of course, we first of all train teachers of our native language, our students also go into journalism, we have media in the altai language, these are radio, television, newspapers, regional newspapers also need journalists with knowledge of the altai language, i never knew that in our time it is possible to write with runes, at this university they study ancient turkic runes from the first year. some people believe that the progenitor of all turkic languages ​​is turkish, but this is fundamentally wrong; in fact, the turkic language group originated precisely in altai, and there was not yet a customary alphabet, they used runes , now i will take a crash course in studying ancient writing, as they say hello, and as they say hello, that is , respectful and like that, they talk to each other, well, in general among us altaians there is only one greeting - this is tahshlar.

this is ours - hello, well, that is , welcome, and how to say thank you, chan byyan , too, chan byyan, byyan, byya, byya byyan.

those who come here are trying to understand the mysterious soul of these places, feel the special energy, try their luck, because the exact there are no criteria for who is allowed into shambola, legends only say that you need to be pure in thought and soul, erbizek erlinbaev is a native altai, he tried to explain to me...

there is very strong energy here, very beautiful nature, what kind of shambola is, who comes to look for it and, in general , nikolai konstantinovichrekh is the discoverer, yes, because his visit to the territory of altai left a big mark, and of course people come for this, but in fact, you know, it seems to me that for every person the place of power is the place where he i like it, but a lot of people now come to find this place, well, yes, yes, this is probably one of those audiences who come precisely in the footsteps of nicholas roerich, as they say, not everyone will discover the beluga whale, and it’s not a fact that you you will see a beluga whale, so you probably need to prepare specially to see a beluga whale, kosh-hozh altaida, kezer dashtargayada.

nature, altai republic, altaians in general are a people who love their altai very much, altaians can find it very difficult to leave somewhere, to live in another region. it's quiet here calmly, as if you belong to yourself, well, you don’t depend on anyone else but yourself. more and more people are going to altai, but since they are coming here, it means they feel something, it means they feel this beauty of the nature of altai, it means they... feel this

power of altai. i never found the entrance to the mystical land, but i understood something important: shambhala is much closer than we think, and in order to know wisdom, it is not at all necessary to look for a mystical portal: in the city of altai they respect the traditions of their ancestors, live in harmony with nature, listen to your heart, and what is this if not real wisdom? you watched the program “life of your own”, my name is evgeniy krivtsov, see you as always on the first.

evgeny tsyganov. hello, i'm evgeniy tsyganov, brand chef of folkteam. we are located in the enobistro country project, skolkovo. i hope you 're hungry? evgeniy is the most

intelligent chef from the most intellectual place in moscow. he is distinguished by precise calculation and restrained emotionality. favorite scientific discipline. physics and chemistry of products. in eno bistro, the basis of the concept is gathering, hunting and farming. now we will cook murmansk scallop with you, that is, hunting, cauliflower, that is, farming, sour cream from pine nuts - gathering. this is an incredible combination that you should definitely try. in hainault bestro. evgeniy started in his native gelendzhuk, then trained in china, and in 2018 moved to moscow, where he heads the kitchen. several restaurants of the folk team project at once, we don’t see bubbles, we saw bubbles, please, tsyganov, chef of the year according to the palm vet award in the restaurant business, he is a speaker at the gastronomic forums feast, chef's breakfast moscow cake show, in collaboration with michelin-

starred chef adrian quetglas, they are creating a menu for the first spanish-portuguese restaurant in moscow, padrom. the next dish is erizoto. we use four cereals here at once. first. this is wild rye, second, classic rice, as we use in resotta - this is cornoroli, millet and bulgur, bon appetit, evgeniy tsyganov, innovation, creativity, craft, alexander bogdanov. i am alexander bogdanov, brand chef of the helvetse hotel and restaurants claret and marius. comfort in the northern capital. alexander, chef 2023 according to the palm branch of the restaurant business, winner of the grand prix of the st. petersburg breakfast competition, chef

