it was in the perm forests that the voskhod-2 ship with alexei leonov and pavel belyaev on board made an emergency landing, and the residents of malepka believe that in their area anyone can meet aliens. i say, grandma says, well, there’s a ufo here, she says, so what’s a ufo, since childhood i’ve been going to see off a cow, there are black boats hanging over the wire. i saw the cow off, went back, they flew away. valery yakimov has been studying these places for more than 30 years. have you personally had any close contact? i had a meeting with black man, what kind of black man? about three meters high, when i met this black man, then only after about a kilometer and a half, i felt a sound... in my head, i realized that it was me running, and

it was the swampers knocking, you know, that is, this is such a shock, according to legend, they once lived in malyopka. they performed rituals with sacrifices on the prayer stone, which is probably why - valery believes that this territory became a special place and point of attraction for aliens, and he told me another story meetings. i arrived and put my feet on the steering wheel, just to relax a little and generally rest, so i stood up, facing the river, suddenly, through my closed eyes, i felt light coming.

i open my eyes and see, across the river, such a cylinder comes out of the forest, quite large, and it seems to roll into the sky, going there, and it’s just mesmerizing, the prayer stone has become a place of power not only for aliens, many people come here to recharge your batteries. valery taught me this too: stand up steadily, close smoothly eyes. we relax our shoulders, elbows and hands, we start with our hands, feel the ground with our palms, the channel will start, then we direct this energy to the solar plexus area, at this time, most likely, you will begin to sway a little, well , i’m in the process, by the way, it’s already shaking , or it ’s just blown away by the wind, permik miraculously combines an interest in aliens and a love of innovation, engineering talent and a belief in mysticism. people

here live stern and principled, but at the same time creative and hospitable and marriages mixed and beautiful people are born, i think in the perm region we have a lot of beautiful people, the classic permian speaks with closed teeth, he doesn’t like to unclench his teeth , everyone says it because it’s cold here, why waste energy, permians, there is a phrase from the indigenous people that is so remarkable, yes, and it reflects your emotions, positive and also negative, i would note such a healthy, such permian, permian skepticism, in perm, we harness very slowly, we actually harness very slowly, thermals are all they walk around forever tired, very balanced and decent, honest, open, here they hire robots, meet alien guests and conduct ancient rituals. they preserve stories, but at the same time do not

forget about contemporary art. this place miraculously combines the past and the future; perhaps this is the main feature of the perm region. evgeniy krivtsov and the “life of our own” program were with you. see you first as always. kleb ggaiger, my name is gleb ggaiger, i am the branch chief. let me show you everything here. k 27

over the years, gleb managed to head several famous restaurants, the kitchen of a five-star hotel and create a consulting agency for restaurants. his restaurants have received world awards; he is the winner of the “young blood” nomination in the gastronomic guide restaurant navigator. what is aina tribal cuisine? each tribe had a hearth. in addition to cooking over fire, they used a huge number of techniques, drying, drying. for example, in siberia, deer were buried in a swamp, it fermented there, then they took it out and ate part of the liver. student of valentin bantempi, according to insta guyger magazine one of the most attractive chefs in moscow. he speaks four languages ​​and has traveled to 49 countries, but he considers the cuisine of the peoples of russia to be the most promising. original

combinations, unusual techniques, a little irony, this is geiger's counter. this serving is very popular among our guests. while our cabbage roll is hot, we will adore our clay. as soon as we smashed our cabbage roll. we will see the mother of fields of russian mugs, everything here is simple, but very tasty, geiger, creative quality, artyom khishzhnyakov, my name is artyom khishzhnyakov, i am the chef and partner of the restaurant nego, nego is pleasure and pleasure. artyom connected his life with the grocery store after he left medical school. he started his career as a chef in rostov on donna, and a few years ago he moved to moscow. today we will prepare one of the dishes that will be on the menu of our restaurant. this is beef in ashes with stewed root vegetables with a prominent sauce based on demilas. khizhnyakov headed the kitchen

