era, alexander prokhanov. confession. tomorrow on the first. remember the old fairy tale, in which the evil mother sent her stepdaughter into the forest to collect snowdrops. so, my producers sent me today too. but not for snowdrops, but for mushrooms. and something tells me that we will cope with this task without participation for 12 months. mushrooms. for the spouses of dedicated mushroom pickers anastasia and maxim elizarov , waist-deep snow is not a reason to stay at home. dear mushroom pickers, how did you manage to come up with such entertainment, where to look for mushrooms in winter? a not here, not there, but they all grow on trees, all winter mushrooms grow on trees, this is chaga. chaga mushroom, it’s not really

a mushroom, it’s an asexual form of the beveled tinder fungus, they might not even say it, as if someone doubted it, i don’t understand what i’m doing here, but i want to get chaga, because as i understand it, in fact, it is there for all diseases, well , practically like ponacea, but this is probably the only mushroom, as far as i remember, that is accepted by official russian medicine, so, chaga, get ready, it’s coming. here she is, by the way, come on, it has already been torn off here, in fact , look, no, this is not partial for us, yes, it is the most, by the way, yes, how to actually work with this chaga, what needs to be done with it so that it can be used, the best thing is to dry it a little , uh-huh, then grind into powder and boil, maxim, a professional mycologist can talk about mushrooms for hours, and with his love for them he infected his wife, just like... she was once the head

of a kindergarten, but for the sake of the mushroom family business she left her usual job . we all know very well that mushrooms can be salted, dry, pickle, but few people have heard that mushrooms also make excellent jam. i’m not mistaken in anything, we make jam, right? yes that's right. this is a mushroom, a black chanterelle, we also take lingonberries, from which we prepare juice. also, in addition to this , we add natural spices such as juniper. maxim says: let's make mushroom jam, you are skeptical, yes, but he insists, yes, he insists, because this is his hobby, when he made it, i tried it, well, i liked it, and i also saw the reaction , close and familiar friends, there was no longer any doubt, huh? and the juice bends

, the smell starts, yes, this is ours - a spruce, spruce or fir branch, five buds of cloves and about 20, 15-20 walrus berries are added, here are the kittens, that’s not a fact, our brew is ready. now we will put it in our pre-prepared jars, the jam can even be stored under parchment, this is already a canned food plus lingonberries, which contain benzonates directly, and they are natural preservatives, and natural preservatives, where are you from? do you know the chemical composition of all your products well? 20 years. hmm, and this, firstly, it

’s unusual, and secondly, it’s delicious, even taking into account the fact that i generally don’t like sweets, i like this thing. nastya and maxim are the only family in the country that makes this exclusive dessert, so i took a jar of mushroom jam to moscow, as well as another famous kirov souvenir. look how handsome they are, mom, dad, kids, little animals, this is a family composition, a family of characters from the dymkovo toy, this world-famous souvenir appeared right here, on vyadskaya land. let's try to make a bird, a bird, yes, because all the craftswomen are starting to learn how to make a dymkovo toy. first we have a bird, the

simplest figurine in denkov’s toy. the history of the world-famous toy goes back about 400 years. in the old days , it was mostly women who did the modeling; men got the worst of it. an honorable duty, to bring them sand and clay, now we attach a spout, how do you like this spout, a spout like this will suit, some kind penguin, it turns out, what can you say about my bird, let’s say, it’s a good bird, everything is in place, repeat 100 times it will be a perfect beautiful dymkovo bird, you know, friends, it seems to me that most modern toys are deprived of one very important quality, individuality, everything is clichéd in factories, hundreds and thousands of pieces. on the contrary, the dymkovo toy retains the warmth of the hands of the craftswoman who created it, each one is unique in its own way. this is probably why over hundreds of years of existence it has not lost its relevance and charm. he gives a voice

