barbecue for me is not just delicious food, but it is a lifestyle driven to smoke and the art of barbecue. he studied at the university, then he trained in costa rica, peru and the usa. i was the first to bring the technology of texas barbecue beef brisket to russia 7 years ago. we clean breading with sea salt, crushed pepper and smoke on birch wood from eight to 18 hours from 7 kg. we get 2.5 kg of black gold. bon appetit. alexey turns everything into gold, the gastronomic festival of smolk-infaya organized by him in 2019 brought together 40,000 barbecue lovers of its employees in st. petersburg. he also knows how to light up the guys prepared for the staff with smoked pork brine. gorgeous. come work for me. now i will

cook the bone marrow on the fire with fried lgustin, if orange. the dish is ready aleksey konetsky barbecue lifestyle is a trip to yeysk rostov-on-don and going to feed our friend nikita kuzmenko. nikita kuzmenko nikita is a member of the top 50 best restaurants in russia in 2021 and 22 . my name is nikita kuzmenko chef touch & splation restaurant. bar is where i cook, not just food. i prepare emotions. let's touch them the winner of best chef 2017 the best young chef of russia jekyu 2021 the winner of riesling, kapp in 2021.

my team and i are engaged in gastronomic research of taste. we try to look inside the dna of our group in order to understand what can really make guests think and leave the restaurant inspired and filled with emotions . kuzmenko is one of the most intriguing chefs of modern russian gastronomy. cuisine, mysterious and provocative, this is how sprat looks unusual in our restaurant. green stones evoke a feeling of some kind of freshness, although sprat is hidden behind the shell for a rich salty taste. nikita easily juggles exotic ingredients and is not afraid to experiment, he is the main alchemist of the russian culinary industry, despite various manipulations of textures with flavors with ingredients. we still try to keep the main value and unusual taste of the product, for example, here we have a dish, completely, consisting of all parts of the sturgeon. bon appetit art. there is a taste. nikita kuzmenko does not cook food, but emotions

alexey and nikita travel around southern russia they have already been on the coast of the sea of ​​azov in the city of yeysk there are many impressions and all positive ones are a cool city. yes, there were a lot of beautiful people. how much delicious food, we are going to rostov surprised here surprise. there with you, yes, yes, i would love to eat crayfish, the most famous crayfish of rostov, i will have to carefully prepare here, to beat you right right? prepare sweets. we have already seen that here people also like sugar. but we'll see about that , let's see, rostov-on-don, the largest city in southwestern russia, as its name suggests. it stands on the banks of the don river. and since the border between europe and asia runs like a soldering river, then one half of rostov

is european, the other is asian, the chefs parked in europe. lyosha, finally in rostov, look at the weather, then the sun is class don river what a beautiful park? i would love to see the city. and i would like get into the market. i heard that it is the largest and most beautiful in the entire south of russia, i say, some crazy fat is sold there. yes it's time to take a walk and see, let's go. in order to orient yourself in such a huge city and not to miss the main attractions, you need to use the services of a local guide, you know, we are with you in the largest city in southern russia, rostov is big, a city of about one million two hundred thousand inhabitants. what do you think, the ancient city is not? well, judging by these, here are the buildings of a clearly ancient city, not at all ancient since 1749. the story begins, then a military fortress was built to protect the customs, by the way, it was named after the russian st.

demetrius of rostov, and that's why our city later became known as rostov-on-don and, interestingly, the rapid growth of the city began just after this the fortress was abolished. yes, no need, russia has expanded its borders. and we were already far away from that border, and it is comfortable to live here. we are with you on the main square of the old city, it is sometimes called the market square, but in general it is correct it is called sobornoe because here the main cathedral of the nativity of the blessed virgin mary is our cathedral and was built back in 1860, by the way, according to the project of the same architect who designed the cathedral of christ the savior, konstantin andrei looks similar. yes, he is a little bit yes, very beautiful angela , please tell us what kind of monument is behind us, but here is the monument to st. demetrius of rostov, and before the revolution.

here, however, there was also a monument to the liberator alexander ii, an interesting fact, the monument to alexander ii was built according to on the initiative and on the money of the garages themselves , you know why there is no tsar, the liberator alexander ii, he abolished serfdom , many residents of rostov who were freed were former serfs, but here they were able to earn their millions. you know what a million is, probably, yes, a lot. this is a lot of such ruble millionaires. there was a lot here - not one or two such fights, but they built a beautiful city with their own money. here, in fact, everything that was built in rostov. and this is a large industrial enterprise - this is architecture. profitable houses culture of education. it was all done with the money of local residents.

