what this victory, we dedicate to our friend it was. on january 14, valery borisovich kharlamov, the main legend of russian hockey, the legend number one, would have turned 75 years old this story. the history of our achievements sports hockey traditions our victorious is kharlam is a symbol removed impregnability. inflexibility

i would say thank you very much that he devoted his whole life to hockey. i'm almost the coolest hockey player that has ever played this wonderful game. i have a brother, he was a friend of mine. we shared it with him. here he is gone carried away the source of my secrets. oh-oh-oh, just like i will carry him secrets you see, that's how close we were with him. every month i go to the cemetery, i definitely can’t make some films like this, if i see him in motion , his mom dad is there, now that’s it, i already have all

this time doesn’t heal, it doesn’t heal. in this photo, next to great-grandmother nina vasilievna, her five great-grandchildren daria anna andrey valery and evgenia, five grandchildren valery kharlamov , jr. andryukha also plays hockey. ekaterina alyokhina is the first woman chief in russia michelin-starred i am ekaterina

alyokhina, creators of the chef of the biology restaurant . 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 all the products that we use to grow ourselves on our plots, we work actively 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 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, the owner of a star helmet on this trip. we are going with vlad peskunov, with whom i am sure we will become friends. restaurant matryoshka welcome to the traditional russian restaurant vladislav piskunov is a lifelong devotee of russian cuisine popular salads such as olivier 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 are cooking. i tried many professions, was a factory director, an engineer, an editor-in-chief of a computer magazine. it 's very interesting, but passion for good food turned out to be stronger. this is a double serving in 2019 received the palme d'or restaurant business and the title of chef of the year. i am embarking on this journey together with ekaterina alyokhina, kostroma rostov meet us. ekaterina vladislav chefs on wheels now they are going to rostov to study the local cuisine and arrange a culinary battle there, and the day before the chefs visited

kostroma. they have a lot of impressions. well , tell me what you liked in kostroma, i liked the little ones from rostov, what are you waiting for here? i don't know that rostov yaroslavsky is the vegetable capital. this is where they were grown. the best vegetables that were supplied, onions supplied to the royal table. have you decided what you are going to cook? no, you probably know, i swear, even now you understand well. there are two rostovs in russia, one of them on the don is a very large city, the second in the yaroslavl region is a small city, but it is he who is called great here by the chefs and they go to the center of the city where the

rostov kremlin was being built. he is in the image of paradise on earth and it is felt. i think that the rostov kremlin is one of the most beautiful places in russia. believe me, i have been to many places , i really like it. it is small, but it is quite difficult to navigate it. there a lot of interesting objects. well let's go let's go. in the tenth century, when moscow was not yet in the plans. rostov was already considered the center of northeastern russia after the adoption of christianity. a temple was erected in the city. it stood on the site of the current cathedral square instead of the first temple and is now the heart of rostov the great rastop bows to you and you shrines between the two blessings of tribal prosperity hello, my name is hello

irina, very pleasant. we are going to the territory of the rostov kremlin. the kremlin is residence of the rostov metropolitans. and now we are with you on the territory of cathedral square - this is the most ancient territory, and our city and it was here that the first temple in rostov the great was built. and the building that we are now seeing is the fourth in a row. at this place, the fourth last, when this 1.58 12 was built, and the first temple is 991. as i understand it, three metropolitans were built in defense of worse than stupid things and it was not for 20 small years. this is the tallest building in our city still the height of the cathedrals along with the crosses. it's 60 meters. so we are located on the central territory of the rostov kremlin - this is the metropolitan court, our kremlin includes five churches and six civil structures. well, i think that the rostov kremlin it is almost always recognizable, we have a lot of