alarus 2019 award, bronze awards of the baltic culinary star competition, as well as silver medalist of the ladoga constellation. trained in spain, finland, israel. my cuisine, first of all, is such a combination of european traditional gastronomic culture and asia and bright representative of this is this wonderful salmon, which i cook right in front of guests, pouring hot wax over it all. oh, what a beauty you are? alexander bogdanov's cuisine is all about attention to detail and tastes from all over the world. his favorite culinary rule is never say never. and just the next dessert - about a combination of tastes and textures, chocolate, morakuya, raspberries, fresh berries, bon appetit! alexander, speaker of the professional forums breakfast chef, irexpo and megustro, teacher of the culinary school shf and stanfood academy, he is an ideologist

themed street festivals, picnics and helvetia. the main rule in the kitchen is to have sparkling eyes. i’ve been in the kitchen since i was 15, but i’m still constantly learning and developing, getting to know my colleagues, and adopting things from them. and i give it myself, and i am sure that this trip will also bring me many new, incredible discoveries. alexander bogdanov, collector of tastes and culinary awards. two chefs from moscow and st. petersburg are going to food trucks in ingushetia. they plan to study local products and create their own dishes for a culinary battle. well well, zhenyok, how do you like driving a futruck? it’s wonderful, an incredible experience, to run an entire kitchen of almost a restaurant behind your back. moreover, what region are we going to? to the mountains region, to ingushetia. how will we surprise you? let's first look at the local color, try the food, then we will apply our, so to speak, professional skills. magas is a young

city, it was founded only in 1994, but the first human settlements on the territory of ingushetia , according to archaeological finds, were 4000 years ago, in the first millennium bc era, a powerful state already existed on these lands. ingushetia, hello

, greetings, dear guests, welcome to the store , the youngest construction site in russia, there are a lot of interesting objects, museums, but the most interesting thing here is botta agreement, absolutely true, yes, and it’s better to see once than a lot tell me, that's for sure, let's go to the tower. here guys, we have a glass floor, so wifey, if you’re afraid, take my hand, come on, we can even do it together, oh, no, it’s very cool, here it’s already about 80 m, the height, the tower itself 100 m, all around you see we have a gorgeous panorama, magical mountains, mountains, main ridges, rocky ones, and the sunzha river, ours is still shallow, but that is, in the summer, it just fills up.

this is the heart, and the soul of the imusha is the jirakh region, that is, these are the mountains. and now, dear guests, we are at the memorial of memory and glory, ingushetia. the main things are reflected here, pages in the history of the ingur people from the moment they joined the russian empire in 1670 to the present day , the ingush have gone through a lot in their history trials, yes, at different times, in different centuries, but... despite everything, we always brought the people back to us, to our land, to our, of course, ancestral towers.

the memorial is called nine towers, and it symbolizes the nine deported peoples of the caucasus, these are the ingush, chechens, karachais, balkars, kremsk tatars, germans, poli and several other peoples. i understand correctly that ingushetia is a multicultural region in general, yes, although the republic itself is small, we have 517,000 people here in ingushetia today, but in ingushetia there are , respectively, ingush, muslims, and orthodox christians also live. how do you have fun? well, the most important entertainment is, of course, going to relatives, friends, visiting, and of course, eating delicious food. but it’s interesting, what do you eat every day? the most important thing, of course, is chaplik, such thin flatbreads with cottage cheese, potatoes or zakvoy and dulkhal - this is meat with dumplings and it goes with such a superb taste, well, yes, you’ll just want it right away. and now wild garlic is relevant for us. what's for dessert? we have gorgeous halva, there is halva made from regular flour, from wheat, and my very favorite halva made from corn flour,

which i highly recommend you try, cool, you have incredible rivers and you definitely have fish, there is a farer farm and you go there , yes, that is, you can catch it yourself, and as usual i did it, fried it, smoked it, it was really tasty, listen, well, there are just a lot of possibilities , this is a fertile region, everything that we just discussed can be found on the market, on the market you can find anything you want, oh, let’s turn around how on the market? ingushetia really has a lot of fish, but the most it’s incredible that tanned fish skins are also sold in the republic. accessories and shoes here are made from salmon, carp, and... trout and even squid. the technology was invented and developed by akhmed shadiev. we process a lot of fish in the kitchen, remove the skin and don’t put it anywhere. tell us in a nutshell how you do it, maybe we can start producing our own leather. northern peoples have been skinning in the kitchen for a long time and have been processing leather for a long time, artisanally, in a simple way. degreasing, softening,