well, what are we on pushkinskaya street, if the garage is a shabby place for walks, well, there are guests of the city throughout its entire length. in the central part of the street, this boulevard has a lot of everything, what kind of beautiful temple is this unexpectedly yes, we have architecture in rostov , they call it greek. the greek charitable society built this temple . in memory of the lost. the fact is that before the revolution, greeks lived in this area in rostov. greeks lived here. and surely somehow it affected the culture and the food, of course, only the greeks in the 19th century. our city was called the don babylon; italians, greeks, germans, tatars lived here, everyone brought their gastronomic culture and habits, therefore, of course, in the city. our cuisine is the cuisine of different nations. thank you very much for the tour of information, you need to digest a lot to take a walk to see. i wish you good luck and good mood. all the best in the history and culture of rostov, as well as in the entire region, the cossacks play a huge role

; local cossacks are called don cossacks. they grandfather ivan the terrible is mentioned in the annals of the time of ivan iii, many other interesting facts can be found in the cultural and exhibition center, the don cossack guard at the local university. look what brother larion served me in st. petersburg, guarding the tsar-father himself, and in the barracks of each cossack such a chest stood like this, look, and the name is signed either by the guards of his imperial majesty's cossack regiment of the second squadron, cossack larion sidorovich skachkov look at the rastines, gifts. what a beauty? oh people, i'm already happy, i'll go to the mirror lie down. no, it looks great. and let me tell you now, a very funny case we are talking about the cadets. well, you, of course, are such a cadet, overgrown. well, it's okay, so

here we used to have winters in the rostov region that were terribly cold and terribly windy according to the charter so that the child would not get sick, would not catch a cold, this cap had to be worn. that's right on top of the cap. teenage boys, of course, did not want to look like that. well, like a grandmother . the goal is the most severe cold, they wore these hoods. this is how beautiful it is. here, as if you tucked it into a belt, but in order for the beautiful hood to lie flat on your shoulders so that it does not flutter in the wind. they took a sinker from a fishing rod, or a large piece of lead and threw it. right there, and i want to tell you that everything you see in our center. this is a private collection of nikolai novikov from rostov, and he collected exhibits around the world for 30 years there. pay attention to this scarlet uniform. it is genuine , it bears the stamp of 1914, the first hundred is just the

same hundred that guards in the winter palace emperor in the first hundred they took special guys yes reputation yes service characteristics, but only those who had a good beard, like me or like lyoshin after all, but even more. and sure black-haired guys get it like that, they leave and go home along the way with their beards carefully. the officers shaved off, they couldn't swear , why did they do the guys like that? yes, it was inconvenient for them here on the don to appear in front of young girls, like an old grandfather with a beard , big ones left like that. these are the ones they grew in 2 weeks of vacation. and when they returned, with such to the place of service, then they directly fell into the cards, while the beard. this is how you will not grow up for service. in the winter palace. they were not allowed. yes, it's very interesting. i want

to introduce you to the forgotten gastronomic traditions of the free race, if you have ever had salted barrel cucumbers with honey, and i tried fresh cucumbers with honey. but try our bull-calves, and we had such an appetizer on the upper don, but the middle don, we had a rich supply of dry cossack rations, and the most amazing fact is that here on the lower don we have real strong fragrant coffee drank with aselets. guess what is a donkey? i don’t know the cossack’s probe and herring, it seems to be, yes, this is zaporizhzhya chub a silets. you are absolutely right - this is our don herring. where did coffee come from, did it come from on the don, yes, everything is just nearby, turkey and our cossacks, well, in quotation marks, they lived together with the turks and made raids. well, in addition to everything necessary

for life. they brought from the most beautiful girls with them, persian girls, jews , there was nowhere to offend the girls here. they became wives of our cossacks. well they brought with them such a beautiful tradition as albina coffee drinking golden hands. and that's cool. we have the most delicious and the best on the don. i think you are convinced of this yet, make sure while you are on our land. the appetite of the star chefs, they decided to get acquainted with the don cuisine more thoroughly. there is no better place to do this than a restaurant. cossack kuren san hello. hello, hello , change seats welcome to rostov ura thank you, let's start with okroshka. she is a potato in uniform from beef tongues, a radish, cucumber dressing we have on white kvass. wow

