at some point, i realized that we can get 5-10-20 different tastes from the same product, so we have a laboratory. the first one we use there, we make all the leftovers garou, we make vinegars. we make misa and get certain additional ingredients for our dishes. that is, it turns out a closed production, in addition to the fact that it is environmentally friendly and correct. it's also beneficial. we try to grow all the products that we use ourselves on our plots, we work active with farmers. here we have mashed root vegetables and collect wild russians for this dish. we also made gel from chokeberry. she is growing. i have it right next to my house. there are marigold flowers that can easily replace saffron.

my daughter works with me in my absence. she completely replaces me. and when i am, she works for us at a cold station. we are going on this journey with vlad piskunov, with whom i am sure we will become friends. i'm vlad piskunov of matryoshka restaurant welcome to the restaurant traditional russian cuisine, we cook not only cabbage soup to porridge, but also dumplings, popular salads such as olivier borscht solyanka, we cook delicious fish soup. when people ask me how to cook

something tasty? i have one universal advice, do not leave the stove. see what you cook take tried many professions was a plant manager, an engineer, editor-in-chief of a computer magazine. it's very interesting, but passion for good, food was stronger to make a double portion in 2019 received a gold palm branch of the restaurant business and the title of chef of the year. i am going on this journey together with ekaterina alyokhina, kostroma rostov meet us. today ekaterina and vladislav are going on a gastronomic journey through the cities of russia ahead, kostroma everything is fine,

raw, kostroma salt kostroma cabbage soup and everything about kostroma do you know what we will cook there when we go? i don't know, let's see the market. what products are sold let's see the city was impressed, but i like to improvise. for me it's like this history challenge in kostroma for almost 1,000 years, it has been part of the golden ring of russia. the center of kostroma has a huge susaninskaya square from it in all directions , the streets diverge; you need to start exploring the city from here. wow what a beauty! this is kostroma it seems to me a central place. it's just impossible to find at all. yes, i agree with you. well , where are we going? you know, i have an application, let's use its services. we must visit

the holy trinity monastery, i agree let's go. in it , in times of unrest, a sixteen-year-old contender for the russian throne mikhail romanov , polish troops went here to arrest him, but ivan susanin redirected them to a swamp on the territory of the monastery more than 10 unique historical buildings in 1919. the monastery was closed 10 shifted working settlement, so here are the legs after the goat of the cow. there was a communal apartment here. the castle was closed to us. although birds flew in it and here doves in 1958. the restoration of the monastery has already begun. ipatiev monastery is associated not only with the surname romanovs, but also with the godunov family, their ancestor tatar murza ched, a great nobleman of the golden horde in the xiv century, on a campaign during a halt. he fell asleep right there. there was then a grove of murza, the

bogomate dreamed, and after a dream he was cured of all his illnesses, in gratitude for his recovery, murza built the first church here. this, by the way, is a unique case when the monastery was founded by an adherent of another faith since then. this is the family tomb of several generations of the year- old, the first for the mustache, they were just in hour, where is the church of the nativity of the blessed virgin well in the middle of the 18th temple, when the rebuilt expanded the tombs were reburied in one grave to this day, the third tomb has been preserved, which we are now going to. here at present there are three tombstones of the godunovs nikita vasilievich timofey dmitrievich is actually under us. there is also a stone coffin that spills out, there is no protruding part for the head for the headdress of a monk. cook or ball. that is to say, the coffins were

scaled stone. no, this is a separate case a very noble and honorable person, so we arrange ourselves for such a group. he normally human would have been made of wood. the volga river greatly affects its appearance, character, and, of course, the cuisine. let's try well, good evening. my name is sergey. i am the chef of the old marina restaurant, in fact, we are glad to see you. here we started with mushrooms. yes, our kostroma mushrooms look just magical, snow white. and my suppliers tell me that there are no mushrooms in the summer, that is, they are last year. they've already gotten over it. peroxide, a you are wonderful people. just perfect, but this is what it is, and this is a smoked dream with horresh sauce, this is a creamy lingonberry caviar and fresh cucumber a wonderful dream, well, for