then pouring. main type of leather it turns out when after tanning. well, that is, such an incredible effect can be achieved just after tanning. leather products by tsyganov bogdanov, powerful fish leather , which leather is most valued from those presented at least here, this is oseta, each bone, each skin has its own unique pattern, and these are just bones, yes, yes, these are all bones, processed, how practical , well, that is, it started to rain , they floated away, quite practical, much stronger than ordinary leather, that is, your water goes straight into the fire, yes, we can do it with you right now make some product from fish skin, there is leather. we can offer a product, a cardholder , for example, we can make it there, yes, that’s great, i don’t have it, i don’t have it either, let’s do it , first we need to prepare our sticker , apply a ruler, cut it off, yes, plus 1.5-2 cm, you can take it boldly, this is for you, yes, yes, that’s it, you already have your part, well, then

we apply our pattern with special ink, holding it on the skin. i'm very worried, you're not doing great, take the knife, put the front part of the knife in the middle finger, with my thumb i press my index fingers on top, that is, what does this give me, well, i have more control, that is, some smooth lines, curves, i have complete control, come on, oops, how good, now we need to carefully glue a lot straight, slightly everything . excellent, coat it elegantly and neatly , wait 3-4 minutes, the glue should dry, then fold it, neatly, neatly, and slowly fold it, and tap it with a hammer, now after that, don’t beat the minced meat, or whatever you have, class, minced meat, minced meat, so what next, now we

we mark the line for our breakdown, we break through, we will do it, that’s it, i have everything ready, alexander, check, i’m doing everything correctly, this time only across, in one motion, come on, come on, you’re telling me, let’s do it with a slight movement, from yourself , off, on my own , off, great, beslan, akhmed, thank you very much, we are waiting for you at the footrack, try what we are preparing, it will be incredible, just like this is incredible. if you cook something from fish, it will be very tasty, i think we ’ll leave the skin for you, of course, we’ll give it to you, we’ll give it to you, we’ll give it to you, ingushetia is a small republic, just beyond the threshold of the capital, endless mountains begin, there, at the armkhi resort, the chefs decided to have lunch, the rz restaurant, that is, the eagle, is famous not only

for its local cuisine, but for its stunning mountain views. i have prepared some snacks for you here. national food, local vegetables , local cheese made from cow's milk, naturally, high mountain cheese, the cheese is called chaban, and this cheese is aged, it is aged in large barrels, in brine, cool cheese, i like the fact that there is such cleverness conditional , it feels really good, you want to try it all the time, it’s the only one that’s a little salty and it’s just here with vegetables that it will be cool if you combine it all the time, yes, that is, instead of salt, we just take a piece of cheese and take, for example, some fresh vegetable, this is just awesome, second, let's try eggplants, yes glazed eggplants. from lamb, lamb flesh rolled with chicken, eggplant glazed in pomegranate juice, i suggest dipping it in nut sauce, but it comes cold, yes, yes, this is a cold appetizer, without lamb at all without spices, just like that, pure taste, it’s interesting, a good story, the sauce plays very well with the meat, yes, it gives it an additional note, why not add any spices, well, since we are located a little in the mountains, people here prefer more

traditional food and don’t like it when they mix the old with the new, that is, all the new introductions that can be purchased, scythic products, let’s say we tried it, let’s start yes, the more traditional lamb, which you will understand, is fat tail, all this is called duulhaltem spirit - this is lamb and haltem - these are dumplings , the latter - this is our boiled chicken tail, let me look after you, let me tell you what you did with it, the method of cooking is boiling, it is cooked on a fire, on an open fire, on a fire, in large cauldrons, not it’s just very tasty , it’s very clear to me, very well made meat, tasty without smell, it’s pure truth in taste, with the fat tail everything was much juicier and it all works great with garlic, it’s just that the top generally adds such a spice, it’s really really tasty cool dish, thank you and another dessert is considered traditional in ingushetia, this is hingle with pumpkin. the dough is made with kefir , the dough is rolled out thinly, the dough is filled with sweet pumpkin, no spices, just pumpkin, sugar, honey, pumpkin, sugar, honey and dough, everything is topped with honey or butter,