of the jobs, food and wine, kat and lado projects, and also worked as a brand chef for the trust and soma restaurant. main. he considers meat to be a product; he is used to mixing techniques, giving preference to french traditions. an ideal meal for me is always three or four ingredients on a plate, because for me the ideal balance of a dish is when you feel each ingredient, you remember the first fork and you remember the last. artyom, a lover of local specialties, believes that everything in a plate, like in a person, should be perfect. for him, food is a way of self-reflection and dialogue with the guest. gastronomic impressionism. the food i cook is this is the perception of all products through the prism of my personal taste. i interpret it all and give the products a new interpretation based on how i see them and how i feel them. artyom chezhnikov: harmony in everything. artyom and

gleb travel around corelia on a foottruck. they had already been to the sorting and the city was amazed. wondering how to meet the boss in the capital of the republic? the next city awaits us, petrozavodsk. petrozavodsk, it seems to me, is a more industrial city and will probably be somewhat closer to the whole of russia than i thought. we will find no less activities there than we sorted it out and will spend this time having fun. let's go? at all times petrozavods, wait for us! a significant part of karelia belongs to the extreme regions. north, here you can see the northern lights, while winter and autumn in the city are quite mild due to the influence of the sea. petrozavodsk began as a settlement around an arms factory, this was during the time of peter ii, so the starting point for a tour of the city is the monument to the tsar. look, it’s an important

place, after all it’s the founding king. the monument is one of the best, it was created by ivan nikolaevich schroeder based on the death mask, so the portrait likeness of the king on this monument is identical. the monument is called the founder of petrozavodsk, but in fact peter ii did not plan the city here, and petrozavodsk became a city during the time of catherine ii. yes, in 1777 she will sign a historical decree to give the status of a city to petrovskaya sloboda. but in the same decree, she orders that 703 be considered the beginning of the history of the city, and peter ii as the founding king. so peter ii, several decades after his death, founded another large industrial center in russia. it was along this lassasinte river that peter ii came up with the idea of ​​establishing a military plant here. lassassinka, it’s called because fish once entered it, well, it’s not difficult to guess, and what kind of salmon was there, of course , was found here, but now, of course, there are no fish, after all, there is a river running through the city and

now it has many obstacles delivered, the petrovsky plant was built, then under catherine the second the aleksandrovsky plant would be built, and these plants will actually be completed before the revolution, but with what. now the city and industry live, the forest around the city, a stone where there are active quarries, right on the territory of petrozavodsk, tourism is now developing in the city, well , everything is fine with culture here, now. we are on the main square of karelia, this is kirov square, but once it was also called the square of culture, i think this name was more suitable, because the musical theater, the house of kanteli, kanteli is a national musical instrument, a former men's gymnasium, olonskaya its called because petrozavodk was the center of the olon province and since the sixtieth year of the twentieth century, the museum fine arts. we are now, as i see, beginning to approach the embankment. the embankment is large, interesting, and

it’s probably better to see it from the water, because then we’ll be able to see it panoramicly all at once, with pleasure. very beautiful panoramic view, but what is this building in the middle now? but this one is beautiful. this is a branch of the academy of sciences, here it was immediately thought up in soviet times that such buildings were important for the republic and beautiful in their facades, but in the distance i see some interesting building, too, in front of him there is some kind of monument, this is a wedding palace, a monument to otta veledemovich kuusinin, it was such a red fin , they called him, he stood at the origins of the creation of the finnish soviet socialist republic , there were 16 republics in the union, in moscow on the fountain of friendship of peoples, girls, if you count , there are not 15, but 16, and the sixteenth is just a karelian

finn by nationality, it’s true that this republic did not last long, then it will again become autonomous as part of the russian federation, a rich region, rich history, beautiful landscapes, everything great, yes, karelia is a rich and beautiful region, the local cuisine is also excellent , you can see this in the frigat restaurant, this is the first fish restaurant... of the city, it was opened back in 1975, tell me what it is? this is anezhsky sik, and i prepared it in two textures, the first texture is the back of a whitefish, heavily cured, you can try it in several variations, in its pure form with cheese, you can add dill oil, the second texture is a cake made from whitefish bellies, there is cucumber for crunch , and a little bit of cream cheese too, si strachteloy is definitely cool.