me it’s a good one. yes, i'm not very good at it. it 's very tasty on its own. i even thought about it. we all also look at what a good fish is to experiment, then we make inexpensive water from cabbage by a fire, personally, i cook from two types of cabbage. yes, it's cabbage. that's exactly the first yes , this sheet, which is dark and, accordingly, pickle white cabbage together or sauerkraut together. and in kostroma that's always, preparing with potatoes. yes personally, we also add our boletus seriki under birch trees there, that is, we serve it with mushrooms. sergey tell me, but we'll go to the market we crumbled can we buy? yes? of course, it can always remain. yes, yes, there is always wonderful, sergey actually cabbage soup, i love it very much. when they ask me your favorite dish. i, honestly, say that i can’t live with cabbage soup, therefore, i really liked it, what would you advise us on the market look here we also cook chi, yes ours, mushrooms, respectively. you can see cheese. we have a very wide variety. there, a cool

dessert will take a picture. we need a dessert. it is called a mousse dessert. it is made on the basis of moose milk, the biscuit is chocolate, and soaked in e coffee. but what is this? it's moose movie chips, and definitely buy it if you need it, it freezes very well around here somewhere, yes. yes, it is in sumarokov. if the farm is about, we should go with you. that's accordingly, there yes, all this is. for the first time in my life i eat moose dessert. it's just not obvious to me how mangoes and flowers nuts i liked this and i liked catfish chips. i've never cooked and i'm not even considering taking note, chi and this one. well, i'm going to call it okay from moose milk. very cool. thank you. sergey is a very tasty dinner. we got to learn a lot of informative fast-paced kostroma thank you thank you in

kostroma cheese was one of the most famous cheeses of the russian empire and the soviet union, therefore any tourist who comes to the city wants to know how it happened, why kostroma is in the local cheese museum this question is answered with pleasure the history of cheese in russia is a small museum without peter i who brought something, including peter i from us brought his first dutch cheese makers and butter makers, so cheese appears, but the peasants did not prepare cheese, mainly for signs, and the peasants learned cheese only under nikolai vasilyevich vereshchagin, an officer of the navy, retired, is resigning to study in switzerland how to cook cheese vereshchagin's colleague vladimir ivanovich rebellions, recognizing that his former colleague succeeded , too, decides to work with his parents, studies in switzerland, studies in holland, returning back to the territory of the kostroma region, decides to open a cheese factory, the first fire appears, cheese in 1878

in peasant artels peasants. they were engaged not only in the manufacture of cheese, of course, this is a huge amount of butter. they took the cream, poured it with water and it was necessary rotate. try the exhibits. very old, early 20th century. when we get freshly made cheese, it is granular and the cheese grains easily stick together under pressure and form a dense cheese head under the influence of a load from pressing through the hole , whey comes out. maybe try the hotel. perhaps they did not try reposts. yes, based on whey, or norwegian calves, piglets are fed to young piglets, young calves, because there is a lot of whey because it will take a kilogram of cheese, i suggest at least 10 liters of milk start the most important activity is tasting. we will start with cheese, which is located

on the left at the very bottom, it is barely perceptible, because the cheese is not aged, a variety called mozzarella is prepared at our volzhanka factory in the city of volgorechensk, it is too dense. well, it 's a pizza mozzarella variety. that is, it is more the next piece of cheese is a little to the right with us, here in the center the variety is called kostroma sandwiches. first of all, of course, sandwiches. uh-huh next piece of cheese is located we have a little. to the right of this variety, the cheese smells more brightly aged. he is about 3 months old. the variety is called lebuer, but it crumbles a little pretty. pleasant taste. it can be suitable, as with pasta with jam, jam with marmalade with honey. after all, the cheese plate is fine for groten, that is, grated, uh, like, instead of replacing your look. so let's say the swiss recipe for alpine cheese, the next piece of cheese is a little bit to the left, the variety is called korolkov in honor of korolkov

andrei and larionovich is a cheese maker who lived in our region. in the last century, his cheeses were even supplied to the kremlin, the exclusive guide under stalin's rule is reminiscent of fenugreek or dried mushrooms, or whatever, but not mushrooms, not fenugreek. not added here. this is a special bacterial. the sourdough is not cheese, the last one i liked the most once again confirms my idea that when russian cheese makers do something original with them, it turns out much better than when they try to copy some european options very yummy. yes, i liked it better. i am confidently presenting you with diplomas of cheese experts. frame it and scare the cheese counters. they respond especially well to them. eat a lot of tasty cheese. and butter up like cheese. thank you all. thank you kostroma cheese is made from cow's milk, but the restaurants of the city also use moose milk for gourmet desserts, it is given by domesticated moose cows,

the chefs living on the farm decided to look at it. why did n't i splash with you now? anna and seraphim are from large large family anna is the eleventh child in the seraphim family 12 yes, yes. i have never heard such a performance anywhere. there should have been a fourth participant, olya does not have one vote here, because olechka went to give birth season premiere with a howl in the kitchen all over the country today at the first chef, highly

