and not very holidaymakers in sochi are already ready to receive almost 200 beaches, and this is the first in russia with the eco prefix, beach furniture made from natural materials. here, on the territory, a special apparatus will accept plastic and aluminum bottles. here's the check handed over the bottle and received bonuses in restaurants and coffee shops on the beach from the hot sun, you can hide in the shade of parks, especially since there are more of them. this new green corner is called eucalyptus square. some socheski health resorts have also updated their rooms for the season prepared a health improvement program, sochi is gradually switching to the all-inclusive format so that our tourists in foreign resorts love this type of accommodation in the summer season shows the highest load. i do not think we will not eat, how can i have fun, but always everything is clean rooms and service here, of course. well, in short, many hotels will treat their guests to local products. this cheese production is located in the mountains with a beautiful view. the sea

has its own eco-farm, there are also kids here which you can feed with milk from a bottle, all animals are contact and well-groomed agritourism is obtained. and if you want adrenaline then here. in general, sochi for every taste during the summer, the resort plans to receive about 4.5 million tourists alena and tikova and repchan vladimir belyaev and dmitry baranov channel one, sochi that's all , stay up to date with the time, and now on channel one program tonight.

what could be better than homemade tea cooked by grandmothers and our mothers, because tonight at this table only friends who not only know how to cook well, but also honor the traditions of their family and share their secrets with all of us. especially with people like me who don't know how to cook, but love to eat delicious food. dear good evening , lyubochka, let's start with you, what do you love the most? most of all i love to cook and treat and admire how all my guests get high and eats everything does not even leave a bone, you like to eat. i love i love you know, depending on where i am, if i am in georgia i love migrarian cuisine, if i am in armenia, i love, uh, saved to eat, eat there, yes, if i

am in china, it was not yet agreed and they cook chinese food very well there, if in japan i also did not know japanese restaurants, i love, if i’m sitting at home and, for example, some kind of potato for vodka for herring, that is , it depends on who is sitting here. what a mood. the most important thing is to have the right people, to have good tea, because tea is good in childhood, which i liked to eat most of all more more all guns. yes, dumplings with cherries dumplings with cherries exactly, but my favorite dish was when my grandmother cooked millet porridge with pumpkin in milk in a cast-iron stove in the stove. and there was

such an amazing story. it means that the milk rose into the pot there and became foam. this people can not stand, and i adored. i was waiting for this foam to finally be covered with this crust . and then such a lust for a pumpkin in millet came, as she shifted it in turn, and yummy? what a mass the present was, which they themselves beat with their hands? and, of course, this taste and aroma from childhood, it haunts me to this day. and just like we don’t cook at the theater, we never cook a huge kitchen, either there’s no millet in it, or pumpkin has ceased to be like that. what you need to understand, who knows, that is, tastes change the bee of you walk right-handed. i can eat anything with good company, but that's the most important thing, of course, except you know, i don't like bratwurst sausage. uh, but sometimes you just want to, but i agree, and

i agree. sometimes you come, look and right there want to sin. think sausage no, sausage get off. yes, first of all, i love the same thing that you can find for babkin here. here nadia talked about how to bake, i'm from the same place from all over the world, where the same thing was cooked in the russian stove, i repeat, but more than anything else. i love fried potatoes my favorite dish with onions and onions. and those potatoes are on top. and what to save on yourself correctly saving the enemy of the stomach, i wanted to ask, desperately, we should be good , i should be good, i will pour. and you are ol say they sent it, darling, damn it, because once upon a time a jew was dying, who

treated the whole educational section to tea. it was terrific everyone gathered and time hai them. tell a secret. as you said that you would leave the grave and no one would know the secret. this and already these doors, do not spare tea leaves. i do not regret being loaded, you will regret throwing it there. now herbal tea, apparently, so he must be so agree. so, dear friends, olya's favorite dish yes, this is ice cream, but only i compose it myself. i buy it in such simple ice cream and then i compose it at home, and for me i will exchange any dinner for composed ice cream, how can you keep such a figure and eat ice cream this is the place for dinner, therefore mish is your dish, but

unlike nadezhda, i did not have a russian stove in a moscow apartment, therefore, i know, because you live against it, yes, all your life, therefore, from childhood, this was my delicacy. this is what my grandmother used to hide green bananas from me. green she hid green bananas in a pencil case. i opened the nursery every day. no, they didn't. no more and then they gave me so i didn’t moisten it , i didn’t wrap newspapers, not in a newspaper. no, they're just green there. then i remember that i hung in gauze, the cottage cheese was so it was the most delicious thing that i ate in my life, i was engaged in calcium chloride, kefir. well , what are you, here it is to merge the moscow apartment of the allocation. although it’s better to go to your shop, beloved around the

world, i fly for stamps for crowns, but i consider cutlets to be the best blowing ones, and pasta for them. i am a child after the war. how right i love all my life so that the ceiling can afford it. that was a lot and available for me. i love simple food, it's clear lyubochka said, lenya is your favorite grandmother's cutlets grandmother's cutlets. when i come to one in the house, and in the entrance, if i feel, even the smell is crazy. we'll try today, you promised a surprise. yes, i will definitely try. today i'm doing it on purpose. look, i 'll tell you, so i made thin pancakes on kefir without yeast, and they turned out awesome. well, for everything here, let's see how luba prepares a very

tasty breakfast. these will be the last two. can to say a classic, but in uspenski i throw several types of cereals into the mill. 6 eggs dissolve lemon walnuts so a little bit of sugar is broken, and halo syrup is sugar. we add a lot of milk, and then goat's, because i generally like healthy foods, goat's milk is healthy. and now i'm

ready to mix the first portion, i make them not thick. and here we have such beauty. try not regret already said about grandmother's cutlets, len something has changed since then, the taste can be achieved butterflies on cutlets. may not have changed product hands hands - this is very important. i uh support, my volodya. the most favorite dish is fried potatoes, but as my nanny fried. i can never do this again. well, here, apparently it is energy. this is love. it's true. this, of course, is a very