well, these rice chips also give a good crunch with the starters, it just adds texture, yes, it seems to me that in the green oil, or in addition to the dill, you also added a little garlic , i add a little, yes, everyone really likes it, everyone is familiar with the combination of oil, garlic and dill, it evokes some deep-seated feelings, i really like the dish, the most important thing is that it’s delicious, it’s a quality product and it’s very well used and executed, big for you. thank you, this is our signature seafood soup , it also looks very cool, i prepared the soup on the basis of a rare broth with the addition of fresh tomatoes, added carilian faral, pike perch for a richer taste , also added white sea mussels, fried murmon scallop and northern shrimp, for a couple i added snack from borodino bread with cream cheese and red faral caviar, very i like this mini napoleon twist , it’s very cool, the scallops have the perfect texture

, are very tender and play great in this soup, you can feel their taste, this is usually the biggest problem with all soups, because it gets clogged the taste of the product, and what gives it a spicy kick, is it chili or is it oil, is it chili, ideal serving temperature, good balanced, rich taste, good seafood, perfect scallop, everything is delicious, everything is great and i’m delighted, thank you, so spicy, deep, yes, here i added it only for piquancy, it is so fast, well, at the moment you feel it immediately flies away , for dessert we will try karelian caviar, it sounds, it sounds intriguing, wow, inside there are biscuit cookies, cream cheese, a layer of northern berries and game made from

klyupy, such a karelian tiramsu, yes, well, the presentation is impressive, yes, listen, the taste is good , i’m more than sure that this is the most popular dish for social networks from that restaurant, that ’s for sure, dim, thank you very much, you combine ingredients incredibly cool, tastes, it’s always nice to see a professional with always sparkling eyes, and yours are just sparkling, thank you very much. an hour's drive from petrozavodsk on the banks of the shuya river is the ancient village of kindesova, the people of this village, karelians, are still in tsarist russia were famous for their pro

and what kind of strange monument is this, this is the only monument in the world made by hand. for a russian alder, kindesova doesn’t understand what it means, but in karelian, kinnas is a work mitten, it turns out that we are a mitten. our village is comfortably located along the shuya river, the water is interesting, there are a lot of traditions and customs, for example, one of the ancient genres of the musical culture of the karelians, yoigas are also associated with water, as a rule, yoigis were performed by women, the chorus of this yoigi song resembles the cry of a swan: not only the songs of the karelians are amazing, but there are also ancient instruments still preserved,

the trumpet is called a torvi, or that’s what they were called. basically, these instruments were made from coniferous trees, for example pine, and now i will show you how the first trumpet sounds, it is not enough just to supply air, here we have our lips playing, and the trumpet, it voices them, you can try the wind now. not mine, the next instrument, we call it yolhi kantela, a bowed string instrument, here we change the sound by shortening the string, but we do not press it, just squeezing it out, can i try it,

yes, of course, oh, the hummock... the melody is small, practically planted in the garden, the main musical symbol of karelia is the kantel instrument. i was just returning home and thought, reflected on life, don’t say, but life is wiser than all of us living and wise, hello, you love me, and if you love me, you must listen to me, you will obey, yes,

temperamental people live in this house, look, oh, shadow theater, well, at least i thought about my father, but do you think about him? the person needs to be intimidated or pity uh-huh, this night will end in the police, i feel, good evening, son, and dad , blood, no, i said, what’s the matter, nina, great joy, listen, brother, where have you been, i can’t look at you, just i want to cry, you won’t stand on ceremony with me about this, you don’t need me , get out, well, in general, i’m glad that i came to you, but i don’t want to be your brother anymore, you are such wonderful people, eldest son , today on the first, mancacher whiskey, stellar

group product, time to recharge, thyroid gland batteries, our body. cheese from the mountains how to choose the right adyghe cheese? can we help fill the eye with bleeding in the eye? the program to live healthy looks at everything through the prism of science. tomorrow on the first. hot ice, live broadcast, today on