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quarterfinal on saturday at the first we have always admired you already 25 million of those who trust us and we are doing everything to have the right to say tinkoff bank photo in russia now we are on the territory of an elk farm, it was founded in 1963 . well, part-time our farm. at the moment it is the largest in the world. wow news. they rode horseback all the time and even harnessed elk milk to the harness. as research has shown, it is an extremely medicinal product, they treat gastritis ulcers and many other diseases. and this is not a complete list of useful qualities. and you can feed them , you can do it better through the fence when they i had a chance to go, because he candy in the kindergarten group will be about the same, only they already weigh 200 kilograms of teenagers. hurry

, hurry, hurry, hurry, hurry, hurry, then take, take carrots, elk and feed like this, it turns out, elk on his shoulder. it can be done, in principle. that’s how they don’t bite the square, firstly, they are kind, and secondly, they have teeth in front, only they don’t have teeth from below, so you simply don’t have anything to bite meat here, and you can’t touch them by the horns. it may exist. believe me, if a young man manages to stroke a live elk by the horns, then the young man himself will not have this technique. here, regardless of the age of the young man, even if the young man is already a grandfather, the little moose have their own separate pen in the shade to rest there. we're going to walk now. so far, nothing. about the stomach, they are small moose, you can approach them, of course, you can approach them. what a good moose, moose. better on the back. nadya from birth, the elk is

fed and watered by the people of the person who fed and watered the calf, the calf will count to his parents and will obey him very cool. of course, i eat here, i eat here. here it is, the same moose milk. and how much moose cow gives milk for one milking vlasikha gives per day, with two milkings from 200 g to 2 sometimes 4 liters of milk per day, that is, a very small volume of about 200 kg for the whole year, well, it tastes more like cream with wood or nut taste that is why you need to drink it in small sips. the true taste for you will come in the third or fourth year and it's cool like nothing else, yes interesting. i have done such interesting things more than once michael thank you very much it was very interesting and moose calves, milk in general is fantastic. come and call us again, moose milk is a

special delicacy, but something is missing from it. honey is not enough house. this is such an apiary. i imagined myself differently now in a new way. these are the apiaries that the manufacturer of this house, berendey, in tver, i alone bought a pavilion for him, the rest i already did with my own hands. look great like an astronaut. here it is us a smoker, here we kindle, birch bark. well , you are welcome, wow. that's cool.

stunned. now breathe. enjoy the life of bees from the inside. there is a bee's nest here. here they breed, lay their larvae, and the upper part, they already carry honey, the honeycombs themselves, here they see these frames. yes, right, as already, that is. they are now blinding him there, already like this, if you look closely. see here full-fledged frames already with honey. as your apiary winters, i put a heater here, set it to 2 ° heat and all winter increase the temperature so that the bee consumes less food, the bee is not afraid of the cold, the bee is afraid of hunger. now, if you, let's say, didn't prepare it for the winter, it may die. listen, how do you get me from here, and the honey is very easy to get, that is, we open open any and get it from the moment. they all start. pollen, here it is on legs here, if you highlight it like this, you see how much they brought. wow. how does pollen turn into honey?

no pollen turns to honey, they bring on legs and feed their children. let's try honey. what kind of honey do these bees bring? try interesting honey pollen and so on and so forth. bon appetit honey is remarkable than here, if you pay attention to the pollen, it is all a different color with each flower a different color. and now, if you pay attention, here is the pollen that is closer to you. she is a little bitter. well, there is a little. yes, there is a pleasant bitterness of mustard, and that is, they are now collecting honey with mustard, and therefore spring pollen is bitter, it is sweet, right such you know rich sweet. here. tell me