, what sour cream, thick rustic yes rustic hmm tasty acidity is correct in the summer. lights out, delicious, baby in summer, although it's still cool. yes? come on, come to the enemy to the pie pie, uh, stuffed with caviar, carp and cabbage stewed sauerkraut oho here caviar is such a cookie that more than a cabbage pie is our local symbol. it can be said that the don region embodies all the best in well , a very interesting combination of cabbage and caviar. and now we are trying together with a crumb and that's it together, as if to harmonize. i really liked the dough. you know, it's so lush , light, it looks like a gap. yes, look what to see. it's also so sweet and just perfect. thanks for the pie. very tasty. thank you cool. wow, this is our

signature dish called ataman's checker, this is veal baked on a checker. it is marinated on an open fire. it looks appetizing with spices according to an old cossack recipe. and it turns out minced meat is a solid piece of cool. all in all, a very interesting idea. of course, one could add that here, perhaps , the greens are simple. yes, between the layers, for example, there will be more juicy, a little secret of blood. there are smales here. hmm, they will definitely lubricate like not fat tail. uh-huh and bacon, we have to surprise the rostovites, what to cook advise well, you can try the fish soup and the mixed fish, a very large assortment of fish. we have heard the rostov fish soup, which is its peculiarity, because there is a very rich selection of river fish and is used right up to

sturgeon. well, i understand they like fish here, therefore we will pay attention to it in the super market. thank you very much for your hospitality cam. thanks, see you. burgers are so tasty and the right sauce is important here. ketchup makeev april recommendation in all cinemas we are flying into space scourge vladimir mashkov challenge from april 20 in the cinema this is the world of cyberpunk and this big cashback on the azotbank card is a card with a cashback of up to 10% rubles for purchases, anywhere and free service at the bigfest you choose chickenhit or double cheeseburger. for only 89 rubles. with constipation, modelax m.

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during the period of discounts, any purchases will become even more pleasant if they are delayed by 10 months. the capital of the don cossacks was not rostov but cherkassk , a city built in the 16th century, compound ryazanovs in the village of starocherkasskaya offers meals tastings in the gastronomic ethnojourney chefs are accompanied by ataman himself, welcome to our kuren in the ryazanovs' courtyard in the historical center of the village of starocherkasskaya first capital of the don army here is the hostess of the ryazanovs' kuren. good afternoon. you live as guests, dear. nikita alexey glad to see you. we, too, i leave you in the hands of the hostess. she will now show you the fish that we caught yesterday. and i 'll join you in a minute. come on, we're cooking

classic old cossack recipe we will fry golden. boy, i see that you have already got used to our kitchen here. and where do we put the potion on top? yes, and greens, yes, usually we make brine such an appetizer, where we cut greens, peppers, tomatoes, and fried fish, as a side dish, we serve onions. add here salt and pepper. yes, as i understand it, that's right. well, i also use smoked red paprika delicious. now it’s all necessary to mix it up like this, so what do we do with caviar yulya vladimirovna makes good out of them and gingerbread cakes from caviar. so what do you see under our towel here, the most important thing is that we now get big fish, which we will fry and gingerbread crayfish , you can start cooking a lot of food.

well, while the araks are being prepared. come, i 'll show you our village. let's go see it fine for 20 minutes. we are located near the cathedral, military cathedral, sunday. christ's 306 years. the don cossacks gave dinner before god, if they stand against the fortress of azov, then they will build a temple. tell why such a big fence is high. actually. he harbor called. this flood is protected, because when the don overflowed the cathedral on boats sailed right here. water came. yes, of course, we are now approaching the danilovsky bastion, this defensive fortification around the starocherkasskaya was a wall, stone height there, in my opinion, 5 m wide 3 m, big guns are enough. yes, these guns, by the way, are from the azov fortress. zaki was also brought here in the seventies

by archaeologists. here they were dug up. well, now this is such a memorial. oooh, look what a dish we have, now the table rich. fantastic class, he’s just a sweet guest, a feast for the eyes, they themselves came prepared everything themselves, and it turned out to be a gingerbread. i really like it turned out juicy for the first time in my life we ​​try, and always when i try something for the first time make a wish and i advise you. i even know how to come back here again, i guess. in the rostov region, the past and the present are very closely intertwined. visitors seem to find themselves in a history textbook, and sometimes in a literature textbook, this happened to our chefs in the open-air museum in the park. me