the first, it was a golden time, it was he who held nono by the hand, and with his eyes he looked like a singer to me. wait, what are you doing, why, drink up the star, the season premiere, today on the first, today we will cook with you. this is how these pies were usually prepared when matchmakers came to the house, for this you need

any liquid, kefir, curdled milk, milk, water, but today we will cook with kefir, pour it straight here, and into a bowl, it’s great , add some salt, add a little sugar, now we add flour, at first i would have put rye flour, so my grandmother made it and would let the flour swell a little. and now let's dilute it with white flour and knead the thick dough with our hands, knead further, let's knead with our hands, now we 'll roll out our dough, and divide the sausage into small pieces, yeah, from we’ll make a small pancake of each piece, fill it with porridge and fry it in oil, and although the literal translation of our pie is called pirot, boiled pie, and the korels had no concept of frying, they boiled, stewed, steamed our pies, we’ll kind of boil them in oil , well... to check if the skane is ready, you need to blow under it, and if it dances, then the skane is ready, we check where to blow, right here, right here, right

here, everything is great, now we fill our skane with porridge, great, so artyom, it turned out great, a wonderful saiten pirot, how much add porridge, porridge, well, i don’t regret it, we cook for ourselves, gleb, julia, my first pirate, katen the pirate, katen the pirate. what do you say? oh, oh, they are very beautiful, it seems to me, but you are a real perfectionist, gleb, you have a very perfect pie, in my opinion, because in our profession the visual component is as important as the taste, let’s taste what happened , are we close to that authentic taste that should be, come on, anna will mark the feast, i’ll try gleb, so, and you tried yours, no, it's very tasty, or...

it’s certainly amazing to remain a cheerful village, going through all the storms of the 10th century, here’s a lesson in optimism, the bosses also cheered up and are now ready for severe tests, today we will have a short trip along the shuya river, today we will raft through the large tolly rocks on this four-seater sap , this is the biggest sub i have ever seen, i have never ridden the sava at all, it will be an interesting experience, before passing we should consider the option of falling into the water and how we will climb the sub after the fall, so now we’re going to practice a little, that is, we’re in the water, you... fell into the water and you have to help yourself with your hang, help, help, there will be a current, great, guys, they’ll give you an oar, guys, let’s give you

an oar, we help, great, now you turn around, give the paddle to the guys, try to climb on your own, everything is fine, the next one, let's do it together, once and again, so guys, now let's try to get up, lyova got up, now i'll get up, then gleb becomes, then only artyom , oar in front of you, and we row, carefully, once, great, once, we look at artyom , we’re not in a hurry, everything, guys, it’s generally fun, i might even go to a competition with you, guys, we’re still sitting down, we’re sitting down in front of the oars, we’re still entering the threshold, guys, we’re rowing , at the very threshold, just raise the oar.

raise the oars.

what are you doing unexpectedly normally it didn't hit you guys let's hold on everything now left left left a little hold on just keep on holding on guys just hold on. great, guys, well done, well done, all together, one, one, one, one, one, one, got up to speed,

you can enjoy karelia in a more relaxed way. petrozavodsk is surrounded by forests and there is plenty to do. what can we find in these forests? of course, boletus, boletus, my favorite boletus, certainly porcini mushrooms, probably the most beloved in karilia by everyone who comes here. the most important thing is to look carefully at your step. i see a blueberry here. i actually already tore it off, it’s great, look how good it is, but this confuses me a little, or is it normal, because i broke it off and that’s it, but it’s definitely necessary make sure that the inside is worm-free, good, but you can feel what it is, and i also found a beautiful white one, beautiful, in general, in our family we have always especially loved milk mushrooms, by the way,