quite a lot of possible films and one of the most popular of the famous ones - it changes the profession. we paid attention to the temple, which stands out from the seva ensemble - a painted church. this is the church of adigitria in honor of the icon of the smolensk mother of god guide, the only temple that was built, and already under the successor of metropolitan jonah. e under the metropolitan and safiya lazarevich in the nineties of the 18th century, and this style, which appeared in russia at the end of the 17th century, was a moscow turnover, but the metropolitan and he set up the ensemble in a classical style. that's what he wanted, and he built here, like an earthly paradise in the form of mountains in jerusalem, we have 12 towers , quite a lot of churches. we have a river of life. we have, uh, a pond, which uh, there is a 17th century picturesque albeit small and three metropolitans swans swam in this pond. it's time to get acquainted with the local cuisine in the restaurant pike yard serves

real rostov dishes, i suggest starting our tasting, of course, the rumor, onion cakes. why onions? why is there a great brand in rostov veliky mesto? this is a rostov family bow, family. yes, this is a unique bow. nowhere family everywhere sorry. yes, and soap remains a whole family of order, there are 6,000. this is very beneficial. yes, wheat grains. one planted 18, an emergency also grew from a bow - this is our feature. well, nothing. and this, apparently, is a hinka, yes, this season we are making fish soup from the wall, yes, that is, we have a double broth on red fish, it is equally boiled, then even smoked sterlet is added, so to speak. yes, that is, he

catches fish in your lake. yes, katya, how about teaching fishing? how can i catch fish i can’t tear myself away on saturday so that vlad can cook cutlets from it? i can't. to be honest , i don't count. home natural the attraction of rostov is the lake on which it stands. peter i was going to build here, but there was not enough depth for the ships. but beauty lacks fish, too, abound.

on the nero translation of spinouborskogo, this black is correct black or temsky, because well, maybe from spanish, of course, i won’t argue with mirian. yes, yes, that's right merian lake. we have a shallow 2 m 1.5-2 m in total, but it is very silty over 20 m of silt there, because we have a lake in the ice age. as the glaciers descended, a lake of 64 m² was formed. 8x12 and uh, this island was formed, where you can observe this island. this is a boulder, the image turned out to be earth. here we have a plant for kvass wort. and when it starts to smoke, it smells like bread, and you were born here? yes, i was born here and have been

useful all my life. i'm great in rostov. and he didn't go anywhere. and what will we catch, what is generally found in the lake? uh, there are about 30 names of fish in our lake. that is, from predators i can tell you, that is, zander, pike, perch, from them predators, of course, we have carp bream, laziness, carp , roach, rudd, everything is present, right? everything is fine, nothing and so you can catch a fish, of course, but how does one catch it? got a fish?

come on, vlad, come on, come on, come on, oh, it's okay to go fishing, it 's okay, it's okay. just out of season, machiev is 100% natural, it helps to cook real delicacies. jam makes, my dishes taste better, patient zero, the virus is the most dangerous enemy. and eternally dangerous rice itself. find the source of patient zero infection tomorrow after the program time shaft we choose.

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this is how he takes and begins to hew the bark. you can try great. you succeed and succeed. here is such a preparation. this blank is already a baklusha a bucket is a blank for a future wooden spoon. ten-year-olds

made 150 such buckets a day. how this hard work became a symbol, the idleness of science is unknown, well, the dried-up dog ears fall into the hands of the master, and with such special tools he turns it into a spoon. with such a tool, the master takes and cleanly chooses the middle. yes , i myself dabble a little in woodcarving, but i don’t have such chisels. no, the spoon is blue after the tools. she needs further processing on a woman's work a woman in her hands, takes the skin of an animal. and here is not so soft, but rough and often not processed pork skin. and this is how each spoon was skinned. that's where sandpaper got the name sandpaper, right? yes, i thought that the spoon did much. it turned out to be easier only the wisdom of all sorts

of things running around in the yard, little kids walking around and a man came up with something for the children. here is a grinding wheel. it became a drum on it, what was done from the inside, we will fix the drum, they soon covered the rough belly, but sand was poured there on various grain the size of the pebbles can be trimmed, what to put and spoons instead of two spoons, a drum, two are removed . in fact, in my chef's jacket i always carry such a beautiful painted spoon in my pocket. this is my talisman. she never thought that this spoon was so difficult to make. thank you. big. thank you, goodbye, but the thumbs are still flowers . ekaterina gets acquainted with a very complex technique of enamel. this is the production of artistic