important thing, since the nanny was ukrainian, my mother is georgian, very armenian. here are the three kitchens. they were the most important people in the house. everyone cooked in their own way, they cooked fantastically. lenya, tell me how grandmother's cutlets differ from just cutlets. i'm standing at the stove only calmly. a 65 years old wow. not be a gift, i had three wonderful teachers. my grandmother had three friends, aunt rika, aunt natasha and aunt from svir, as by a strange coincidence, where one of them worked in intelligence, one worked in counterintelligence, it happened. here is one of them, aunt riko, who worked in intelligence. she cooked amazingly phenomenally, and from any national cuisine, but it was absolutely impossible to watch her cook, and therefore i never came

in advance, although i resorted to her from school on sundays. i had to come. i came always on time, which means that a loaf of bread is taken and cut off. it is put on a plate, the crumbs are brushed off, then all this is put, it is wiped off neatly, it is taken again, the loaf is cut off a piece again, then the crumbs are swept here and it was impossible to watch it endlessly and somehow i stuck to it, yes, aunt. well, what is it in the end, and she told me an amazing story, somewhere before the war, somewhere in the year 30, the second thirty-fifth. here he was caught. someone is unknown, who means instead of him ours was sent there and instead of his wife they sent aunt river. and parasitic story time at the station, they were leaving with suitcases. yes, they were supposed to be met and he was hit by a car and she was left alone. but there's a long

story of how she got through this game. in short, she was sent alone, but the legend was invented and she was sent through six countries in two years, first to argentina, and then she came back to the house of a german diplomat, like a jerk. and that means, in the house of a german diplomat of a very high rank. she means, uh, cooked and, uh, on the second on the fifth day, she went downstairs to the frau. she stood on the stairs to watch rika cook. rika says, well, i broke up already, since it is impossible and when the servants are on the fiber. all this upstairs to the dining room. frau unexpectedly said, you are a wonderful cook, you are fired. rika was completely taken aback. moreover, i forgot that she was a scout and what was it proud of there in the thirty-seventh year? clearly, the feeling of the cook jumped up in her, told me that i cook poorly, said. no, cook it amazingly. but,

when you cook dirty on your kitchen table, goodbye, goodbye, my second my grandmother was a teacher. which was born in god for this in 1893 by her dad, so my great-grandfather was a military doctor chief physician. now i forgot some railroad, never mind. and during the war, the first to translate. naturally, he took his daughter with him on the train, because there was no one to leave him with somewhere, he sent her to the car. the restaurant car in the kitchen to help the cook, uh, and then it happened, an amazing story in this restaurant car, the former one of the cooks of the counts yusupovs worked as a cook, he cooked phenomenally and he taught my grandmother how to cook and these people. here they all taught me the most important thing - the only recipe in

cooking, from which everything comes, you must love everyone very much. who are you preparing understand? all because only if you love someone? it doesn't matter what you cook with, it will turn out great. i love you guys so much. we've known each other for 100 years. it's true i brought you so why touched? i'll go to them it will be tomorrow the bread is already ready for you not the tomatoes. yeah, yeah, look. take, take, this is a burger, take it, take it, you will need it, cutlet, tomato, soaked, cucumber, salty, chicken, people don't envy trouble.

thank you len, come on, tell more cutlets. now i'll tell you. i know how beautiful rubalskaya cooks. if she appreciates it. i like delicious cucumbers. guys, everything is very simple, so, firstly, there are four meats, beef, pork, lamb, and turkey to do it all. so, there is also garlic, of course, onion. but there is one trick to everything else. well, i’m looking around, of course, i’m not so many times, it’s supposed to throw minced meat 100 times, throw it under a big one magnificent, then taken. each cutlet is put inside a piece of butter, then it's all fried. and when it’s necessary to fry, then it’s taken, the duckling is put on the bottom of everything there, onions, onions, carrots, everything

else, another 30-40 minutes, they are stewed and it turns out this bread is a little bit of cucumbers. and, of course, it's definitely not yours from the museum. you also add four types of meat. now another face no no never a piece of bread soaked in there, the main thing is that maybe you don't put egg yolk egg white without egg, you know it's very funny. mom cooked everything time for me cutlets and well, i went to tenderloin, bought and so on. and i kept saying, but i don't want to. i cook your cutlets at school tastier. i say, well, there is one bread. looks like i didn't

have enough bread. and here you see how well, i understand. she didn’t like me very, very tasty, you like to cook with me . yes, i know, that's what i'm talking about. and how did you do this roasting, so that you don’t know how you take a roast, put a little jam, reveal everything secret so that i don’t cook better than she does. well , of course, to the sons of love, of course, guys. i just she did not like to go to school, she pretended to be sick when her parents left well. and this is such a one time and so i learned how to cook, and then once i deprived another dessert of making cookies and put chalk instead of flour. i do not understand. yes, they came, i say, cookies. help yourself, they bite this chalk, but you can imagine, and then yes, but know-hazhite lived, uh, we have the same, but everyone knows what dorm students are . yes, and uh, there’s nothing to eat potatoes and

gypsies ran around each other or what? than it is to save each other and you know that i made potatoes fried on the water, we fried on the water and there was no oil, nothing, and she even fried. and so, you stand in the way all the time. no, no, she didn't fall apart. it was cut into rounds, and you lift it up all the time so that they don’t burn, and so on. you sit all the time, you don’t miss a single second, but when you see that it is ready, it has already turned red on all sides. and the main thing is that you just use a fork and it is soft all the time. and it was served to the table. listen , the coolest dish was for students and no one fidgeted a little. salt and everything is better in general . our soviet dessert is also student black bread, on which we poured sunflower oil and salt, and it was delicious food, and you poured everything on nails. i'm driving now, of course. after a little advertising, there are even more culinary