through a dark forest, through a dark forest, through a damp one, another brand of kirov - vyadsky chistushki, they say that they reflect folk ones. there are zalakhvatsky plesovye, which are sung to the accordion , to the bololaika, in general, as throughout mother russia, but there are chistushki, who sing to the tongue, when there is no harmony, when there is no instrument, but but you have to sing, went to dance, floorboards bend over, short, the guys laugh, well , really, your legs themselves are asking to dance to this music, from behind. for home, whose is this, is this mine, no, this is mine, well, who, who, of course, yes, the most logical one, i didn’t doze, i didn’t sleep , i waited dearly for the guest, i didn’t bother, i didn’t sleep, i waited dearly for the guest, i fell asleep a little , i fell asleep, mercy, i fell asleep a little, i fell asleep,

my mercy, i knocked on the window, yes , uyaz shouted, kirov residents are wonderful people, wonderful, kind people who love to smile. it seems to me that if a foreigner comes to us, let’s say, who is used to , well, a routine smile, you won’t get this from us, here, in fact , the generation of our parents came from all over the union, and here is this, well, compote in quotes , v in general, well, i would even say that we definitely have hard work , it’s like they say, they know how to work on their land, they know how to value it, they respect it, they can show it off...

however, the kirov region is really big, cheerful, very talented , i checked it myself, it was the life of my own, my name is evgeniy krivtsov, see you as always at the first.

i am evnetsky anton, brand chef of the 1460 and steak pro restaurants. welcome to rostov-nadona. anton has been in the profession since he was 29 years old, working his way up from a chef to a brand chef to a co-owner of a chain restaurants, studied and completed an internship in spain, worked in famous moscow projects, and now delights gourmets in the south of russia. rostov-on-caucasus, we have a great mixture of tastes and cultures, but we took the best, now i’ll cook duck, which is very popular in rostov, but i’ll do it in my own way, baked duck with apples is just a classic, now i’ll add here ground coffee, which will add freshness and vigor to this

dish, go on a gastronomic journey, in the twenty-second year vnitsky was nominated for the title of chef of the year, he entered the top 50 of the weatoe awards. became a prize-winner of the creative burger of russia and chef alyarus competitions, creating my own dishes, i have been dabbling since childhood, my grandmother cooked these basic tastes very tasty... eduard has been in the restaurant business for 24 years, all

this time, when asked about culinary preferences, he answers just. i’m a butcher, and i’m frying with confidence, i’ll start cooking the most beautiful tartare, you can’t spoil the porridge with oil, in my case you can’t spoil the tartare with greens, and the more, the brighter the taste, bon appetit. edward is not only a famous chef, he is a teacher of the most prestigious culinary courses, the author of master classes and a member of the pitmaster association. we throw the meat on the grill, twist it, the best sauce for meat is chimichurri sauce. ay, our steak is ready, bon appetit, friends! not only the visitors of his restaurants, but also millions of russian television viewers are delighted with such skill. eduard acts as an expert on several culinary shows at once, and he is also a speaker at the chef’s breakfast and gastritis, the chef

of the pogos, prepares meat from nose to tail. in i am going on this trip with my close friend, anton ivnitsky, to the arkhangelsk region, where it will be hot, because we are going, perhaps cold. let's go! fate brought two chefs from a southern city to the very north of the country in the arctic, it is not surprising that they are overwhelmed with emotions. arkhangelsk was very, very cool, and they told us a lot, but severodvinsk is waiting for us , a lot of impressions, emotions, delicious food, cool products await us, the most important thing is the white sea, and there, we’ll probably freeze for sure, but for this we moved out from the south, with our warm hearts, let's melt the ice, the north is one, meet, come on, drown. the lands along the shores of the white sea are the birthplace of russian navigation. gradually,

other seas appeared in russia, but the arkhangelsk region retained its importance in the production of ships. severodvinsk is a russian state nuclear shipbuilding center. and also this is a unique nature, special cuisine, wonderful people. an interesting and unusual journey awaits the chefs. we've arrived! in the end, finally, we got there, it’s good that it’s not so far from arkhangelsk to serodvinsk. let's quickly go explore this city and go to this beautiful white sea. let's go, dear. severotvinsk is located right on the seashore. if the chefs came in the summer, they would see blue water and beautiful sandy beaches. but now it's solid white. you can't figure it out without a local guide. tanyusha, hello. hello, hello, hello, where are we, we’re on the sea, on white, cool, and i