name is pyotr sholokhov, namesake or great-grandson. tell me please, what kind of building are these houses in which people lived, in general they were scenery, originally a film dedicated to matvey platov, our don ataman, was filmed here. well, actually at some point we decided to keep it that way. we moved all these decorations here, including the church, and this is now preserved. our friends come here in this form, our target audience. i am glad to introduce you to petr yudin thank you very much. happy good luck. thanks a lot. see you. well, they saw the cossacks on horseback, never once on stilts. yes, this is child level. and i'm just fine. this is the average level of the armpit, we press, we focus, we rise

and straighten up a little. here comes the first one. to moscow petya please tell me why the cossacks walk on stilts? well, firstly , you develop a regular apparatus, and secondly, it strengthens the muscles of the arms and hands. still, they came to the school of cossack martial arts. yes , the cossacks are such a people who absolutely manage to make some kind of weapon. can take other master classes, for example, learn to shoot. she should take a lesson in virtuoso possession of a nut. oh, what

power, this leather lash for driving a horse turned out to be not an easy task, and at the end of the tour the chefs held a rehearsal of the future battle. let's not smell. got inside you chop? just like sasha nothing as good, but we have such a tradition to sit down on the path, yes , we relax our muscles on such cossack camping stools. we remove the tone of the back. the main thing is to breathe. thank you, it was great. thanks for the fight. thank you a lot of literacy was taught to us, the chefs became real experts in the field of cossack traditions and cooking. now them. you need

to come up with your own dishes that will express the soul of rostov-on-don, lesh, what did you decide? what will you cook honestly no. i think that we will orient ourselves on the spot. and i want to cook such rostov borscht. i have not yet figured out what to use , so now i will choose. what a beauty, maybe i don’t need fish, but i can’t. i will definitely buy now. nikita some tasty stuff for me, please. your tomatoes are insane.

let's take tomatoes, two kilograms. she is borscht, so that they recommend me which ones. let's then half of these, and half of the test. thank you very much. let's take the garlic heads, 3, 4, let's take the onion. let's have carrot pieces. six or seven, no more, you know how to choose a punitive, a round nose. she will be juicy and sweet. i really like it. this potato looks even tastier than that of rostovites. thank you, i want to make these bbq-style ribs with a bite so very tender. good afternoon, tell me do you have ribs? are these without the loin just on the grill, which can be fried? yes , i need to make six eight kilograms, well,

we agreed perfectly then. have a good day good mood. no need to dial your smoked meats are very tasty. thanks bacon. right, right? let's try bacon. let's get some bacon. so, yes, such a slice, one and a half, one such one, and some other small piece. hmm . hello . give me one cockerel. use the whole cock straight weak with your head brewing it. he will be so straight meat meat. what do you want to try?

must try very tasty. there is such a tradition, it has never been. in rostov , you should definitely try to cook it well, kefir is very tasty, i suggest you try delicious natural caiman milk booze. well, let's go, i'll take both kefir and varenets and be the first. i'll take sour cream. you have some cool sour cream to go with borscht, but i recommend you good slivochki. well, let's let's take how many of us say for 1,000 rubles. but what are you, there, discounts for you 650 ozor? thank you for a traditional dinner on the eve of battle, the chefs came to one of the most famous restaurants in rostov for a white seagull. the first is a beetroot snack. so

we in rostov here call it burak, we have everything here. we just squeeze the beets , we make the tops, we calculated the pesto, but we make it rostovskaya from suluguni. uh-huh cyclo. we are suffering here. it takes 48 hours to prepare. we bake it first, then. we make her tea with raspberries, uh, with bergamod, then we make her after this, we dehydrate the kapoki, that is, there goes such a long cycle in order to raise the beets a little in taste and its value, you know what for the sake of what, because marmalade paste is really very interesting taste and texture. yes , very tasty. let's continue with the dishes. what a cool seasoned style , in principle, here is the duck itself, rostov plums , rostov sweet potatoes, not rostov uh-huh, what did they take the plum, ferment it , boil it in demik sauce with wine and a little romarin. i stressed the duck. just fried. actually great. i really

like that crisp skin. she gives such a hit on the tooth. gives only directly bright bright duck, taste. yes, very tasty. i like plum, how do you cook? you are salt. let's just keep fermenting. just fresh, falling asleep, a chic duck, the combination with plum sauce bot is all very harmonious. the sweetness of sweet potato acidity, plums are very cool. this is a classic creme brulee, but aged on bacon and with the addition of chips bacon and brulee, aged on bacon. yes just to give a little more interesting taste, so that this dessert is not like that. let's just say that now nikita did the right thing with us and the guests are coming for a chip. that's it, yes, that's it, so that there was a crunch. cool idea, and an experiment that always has the right balance of taste. how many times i tried to make such chips , i just don’t succeed, a strong crunch and a very, very, very comfortable taste