butter, this is delicious, this is what i love, just once, chef, thank you so much for the incredible experience of traditional cuisine, in many ways it basically tells us about the region and makes it clear, that is, we as chefs communicate through products, yes, it was very informative, i grateful, yes thank you very much, we are waiting for you at the finale so that you... try our interpretation of traditional dishes from your products. great. after lunch, the chefs decided to stay at the resort to get to know him better. a local guide will tell them about all the entertainment for tourists. we are at the only resort in ingushetia in the village of aremkhi. the resort was founded in such a picturesque place in 1926. tell me, what is remarkable about him? well, except of course for the incredible views that are around. the orimkhi resort is located at an altitude of 1,250 m. the resort is famous co. during their flowering, pines release pollen, which is useful for the treatment of lung diseases, this is a ski slope, the length of the route is 1,820 m, and what else is

there to enjoy the resort? two pools with spring water, horseback riding , the sinai health center, an international center, restaurants, in general , there is plenty of entertainment for tourists, but most importantly, i have prepared a special entertainment for you, these are atv rides around the resort, patricks - that’s cool. we'll have a blast now, but we're just about ready to sing let's lower, let's go, oh, that's good, you 're ready, i'm ready, let's go, hoo, speed, speed,

the police came, they were looking for a gun, everything will be fine, everything will always be fine with good people, you choose friends, antonina, imprudently. you don’t choose friends , you have to get along with people, you can’t do teaching work while you’re under suspicion from the authorities, there is justice in the world, they’ll put you in this room for us , the burning bush, today on the first thing in the briefcase, an opening, you’ll get by. open your briefcase, i said, open your briefcase. rum,

castro, a product of stellor group. on march 31 , 1814 , the russian army’s liberation campaign abroad ended and it marched victoriously into paris. alexander i was deeply convinced that if we want to conclude. peace, a strong peace, then it must be concluded in paris. the brilliance of our armies entering paris completely amazed the french, who were also told that, as it is now, that the cossacks are hairy cyclopes. alexander walked around paris practically without security, and imagine how local women rushed to him to kiss his boot. russia is everything they noted that she acted as generously towards france as no one could even imagine. and now, 210 years later, there is no frenchman again, we do not care about macron himself, nor what he says, nor his restrictions, since history, as you

see, repeats itself in the form of a farce, i think that the outcome can be predicted, premiere, big story, ours in paris, 1814, today in the first, fifth grade i watched all the episodes of the police... on behalf of the investigative committee, we are conducting an official pre-investigation check of the turbine, we are working, i finally and irrevocably realized that your boss, to put it mildly, doesn’t like me, but maybe we’ll sit somewhere and chat, vyacheslav mikhailovich, let’s just say it, and just glory, i was called to the css yesterday, as i understand it. undercover taxi.

premiere. tomorrow after the program time. calm down, comrade. we are coming to you, professor, on this matter, i cut you off, cut you off. you can say whatever comes to their mind, whatever you want. are you bothering me too much, dad? what kind of dad am i to you? my god, i'm only now beginning to understand what can get out of our ball. oh, now do you understand what this shining nonsense is? why, am i different from people? well, i was married, i don’t care, azina, an innocent girl, it’s good that i woke up, take everything and divide it, that’s what i thought, the famous film adaptation of the story the heart of a dog on saturday on the first, he’s still dancing, dancing, along the river there are many armhi.