was waiting for you, so yesterday i specially baked shanghi for you on the crusts of the gate with blueberries, my mother taught me this recipe, blueberries local, local blueberries, these are from the leshukonsky district, and our region of the arkhangelsk region is rich in berries, including the forests near severodvinsk, listen to how delicious it is, such a balance of thin dough, filling, you’re just a magician. a beautiful city, it used to be a closed city, and shipbuilders and military sailors live here. severodvinsk was built specifically to create a submarine production plant here. construction began in 1936, in 1938 it became a city, it was already a closed city, yes, it was generally closed secret production, immediately initially, immediately initially, why and why it arose exactly.

the sea is the only inland sea of ​​our state, and this is the first sea that was part of russia, it is shallow, there is a lot of press water in it compared to... it affects the taste of the fish, of course, of course, the fish taste different and there are other varieties of fish, and it is also very important that sea fish enter the northern rivers

in order to lay their eggs, it turns out that the fry are born in the northern rivers, and then go down. very beautiful and the pride of our city is the yagrinsky pine forest, pines that grow 200-300 years old on the shores of the white sea, we got to the island right away, we are on the island of yagry, yagry is translated as a sandbank and separates it from the main city nikolskoe ustye, you say it was created here 200-300 years ago, when was it here at all. let's just say that the man of civilization entered here when this island was mastered? namely yagry island, no, archaeological research, but archaeological excavations were carried out on kudm lake, this not far from the city of severodvinsk, and people lived there 5,000 years ago, 5,000 years ago, how people lived here, survived 5,000 years

ago, i really don’t really understand how they still live here now in such northern conditions, with such a wind. years ago , the climate here was milder, warmer, the first person lived here quite comfortably, fished and set up his first settlements, now we all have warm clothes, warm houses, i saw a local resident like this , it’s just minus 30 for plowing, that’s all comfortable, it's gotten a little colder, we are here: in the very center of the city of severodvinsk - this is a park of generations, here you can see a beautiful monument to grandfather and grandson, personifying the connection between generations and dynasties, they have rubbed noses, this is some kind of tradition, yes, each monument has a certain place that you want to lose in order to make a wish, so you can choose one of the heroes, make a wish, it will definitely

come true, and how do i keep my nose to the wind, cool, we not only walked, we learned. after a street excursion, i wanted something equally interesting, but in a warm room, so the chefs went to the local history museum. the museum exposition tells about the history of the pomeranian region; near severodvensk there is an ancient seloxa, which. with your interesting craft, what do you think, without which it is impossible to prepare at least some dish? i think it’s salt, 100%, yes, of course, salt, you can’t cook anything without salt, that’s right, except for eggs in shells, nenoksa is known for its saltworks from the 15th century until the beginning of the 20th century, nenoksa was the largest salt-making center in the russian north, here on the model

the process of salt-making is shown, there were two types of salt, one long-tailed salt from sea water, and this one is key salt. can you tell me what kind of frying pan it is and how the process went? this frying pan is called a ziren, brine was fed onto it, it was continuously cooked there, evaporated, that is , two people were involved, they stirred for 36 hours without a break, then the salt turned out to be such dry salt, we need to tell our cooks that there is such a job where 36 you just stand there for hours. knead , as you know, severodvinsk is the center of nuclear shipbuilding in russia, nuclear submarines are built here, we have a model that shows this boat at the construction stage, you see figures of people, these are not sailors, submariners, this is not the crew, this is exactly figurines of worker shipbuilders, these are representatives of the shipbuilding profession, are being completed, this