works with enamel on metal plates. rostov the great for 200 years the center of this craft. there is a factory and a museum of enamel, the oldest of our exhibits. it dates from 1777. this is five times a cross, at number three. you can see it. this is the small one. and yes, it certainly belongs to the brush of the relics of one of our wonderful masters of the 18th century, it serves, loses, but it turns out. no, this is exactly the idea of ​​​​the master of the phoenix does not lose its color throughout. their many centuries, a one of the remarkable bright works of the nineteenth century, and the most favorite exhibit of our tourists who visit our museum, of course, is the annual menaion. annual blowjob this church calendar. it’s just that with their words every holiday is illuminated on each plate, each plate is a certain

month. yes, and you can see how small the work was done by the masters, provided that this is still the 19th century, 1864. listen, how they painted, probably with a connecting glass. well then it's hard to say that i can even honestly say that i don’t see what is drawn at all. yes, a magnifying glass, of course, they use magnifiers now, too, but this is already a matter of technology, and the basis is ceramics, probably not. the basis. this copper is always a copper sheet, which is covered with enamels on both sides, that is, enamel is a glass mass. which is baked on the basis of metal on metal, and then it’s already caught, growth, paint colors are special. that is, this is a separate category; in no case is it go over glaze paint paint, which is based on this fusible, flux and already oxide metals are painted. dash can't wait to try something herself. you can

get me, of course, i have long wanted to see and try our museum. just look at the eyes with caresses, but they will also try their own. ekaterina paints the finished plate with colored enamels. she makes only one layer, and the real masters several after each layer the plate is fired with an excellent technique. listen, it's great. we will look at the sample, of course, not a very portrait resemblance not in person. so what? it doesn't matter? which is great. the most important thing is the process. not far from rostov there is an unusual attraction. this is an ethnographic base where you can take a steam bath, ride a swamp rover and even go on a photo safari

. here, on the territory of the farm, we have yaks, ah, spotted, and european deer, marals, which means wild boars, and horses are rabbits. and well, local animals are alice, moose, hares. uh, a lot of different bird squirrels. oh look here are the first baby, born in our country last year, such a tail, it has a fluffy tail. what a nice little one. they are very interesting when they run and their tails rise up, and so it develops very beautifully. yes, it's a baby. anchor is a year old. it was our third leonka born last year. and what in general is a very great pride for us? that is , the birth of e, calves here indicates that the e animals are comfortable here, they

like it here, everything suits them here. listen , i'm also not local. that is, you brought here from somewhere. yes, yaks, these are bulls that live in the mountainous part of tibet. that is, this is a tibetan i e tibetan yak, but they have one specific feature. they do not teach like a cow, despite the fact that they are very similar to cows, they grunt, that is, when they don’t like something, they look like a whole family as a baby. here we are three weeks ago. yes, yes, this one was born. he is still very bad docha docha docha, docha, docha, docha, docha, docha, docha, misha son. come here, and yaks, they are very sluggish sluggish, so yes, it takes some time. oh, i'm not interesting hind hooves. god, they are right with a hook. she takes very carefully. such wet noses and rough tongues. eat i need to

eat more. what a good one. well, you too try to feed. almost all of them are already born here, yes it turns out, yes, that is, initially we brought a small balance in the amount of three pieces and later. they began to breed central russian eggs here. yes, they are our locals. saved up for the chef's products go to the local market.

just a very good cucumber. god right. let's take a jar. i would n’t share such a recipe either, but i didn’t tell anyone that i would never try to say green tomato. i want to take one. this is already a sort of yes, well, yes, of course sweet. yes, just a little in vain. well , it looks like it's brand new. here's the nuchochek, do you see the local onion? yes, now i'll take about which we were told is growing. let's have a beam. this carrot still has fresh potatoes for broth. yes messnaya what for mashed potatoes will go better. she is different, she is one for frying it's straight. yes, it’s a little late for the first and second time, but i’ll take everything, because we have 30 people to feed. oh, i'll take it. but these