tower complexes, one of the most famous, is a reserved world, a medieval settlement, where you can see many ingush towers, analogues of european feudal castles, their height and number unfortunately, this indicates that the locals did not expect anything good from their neighbors , it’s incredibly beautiful, of course, magomed, good afternoon, greetings, kind, greetings, very kind, especially to be in such beauty, it’s easy. by the way, yes, this is a very beautiful place, mountainous ingushetia, this is the erzi tower complex, it is believed that it was built back in the 14th century, these towers have defensive and guard functions, in view of their purpose, they were called that way, every ingush clan should have had his own such a family fortress, a tower, that’s how they had the opportunity, so they built them, and here there were settlements everywhere around,

it turns out. this was a very densely populated place, even around here, if you looked, then on every hill in the distance we see little towers everywhere, these towers were built in visibility from each other and in times of danger signals were transmitted, during the day it was smoke, at night they lit a fire, this is how the entire mountain region was alerted to the impending danger, but were there any descendants left to whom this land belonged? oh, of course, all these historical monuments, they are under the jurisdiction of the dzherakh-asin architectural historian. museum of the reserve for jura, but representatives of the clans that once lived here, they are the owners, that is, de facto owners, but one does nothing here without the other, neither the installers of the work, nor the subbotniks, everything needs to be coordinated, each tower is known to what clan does it belong to, the towers are incredibly tall, how much did it cost, it was a whole event for the whole clan to build such a tower, the time limit for the construction of a battle tower they gave exactly one year to the master, and people at that

time were more... superstitious, so if suddenly they could not build a tower in a year, they even threw it as unlucky, that it could bring bad luck, but this was extremely rare, because this is authority kind, the prestige of the master should be, so they managed to build the first floor in a year; it served for storing supplies; defense operations were already carried out from the second to the fifth floor; a lot of requirements were made not only for the construction of the tower, but for the choice of the place, places where they planned to build tower, made small corners.

cart and he walks, as if he is leading us where, it seems that our horses are walking calmly, as if there are no such stops for them to shake their heads sharply, as if exhausted, this is not visible in them. there was this indignation, i understand that this is indignation, even the horse is already hinting to the chefs that it’s enough to have fun, it’s time to get down to business, they need to come up with their own dishes that will express the soul inkusheti, evgeniy and alexander are going to the local market, and what are we at the market, at the market, stop listening to stories about the season wild garlic, you have to try it, hello, we are coming to you for that popular wild garlic that everyone is talking about, but how much is in this package, 750, 700, right? this is not enough maybe two packages yes two packages can you please two packages are better than wild garlic they are healthy when you eat it you won’t catch a cold kripa yes how many shoulder blades do you

have there is a shoulder blade with brisket and there is one without brisket here is the shoulder blade separately look with brisket it is better it is more meat yes we take yes give us this one without the brisket, too, let's take it, we 'll take everything from you, please tell me where is this ram from? these are domestic sheep, we feed them, and ingush sheep, and you breed them? we raise and have sheep at home , which means you have your own farm , i have a farm, we have 600 grams of walnuts, and let’s give another 300 grams of medals, as much as you took for yourself, two hmm, listen, it’s actually sweet. also mix the nut mixture with the nuts yes hello yes two pieces of cottage cheese sour cream do you have oh and this is butter and melted butter yes yes oh good it’s just actually that

we take two jars please let us too let's take one three-liter bottle, yes , we have a lot of people to feed, yes, we love butter , we will feed the whole of ingushetia, so let's have a big lunch; its windows offer a view of the city and the terek river. this is all traditional ingushetian cuisine, right? let's start with salad, local national cheese, beef and beef tenderloin. well, we won’t disclose the ingredients. there are secret ones here, we ’ll figure it out now, fresh vegetable dressing. yes, that's it, nothing more. i really like cheese, it’s actually my favorite cheese, i understand that it’s local. as for me, this is so perfect, clear balance, fresh vegetables, baked meat, again cheese, all together, it’s tasty, balanced, i like it, it’s interesting, thank you, please try it, guys, traditional national ingush soup, here are

boiled wild garlic, milk , butter, butter salt and s are added , that is, we have four ingredients in total here, so flatbread, flatbread, traditional wheat bread, it’s very cool, incredible... you eat, it’s all balanced, you like it all, cool texture, plus everything, this is a super local product, i just agree , thank you, but the most delicious thing is the flatbread , just bake the bread, of course, wonderful in taste and aroma, sweet tea, bread and you can just eat it, enjoy it, and then we have lamb bark, it’s called varanina in ingushetian style, very good enenok, well, tenderloin, inyonka in general, tenderloin, yes, why, for another sauce, it’s pure pomegranate juice, simply laced with it. good lamb, well made, seasoned with spices, plus sauce, i like this story, so monoproduct, and the best side dish in the world, these are potatoes, fried potatoes, fried potatoes, karen for thank you very much, thank you very much and