of bacon is unobtrusive, which, it seems to me, is perfect for dessert. well, thank you very much everything was great tasty. and most importantly, thoughtful with meaning. we have a very important day tomorrow. uh, we need to make preparations, let the guy into the kitchen to your place with joy, the class drove the squirrels to learn how to cook. so well, what lyosh than you are going to defeat me tomorrow. look, i will cook pork ribs in this barbecue style, then i will pickle bourbon cucumbers, make such a spicy salsa and serve it all, it will be on pita bread, which was just distracted today. class is here. and what will you do? well, it looks like borscht, on in fact, i will use this rooster to cook the broth, but we will reveal the taste of the broth with the help of smoked meat, which i bought at the market. i will cook you see and did not use fresh cabbage so that the taste is so pickled. yes, i suggest starting. let's get started. i clean my ribs. i remove

excess fat in order to make it easier to remove this film very well to use, just paper napkins are ready to help. look, take this rooster. you're a little sleepy now and then we set getting ready bouillon. all everything, just guys, than you need help. peel three onions and cut the ribs into small cubes. we add cherry juice here, a little bit of allspice, star anise cloves, i add a small amount of soy sauce, ordinary fine salt, and i add cinnamon sticks here, cover the ribs with water and season on fire for exactly one hour, mind you. i cut everything arbitrarily, because in any case, we will filter the broth, so none of this arbitrary will remain there only flavor on the already chopped, chopped onions, carrots. now we are going to fry it in fragrant oil

, it is important to salt the vegetables at each stage so that they have a bright taste, fried carrots and onions. it was just that we proceed to fry the smoked meats so that they release excess fat, we will drain it, leaving only the taste of smoked meat. i'll pickle cucumbers in bourbon alcohol. on i need we need only taste add here, sugar, salt, apple cider vinegar, a little cloves, allspice, pepper, coriander, 3 liters of water. we poured oil and added garlic. add horseradish, vegetables immediately give off taste and mix them back into the beetroot mass , then add a small amount of grated tomatoes, tomato paste, add grated horseradish with beetroot , smoked paprika, just a little bit of ground coriander and add the beans, leave still to stew for two or three minutes. i'll add some soy sauce to the salsa. i used crab flavored soy sauce

rice vinegar and some grape vinegar. fish sauce salsa. let's mix it up and leave it until tomorrow. it will infuse and saturate all tastes will combine will be a great addition to ribs. our broth is ready to prepare two roasts. now we send the first frying with carrots, onions and smoked meats immediately into the broth and bring to a boil, then immediately lower the fire. look, what kind of crowns a bone climbs out so we can easily check it perfectly. my broth is ready. now i'll just filter it, and i'm completely ready. how are you? well, everything is ready for me, cool anton thank you so much for the location for your help. we invite you to try what we have done tomorrow. be sure to come with your family great guy. thank you thank you very much. thank you. thank you, there is such a sign. if there is one musician, he will definitely

grow up and the second song was literally dedicated to me, and what eyes are not black, i understand that no one has questions about the song at all. i think that all families in our country will. we continue our wonderful kind, family project two stars fathers and children new season. watch aspic after the evening news, like art, only tastier with horseradish and mustard. new card for life

let's go, i'll have time to get a space card tinkoff black until april 16 and get

free service forever what does it mean to reach out to jump to achieve, this is come on, this is a derby that does not leave indifferent millions and trust in each other and the soul that lives in front of our champions, who brought on equal terms the weak and the breath that holds children and one common home. this is what perennial means to us a partnership that is sporty. society is just beginning and will definitely succeed.

there were many that were not fatal. you will sell, you will give something away in hopeless situations. no. if your herman starts to press you normally, a man, if he starts, i understand that you did not find the money. i'm waiting for you only what you promised me, no more and no less. i discovered your talent, if necessary, i will close it. it's just that the world doesn't revolve around you and sometimes people do. problems i will fix.