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this is not at all a different laugh from the crazy adventures of louis de funesse premiere and the famous comedy the big walk. next saturday on the first today we have an unusual culinary issue. and now we will see how olga prokofieva cooks buckwheat pancakes most of all i like breakfast, not lunch not dinner, namely breakfast. i am a fan of buckwheat and today i want to offer you to bake pancakes from buckwheat flour, this is how they cook it. in my family. there is some tradition. maybe someone will take a new weapon. here it is our buckwheat flour , you can smell it, because it is a perishable

product and there should not be any sour. here, god forbid, that nothing should alert you. let's sleep her. here we take three eggs. a spoonful of honey, this may confuse someone. someone say how so pancakes will burn nothing like that. and, of course, milk has historically entered my life, because even when playing ostrovsky, we have one character coming out and singing ditties and one about buckwheat. i had a dream on the stove, the price of buckwheat rose. buckwheat tomorrow. eat, bag. god bless him with volvulus. i think everything is ready. now we need to heat up the pan and bake pancakes from buckwheat flour, for some reason the first one, damn it, doesn’t work, we try to confirm this. my grandmother also baked pancakes from buckwheat flour and now

somehow this tradition has survived to this day. so now i will try to tear it off, then we will pretend that it easily turned over for you. this is only for channel one. we will eat pancakes with jam . this jam is made by my mother, it is cooked, there is definitely a recipe, which i will tell you about now. i know that you brought this jam. tell us yes, we are now in the month of may, so stocks run out by the end of the seasonal year, so today i can’t boast of a jam palette, the family quickly ate the most delicious ate up. that's why the redcurrant remained. although there was simply more of it, but, to be honest,

it is absolutely useful, like raspberries. here is the temperature from everything, it has absolutely the same properties as raspberries have a lot of vitaly, how much we have a little bit, so if there is a transfer in september. i will not forget, she goes very often. i'm very glad you joined. thank you my dear and we all talked about our favorite childhood foods. what is your most favorite dish? well, first of all, my mother was a very good cook. okay, i can't. yes she liked to take tatyana ilyinichna yes, thank you very much, this is a beautiful photo. she loved to receive. she was a very good cook and she was friends with the love of petrovna orlova. lyubov petrovna orlova also cooked very well. she shared family recipes with my mom. she had a secret recipe for grated red pepper, uh, cheese. for us, this

seems to be a rather ordinary thing, but at that time, when it seemed something exotic, and lyubov petrovna traveled in switzerland there, then all the fifth tenth. and so she taught her mother. did it wiped cheese, then she was one of the first who began to cook pizza in a stupid way, when no one heard about pizza pizza. we haven't been close talking about the sixties. and this is what we served very often at the pizza table. why are they italian? yes, according to the rules , explain to everyone. the fact is that tatyana evgenievna , this beautiful woman, is my acting teacher. i studied tatiana's personality here. we were not only great friends, and she was not only my teacher. she was still my next. we lived in a house in houses opposite now we live in a house, but very often

we step over the wall e we are at a time, well, we insist. i’ve been doing this since morning, but i knew it completely for many years, i never knew sasha for many years only from my mother’s stories, because there was the soviet union sasha was a man who fled this beautiful country, but uh, we didn’t leave , he did not run away, but he seemed to be lying, he flies , he flew, but promised to return. and so the years passed. i became who i became and flew to paris to dance and before you have lunch or dinner with me. yes, yes, and i’ve prepared a dish and i’ll cook it for you from the place where, uh, the foot enters, because and then it was because not only from me there is a moment in this, that moment is still in

the tour of the corpse of such combined artists , among whom was sashenka's friend the kingdom of heaven is our common friend marinochka dove. and so he did for the two of us with me was born on the same day in the same year on the eighth of december. the war he made for us a special evening. it was insanely beautiful, well serving everything, as he likes such a consequence of porcelain, good expensive forks, yes, which he appears as such a tureen and says forged. so it's a rooster, i'm sorry, and in general, we ate it for a long time. it was very incomparably cooked. sasha boasted that this was the case, he himself and i are doing it. you yourself are suddenly marina at some point eating not the first portion of, uh, this rooster. yes, and sasha says, can i get a recipe from you? i can yes and

sit on us. sasha sits down like that and says, you take two big chickens, yes. it's the same. it pretty funny is all. just watch. this french recipe is very traditional. there is already a long time ago in the 18th century they already ate in order to cook a good rooster in wine, you need to take two large chickens, i will say, why does a rooster always give tough meat and tough meat, and a chicken is good one or two. it must be able to cut it well and it must be well fried with onion and make pork cracklings. e village. if not, then there will be no taste. and of course, to buy good red wine, but i buy tetradkeshman inexpensively. deshman. there is nothing here, because you boil it, yes, and expensive, but still you will

not feel it and your wine turns into a brown sauce. you have to do this with such a small provencal onion, and you add a little prunes there, you can’t do without it a little. from the stones a little raisins, two figs, my dear, or two dried apricots, and it turns out sweet, and you boil it very well. this should have you bay leaf and rosemary in your pressure cooker. this is done in a pressure cooker should languish. here are 2 hours. i hope everyone made it write this one down, but tell, look er, serve it well. whipped up sounds like luxury wild rice with white long indian basmati rice, and you add both red rice and black rice. in general,

three varieties of rice, you get a kind of mosaic , such a venetian mosaic, and it will boil separately and you cover it very well with this sauce and you eat it, so since the fingers should be served with red wine. we have a family recipe here, i took this one, but we have a very good recipe that my grandmother cooked, which i never knew because my grandparents were all running out. no, my russian grandmother and yes, yes, dad's mother, yes, yes, nina nina aleksandrovna bryzzheva. she was the daughter of a tula gunsmith, and she married the tsarist officer vasiliev and i want to tell you an interesting thing that she cooked a bison according to vasilyevsky, these are three varieties of meat, pork, beef, lamb, which a simple frying pan is a meat grinder. all this reminds, yes, and this is what is called the fake hare you know

big. the hare is still made from minced meat. this is like a big kulebyakatlet, one might say, sometimes they also sew boiled testicles, in principle. i love to cook, but i know it only from childhood memories and i am now addressing the whole public, because this recipe was popular in moscow in the thirties and if someone guarded this city, i know in moscow almost no exception, but nonetheless. if suddenly someone does not speak at all, however. if suddenly someone knows, i will be glad to see on the internet, yes, but in this complexity i was born in moscow, all in last year, i missed the lectures to convey attention, they didn’t take away my gold, then you tried to talk about something. i just got it that it's tomatoes tomatoes, which i love tomatoes. can i say, you

bastard. i haven't been eating for a long time. i told you all the italians eat and they don't miss out. male abilities up to 80 years, tomatoes prolong male potency. i'm sorry, i already proved it to you, but you drove me away, remember when i came to you. no, you said it wouldn't be useless tell. sasha, i probably know a lot more about you. sanya my god. yes this is our tina bidding. no. now i will give. it's very tasty home. i have a dog. she will eat. thank you dear.