in our karelia cargo... they are called borovo meat, that’s what we say, yes , here you can find mushrooms, not only white breast and black ones, i salt mushrooms in oak barrels, yeah, just like my grandmother, but porcini mushrooms are traditionally used to make stew, of course, but will you cook stew or mushroom soup? exactly the stew, gleb, that you will cook you, and i’ll cook fish soup, wow? look, baby, it’s not a baby at all, you can make soup from this kind of soup, look , right, oh, what kind, in mushrooms, the most important thing, if in doubt, it’s better not to take it, yeah, remember, you already have an almost full basket, look, these wisps look like tufts of gray hair, this is a unique healing plant, its name is witch hair, it looks like hair, i brew it into tea

and cook it. still on the stand, and what is the effect, this is the first remedy for acute respiratory infections and influenza, and it grows exclusively in clean conditions, an unusual fact, for all these mushrooms i will buy a little more porcini and dried mushrooms so that there is a brighter rich taste, in fact , gleb and i, in turn, want to invite you to our food truck, thank you very much, i will definitely be there, we will be waiting for you, but for the gleba fish soup, the ingredients unfortunately don’t grow in the forest, so it will come... go to the market with the chef, i need the freshest trout that was caught today, please take this gutted trout, look, i’ll show you, give us give us the freshest, most beautiful whole one, uh-huh, please, there’s also the ungutted one, it’ll be larger, great, then gut us, this hot-smoked trout - clean, peel... gut,

you’ll have scales of the insides, and scales of the insides, ok, hello, will you get me five carrots, a kilogram of onions, that’s a bunch. like the parsley that i have, i’ll take it all, that means i need another bag of potatoes, a small bunch of dill, basically that’s all, what beautiful, beautiful porcini mushrooms you have, just from the forest, look how clean they are, very clean, well, actually, let ’s take them from you, we ’ll take everything and a bucket of chanterelles from you too, you don’t want a big one or small ones, i’ll take a small one. i just have 200 rubles left out of my entire budget, what can we buy with it, maybe a couple of chocolates , we’ll buy something else, but right now i don’t care much about it, because these mushrooms are simply incredible and i, i want to

cook them as soon as possible your own mushroom soup, because it will be just space, the chefs will make preparations on the eve of the battle in the yoki restaurant, and you should definitely have dinner here, the restaurant specializes in northern cuisine, its peculiarity is the natural taste, closeness to nature, i see someone waiting for us has already prepared a dish for us, what is it? yes, this is reindeer tartare with beef gorum, also borodino bread, which we make ourselves, and buckwheat popcorn with dehydrated yolk, i really like how the cucumber plays out, it’s pickled, yes pickled, very cool, and sweet mustard seeds. not really, very cool combination, fresh taste, feel of quality, super cool ingredients, overall i really liked it, a perfectly balanced dish, nothing stands out, nothing drowns out each other

, everything is very cool, thank you, we tried our best, this is smeribrod with dried duck, tomatoes in three textures and mayonnaise, which we generally like we do the same ourselves, i just tried the fishing rod, it’s not too dry, it’s not too greasy, it’s not too salty in combination with all this, especially with the sweetness from the tomatoes, this is just a very cool dish, i really liked it, the combination of sweetness, acids, the texture of the duck, how soft the bread is, how it is fried on both sides, the next dish is scallop with leeks, crispy broccoli, on penni bisque, the first thing i want to note is that it is incredibly beautiful and technical, the scallop. literally lightly fried , we marinate the broccoli with our own spices, which we make ourselves from dried vegetables, the perfect balance of the dish is boiled, without going overboard with ingredients, it’s very good, such a stylish nordic, what kind of

breading do you have on your broccoli? simple breading, melanche corn starch, it’s very delicious, the final dish for dessert is scrambled eggs with vendace ice cream, chocolate cake, lime caviar with vanilla sauce. wow, mish, well, this is a very beautiful dessert that deceives your visuals, i love such decoy dishes, ice cream, how interesting, it somehow resembles the taste of philadelphia cheese, somehow yes, somehow there’s something nearby, chocolate cake really captivated me, i know that gleb likes savory desserts and i am sure that this dessert will be in his top, well , in principle, as in mine too, this is true, i completely agree: with arrtem - i really liked everything, incredible restaurant, incredible ingredients, incredible work, basically nothing to add, just thank you so much, thank you, on this wonderful note, mish, we would like to ask you