boat is not ready yet, it is just getting ready to become an important part of our fleet, the number of crew depends. project, well, on such a boat, yes, on average there will be 70 people, where is the galley, where is the kitchen, where they cook most often in the living compartment, here, here it is hidden, right under the command one, look, the command post is there, yeah, where the crew , there is food, in general, yes , without going far from the watch, for this number of crew, crew, how many cooks were there, at least two, so that one slept, the other cooked, but there are also assistant cooks, of course, the cook is called a cook, that’s all that's right, that's right. on the island of jagry near endless beaches and

dunes is the restaurant chaplin. under ivan the terrible , the first english ship, searching for a northern route to india, anchored around this place. now chefs on wheels will look for local specialties here. we are glad that we came to vserodvinsk, especially to visit us at the chaplin restaurant. we've walked around, we're cold, we want to eat. sea ​​jelly made from cranberries , just cranberries and cranberries, herbs, juniper, rosemary, basil, well, the smell and you can feel it, look, you can really feel it, you know that it’s between mulled wine, yes, yes, that, and pleasant consistency of jelly, it seems to me that this is the best thing after a walk, what is this, this is a salad with kelp, kelp is produced on the shores of the white sea, it is directly produced, directly mined, directly mined and produced, there are special workshops, we just kind of decorate it a little, well done. with tuna, seasoned with japanese murakami dressing , added smoked eggs for piquancy, it turned out to be such a light salad, the first thing i want to note about the wine is the properly

cooked tuna, well, i want to try kelp more, because how much i i heard that this is some kind of local specialty, i’ve never tried it, well , it’s really good, it’s delicious, i’ll translate it for you , it’s delicious from the south, we’re happy, it’s delicious , thank you, we’ll have the next one... i i know that on dana we have cossack soup recipes where millet is added, i never thought that you could add pearl barley to the fish soup, it goes very well, i really liked it, uh-huh, thank you very much for

such a discovery, yes, thank you, let 's try something else, this is a classic panna cotta based on cream, low-fat milk with adding jelly from the northern ice cream, the ice cream is just whole, made with its own juice, firstly, it’s beautiful, it’s very beautiful, two layers and it’s all like that... exactly, these are cornflowers, yes, yes, these are cornflowers, but it’s very tasty, yeah, this is just my dessert, the balance of sour, tender, milky, creamy, the ice cream has these pleasant bones that crunch, it reminds me of sesame in texture, i really liked it, marin, well done, good luck, come see us finale, we will also try to surprise you with something, feed you delicious food, and we will be very glad to see you, i’ll definitely come to the finals, i’ll try what you can come up with from our northern dishes, see you later. the events on the kiev maidan and the crimean spring are already 10 years old, on the first channel there is an action-packed series, transfer it through

the maidan, the people want kurasan from parisian coffee shops, so you need to create the illusion of rebellion, a rebellion of going to the west. european values ​​were presented as an alternative to corruption. the american mccain appears and says: i will give you everything, just let’s take the decisive step. we want to support your desire for peace. americans. countries constantly put pressure on yanukovych’s entourage , threatened with sanctions if he suppressed the so-called peaceful protest, on the other hand, they encouraged these peaceful demonstrators in every possible way , began to flirt with the nazis, they will bury you, as for tymoshenko, yanukovych revived her as a politician, created an eagle for her -martyr, which they then rolled out onto the maidan, there were weddings around, people walked peacefully until blood appeared, we see when berkut is on fire and cannot offer resistance. without even a stable weapon, of course, the authorities of ukraine are guilty, i, including as the head of government, i do not relieve this responsibility from anyone else. premiere, big story,

maidan. today is the first one. 10 years ago , the dream of millions of crimeans came true. the peninsula was reunited with russia. i have been living in crimea since 1960, when we switched over to russia , we ended. poverty, ours really came, for 10 years now i have been living in a state of this euphoria, the heart of crimea is open to everyone, people from all regions of russia began to come to the peninsula, the crimean bridge was completed and opened , an airport was built, roads, hospitals, kindergartens appeared in crimea, delight, i stopped seeing fields that were ownerless, that is, everything was involved, hello, my vines, they are alive.