we eat by the teaspoon here. oh, of course, here is a little bit of such serving. well, how would you like a fire? i once came to cuba and came to such a small cafe, and they gave me meat, like chicken. i tried it, chicken. well, it’s not so salty and you want to dunk it somewhere, that’s all. i say what it is. she says you like it. i say well yes, she says, this is delicious crocodile meat, in fact, my grandmothers, who absolutely i know, cooked in different ways and adhered to different cuisines to different traditions, but i have only grandmother leningradka and she cooked everything in leningrad, chicken, buckwheat chicken, buckwheat that's

why no one knows in childhood. i didn't have this trigger. it just showed up. recently, yes, but i remember the leningradsky vinaigrette, here it was the main decoration of the soviet new year's table. he was different because it is, uh, fine hmm chopped potatoes, carrots, pickles. and sour cream is beets, yes, and sour cream, and that's it. this is how it's done. so it was exhibited, salted a little and greens on top. oh, and grandma. this means i always put it on the new year's table, because his dad had a birthday, the thirty-first new year's table is olivier salad. of course, this is the last time. here we always had a game of vinaigrette not with mayonnaise. but with sour cream, i remember, another grandmother and another grandmother, which means she was all

life as a pharmacist. i wouldn't tell her, mishenka. you don't eat these candies right away. you will have guests, you give them a try. if everything goes well, grandma, chic, here is papa's mother, ida's grandmother, she taught us buckwheat porridge with dad, but he always stirred her dad with cottage cheese and jam, and i still eat it with cheese. you're mixing this up. and it's downright delicious. this is exactly my dish. i have dishes from one grandmother from another grandmother. do you remember the taste of childhood in a pioneer camp, an omelet of such a height and not at home, he does not get over the water to add. no, i came to a pioneer camp and gave such an omelette, i went to the kitchen, just a lot and

in a large stove. that makes it rise so much, but if you add water and half a glass, it always rises airy under the lid. this is called an omelet by the parisian queen, we were fed according to parisian recipes in pioneer camps. a little bit of sour cream, then it doesn’t fall down elegantly under the lid, because at this time it must be divided into portions , served on beautiful porcelain and planted a napkin for you especially so that it will stand for a long time. let's see how nadenka treats her friends again. ha ha ha my girls you recovered. yes, my good you have a vacation, or what? hello

, hello, my dear. well, let's go to the table. let 's eat something together warmed up the frying pan, stop by the market with everyone greet me very kindly everyone is happy to see me, be sure to give me something with an allowance, now pouring stretch far. here we always have a table that always breaks like this, it is beautiful and tasty. hope what a super woman this is and this mom is and this grandmother's head is a friend. our feast is sacred with us we adhere to catholicity. i have everything that the russian people have, in principle, i follow a good tradition for any in which there is, you know, the content of depth, what is sincerity, what is some kindness e not

on the sly, but this is how to meet openly, therefore i am always glad to have guests, whether at home or in the theater, all over the place. yes, she even has time to live. he asks you to sit, more lyova well, we sat a little. well, that's wonderful, of course i'm already there speak? well, there was no grandson in this situation. he had a music teacher, and he studied. uh, on the piano, then when he came, and he says, well, what did you eat everything? i say no, of course not. he says, but i learned to compose a work. he composes his music shows, he is a very romantic guy, very affectionate gentle, but almost as tall as i am alone. here he is, please, here is george. i know that you are a girl for us next to him, uh, girl. that's me, sash no , he thinks all the time, that's it, without end. like this here we are 12 years old. so, uh, what makes you happy, i will

please you. you know in 2008. i published a book called nadezhda babkina treats and there are recipes there, recipes my friends there are gorgeous recipes, i have a lot of things here. and that's it. i tell, i show, i found a picture and look at the screens all there and that's it. and now, i think, probably, it has already been sold out. firstly, she is not there, and secondly, eh, thank god, my daughter-in-law saved one, even i don’t have it, since i am a southerner volzhanka volzhskaya cossack, then, of course, we have, uh, the table should be from the free, and for me it was like that, you know, i just shared my impressions, but from the life that was in childhood. lyon cabbage, sauerkraut - this is our everything . it is necessary to treat him with sauerkraut, this is all tomatoes. let me treat you to know that today i

cooked pancakes pancakes on kefir yeast-free dough, oh, sticky, little healthier, absolutely. it sticks nowhere with us. the main thing is that it doesn’t stick anywhere, you understand? we carry, give the narrowing gone. i'm a fun program. come on, there are no more small spoons. god is. everyone, little spoon, has abilities. then add a little bit of vanillin to the vanilla, which means kefir and muchchka a little bit and that's it. it develops its power. remove yourself less flour, more

night, more night. you yourself keep swearing that he feels bad gentlemen. the french presence here eats from other plates, you understand what kind of porcelain you prefer at this time of the day, chinese , whatever, yes, japanese thin transparent plates. here is the saucer, dear friends. we have our guests all uh, tv presenters of our wonderful television and missed the broadcasts of splashing energy. simple, but lyuba will cook live with us today. now wait, you will cook, look, then guys. it's very

fast. this is delicious. it is very gentle and very useful, so i take the mixer. i love them very much. i do. it's very tasty. let's. get the understanding i do not stick on the plate fed. yes, i can’t eat anything after cutlets. here i take the shell. so this is soda soda, look, i got it further. i put vanilla in there. i don't at all. i imagine you know how to cook. i cook better than i travel. a c'mon, so what am i putting in there. then dried strawberries then by eye, but already used to having such

proportions, i put cottage cheese. instead of cow's cottage cheese, i put it, mows the cottage cheese. i love him very much. try. it is the most delicate, of course, delicious. give me, i put my comrade there in the morning, i won’t go to work anymore. good? can you support the flask like this? i never thought in my life that i would be cooking. stop

dancing opa and while we sing, come on unexpectedly. i'm from astrakhan but apple park milk. what a no no, the phenomenal thing is the canvas trousers are clean against the wall, and milk spills through them. steam

milk. it flows down through the parties through the halcheva spills on the canvas, this very thing remains , then it ripens. it's fat winter. if the hungry children are fed this, i did not believe it. i came and took it, this is park milk, two teaspoons per glass of boiling water, in my house it smelled of such fresh milk. and there you can be stunned. yes, they put it right in for the winter, i already have it fat is, well, the most ingots, of course they are they store for a long time to do. let's go to advertising. go to ads. that's where you want, go friends advertising and after the advertising we will talk about the national bone, with pleasure. i will always tell the distant free ones.

if we take moscow out of sorts, it will cease to exist, if i understand that the war will enter, it will have to be bad, and it won’t be by the nose, and me and hitler’s decision has long been made. i want to know him, the last transmitter cannot be brought. thanks to work from the workshop, we will be covered in two days. door zurgi, it is necessary to finish, it is necessary to clean it quietly carefully at his house. sorge final series tomorrow on the first is delicious and the right sauce is important here.