to let us into your kitchen, of course, we are always ready, today i’ll cook klahikeita in the serbian style, i’ll take whitefish. a little farel, potatoes, hot peppers, carrots, ginger, tomatoes, boiled onions, i’ll make a cool, interesting soup out of this, and of course, where without cream, where without cream, this it must definitely be very tasty, very rich, you said that you would cook mushroom soup, once in petrozavodsk, i realized that this was the introduction of mushrooms, in fact , it took me back to childhood memories when i spent the end of the summer with my grandmother, so i will cook... mushroom chowder according to my childhood memories, through the prism of my chef experience, i’m sure it will turn out great, especially since mushroom chowder is also one of my favorite dishes, then let’s go make the preparation, come on, good luck to you, if you need help, you can always

count on me, i cut part of the whitefish into these beautiful cubes, then we will remove our trout from the skin and cut it in the same way as whitefish, in addition to fresh fish i will use cold smoked trout, we will mix the broths that we prepared in advance, we will have some chicken broth, which we will mix with fish, we will begin to make mushroom broth from... dried mushrooms, while we are preparing the broth, we will begin to prepare all our vegetables for frying, take butter, exactly half a piece, add our potatoes, this will be a kind of confit potato, which we will cook at a low temperature so that the butter melts and the potatoes seem to cook in it, boiling water prepared in advance, i add pearl barley there at this moment in parallel, i take our mushroom broth from dry and

i strain it, our potatoes are slightly strained from the butter so that there is not so much of it in our soup, we throw it into our boiling broth, the poached vegetables can be added right away, since all our vegetables are in approximately the same condition, we just added carrots to... slightly fried onions, now i will add more butter and continue the sautéing process, a little chili, straight fresh, without processing in any way, and of course, we add our parey onions with ginger and garlic, the last step remains, our boletus and chanterelles, right now we are sending them to our soup, it will be delicious.

we add fish to our boiling soup and wait for it to boil, literally boil for a minute and turn it off, listen, it seems to me that the coolest thing in this whole story is that you will have a lot of fish, and i will have a lot mushrooms, i’m sure it will turn out incredibly tasty, i really want to try it, do you like figure skating, appreciate figure skating, do you adore figure skating? hot ice, live broadcast, today on the first. birman bourbon is a product of the stellar group. i was now returning home and thought, reflected on life, say what you will, but life is wiser than all of us.

living and wise, hello, you love me, and since you love me, you must listen to me, you will obey, yes , temperamental people live in this house, look, oh, shadow theater, well, at least you thought about your father, and you about him do you think a person needs to be intimidated, or moved to pity, yeah, this night will end in the police, i feel it, good evening, son, how? dad, blood, no, i told you what’s wrong, nina, great joy , listen, brother, where have you been, i can’t look at you , i just want to cry, you won’t stand on ceremony with me about this, you don’t need me, rubbish, get out, well, in general , i’m glad that i came to you, but i don’t want to be your brother anymore, you are some wonderful people, the eldest son is at... the first premiere of the season, well, here you go

major, for now, as they say, i will gain experience from ivan petrovich, unless, of course, he is against it, in fact, i am against it, kovalev is a knowledgeable, experienced employee, i am ready to work under him, i work with you, only the group of radio amateurs did not give us much time . and this is with the help of? yes, i can teach you this too. i’ve already created a scene of jealousy, he says, i winked at kovalev. so, we have a new murder, we are all slowly going crazy, have you found anything? no, but where? i won’t bother you, he ’ll drag us all down with him, maybe he was once a genius cherkasy, but now, but he’s just a stubborn old man. can i spend the night with you? don't trust, don't trust anyone, brain? cherkasov’s latest case, do you want me to