how they roll them. here are the balls. that is, here is what we saw on the paws of a bee, pollen flies in there, look, and then when it climbs because of the nectar, and here is the pollen on the flower, which she rolls it right with her paws on herself on the bench. yes, yes, when the nest arrives, it goes up, and we have a special device. the bee itself passes through the hole, and this pollen is shaken off. that is, you did it on purpose, because he we don’t have such a wild one, and we don’t have such a thing. we just saw it downstairs, there was pollen lying around, this is what pollen is, so far i like it here most of all. this one is cool to me too. oh, this one is just cool too. what is this from? here is all the diversity. this is the spring one, right? and this is now, and this is now spring there and dandelion, all these early plants are ours, yes, which is what they are famous for, that a bouquet is obtained in one jar, and in the kostroma region. what varieties of honey are famous for wild plants, what is nature gave us. here we spoil it. here's a great

wax. it's also from there. yes wax. this is also beeswax , that is, a natural product, natural jars are obtained. i really liked it. i will definitely use. i will even say more that i like this idea for using as a candy decoration. you know how truffles are made. these are chocolate ones, right? you can make such a useful candy with nuts with honey, for example, with some dried fruits and smear it on top, but you just need to take it away that after all the rings i use it bitterly in spring pollen for us. yes , they will say to guests that this is very interesting here. we wanted to invite you. we have such a small food truck, we will cook. uh, yes, treat the bonfires, so come, we will be very glad to see you. thank you very much for the invitation. yes, thanks to moose milk and honey , it's delicious, but something is still missing. black caviar hello hello my name is

vyacheslav vladislav i am glad to welcome you to one of the largest sturgeon farms in russia federation, the main business of our company is black sturgeon caviar water. we do not freeze all year round and the fish is kept in the waters of the volga river , fenced off from wildlife. meshes only. we are now approaching the garden, where we have a pregnant mother, these mothers will give birth in the fall, that is, we will receive caviar from them. we have a vital way of obtaining caviar. we don't kill mothers. actually. this mother is born in 2014. and how to fertilize it , a basin is taken, stainless females are taken by samsa, caviar is taken ready for fertilization is taken vigorously feather is mixed and placed in an incubation flask. there is new life.

now we should probably try our caviar from our mothers. let's go great here are the four main varieties of caviar that we produce. let's start with the sterlet, probably the smallest one. well, yes, she is smaller, but she has her own originality, which many people like to try further from older young mothers. as far as i understand, there may be only one caviar in the bank fish absolutely true, moreover, let's say we can track the entire chain of processes in production by the number of any can. yes, great. so let's, now very tasty. dear, let's try our variety. this is a selective game, so this variety is the most expensive for us. believe me. i

taste a lot of different caviar. believe me, here is one of the best that i have tried, i want to hope and be happy for it and i already wanted to shoot that it is cool. well, we are all good. this is also a good screen. thank you very much, very delicious unusually, thank you very much, but we have to run. thanks, they know they love it. kostromichi. it's time to invent your own dishes. i visit all the markets, the first thing is the market, probably, yes, the sandwich market and i got on some kind of wild boar or wild boar sandwich and it turned out. wheels are located. i think it's right there. well, i didn’t

cook russian food anymore. so, i’ll cook the other one who doesn’t know how, i’ll go and see what god has sent here. let's split up. you go to the left, i go to the right , good luck. oh this is absolutely perfect. and this too local aha their already. is it open ground or not? hothouse. yes? hallelujah, you have it all. i understand, yes, it's very cool wonderful. that 's right. great. i'll take 3 kg of cucumbers from you. but let's take a hole in the basil and dill, probably, that's it, i'm still like here. may i leave you? okay thank you very much. that's what i need dried white mushrooms. and how much for a jar? wow, great, too, local yes kostroma well, let's like this for 2.000.

let's thank you uh! you, here, these are peas you have this such sugar, and you touch how many peas there, and give me three glasses, probably, well, let's five hours. healthy how from peas? yes, exactly, but how much did they beam, and if i take everything for 30 rubles. give gorky the old believers super excellent, thank you very much. well, katya, how is shopping? oh, hi. i bought, i need a bow, i can also sell it. about what 60 rubles. bundle 50. let's sell it, we saw the chef coming. she says

why she bought an onion and immediately multiplies by two and that’s it, keep in mind it’s necessary for men, in short, she understood to go, and this cream how much to smile in order to also smiled, these smiles. thank you. you can try it right awesome. and make me, please, a kilo or two. and you can put you down for now, so that we can take you away later . thank you so much. so i need a pork neck, but vasechka remained. hello, there are six kilograms two in appearance. yes, give me which one is fatter, please, bone, carved super perfectly with the main products. we have everything left

