfathers cooked, oops, oops, the fish should be removed from the rod when it, when it it’s still hot, if it cools down a little, then it will come out of there along with the meat, then right away, you even need to make slight movements like this, left and right, look, the fish is hot, the fish is saturated with smoke, now it’s clear what kind of prick is needed, but i like it...

most of all, you know what, what is it like a cool, effective way of cooking fish in nature, yes, well, look, but when you eat baikal around you, but it seems to be much tastier, i agree, i agree, then eat further, anton, that means a new recipe for my piggy bank, and even new ones memories of baikal, all thanks to you. it’s not far here, it feels as if i didn’t come to a hotel, but to my dacha, everything here is so cozy and homely, the hotel is located in the middle of the forest, and it itself is built of natural

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it looks like ir, a spinal bone, according to tradition, we have to try everything, clean this bone so that there is not, well, not a gram of meat, so that there is not, we consider that person to have who starved his bones, that person gives birth to beautiful children, so you are there tinker, tinker, non-stop, you will have the most beautiful children, don’t worry, yes, yes, yes, can i just take a second, but i just wanted to show you, friends, how uh, it should be, and how mine is here, judging by everything, my children will not stand out as beautiful, but okay, but you cleaned everything so carefully, not even the fibers at all, not one was left, maybe... maybe i’ll hand over to you in my hands the fate of my children,

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i didn’t even have time to shoot, she did something, everything happened in an instant, oh my, even the girls managed it, after this i should at least break a sliver, yes, but get it. class! we are pumping the vatsagat valley, in this place we will throw the dice, and we will do it in the literal sense. about mende, amer mende, amer mende, ciao, so what do we have here,

this is a game, a buryat national game, shara naden, the game is called dice, the game is ram ankles, the game, rolls, here lies this pork bone, and these are the bones of small animals, these can be ram bones, alchiki from scythes and even roe deer, from roe deer. in one bone there are five animals that the ancestors kept, a flat country is a horse, if we turn it over to another tank, it turns out with a notch, with a groove.

so we play with a chain, a simple chain made of pure silver, silver, yeah. there is another one, pull it out, you are my guest, how attentive you are, okay, well, well, a game of two stage, the first time we attract a certain amount from the general heap, we separate it as if strongly, it doesn’t take much, how much will go into this hand of yours, it, the second time you need to take them beautifully, and for this while the chain is flying. i have to be in time, you see, the first time i pulled it in, why, i didn’t understand anything, the second time i’m already taking them beautifully, uh-huh, you see, but at the same time the neighboring bones shouldn’t touch in any way, uh-huh, what happened, oh my god, but dexterity needed, it won’t be

easy to defeat grandma, here you have to use cunning, so 1, 2, 3, uh-huh, oh, how much he took, but he comes back, and the chain is hanging there on a cloud, i still don’t understand the essence of the game yet, uh-huh, but there’s nothing to understand here, pick up the chain and that’s it, what a chain, what a chain, i don’t know what you’re talking about, but it’s always some kind of souvenir.

this is the number of the order, five pieces at once, this is an inflammation of cunning, oh, one, so, one, come on, make a move, like this, oh, two, you caught up with me, yeah, and one and two, right, now i

just want so that you look in the eyes of the winner, the honor of the winner is not only a song, but also hor-hak, hor-hak, pramu tak, a lamb dish, it’s true, it’s not ready yet, but i ’m ready to cook it, concrete here, concrete, yes,

that’s it, why is it so hot, yes, that’s hot, there in order to have pets for one ram in general. here we pour 1 liter of water, yeah, we put hot stones into the water, that's it, wow, this is the way, meat, meat, third stone, now, wait, salt, more, more salt, that's it, that's it, now the process has begun, pepper, yes, yes, yes, pepper, ground pepper, now add vegetables, and onions, and peppers, that's it, yes, onions, uh-huh, now cabbage, hurry up, come on, why, why faster? the water has washed away the pepper, that's it, come on, so come on, stone, stone, from above, the third stone,

we throw everything, here's a hot stone, yes, close it, close it, and the ransha did all this in the skin, yes, in the skin, and now in a can, mixed the ingredients on the fire, put it on top, put it on top, exactly 40 minutes, no, oh, that’s it, we’ll note the time, just a minute, but if we did this with the skin before, the skin would burn, and the skin in order not to burned, they constantly rolled this, i mean, the skin they didn’t put it on the fire, no, of course, they rolled a stone, a hot stone from the mountain, you see, i understand, i hope you understood too, mamma mia oh,