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to drink sincerely at moments of warm friendly meetings and home holidays. channel one continues to accept applications for participation in the all-russian drinking songs competition. go to the site, fill out an application and get a chance to win 3 million rubles. expensive friends coughed, commercial break. our skirt. ouspenskaya cooked her pancake and made coffee for everyone. lyuba tell me what you did with coffee. i took some special one to you and gave you secrets. i'm going to publish a book to buy a book to taste. it's very gentle. it's even

a little like i could say here, uh, a lot of milk. there is a lot of foam here, and that, of course, is some kind of confectionery feeling from it. although it's not even sweet, i really liked the shades of cinnamon. well, they are such vasily in general, he is worth getting from us compliments. this is a man. first of all, it's delicious. long story short, i get a goat and every day i send pancakes and whatever you want. in what area it is called nubian and alpine goat two deviations with oneself to love uspenskaya in the consequences so much that they decided to occupy nothing with poses, of course. well, be bred together

gave a kitten, and i have two more kittens, three already and a dog. i want them to eat goat curd for them to cook. i, in principle, have heard a lot about yours, but a big heart, and besides the fact that it is tasty and true notes. uh, very beautiful. yes, he loads, amazing voice. didn't expect it to be you? i myself did not expect to record a duet. you're already made with love, no matter how it sounds it's made with love. thanks a lot. true, a very, very diet, and since i have coffee, they are high-calorie, now a second. i only drink you kuku coffee early in the

morning. but i'll try tomorrow okay great. well, for now, lyuba is only going to write in a book. larisa rubalskaya leads the culinary element channel. it's great. let's let's see first hello my dear, my beloved people. why don't you cook a roast for us here? what is an integral part of roast meat, onions , carrots, and potatoes, put fry, onions, carrots, meat, i cut. i'll put it here. and today we will put white mushrooms and champignons here. if we add here, it will be just our little secret. so now we're going to take a potato, cut it into quarters, put the potatoes in here. now let's salt the potatoes, it's time.

it seems to me that we put salt in general, as relies bay leaf and pepper top up the broth cover with a lid. and now, fanfare, we open our miracle, a hot miracle, how does it smell, how does it look? be healthy, eat, drink , snack, oh, with all your heart. well, as it is already impossible to try. please tell me, i know that you brought a simplified version without porcini mushrooms and without bay leaf. just carrots, onions, potatoes and chicken. i don't know, i think it's very tasty at home. this is also my dish, my post-war childhood, when they went to feed us to not expensive to eat a lot, as much as you want. try off quickly. i think, if it doesn’t fit from me, now lara

nothing more, i wanted to see how much weight i was losing, but i didn’t even eat cutlets. but yeah, you might as well try it. well, let's go. at the same time, show your what you have prepared. no, you know. georgians always talk about khinkali and khachapuri. and the fact is that i came here from mytiadi. mchadi is corn. yes, it's corn, of course, damchat cheese. i will explain for three viewers. these are cornbread. come to the table with joy. this is my favorite dish was always with cheese in russia or we are waiting for a duet. no, i want to meet my daughter. she's like that, yes, yes. i need this 30. oh, my daughter is 30. she sings like that. so this is different. yeah, well, really just saying, uh, it's pretty

rare that it's cornmeal. uh, for me this is a real delicacy dish, despite the fact that it was cooked by my mother, but i know how to cook, because my grandmother taught me. cooking this dietary dish is quite the same. i'm your grandmother. this is my grandmother. yes, what is the name of grandmother, her name is isolda in what city does she live in tbilisi well, under, tbilisi is a beautiful place. yes, it is very beautiful. uh, the second capital of georgia is mtskheta, everyone has been there, here is the second - this is the first capital of georgia. probably you. have you really read, of course, there you just for this purpose and other attractions. well , the fact is that yes, she lives. uh, outside the city, where just when i come i always visit this place, and she taught me how to cook and taught me to georgian adida. this is what we cooked at home. especially for you for channel one and in addition to cravings, in addition to the watch, be sure to uh, suluguni

dairy cheese ordinary georgian suluguni and also need uh, will try smoked suluguni. this is very tasty in combination, but i also advise you, when they are hot to take, cut with a knife and cheese is melted there and cheese is melted there, it turns out an analogue of khachapuri - this is not different, after all, corn flour is heated, everything is different. have a seat. well, it's a completely different taste. well, as it were, but in the georgian feast you can speak separately and especially talks about traditions about how a toastmaster is chosen in general, it's all a whole program, a separate program is simple, but separate connections. no, i didn’t interfere in your story, because it’s all very pleasant for me, but today, for a gift with uh, i remembered the ancient capital of georgia with a hut and between there is a wonderful restaurant. it's called, well,

in those years, i don't know what it's called now. but then it was called the soviet years. pushkin, as it were, had such a legend that it was there that alexander sergeevich stopped. there he was fed something. this is exactly the middle of the road between the 70s and there was the most delicious, generally food in those years. and so charlie was m-m very much. i loved it very much. always so that when we went to skype and to stop, there and eat in the children of the chicken was a monastery because of gorynych he sees a pedestrian and young ladies and a sacred entrance. drain, sisters most of all. what are we still educated. that's what russian education means today, be surprised, important , love, who is the main character. turgenev

doesn't have a dog in mumu univer's novel, gerasik right? i don't i can't put in my five kopecks. i also asked if the student has changed, you know, changed? i said, well, at least you read mumu. he was looking for reading. i say, well, what is mumu talking about. he thought for a long time and said about the girl, and i went in, but the concertmaster told me, nikolai, he was right. mumu could be a bitch. svetlana, are you going to tell us today, and what will i tell? i will tell you what i ate as a child, what my mother fed me. well, of course, dad just didn't cook, let's try it now. here are my parents, my sister polina and me