to go over the spices a little, and we can go to cook summer russian markets, when everything is ours they sell fresh tasty just charging almost everything bought left chanterelles. i have to feed 30 people. approximately. well, that was enough. that's it, that's all, but dreamed about five. you definitely need a bucket, but let it be cheaper. why oh give me this bucket, from where a decent answer, please. have a nice day, thanks. and you too. well, it looks like i bought everything, in my opinion, i didn’t forget anything. all i have tomorrow i will cook porridge wire rod. i hope the people of kostroma will like it for preparations the day before batla chef and came to the famous kostroma restaurant volga greetings, dear chefs colleagues, tell us for what purpose for what

visit you came to me, firstly, we want to try your cuisine, you will definitely introduce me. i just made it for you. i guess two such small author's desserts. this is a cheese dessert. here is a mousse of three types, cheeses from kostroma e, producers, local products. all this under sea buckthorn sauce with white chocolate. and inside there will be such a small present in the form of super salted caramel. so try further, what are the first sensations? it is balanced for puppy, the top leaves of cabbage, and what kind of broth on what is the usual meat in general, we weld the tit in the region of 5 hours. like this , approximately, to remove strongly. this acidity, increased ownership of other ingredients. we combine and count, somewhere around 12 hours, cooking. great. right after

kostroma, i’m definitely looking for something to cook for myself. try desserts. very good on the first serving laconic, very cool conceptually that it is cheese, firstly, because the dessert used local products raw regional i'm rare because i can't. well, i can't resist. thank you very tasty. and we wanted to ask you to come to the kitchen to prepare a little. no problem. it's your turn to come to us tomorrow and try what we cook in your kitchen today, i'll definitely be there until we meet in the kitchen. ambitious girls challenge the unique alexandra cowardly hot ice grand prix of russia live broadcast today on the first what will happen next? choose figure skating

in the liga stavki application and fly into the chat, watch live broadcasts and share your emotions. liga stavok together to beat top chefs, award -winning and recognized culinary masters by testing makiyai products, take off their hats and congratulations on being awarded the award for excellent taste bad makes your dishes taste better. this security service is transferring money from your account. urgently tell the pin code to stop the operation . well, now it's the defender. i ended the call, they are scammers. order a sim card on the tinkoff.ru website and get the most effective protection against spam and scammers. he is such a one sale, 11 11 on yandex market big sale big discounts here i bought goods for the whole family. they

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this salad has grown from the ground, but, of course, it has a nuance, firstly, it has outgrown a little. it may be bitter, but we'll see how it will be with us during the day , this is the earth everywhere. it is very important for us to make it so that they do not grind their teeth. this is the earth for this, we will now soak the salad with ice water, firstly, it will be more fragile from this. secondly, we will get rid of the land. and there will be at least four such procedures, so i’m starting with a salad of excellent mushrooms, not wormy light ones, as if they had just been harvested it is necessary to rinse, nevertheless, and soak in cold water like this, but i wash last year's millet, so it can be bitter to do, it is necessary,

preferably, generally with hot water. and it’s better in general even after we wash it and scald it with boiling water, and then you can be sure that ours will not be bitter. look at roma, well, now we need to sprinkle it on some leaf and dry it somewhere in the oven so that it is dry now we will make a marinade for cucumbers for these marinade will be cooked with dill, cilantro mint, fren leaf, dill seeds. here is another parsley, and we will use these flavors in the marinade, both for pork and for cucumbers, which i will use for a sandwich. so, now we will make rolled porridge in one mixball, pour flour into the other, you need to break about a dozen eggs to break with a chat. here in this egg we envelop, each grain. now we throw wheat flour and do the same and you see what we get, as if noisy grain is

enveloped in flour. why? of course, rolled called. that's it, therefore, because we kind of run it in. here we encapsulate. that's what he said. how many times, but the ball will not be five millimeters in diameter. very very, i close everything. today is marinade day. we are now making a marinade, for our pork, fresh orange juice, wine, vinegar, honey, spices, garlic, salt, and we will leave the pork in this marinade for 12 hours. so now we need to fry the chanterelles little by little but in a small frying pan. she is very hot oil so that they do not give juice and such a good color was good. now we are stuffing our little pig, little pig. here in all these holes we put garlic garlic, pre-soak the salt. now i'm taking this piece right here and putting