tomorrow on the first. the chefs have warmed up and now they will desperately rush straight into the snowy dawn. unique adventures await them on the white sea. we are on the very edge, here the northern dvina flows into the white sea. and these are all islands, yes we see. yes, this is the delta of the northern dvina. by the way, it is very big. basically, as in volga. that is, there are very, very many islands everywhere. but what is this beautiful thing on our left hand?

it was, it was, it was, it was, cool , it was, it was, here we have a copy of the arctic polar station, and here today we can catch fish, cook it, and then take a steam bath in a real polar bath, it sounds very cool, and ... oh come on in, take

your fishing rods in your hands, is this really winter fishing, this is fishing with comfort, the smelt bites on, the smelt on the wag, the sea worm bites, the best thing here is shrimp, on a shrimp, on a shrimp, on a shrimp, i would peck on a shrimp myself, here we have a shallow depth, we lower the jig to the very bottom and raise it a little when the guard tightens, this is when you know, as a child, we went fishing with my grandfather, took bread or porridge there and you come for... fishing, but there’s no bread , he said, girl, finish eating the worms , let’s go home, fishing is such a thing, it bites early in the morning, yesterday tomorrow, i’ll go and do arctic cooking, while you try to catch something frying pan, but our fish is already ready, that is, we won’t go hungry, thank god, yes, maybe we have something there, yeah, listen, we talked normally, i ate the bait, it seems to me that philip specifically talked us into it so that the fish would eat for now, i

’m even frozen, i probably need to clean it. space, i have this thing here, you don’t know what it’s called, by the way , this is the first time i see that this is a device, thank you, you and i are famous fishermen, and also those fishermen, the hole is frozen, the hole is frozen, there is no bait, yes, fish , come out, come out, our fisherman's conscience is clear, i think we tried do everything possible to catch her, let's go do what we know how to do, let's cook. today we will prepare the root according to our pomeranian recipes, come on, teach us, tell us what to do, thank you colleague, butter, philip, tell me, here is what, here is flour with added salt, in fact, this is very correct, as i understand it, we and let’s add pepper right now, i can add it to my taste, that’s right, you know how to add it, my caucasian taste, it never fails, take the root,

dip it in carefully. we post it i’m holding such a fresh chicken in my hands for the first time, i’ll probably try it for the first time , which i caught today, i also prepared it myself, breaded, breaded, my steak, in fact, we catch the fish that we cook not only at this base, but also at our place there are bases in various parts of the north and from there we bring our fresh fish here, that is , it’s not just the root, it can be salmon, sik, well, it’s all severodvinsk or it’s all within the arkhangelsk region. it seems that our fish is already ready, well, seik for sure, in my opinion, i definitely need to take it off, it’s a crazy aroma, you know now, it’s something like this - a burst of emotions, firstly, the fact that we’re trying a fresh product, i still can’t understand in my head that we’re standing on the white sea, in the kitchen, and we are preparing the fish , which is swimming under our feet, yes, you speak, speak, i’ll eat in the meantime, you can try it, yes, yes, i can tell you from the chef, thank you, and i’ll treat you, well, it’s just very

tasty, tender and... you can feel it that she just swam out, i invite you to take a steam bath in a real polar bath, cool, i adore the bathhouse, i adore it too, i wasn’t there, but it’s cold here. ours will be hot, oh, well, it’s warm, let’s rush, rush, rush, rush, come in, don’t be stingy, buy paintings, uh, oh, well, let’s take a steam bath, oh, it seems to me that we need to give it up, give it a park, yes, give the parka a little bit to warm up, oh , oh, good, good, good, now i’d like to sort out all the bones like a root with a crown, yes, but now the vapors will go through, the region, the north, i thought that everyone was cold, hungry, everyone was somehow... strange, but they are still, no, very kind

people, very kind, listen, in such harsh conditions, you need to remain super soulful and hot in order to transfer warmth to yourself, i ’m very impressed, at the snowball, well, uh, tasting fried smelt reminded eduard and anton that they are also cooks, so it’s time to buy products for a culinary battle. after visiting the polar station, i was directly inspired by fish and i want to make soup. ours, i hope, from rostov, of course, from the don, and i was inspired by northern berries, i’ll probably make a dessert and want to make tea, especially add ice cream, cloudberries just caught my attention, and i got it i also use it in the ear, and that is, we will now fight for ice cream, of course, well , let’s start with fish for now, we want to buy