and so by will, fate my childhood is a village, because dad, dad was sent to raise agriculture in moldova and that was, firstly, very tasty delicious soup, which is called a castle. that is, this chicken soup is cooked, it is rooted further with a large amount of parsley. there is such a wonderful leaf, called leushtyan, and the most interesting ingredient, the most significant one, i would say this. kvass, which was prepared by everyone at home on rye flour, is sour, it is very tasty, and this kvass was added to this broth and homemade definitely noodles. so, what is this kvass, when i was little and in the village we didn’t have

sparkling water there, or that’s how yes, uh, they came to the city, there are sparkling water syrups that we made children, we are a little bit into this kvass tip of a teaspoon of tea soda. this is what we shook, and we drank it. it was amazingly delicious. and most importantly, as i later found out. it was useful, because , if beautiful, georgia, where i was filming, i was filming a director. beladze, and here she feeds me in the morning - i lived with her, because, well, in a hotel. i am i just couldn't live because they knocked down the door once. hmm, young people came home. i'm not there, i proudly took you home. no just

fans who steal like a prisoner of the caucasus . i just broke down on it, broke down the door to visit russia, and i, of course, i was scared. i did not answer, sat like a mouse. and so she took me to her place, and she cooked chaga, which i adore. thank you very much. it is very tasty and healthy. yes, it's amazing, then it's cornmeal, and so, yes, and from this cornmeal in moldova, they also cook for baby. yes, she also makes lipsticks, two little ones. so beautiful so soft. mom lie down. in general, this is how i grew up on this, and today there are such a placentas, and now i will show the procinda. yes, these are such pies, the dough should be very tender, it is puffy and incredibly tasty. and there

could be any filling. you were just reminiscing about your childhood. and when i come to georgia here is my diet is about approx. from such dishes, i just take it all from grandma's kitchen. this is molding children, taking, cheese yogurt, always cheese, i sit down in the yard and just eat under the sun. i am surrounded by trees on the left side. rock on the right side of the mountain and have great fun, true friends. and we will still have a small one. correct pause nadezhda babkina and russian song ensemble opening

the door to nastya something was stuffy for me, maybe it ended, i don’t need the russian side, i don’t understand. i, what's going on, i'm lucky in my soul where are you, my holidays until unknown? of course my holidays. i've been like this i loved passions i couldn’t hold back, as i was stunned i couldn’t collect the dishes, the son of chita, dear, began to save

strength, so as not to be afraid, if only people would be us. i'm sorry, i 'm waiting for the holidays in my soul, but believe me new ones. where are you my holidays, yes, not bad ones, but the gingerbread itself, they are lucky, we delay my holidays oh honey testicles. he is not a lady. where are you my holidays, yes, not witches, and she herself is not guards sinful my holidays and oh honey. i open my soul. nastya here is the soul. here is god, here is a temple, maybe, all

the same, the orthodox preliminaries to all of us. let there be light in the soul flows, which is unable to convey. let the girls sit and rustle, and the samaras are worthless to a friend . you see my holidays in the sky, the new arya and they are guards, where are my holidays. an old reception, a honey slit, withstanding my holidays up to the sky, new options, where are my holidays about honey bars, and in winter port, where are my holidays about honey. oh, either we're driving.

svetlana i know about what you told placentas here. show us them on the table. in my opinion, svetochka did a good job with an apple. thanks my dear. we at least you at least know that such secular decency is just so pleasant. thanks dear

friends. serbia landing, as always elegant.

what's the sound? and my sunny greeting nikolay i am very glad, and you are glad to meet you that today i have the opportunity to personally express my respect and admiration to your guests. today i brought you a

sacred dish tatar uzbek of all eastern nationalities dishes called chak-chak. they eat chak-chak only with their hands, nothing personal, beauty, but first a man, right, of course, thanks, of course, of course, for this table. only i can't cook and never did. thanks again, of course. thank you

grandma taught me how to cook. she was a teacher in general, in general, in my seven generations there or in 10 grandmothers, all were teachers of the arabic language in the madrasah. and grandfather here is my grandmother. yes, and harel-banat, and grandfathers were mulan mula and they lived in russia, they always lived in russia on the volga, where exactly, and in yelabuga, tsvetaeva, yes. yes, and my mother was born there. she was in her twelfth child. and there all these all these dishes, they cooked together the whole family, how beautiful, then it happened, what oh, my mommy, yes, and then and then they were dispossessed in 30 some year there and they said, yes, for religious

reasons they said, go to your place there somewhere you want to uzbekistan you want they went to tatarstan to uzbekistan and my mom met dad. and so i was born, how beautiful, please, is this chak-chak usually served as sweet or is it in the morning? yes, yes, yes, if we have chak-chak in the house. my day starts with him and ends and not necessarily with tea, it is possible with milk and with yogurt and with collard water and some traumatic ones and just like that without anything and instead of breakfast. instead of lunch, the place for dinner is very satisfying and very healthy. please tell me, is there something different between uzbek and tatar, chak-chak or uh. yes, the uzbek man is cut into smaller pieces, and he is to hell. the oil fries, and it turns out. it’s just so dark, so bronze, and tatar, uh, it’s not

thicker, i call these rays of happiness, watchers of happiness, look how they look fry not so much, and therefore it is lighter and the pilaf also differs among the tatars, the lighter uzbeks are so dark, hot in such oil, even with fat tail fat, all this is salom, all this is wonderful. and why are the rays of happiness nikolai because, well, i don’t know, my grandmother spoke all the time. there were three of us in the family, she had grandchildren , grandchildren of girls, and she spoke. here, eat these rays of happiness, make wishes and they will surely come true, this is really so, therefore it is purely so, well, dear friends. we have tatar cuisine also presented and now a wonderful woman roza syabitova will enter our studio hello hello, hello, hello, well, i don’t

know right away for you or individually , wait, i quickly tell you what it is. and so, i can not yet say sit down to eat. it's come on come on, most. the main thing is good with your own hands excellent. sasha will curse, no, why? a man, and then this is sashenka, what are they with? well, as always, lamb with potatoes, this is now an onion. yes, take anyone who looks that you choose how to return recognize the taste still know? oh-oh-oh, how good it is. okay, looks like he wants to get married. i