300 glasses will be here for us to taste. and this one will give us such an extra. hello , listen, i need a good veal for broth, probably this one with a bone. let's. you know, how four of these little things are big for me, and two fat ones, which are how many calfs all nines we have for 2 years somewhere yes, of course, so cottage cheese hmm 49% sour cream 30%, please, milk three nine

percent fattest milk. you haven't drunk yet. and then give us a kilogram of cottage cheese, please. two jars of milk 49 rubles. zalitr-one and a half rustic won, how much are 2 dozen? give me a ten, enough for my dough, please. come on, butter butter. i'll probably need a kilo. let's take a kilo. and you know, we have 100% natural oil, does this really happen. well,

did we take everything? should we get ready? let's go cook. before the first stage of the culinary battle, the shifts stopped by a local cafe. alyosha popovich here they are met, as dear guests of our russian cafe in bogatyrsky, treat yourself to real bogatyr food. here are pike cutlets. in general, this is the signature dish of ours everywhere trying cutlets, it is very popular, that is, muscovites. they say that even that's just for cutlets. these will tell us. well, in general, we have this secret information. the pike of the local catch. cutlets are very tasty, tender, juicy hmm with a bun, and are always very popular with our guests. true, very uh-huh local catch. fish not well, i'm not shooting very tender. tasty and

more juicy thing is impossible to come off. see. try okroshka, generally unusual, baby. you will try now. fill it up. tell us that here is trout smoked in our way. we have our own smokehouse, you do it yourself. yes, class, we make cucumbers ourselves. from porechye we have our famous pickled cucumbers, eggs and cherry tomatoes. well, an interesting okroshka. i'll try this for the first time. in

restaurants well, that is, in fact, porridge with cracklings or porridge with bacon. it is very tasty and satisfying. why did they cook before in the suvorov times, because the soldiers needed to warm up in order to hold out, and to keep the victory, here you are and carbohydrates. honestly. i love. they thank you very much. we are so impressed in your facility very delicious. and we would like to invite you to your kitchen to make preparations for our a-a lunch, which we will give you from the food truck on the central square.

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for tomorrow's dishes, you need to make a lot of blanks, what are we going to do now? i will need to boil the broth for the sauce and mash the potatoes. and i will cook such dumplings to fry gooseberries for 5 minutes and i think that today pancakes will be fried right already a day. alexander, look, do as i cut. yes? come on, sash, you know what will happen if we are too lazy and don’t cut off. uh, these ponytails, what will we lose the broth to fry the pieces. our team

is joined by anna from the team of alyosha popovich. and you know, there is also tsarskoye jam, when the gooseberries are not only cut off by tails. yes, and they also take out the seeds from the inside with a pin, but they were not afraid. no, we will not use a pin to get bones and seeds out of there. we have enough to cut. just ponytails. b it is believed that when you pour meat cognac, and you set it on fire, otherwise the aromas of the taste of cognac penetrate the sauce better and then, in the end, the meat is understandable to you? i saw, i know how to light it up. we cut off, uh 354, a tail from a gooseberry. now i’m shifting our meat there, i’ll fry it further, onions, carrots, gooseberries

. so they fried our carrots, right? i poured sugar into gooseberries a little much less than a little water in ordinary jam so that it doesn’t burn and just process it until the sugar dissolves for me. i i bought green tomatoes for sourness, by the way, cool, we will put them all there too, and green gooseberries. i will start a few, otherwise i lightly sprinkled it with sugar. add butter and caramelize. let's cut while i cook. thank you. i have a knife. so come here to bring something. so here she is. chef 's ingenuity old uzbek way i have everything

ready so that we have a smooth good puree we rub it through such a sieve that is usually used for flour and we get such a perfect airy it is very important that there is air. that is, we will then beat it with a large enough amount of butter and cream, what else is left for you to do today, in principle , everything, and the broth is ready and tomorrow we’ll just do it, make rockets, make mashed potatoes and we will give our beef stroganoff. the next morning, the chefs met near the food truck for 1,000 years . rostov has seen a lot, but such a culinary battle will be seen for the first time with rostov gooseberries, simple russian pancakes with simple cottage cheese and simple russian gooseberries. just meat mashed cucumbers cooked them potatoes, as well as cleansing i prepared it for rockets. bon appetit. i'm writing without the stroganovs