for dessert halva, tea from mountain herbs, let's move on to that legendary incredible halva made from corn flour, fried, pleasant appetizer. i still have a taste for popcorn, yes, yes, but it’s not like halva, it’s delicious, but it’s not the same halva we’re used to, which is simply made from fried seeds, peremo, it’s more of a kind of nougat, yes, yes, thank you very much for your food, it was very tasty, thank you most importantly for the experience, i really was captivated by the wild garlic with milk, karen, we need a kitchen to prepare for the final, let us in, of course. finally we are in the kitchen, the first course is trout, the second course is local lamb, i am in charge of the lamb, you i am in charge of the fish, let's begin, now my favorite part is the marinade, the four ingredients are

mountain thyme, this is the paste from tsufelki with wild garlic, instead of garlic, wow, what a aroma, this is black pepper, which all ingush love, and of course salt, and now we do a massage, lamb, add. a small amount of oil, put our lamb in the oven at 160° for 2 hours, we have trout from a local farm, we have already pre-cleaned it, removed the patch, we just have to clean it a little. here the scales are made into fillets, which we will cook in the food truck. well , now let’s take care of the very wild garlic pride of this region. i will have it in two versions: the first is a version of baked wild garlic, that is, you will have mashed potatoes with lamb with something, with baked wild garlic. well the second story, which will be on top, we will lightly blend the wild garlic and make it an incredibly bright addition to our lamb. preheat the oven to 180° and forget about the wild garlic for 20-25 minutes. then we’ll check, we’ve sorted out the trout and now

we need to do what will surround it, we’ll take a glass of blender, which we’ll send first, this is adjika, then we’ll have chili pepper, then we’ll take vegetable oil and add a little more a little olive oil, it will add a nice bitterness, we will need to beat this with you 3, 4, 5 minutes, you will get an incredible aromatic and spicy oil, well, the next ingredient of my winning dish is, of course, onions , sets, take it and just simmer it in the butter, slowly over low heat so that it barely crackles, we bring it to readiness . the next stage will be caucasian pesta, here we will have local nuts, cheese, also local, sheep, very, very salty, and a huge mix of greens, mint, cilantro, dill, parsley, we need vegetable oil. we have the puree ready,

but now we make birch sauce out of it, but it will be special, we will mix two national dishes, this is the same birh, yes, how it is prepared here, we will mix my favorite soup from butter milk and wild garlic, take baked wild garlic, take a blender, now hot milk with melted butter on top and all this punch until it reaches a popular consistency. then we take it all and put it all into our puree, cool, beat in a little salt, well, now my wild garlic is blotching, i’ll sort out the lamb and i’m ready for the fight, come on, the chefs are ready for the culinary fight, but first they’ll try himself in greco-roman wrestling, this sport is popular in the republic, and comes from ingushetia. olympic champion, this is

karim wrestling, a very difficult sport, i think you once wrestled? well, in a friendly way, but yes, there on the street, there, today you will feel a little, the pain , everything sounds tempting, the rules are simple, beat your opponent, put him on your shoulder blades, as soon as you lay him on your shoulder blades, the judge fixes your ear, or the lead is eight points, you earn one throw there, two throws, 8:00, that’s it, the fight ends. that is, each exercise has its own grade, the more points , the more painful, yeah, one at a time 0.5, let’s do 0.5, so, well, maybe we’ll start with a warm-up, let’s start, the fight starts from here, there should be a stance, one leg in front, right, some, if right, left without, for now either left leg or right. he’ll already come in