would marry you some. rosa does not need to attach it, but my own people caught me very quickly. hmm , just taken from another shoot, bye. we are all here . yes, i would have had time, uh, zurbanish would have made it so big - is that it, and teeth or what? this is a big, festive cake. and well, by virtue of the same, it was necessary to quickly and chpochmak, and spochmak, which means that now itself listen while you are at you i was already starving all the most. wait triangle three managed to try while cooking. you understand here. very, but are you not on bite off, i listen to you splash, or what? get bored, we're listening. i had a concert in kazan, i read. oh, cutlets, so not pasta. i stand on the stage, i think, i wo

n’t offend people, i’d rather go and count the ipochmak and it was a great success, we say. why am i proud of my nation, sorry for others, because we are, in modern terms. we are so very advanced and we have a lot of life hacks. in short, jap is generally correct, i i was too lazy to quickly make a hole. i need it here, in general it's unique. hmm, i don't even know how to call it a unique pie, there is no unique product, which, uh, three in one. yeah, why are we steppe dwellers, and now i will tell you, firstly, hatch-patchmak is a triangle in translation, and due to the fact that we are steppe dwellers, and therefore we carry our food with us. first we ride it, then we eat it. well, a horse, but i mean, yes, therefore, as it were, life

forces. so they came up with it, as soon as they came up with it, it means that everything began to live for nomads. like this got better. it's three in one. why did they make a pie. here, usually yeast dough, as usual, pies, potatoes, lamb, better, and onions and onions, everything, well, as i put the pie in and it’s all done. and well, the strength of what we dried before. uh-huh and when uh hmm started eating, so the hole was filled with broth for 5 minutes, and you have a ready-made hot dish with you. now we will take the one that works a lot. here, take these soil, dude, so you can bite off. i've already taken a bite. yes, which means they took a bite of the wine at the top, the broth there. everything. wait for you too. it will be almost a hot dish. and so , you can also imagine warming up, and so they took it as far as possible, dried it once with you, folded it, please, so we are like this, eat to

your health, volodya, tell me, here they talked so much about national cuisine. after all, what kind of siberia are you from siberia masha rasputina yes, i’m from the motherland ivan sergeevich turgenev, the city of orel, but the motherland of my father’s ancestors is the caucasian republic. what are you doing ? the homeland and all the writers of the author from there, where the world struck, great mahmud and sambaev. it's true, we are ours. i don't remember him, i remember, and i, sambaeva, should know everything, i also knew mahmud, i didn't capture- see how much your friend has turned out to be. i also know him. yes, it's amazing, so, so, i found my father

thanks to his sambo in the chechen republic. and since that time i have become twice as rich, firstly, a simple guy, folk, artist, chechen, too. thank you and ah. and you know, the main thing is that i got what i occupied more dearly. thanks to those who distribute it, but respect and love, but the people. and this way i will not be worth a lot, and love will remain for my children. let's clean for health, well, straight. wait it. wait, you see the tatars, like yes, but, everything specifically has already sung to dance. i so missed this moment. this means that at that time i was working on a hole in the echpochmak with these, dear friends. we have one chechen dish behind the scenes, which we

will try after the commercial. what where when is the summer series of games tomorrow after the time program join your luck by getting trouble before ten thousand rubles, and what kind of frebet will you get meat cooked on the grill for your close friends, i serve it with make-up ketchup.

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he returned to the colony with burnt hands. here the results of the check on the fact of the accident was interested in cherepanov's fingers well, of course, he didn't let me in, as you ordered? how do people work with you, how women get along with you mosgaz case number eight trap i don't know how. kino one tv presents give us a chance. what chance is there for the girl voskresenske believes that she can save her brought jealousy.

remember, there can't be a rollercoaster of the premiere of a multi-part film you are a man first become so that you have something to be respected for.

do you know where andrei went to visit the children? friend from a friend, this is not the first time i have been so absorbed in work. why did you poison her, did you try to keep me? why everything that interests you? this prestige decency is the visibility of the premiere today at the first dear friends, we are back in the studio and now

volodya berezin will tell us about that wonderful chechen dish that he spoke about before the advertisement. salam alaikum, dear friends. my name is maha islam waha islam, i invite you to our chechen republic and every time when guests come to us they are immediately grabbed and taken to visit. why because as soon as you arrive, a leisurely conversation immediately begins to feed you. you know why, because they immediately begin to cook the national dish of the chechens - these are dumplings, and now they can make any dumplings from any flour, but we have the most delicious georgians from corn chad, they start cooking the broth, they cook, they cook fresh meat, but even cooler, when there is nowhere to rush our get. uh,

beef jerky from the mountains and it starts from it three times longer cooked navari broth, and people say, say, say, say, this is not like in we can't eat today. there, at least to eat, but at this time they treat, for example, and hangoutch is what the kutabs are used to there . it's from there uh, hell. yes, you’re freaking out - this is such a cake with cheese. it's pumpkin with pumpkin. today the queen of our evening was mentioned. excuse me , they give everyone, tea is a conversation, and by the time, uh, the meat is cooked, everyone is already dying. so they want oh rosa, it was for you and you just didn’t eat there at the beginning of the program. and they put these dumplings cooked there, they are boiled in this

broth, then they will quickly cook. everything is taken out and everything is collected. so beautiful. pay attention. applaud, please. it is already ready then the broth and meat with dumplings are taken out. here's the sauce. uh, here, uh, onion broth and there a little bit of flour, no, by color. it seems that mustard is a chechen character, and then, and here is this broth, which has its plaque in a separate dish. it can be eaten. yes, he's very smart and very helpful. and if there is, uh, such a sauce, and there is such liquid garlic there as much as possible assemble by hand or eh? listen, i’m especially for vasiliev, who reproaches us today that we don’t have any instruments, i say that only with my hands in general. my mother said that the tastiest thing is the hand. it

's true. there is no show off yet, as sasha demanded that she take a fork and knife, and she said that you did not understand anything. this is pilaf. yes , yours too. mom is right, ours is also here again and again for complete happiness and feeling. that's how, well, the georgians have something that khinkal khinkali is three in one. and further down the list, we must wild garlic, which is a mountain onion, which is harvested with salt, it is marinated here, you must know why not now, firstly, it has not yet been harvested. i didn’t have time, and, secondly, they said it was included in the red book, but the chechens. you know, illegally obedient, someone somewhere said that it seems that they are included in the red book, they stop collecting so that everyone can see, they collect so that no one can see. can you jump into this story? of course, on the basis of what

they make hominy, this is corn in their hands. do you know why? she ran up she knows for sure georgians, when you need to treat barbecue, only men do it. i didn't see women doing their kebabs. you know never know us before. i'll tell you one more amazing thing. i was very small and came with my mother to the village and it turned out that at that moment, well, how would it be necessary to prepare a large table in the evening, it turned out that there was no one other than me to represent. and i was probably three or four years old. eh, males. i had to slaughter a few chickens in order to cook already, and women are not allowed to touch uh axe. and in general, the killed will not then eat the woman who was slaughtered, but the fat content. yes, i was persuaded.