fish from you, parel pikolev from our lake, fresh fish, yes, yes, cod, it must be your local, yes white? let's have three , let's get some more smelt for the wags, i noticed, by the way, there are a lot of shrimp here , probably the same ones that they feed this smelt, yes, yes, yes, yes, can i have one more bag of bones, a set, a set for fish soup , it’s all written, i’ll definitely take lingonberries, i’ll take sea buckthorn, viburnum, i think that’s it for us let's stop with berries, we've heard a lot about your cabbage, and seaweed, let 's take a little of it, and i'll definitely...

i want to make cream, there's goat's milk, and this milk is local, it's even more valuable, i'll take a couple of bottles, sweets if you don’t want to add anything else, i want to, well, i just saw goat’s milk from... and this is for me, and this is for me. for lunch, the chefs went to the nikolsky passat cafe, which is famous for its huge selection of fish and meat dishes, as well as salads and desserts made from local products. alina, hello, hello, hello,

hello, have a seat, great, we already have food waiting for us. i have prepared for you our northern milk mushrooms with boiled potatoes and dill. the aroma is awesome. tell me, what about you? you work here, well, for about 10 years, about 10 years, yes, in one place, in this place, your experience began here in varskaya, yes , cool, it’s cool, it’s tasty, it’s home-style, it’s straight from the soul, try it with potatoes, they are sweet, the mushroom is salty, such a good balance, and the sour cream soothes the taste so well, it adds, it’s really simple, but that’s it very tasty, creamy wild mushroom soup, what mushrooms did you add here, wild mushrooms?

you should try it with croutons, you make it yourself, you bake your own bread, great, you are truly handicrafts here, delicious, well, try our exclusive, ear, these are pigs. that's right, yes, we marinate it, fry it on the grill, and what is this , tell me, is this our mexican vegetable salsa, bell pepper, onion, tomato paste, what do you love? we have three types of bread, class, grain, carrot, here i see carrots, yes, flax, the bread is very tasty, i would like to ask you to give it to me its tomorrow for the final, is this possible? yes, perhaps you want to win, of course, i prepared dessert for you, highs, it’s pumpkin pie with our lingonberry sauce, sea buckthorn tea, our signature, our visitors love it very much, and it’s served with dessert, right? cool, because i also decided to make tea and also took sea buckthorn today, and

even more so if you say that your guests will like it, i have a little chance, of course, but the dessert is very, very tasty, really , thank you for this dessert, and we really want to get into your kitchen so that you can let us in allowed us to make preparations in your kitchen , please give us this opportunity, please, so what are we waiting for, let's go cook quickly, let's go, some kind of magic will happen now, i give you a little salt, a little pepper, a little - a little vegetable oil and put it in the oven at 250° for 20 minutes, and i’ll start with a sponge cake, here i already have sugar, now i’ll add eggs there, now i’ll beat the eggs with sugar for white foam, the eggs are beaten to the desired state and i’m ready add flour. my biscuit dough is ready now i'll make it

bake. we will prepare the fish. we need to cook the broth. my spine is already gutted. we will cut off her head, all the heads will be sent to the broth. heat it in a saucepan, add a little vegetable oil, add onions. now we add the frames that we bought from the market in advance. lightly fry the vegetables along with the remaining fish. and then after some time we will fill it all with water and a rich, saturated broth will be cooked. katyusha, now we will start preparing our impregnation, we will need goat’s milk, there will be 4 liters enough, add condensed milk here, add cream, heat it to about 80° and after that add boiled condensed milk, also from goat milk, stir it all, leave it to cool, this will be for our sponge cake, so friends, when we have... good rich broth, we