i would be like your nomadic ancestors, i would be straight with my hands, well, or with a knife, well done, hold this, come on, and here are the ribs, start enjoying everything, the fat here has become fat , the most delicious thing, the taste itself, i thought it should be removed, yeah. it’s also delicious, it’s really the most delicious, you see, we have buryats from pokonvek, yes, this

is the most delicious thing for us - this is lamb, summer time, and in winter you can also have horse meat, can you clarify, fabric is warm meat for warming up, warming up, this is fatty lamb - this is for refreshing in the summer, yes, and this is like a light summer snack. horse meat - our perception is somewhat different, in italy in the summer we have tomatoes, mozzarella, basil, there is a light snack, fatty lamb, the taste of this dish is excellent, but the process itself is very interesting, it reflects your whole history, and the essence of your people, how many people have i already...

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but call us. right now, and you can buy it for only 1,999 rubles. but that’s not all, everyone who orders a set will receive a hermes bracelet as a gift. leamax, purchases with a plus. hot spot, new season from tuesday at 20:00 on ntv. spring came. we rejoice in the sun and the ringing of kopeli. we are raffling off country houses, cars, laptops. offers. spring streams of cash prizes, catch your bird of luck, because they win with us, every sunday 8:20 on ntv. poledi, chow, friends, sembayna, hello, amar mendez, hello, bayarla, thank you, my vocabulary of buryat words is expanding, now we will supplement it with a new word, by

the way, very cozy and cute. anteta, very tasty, because the buryat chef sayan will teach us how to cook a lamb dish, bayan-tala, and i’m translating bayan-tala, rich steppe, tell me how we cut the meat, into cubes, strips, we cut the meat against the grain , so that it is soft enough, like this, yes, in small slices, like this, yes, also cut boiled potatoes into slices, rich. steppe, i like it, your dish names are always very mysterious, poetic, and probably there is some connection between the dish and the steppe? our steppe is rich in various herbs, that is, when lamb eats, it, roughly speaking, marinates itself, our meat is tasty, aromatic, we need to fry the potatoes, now deep-fry them a little , but wait, they are boiled in advance, but

we still we deep fry it, so that it doesn’t disintegrate. he will have a small hill, like village potatoes, yes, that’s right. how gorgeous they are, i’ll use this method, you know, now heat up the frying pan, add oil, fry the meat, that is , first fry the meat without anything, without anything, by the way, marinade, not marinade, in principle, not in principle, not in principle, if the meat fresh, good, no need to marinate, fry the meat over high heat for 5 minutes, then add the chopped onion to the frying pan.

garlic, now such aromas will open that we will awaken ichinghis khan, now we can add potatoes that we cooked deep-fried, salt and pepper, that's it, fudurika, our meat is fried, our dish is almost ready, beauty, let's cook, yes, let's prepare the sauce, we'll prepare the sauce, which consists of sea buckthorn, uh-huh, chili - pepper, honey, garlic and tomato paste, i suggest using maheev brand tomato paste. it is made from tomatoes from the south of russia and will serve as an indispensable addition to the preparation of first courses and, of course, sauces. let's fry the tomato paste a little in

oil, and will you show us what you're doing? i i chop the chili pepper, oh, we will have a hot sauce, it will be fiery, sweet, sour and hot. we also send garlic there. now we send three spoons of sea buckthorn there, sea buckthorn, why sea buckthorn - tomato paste, how so? well , we’ll try it at the end, but this is of course a shock, add three tablespoons of honey, so i’ll be more careful, otherwise we end up with a sweet dessert sauce, but again we also have chili pepper, it gives it a spicy kick, we puree the whole mixture with a blender, now it... we get rid of the cakes, with such a simple movement we wipe it, yeah, by

separately, we have everything ready, now we just need to arrange it, try it, golden words, after such a dish, it seems to me that the chenkistan khan would hire me as a cook. you know, the dish is nourishing, tasty, not very difficult to prepare, this is what i expect from nomadic peoples, but i want to pay special attention to this sauce for a minute, i thought that we would lose absolutely sea buckthorn, on the contrary, it dominates here, but at the same time, the tomato gives it... its body, meat, body, in italian, thickness, you know, and it seems to me that this sauce can be serve with different dishes, yes, so look, i’ll try to repeat it all at home, then

from there i’ll send you a huge bayerla.