report, can i say so? no, i won’t, you will, and we won’t dig up your old files, tomorrow after the program it’s first time, what kind of idiot even wrote this letter, and what a cool, cool kostya kekivich, they could actually put him in jail, because they put him in prison , if roman kostomarov were not a famous legendary athlete, you would fight for him, here in exactly the same volume, any celebrity, getting into the shock hall, will end up on the same bed, on the same car, ecmo, on the same aol device, we don’t have any kind of separation, consideration of the case of kamilla valieva, of course. they want geniuses like her, because she is truly a genius, they want this to be born in their countries, because if we have it in our country, we will always defeat them, any person who wants to adequately evaluate the present, of course must know the stories, they don’t ask now, it was you who flew into space, now they say it was you who were filming the film challenge, but for me it’s different

, they tell me, well, it was you who flew suli, i say , no, it’s strange, it looks like it, she says, she flew away herself, the girl calls me night, i know that you recently had a very difficult accident, i flew from the back seat forward, i have a concussion, a man got into a standing accident at a speed of 110, he did not brake at all. podcast lab is with you all night, it's time to recharge, the thyroid gland is the battery of our body, cheese from the mountains. how to do it right choose real adyghe cheese? we will help to fill the eyes with hemorrhages in the eye; the program to live healthy looks at everything through the prism of science; tomorrow, on the first day , a traveler coming to venice is more likely to see his expectations than the city as it is. in

the eighties of the century, the carnival suddenly revived on its own. silent or screaming crowd in the square. masks are difficult to understand; using a mask is a desire to change, hide, become someone else. sometimes people get the crazy idea that there is no more taboo, no more energy, no more action, this is not the case here, not even close, and it seems to me that the russians could breathe a new spirit here. confused masks roam the patian squares and streets, but this is nothing more than the shadow of a carnival. why wear a mask if you can't give up on yourself. matador, venice, winter water, on friday on the first. on the eve of the battle, the chefs

wanted to go to kizhi, but there was not enough time. upset moscow guests went to the nursery for consolation. here you immediately forget about all the troubles, oh, how many of them there are, how beautiful they all are, we are the cutest kennel in karelia, they love dogs, they scratch them every day, they squeeze each one, they wait and love guests, hello my sweet, god, the dogs must be allowed to sniff open hands, this way the dogs see that you are not hiding food there and are not trying shove you. you see that dogs can be completely different colors, they can be white, they can be gray, they can be reddish-brown, all this is the siberian husky breed, and they bark because they are trying to attract attention to themselves to get more attention from guests, these are like that

plush, let's come a little closer to hear, dogs sing about four times a day, it's an instinct, they mean that we are a pack, there are many of us here, for other animals it means the territory is occupied, yes, wolves, bears, moose ran away, explain to me the origin of the husky's eye color, the story with blue eyes, very interesting, during the gold rush, chukchi dogs were taken from chukotka to the usa, and they were used as a dog, light-colored dogs, local dogs with blue eyes. that's why when buyers of which dogs arrived, sold black dogs, gave away pure white dogs, black dogs basked in the sun, so they got rid of them, accordingly they got a black and white breed with blue eyes,

here he is a siberian husky, blue-eyed, take it, take it, calm, i want calm , great, this is a girl, her name is lara, come here, lar, yes, lar, this is our boy, his name is nanuk, he is very active, well, let's go, let's go, okay, now you feel how the dogs are slowly starting pull, adjust with your back than the more you bent, the slower the dog walked, that’s it, have a nice walk, let’s go.

petrozavodsk have already gathered in the square. my soup is actually ready, and mine too, i will need to add sour cream and chopped herbs. i'll also add a little pepper to the plate, i'll take a little dill and a little green onion to really enrich it all.