means hold on to the ax to my hand. well , all those chickens. and i resisted me for a long time, cried, saying no, no, but they told me, do n't be afraid, she will run, she will not happen. and in general, when the first one was finally done, and she ran. i kept asking after that. and you can, well, it's so cool, they run, because in fact in the caucasus and this and the europeans of asia, a woman can never touch meat, and besides, to hammer our stomachs on this is almost the same with us, only everything is the other way around. we never have men ever cook. men are the best cooks men so aziza we respect. if a man is ready there and then where the fellow is, the dishes are only in the kitchen and have seen

everything fit separately, separately, in general. that's it. why, when an adult comes? we have such a walleye called children give money. we just plugged in. this is then money for ice cream and not only money, but children are not imprisoned by tradition. this is great. very good. let `s talk about russian traditions to us, please, here, uh, a woman from the east said, and why did i see the growth of this rose? chechnya is always glad to see you. you answered the question and it was checked more than once, you know why, but, because you, uh, put an end to a very important woman in our country. a woman cooks, treats guests, a man talks to guests, all chechen women are very beautiful, however, this is a separate topic,

but the topic is a separate program next time, because they love me very much, because i am the sexual fantasy of these men. note recognized. notice rosa said this to herself, she knows a lot about this business, let's talk about russian traditions. tell oleg how things are with us, let's say, with the dominant nation of our country, well, the supremacy of our country's finances is represented by a great wealth of dishes, but my whole childhood i have, uh, two main products. i remember my grandmother in siberia has these dumplings, right in the morning. until the evening. that's it, i remember this little hut. she is covered in dumplings. here they are forced. they just eat dumplings, mayonnaise, ketchup or sour cream stay with god vinegar and pepper, of course, it's better now that's all, and from childhood and with cheese, but

not with horseradish. here's the fuck. no. fuck is bullshit. this is different. no. no just. the fact that the soviet union is the target of different cuisines. yes, and let's say, manti are served with one seasoning. uh, these khinkali with a different seasoning dumplings from the third. actually. this is all a dish that came from china thanks to the tatars, who walked, walked, walked, everywhere, they brought these dishes, and they are different. uh, so let's say they parted ways, because, as it were, all this was mixed into soviet union and plus something else to be what seasoning was delicious. i generally liked to eat it in kaimala. in general, you know, it's very scary. now, if you know, our whole country is divided into two categories of people, one category believes that okroshka is needed from the classes, and the second is that with uh kefir. yes, imagine, these are people, they are different

people walking the streets, there is also a cold soup, which is based on a sibyl. and he also eats sokolov and is called cool. you know it is a very big misconception that cheese is not a russian national dish. in general, this is not our russian product. this is a mistake, because cheese has been brewed in russia for 200 years. well, all tv well, how about, and hard cheese is only brewed for 300 years, when the copper cauldron was invented, and they began to be spoken in the mountains of switzerland, then after the napoleonic wars in 1913, parmesan cafes were invented, the copper cauldron stopped, and all the french monasteries, where there are medieval cheeses from the 11th century. what are you telling me about a fourteenth-century cauldron of soft cheeses, and in

russia they made cottage cheese, this is that cottage cheese, this is the same khachapuri. this does not mean that it is necessary to put cheese there, it is fresh cottage cheese. and bread. yes, this is what is called some pure. yes, if someone does not understand, but 100 years ago europe was exported in whole compositions before the revolution, even butter and raw. this correct oil has always been imported and it is from the cities. if you know, sashenka, vereshchagin did it, brother. yes, not this artist vereshchagin, he was one of the most important exporters from russia of both butter and cheese. and generally not enough. the historian did not tell us well go out doing, and we do because of delicious milk. here are some of the fats we make right out of the box. they took the type of cheese. well, what is it? our russian russian variety or soviet is a person of our cultural code, already poshekhonian turkey, we

cannot refuse. from him, our world has 400 major varieties, cheese and each. come on each of his lover of this illusion cheese can agree in the world. that there is still not enough milk will be more in the crimea over time, it is developing well in what i artyom understood from your surnames that you are armenian? yes, well, in some places in some places the fact is that we were very armenian, and for me the armenian cuisine is very close. and the way he made meat, the way he made sujuk basturmu is generally, well, this taste is unique. yes, many people cook very tasty, but still, when a loved one does it. it always tastes better. i know that you will be preparing some kind of special today. uh, sauce, yes, which

you got from your aunt. quite right. actually. i’m just the same thank you, i’m actually a fellow countryman, yes, yes, i’m from the city of grozny, but uh, i i would be happy, probably, i would bring something traditional, also grozny chechen, but consider that the foundations of my family are a little different and we didn’t prepare the house, you’re talking nonsense, the main thing, of course, is that everything happens like this at all. yes well, it if to speak across a city it is absolutely correct. say out loud the markings of islam very nice. by the way, my uncle arminant gave me a big one. hello. he said that when he worked with izimbaev. you met my destiny somewhere. please applaud. so that's when we came from grozny to moscow and moved as

refugees. well, we didn’t have much money for vitamins for something else, after all, it was such a hard time, winter. this is the end of the ninety-eighth year, and my auntie invented such a thing. she left the lemon juice on the garlic. after that, he kept it in the refrigerator, and we drank this stuff on an empty stomach. she does not call ambre then, if you can calmly and calmly go, then to school there i don’t know the height, it’s definitely right in lemon juice. yes , lemon juice always kills garlic. if you are ate garlic, if you drink lemon, well, it's about a gram per 3 liters of lemon juice. and so we appreciated it all in the morning, every morning, for 3 months in a row, we drank this muck, and after that there was no flu to make you sick, there was just really protection. such a powerful defense. yes, i took as a basis this one just named it.