definitely need to add pepper so that it is even more concentrated and richer , we fried everything, we boiled everything, now we are ready to strain, and now we just calmly and confidently accompany the vegetables into the broth, we send the potatoes first, and i’ll get to it now while preparing tea, i already added viburnum, lingonberries and sea buckthorn. i want tart rich tea, add water , add sugar, a little salt, i always add where there is sugar, you will help, thank you, tomorrow i will add ivan tea with thyme, and this will be the final point of my tea, we already have potatoes almost ready, now we add the tomato to our boiling rich broth, garlic along with onions and added anton ivnitsky’s favorite pepper, i still have hi... the last step, i want to saturate the lingonberries with flavor, i’ll add it here

ginger, a little bit of sugar, i’ll make it for five minutes, it’ll go into dessert, that’s it, add salt, on the stove, and it’ll be ready, that’s all for today, it’s time to rest, you can’t understand russia with your mind, you can’t measure it with common arshins, it’s special for her to come to russia. one can only believe, two feelings are wonderfully close to us, in them the heart finds food, love for one’s native place, love for one’s fathers and slaves, do not sleep, do not sleep, artist, do not indulge in sleep, you are a hostage of time in captivity for eternity, hiss, be angry, my friends, swearing, you will not salt me ​​with them, i am to yours unfortunately, i’m not going to fight with you because of your lies, because of your statement , because of yourself, i just don’t care...

russia part two today is on the first, 2013 is leaving, it’s a difficult year, but... by and large it has become a year for us progress. through maidans, national round tables, political disputes and frank dialogue, we are following the path of interaction. national consolidation, take it through the maidan, premiere, tomorrow after the program time, this path is very thorny, but we must go through it together, shoulder to shoulder. it opened up to me

a symphony of five russian empires, when the russian state, emerging from oblivion, achieved power. holiness, and then fell into the abyss of oblivion, after death and total darkness, we are resurrected again and move along the paths of improvement. i, along with the whole country , rejoiced. finally, ours have gone, we are breaking. it was a blinding flash, a spiritual explosion that turned me, a prose writer, into a poet. in blood, in smoke, in fires, amid the whistle of bullets, russia attacks, regaining its place. stories of prime minister alexander prokhanov confession tomorrow at the first, the skills of eduard and anton are approximately the same, so tomorrow everything will be decided by fighting spirit, you can recharge it at the severo dvinsk ice arena.

hello, team, you are on the ice rink of the city of severzrinsk, this is the aci zvezhka hockey team, the guys have been training for several years now, do you have some kind of league or is it just training, the team is playing for the championship of the city of severodvinsk, is in the lead, not have n't lost a single game yet. this season, beauties, this, this is yes, these are the coaches, please teach us at least something so that we at least know how to hold a stick, definitely, vitalik, yakovlev, take the puck to the blue line, go after him, take the puck, this was said very easily, which means we watch carefully how he

does it, no need to rush, do it slowly so that everything is fine, everything. here we should get to the gate, now we will get you to the gate, experience, this is experience, damn it, now you and i will practice a 1:1 exit or a free throw, now, just like that , it’s easy and simple, let’s go there, i tried everything, come on brother, hold on, and this one will run away i started a fantasy from anyone.

i did this for the forty-ninth time, so now the beginning of the game will be reset so that we need to do it, each of you must win the puck better towards your goal, yeah, you need to take the bun like this, ready, no, yes. coach, thank you, you are probably good fans, we are probably now glory,

thank you, thank you everyone, after. after such active leisure, the next morning the chefs could move with great difficulty, but they still crawled to the food truck, because the residents of northern dvinsk were waiting for their culinary masterpieces. i'm done i'm ready, i got the idea to welcome guests, let's go! i prepared a delicious fish soup with my southern accent, it is cathedral, vigorous and simply

scorching, because there is your fish, smelt, navaga, cod and of course, trout, and you helped me with a sandwich, yes, which the wonderful alina helped us, gave grain bread, with cod liver and ice cream, i called it dvinskaya ukha, not donskaya, but dvinskaya, oh! listen, it sounds very appetizing, i , in turn, was inspired by your sea, for the first time in my life i stood with my feet on sea, white, similar to a field, yes , i wanted to pamper myself with something sweet, it would be a dessert, a biscuit, soaked with four types of milk, we found an ice cream, i decorated it all with such a cloud on top and sprinkled the cream with pink pepper to remind a little that we after all, from rostov. on the don, where it’s hot and warm, she called this dish belomorye, great, are you ready, okay, let’s go, let’s go