it here in the marinade. i'll lay out all the peas. it remains for me to weld it a little just with salted water and for today everything is fine with me, in principle, i probably have everything vlad somehow. i have almost everything ready. vlad is there, the porridge has increased five times already and we are moving on. tomorrow the chefs will fight in the culinary battle today at them another competition. what cook does not like fast driving? no not happy to have the desire to try. let's try hot desire. let me explain everything and tell you if you know how to drive a bicycle or an electric scooter. believe me, it is much easier to drive it, just turn the ignition key and press any of the brakes and either the rear or the front. and now the start button is located here, it has earned it, since the automatic transmission is a three-position variator. move the lever forward. he drives forward. bet neutral, which means we’re not going anywhere, we need to

put it back. ok, please try smoothly so smoothly. cool, don't be afraid. everything, come on, come on, come on, come on, come on, everything is fine turn. turn around. katya where we turn there, we go, we don’t turn, we don’t go. okay, one more little nuance. try now the same thing that you rode to pass on your feet. get up. get up. katya get up. fine. come on, come on, come on, well done. i suggest, yes, to go somewhere more difficult, something is ready. like yeah ok, always ready.

look at our beauty guys. what a wonderful thing it is called cargo. thank you all very much in our moscow vlad thank you the next day, the cooks on wheels are ready to fight for the hearts and stomachs of the kostroma swordsmen. young corn kostroma pork lightly salted cucumbers and a sauce made from your cherries and seasonal plums, in which you probably bought yesterday. hello, keep

the porridge so girls on grain bread. hello nice to see you keep it, thank you very much bye beauty gone. indeed, very balanced taste turned out about the sandwich. it's a little too big for me, despite the fact that there's quite a lot of ham here. for the first time i try porridge like this in execution. in general, wow dishes should enter our kostroma culinary tradition from now on, that is, recipes should be opened so that everyone can cook in their kitchen, of course, beautiful girls, kostroma chanterelles and

peas. yes, in principle, everything in kostroma, everything in your market bought porridge, you like it, well done. good love. and mushrooms, so i was right that i cooked this dish is for you, the boys have come. my sandwich made you give it straight. i really liked the porridge and was surprised. i would never have made this myself. the sandwich is also normal good tasty, especially the sauce, to be honest, the ingredients of the porridge itself. i didn't fully open it. yes, but i can understand that it is made from different uh, some kind of cereals, therefore, accordingly, how is it, yes, it is very similar to risotto. i really liked not very convenient to eat. but he really is a very large mushroom tank. i expected it to be so cool

what good fellows we are. we are great. should we try? this is a bomb, as they say, fashionable chefs, very juicy cucumbers, tomatoes, everything is normal, everything is fine. you were right. you see, it's not salted. anyway, we cut it thin. i think kostroma will remember your sandwich for a long time. it will go down in the annals of the city, let's chew it now, and let's go and ask people what's what in general. hello hello well, tell me, did you recognize the honey, of course, of course, you have pork in your honey and the sauce on your dress is awesome from this dishes. i'm generally just shocked by the taste of pickup here ever. such a cough. you know, right now voting is a whole

problem for me. how are you in general? vote, conscience, everything will be done. liked? come on, it's delicious. come on, eat up, who will not grow up. there will be no strength. we liked the burger, a very unusual combination with sauces. and timurchik is from there in general. he just eats everything useful that is useful in the mouth, come on. tastes, if porridge it's familiar, probably genetic dna in a sandwich, it's really everything receptors explodes pork and all other ingredients. thank you kasha was cool, but the sandwich.

for very painstaking work thank you thank you for lunch thank you. delicious for your voice. i give for a sandwich. thank you fed the suit tea, everything was very tasty my voice. thank you sandwiches we still have. well , the porridge with a small margin came out ahead of the

sandwich, which also scored a large number of points. thank you very much friends. i want to say that kostroma is a very advanced region in terms of taste and great respect. generally well done. especially this one soup yes, porridge is our food here is the motto of kostroma defeated vladislav piskunov kostroma was fed. yes, it's time to move on. come on, yes, wait, help with the boat. wow. you have a signature to go crazy in a simple way. well, let's go further, rostov is waiting for us, they don't argue, but not in our program ahead of the cooks on wheels, rostov the great culinary battle continues.