hello hello slept, marina i'm beautiful to you , something turned out beautifully here. listen, you know, and everyone who eats. i want to tell you that these are marigolds. i collected them from you in rostov, they can be replaced with them. saffron looks very appetizing, definitely wonderful. of course, to be honest, i wouldn’t have cooked it myself, not beef sliced ​​pancakes, especially gooseberry pancakes. this is the first time i see it. not even the internet says so. met. well. the child said preference for beef stroganoff you and you liked miracles more. no, they really liked the mashed potatoes, because it seemed to me close to a delicious jump and the sauce also understood this, and the curd is very tasty, sweet, moderately sweet, that is, not so rhetorically that

there is no drink, everything is very tasty and well made pancakes. what matters is when you take it. yes , it is very beautifully decorated here, and you thought the crankshaft. we were told that it is, and the barrels up to my favorites are just wonderful. hello hello babe. where are you without meat? gone? come on, let's take the meat, otherwise you won't grow up, the pancakes exceeded all my expectations. they turned out better than mine. and this is what i generally cannot give preference to this other. why are you an original dish and tasty of the same and i didn’t eat, but i ate everything, and this is the first time. good afternoon sisters us rocket. oh, like some pancakes. carefully keep without strictly, nathan. it would seem ordinary products, potatoes meat cucumber. well, everything, yes,

everything is connected in one plus, but very originally i was very surprised and liked. it's as tasty as the youth now, they say they'll come in. here is a child standing next to me. she eats a lot too. it was him who first voted to look. here i want i want to say that it's excellent. yes, we have the strictest judge today. thanks girls let's go. eat thank you very much. bon appetit liked it. i am a combination of sauce, ah, cucumbers, chanterelles and flowers are excellent serving, without strictly insisting in the mouth. and i see such pancakes for the first time, they are very tasty. exactly the combined products are awesome in general, all i ran away was an unusual combination of pancakes, because

the cottage cheese is sweet, and the gooseberries are sour. the pancake is very crispy on its own, nothing, in principle, i think that these two dishes can represent our rostov in any restaurant of the bridge, people seem to have eaten, it means everything is ok. let's try and ask. here is the curd. wanted to try the players. there is such a wonderful one. so well, what did we have a snack, we killed the worm, let's go and ask people if they liked it. pancakes are very tasty currant.

in general, i have no words great, if katya was told that they did it for the first time. yes? yes, they are. like dasha, an unexpected amazing combination of sweet cottage cheese and sour gooseberries, in principle, i don’t like gooseberries very much since childhood, but here the meat was amazed, i ate everything, yes, i liked it, yes , of course, the mole just covered me and asks the mirror. i’ll give you one, i was born today, of course, magical pancakes are amazing because inside the pancake itself is so thin, the pancake is also you more to this, of course, yes. jewelry. yes, this is us from all this mixture of tastes. now now i ask you in turn, come to the board and hang the magnet on the dish

that you like best. therefore, i bow to you low. thank you russian cuisine. best of all the way pancakes happened. thank you. thank you for your words about russian cuisine, i absolutely support it. i am for pancakes, because such a charming man. maybe just those shaves. you embarrassed me, the heart is closer anyway pancake vote for pancakes very much tasty. thank you very much heart very delicious. thank you kat. thank you, catherine, you won my heart with your dish. it was simply

amazingly powerful. you deserve your title, try to inspire. i also wanted to be a military conductor. 15 17 yes, well, in fact, in fact, a good recipe, dear rostovites. we really liked your city your hospitality. we looked at everything. i hope that with my treat. we at least a little so to speak, thanked you for your hospitality. so in the battle of two

russian dishes, defeated the russian dish of beef stroganoff since the 19th century. it conquered the whole world no wonder that rostov was conquered. well , i think everything went great. yes , people are happy. we are also satisfied with the russian country getting to know people.