, hello, we would be glad, our city, you told us so deliciously that we are hungry and want to eat yours, then we’ll start feeding you as soon as possible dessert like that. and definitely tea dessert in the berry soup and in the kelp soup thank you bon appetit bon appetit bon appetit bon appetit i hope the soup is not over-salted how is it how is it now check it tell me? tea with berries, and a little bit of kelp for aromatics and this cool, tasty sandwich, bon

appetit, very tasty, i immediately understand that this is our fish, i really liked it, and the pepper also goes very well, it’s really hydrating, it’s clear where the chefs came from, i was very pleased with the dessert, the combination of flavors, sweet and moderately sour. they tried to be very tasty, the dessert was divine in general, something extraordinary, it was as if i was brought to my grandmother’s village in my childhood, very tasty, well, hello, hello, you ’ve come to us, and hello from the tree to the south. yu, well , come to us in rostov, it’s also very good here, the warmth is delicious, now, i hope you ’ll be convinced of this, now we’ll give you our southern

warmth, hello, hello, hello, turn, you welcome, hurray, there are also talented people here, well done, so hot, cheerful now, just bravo, more tea. the biscuit literally melts in your mouth, and the ice cream , i haven’t tried ice cream for a long time, well, the cream is absolutely delicious, i really liked the sandwich with cod liver with frosting, because i usually don’t eat cod liver, i don’t really like it, i really liked the sandwich here, the dessert is very delicate, our northern berries are not so common, but cloudberries , lingonberries, but you can really feel the flavor, well done boys, even though they are southern. i'm so crazy

i’ve never eaten before, there are so many different fish, so many different tastes, and naturally you can feel the southern notes, delicious, the fish was a success, this is an unusual combination of our northern fish, it just hit the spot, dessert, cannon, cloudberry decides, what should i take, the city is on the edge white sea. the city is a stronghold of our naval power, it guards the open spaces of the sea, it protects russia, what a class, well done, simply talented, thank you, powhe, an unusual combination of northern character with a slight southern accent, this was probably the most memorable thing about her, the dessert just melted in the mouth, was, not i remember, i want to repeat it, thank you very much. i really liked the uka, i can just feel it, you salted it with nyonok salt, strong, key, there is such a thing, the dessert is very

tasty, how do you like it?

thank you very much for the delicious food , i vote for the ukun, i vote for the dessert , because the ice cream is bad, we really liked everything, great, of course, i especially didn’t like the dessert, but i liked the fish soup, absolutely delicious, you could have had it lying around, i vote for fish soup, because to me it's very northern fish soup, but with a southern accent. serious men, i'm for it uhu, great, well, no comments, i understood , yes, i’m also for the uhu, because i really love fish, i felt that it was cooked with love, thank you, thank you, we’re in omorye for the dessert, great, well done, well done, let’s do it

merry, and what, so, 29, oh beautiful, i have 25, thank you, beautiful city, thank you, friends. thank you so much for your hearts, eyes, support, for your city, for your warmth, for your kindness, it’s time for us to go home warmly, let’s rush home quickly, let’s go, let’s go, brother, today in our program ukha struggled with a dessert from the northern berries, edward bet on the fish and was right,

but how were they greeted, so what? finally, we visited this beautiful city of sirodvinsk and arkhangelsk, we conquered the north, it’s time to go home, rather to the warmth. hello, there is a news release on channel one, in the studio maxim sharafuddinov and briefly about the main thing. the first polling stations have already closed, and voting is in full swing in the central regions. today is the final day of the presidential elections. latest data from the cycle. kiev’s attempt to interfere with the voting

is new.