good afternoon petrozavod, dear friends, we have prepared warming dishes for you, we have cooked a cool, rich, hot delicious soup with barley fried from carrots and white onions, i called all this for you today mushroom picker’s stew. petrozavodsk, as far as i know, lahikeita soup is very important for you, that’s why i prepared it, but in a slightly different manner, we took the serbian cherba as a base, this is a tomato soup that is rich in spices, combined it with lahikeita, i called this soup, fisherman's chowder, of course fisherman's, yes! let's go, let's feed, let's run, oh, dima, hello, we decided

to surprise korelov with fish and mushrooms, yes, let 's try, what happened to the hand, we have a first class cycling champion there, if what, let’s go for a ride with me , the most important thing is, take care of yourself, hello, i sorted it out for you, it’s very nice, i didn’t get to have lunch with you there, i decided. here, bon appetit to you, enjoy, and today we are celebrating our birthday with you, happy birthday, happy birthday, congratulations , here you go, the man who prepared the mushroom soup, he is in his place, when you try the dish, you feel how human he is loves his profession, in general, listen, amazing soup, the fish, in principle, was, to be honest, thermally processed fish there, noble, red in general considered a crime, i’m not surprised, but my choice hello, they say, excellent , for the fish, for the fisherman’s stew, hello artyom

, fisherman’s stew, mushroom stew, bon appetit to you, glad to see you, hello, good afternoon, good day, the smell stands out, yes, and if there was a forester’s stew, it would probably be mushrooms and herbs, and more game, and game, and game, for sure, this will probably be next time, yes, we’ll come back and cook it, hello , i hope you manage to surprise you live, i will try, thank you, have a nice appetite, bon appetit, fish soup, really sunk into my heart, it’s spicy, it has a very refined taste, smoked fish... added a special note, i’m not a fan of mushrooms, in principle, i eat them very rarely, they don’t do much for me i like it, but after trying this soup, i want to say that i discovered

some new facets for myself, i am a fisherman myself, but i have never eaten such a soup, and now i felt that this was a very tasty dish, i honestly want to know, sip through a plate like this, very tasty stew, incredibly tasty fresh mushrooms when you eat frozen fish is one thing. and when you eat freshly caught fish, it has a completely different taste, so thank you very much, this is an incredible soup, it’s mutual, thank you very much, a real stew, about the mushroom soup, i would say that it is very tender, it is very tasty, slohikeita - it’s just bellissimo, our grandfather is an avid fisherman, i would like to give you some fresh smoked pike perch, thank you very much, look what it is, yes, thank you very much, you’re welcome, we will definitely

let's eat it all, chowder, very... cool format, the good news is that it's a thick soup , you don't need to cook the first and second in the forest, the first and second are found right here, in one people's wanderings, in one dish, if we're talking about mushroom stew, it’s great that there are several types of mushrooms, this is right in our native style, if we are talking about fish soup , an amazing thing is the tomato component, in the fish soup i probably lacked a little salt and some other additional taste, but in general everything class, mushrooms have straight characteristic... such a crunch, this indicates that they are cooked correctly , thank you, we invite you to vote, it is very interesting to know what you think about our food, but can i just hug gleb, well, you have won me over, thank you

, i’m for mushrooms, please, thank you, everything is very tasty, but better than fish, maybe only fish, probably, please vote, thank you, i really liked the lohikiyta, especially the smoked taste, but i’ll vote for the mushroom one, because this is the taste of childhood, i liked both stews, but i was more impressed by the fisherman's chowder, so thank you all, thank you, thank you very much, well, let's do the math, let's see what happened? i’m 25, 29 , i congratulate you, thank you very much from gleb and me for allowing us

to touch your history, visit your region, meet such wonderful people. you are incredible, we will definitely come back to you, but we need to leave, thank you, thank you very much, today we had a battle with soup, this time karelia chose artyom, what a luxurious region, yes, especially people, they directly charge you with this energy, i have a sticker with the coat of arms of our city, and i propose to immortalize this trip, come on, it’s so great that we went on this journey together, but unfortunately, our trip is coming to an end for us it's time to go home, but that doesn't mean that you and i are parting, there are still great things ahead of us, come on, today you're driving, we agreed, artyom and gleb are returning to moscow, but the food truck's journey continues, ahead is one of the main pearls of russia, altai .

hello, there is a news release on channel one, in the maxim sharafudnov studio and briefly about the main thing. the largest gas hospital is disconnected from the power supply, it leads through it.