cinema one tv presents what's your name? v russia and not two there are three of us. movie one tv presents just wanted to know how it's going. tomorrow

the chefs will surprise, rostov-on-don, and today we need to recharge the energy of the russian automobile federation here we hold all the largest competitions. we also have great rentals. so guys, well, a brief excursion around the cars, the steering wheel is two pedals, the gas is on the right, the brake is on the left, we do not press at the same time before each turn. slowly release the gas, press the brake, steer the car in the direction of the turn, open the gas, go.

but ahead of the chefs are gastronomic records for the next morning. they stay in their food truck to battle in a matter of minutes, more than i have already boiled. i brought the broths to taste now , i’m frying the rest of the bread, and, in principle, everything is ready perfectly for me. well done. i 'll cut the ribs now and deep-fry them for glazing. and, of course, i’ll cheer up a little pita bread on the fires. cool yours, you saw sea grapes, for which you decided to add sea kale instead of ordinary cabbage, it has brighter notes, umami meat notes cool. i am sure that rostov has never seen such borscht in his life. and i think the ribs with the taste of phobos have never tried trampling either. i wish you victory, my friend and

i give you hurray come on, come on, come on, come on, how are the mood friends, i cooked a rib and called it a toastmaster checker, because i will have it with bourbon pickled cucumbers. there is no alcohol, so children and everyone who is driving can do it, and i have prepared a modern cossack borscht for you. i used a lot of smoked meat to give it a campfire flavor. i removed cabbage from borscht, because it is inconvenient to eat, so i added seaweed. yes, great meat flavor. it will be unusual from above. look at the mouth and the fat is so full of fat that what you need in such a heat borscht will be

quite a bit right on the bottom, so let's call it harvesting. come guests, dear, to cook, please, well, you said borscht is eaten here. everything. let's just love chef. how's the mood. i have the best super. the moscow men have prepared, and the empty plate speaks for itself. yes at my child, in principle, does not like first courses, and then she even threw the ribs and ate all the borscht. i really liked the borscht , a very unusual combination of products, very cool, and the ribs too. i really liked the very tender meat in combination with this sauce, just great, a very interesting combination of sesame seeds in the ribs, and

meat. and the sauce is so sweet, i really liked it. hello guys. hello. come on my friend op. hi come on cam. well done opa, be careful everything in pairs. thank you. bon appetit. how do you don very cool very it’s hot, like good fellows of cold moscow and that’s it. the tender ribs melt in my mouth for me a little under-salted, but in combination with salsa they complement each other very tasty, but borscht, very unusual tasty, have never been tried again with seaweed, in general, it swam above all very tasty ribs. taste. we came because i love the combination of sweet caramel with spicy and very tasty cucumbers. oh, the ribs are hot too, mmm. ribs, super i like the taste, it was just space, i'll be honest with you. i am the first time in

life i try borscht with seaweed, it's phenomenal. i just hope everyone enjoyed it as well. the chef in your opinion is very important for us, i really didn’t like the ribs, but i had them a little under-salted, and i added more boys to the salsa, that is, for me it was very specific to me. well, very tasty. i said unusual. yes, you need to write down, all the recipes will be super. baby, how did you like it? it’s delicious, if there wasn’t this cabbage or algae in the soup, then it wouldn’t have this pleasant taste. and here are the ribs i didn't like them. why because sweet huh? were very valuable feedback. thank you today confirm that rostov-on-don is a city with taste, and we are a city that can inspire you see, yes, just incredible.

well, my friends liked the ribs , i liked it. cheers. well, last time, when we cooked it under the yard, i liked it, well, today you are generally great, of course. thank you very much a very unusual combination or is there still a man's cabbage? what did you like? i liked more borscht properly meat. thanks a lot. delicious sauce is cool, but

we give away the hair. well, friends all voted votes let's go, come on. 32 21 did you win? let's go five. thank you for the mood for the warm emotions for the sun on your faces, and we will drive home. let's go home. so today , the ataman's checker was chopped with don borscht, the borscht was without cabbage, perhaps that's why he lost, defeated alexey the end. well friend, what a pity that our trip is coming to an end? yes indeed. but we have a draw.

i remember it very much. yeysk i have right inspired. i remember all the dirt horses are bathing. it must have been cool with you in the sea. and rostov how beautiful people greeted the cool market, beautiful delicious products historical moment lyosh thank you very much for the great time spent for new emotions for new sensations for this sea of ​​​​bathing. class. thank you very much. thank you smart. we are super. okay, have a good time. i learned a lot from you people. and i have you thank you drove home let's go.