, or he’ll come into the box here , or he’ll come here from here, you can take the arm around the neck and pull it here, you can cut it down, you can, and here you can, oops, i just felt the gentleness of this throw, so we continue to work adrenaline, look, here we are standing, pull, pull, now i’m moving my hand, so , we’re ready, let’s go to the middle, wrestlers, our fight begins with a handshake, this is... mandatory procedure, thank you, thank you,

thank you, time goes by for 2 minutes, listen to the whistle, whistle, stop, whistle , start to fight, yes, we fight, go forward, the throw doesn’t count, doesn’t count, you grab your leg, according to the rules you can’t grab your leg, throw, four points. 6:00 6:00 two more points the fight ends , handshakes must be taken on the carcass, not a hand, not shake everything we're fighting we're fighting don't run out don't run out passive i'll give you now try it yourself try the translation try which until

the end to the end press the scissor with the eyeliner come on? come back, come back , come in, come on, push behind the cameras, push forward , push, push, push, break, tired more than you, but you can’t show that you’re tired, you understand as soon as you see that you’re tired , he is already starting to attack, his strength is increasing, why does he have three consultants, well, this is a warning to them for this, a yellow card, but rules, you are losing 6:0, what is 6:00 there?

here from the fight, a warning to the blue wrestler , a point to the red one, there is one, you need to put it on the carcass, come on, come on, come on, come on, you can do a spinner, come on, come on, you’re already left, don’t let them touch your neck, here, here, here, here 75, one more. you can't touch the tights for 10 seconds, two points left for red, the score is 6:3, 15 seconds left, sore

, still giving nothing. in mariupol , an ancient mound is allegedly destroying a unique historical landmark. there was an attempt to accuse us of we are almost looking for some kind of gold there. nobody is digging, he is green in the grass. andryushenko again pulls the owl onto the globe. no one knows for sure whether it even has a real audience. the russian automobile industry supposedly

owes everything to the italian polmira talati. they are trying to show us as completely helpless, unable to create anything. palmera talati never produced cars. let's introduce a talented young musician from donetsk, who composed his first hits under shelling. antifey, premiere, tomorrow on the first. french president emmanuel macron declares that he is ready to send troops and take direct part in the russian-ukrainian conflict. russia cannot and should not win this war. 200 people are preparing as an advance group. already on a certain section of the front.

the polish-german tank brigade fully supports the french maneuver and is about to enter ukraine. macron got ready to go on a hike and ate the doll of tutti’s heir. tomorrow on the first. some argue that the main building of moscow state university is, in fact, huge, perfectly camouflaged. but for me this is life, now university science is becoming a leader, because we have the most young people, in all countries science

is being done by young people, the almamator of every tenth scientist in russia, here they are coming up with our tomorrow, and at this global level, without false modesty, we keep up with the best examples, schoolchildren, where do you dream of studying, i believe in science, i believe that the main development of society will be a vector, a vector of science, a victor of science, the premiere on wednesday on the first, now alexander is going to lay down evgeniya with the help of a lamb shoulder in a culinary fight, in this sport both chefs are champions, early in the morning they... the trucks are preparing for the battle, grulte, loader, grulte,

hello everyone, hello everyone, assalam, assalam, thank you very much for the fact that you came to us today, firstly, on this beautiful sunny day, we were with you for only 3 days, but we managed to see a lot, the most important thing for me, what went straight to my heart - these are your mountains, incredible . beautiful, incredibly bright, just wow, in connection with this we came up with an incredible dish, which unites all culinary traditions, it will be lamb stewed in mountain thyme, in these shoes on wild garlic, all this with berg sauce based on baked wild garlic, i called this dish luamazh, honk ahark, i said correctly, yes, that’s me, uldonchik, and i , in turn, prepared a dish for you, which you probably eat a little less, but that’s all... this is incredible your farm trout, i added you a little moscow flair, we will have new potatoes with salted cottage cheese, which we marinated in the zest lemon and

prepared an incredible cool pesto, but caucasian, i called it bashluan, which means yes, eat, want, yes, then you go, let's go, let's go, let's go, let's go, in general, boss, hello, hello, thank you very much, without you nothing would have happened, without you nothing would have happened, bon appetit, lamb, looks delicious, thank you, thank you very much, fists pumped, welcome to the plain, here you go, lamb, down , let's check, check, we really hope, hello, for you, what a smile, oh, how delicious, i love meat. so i really i liked it, it’s incredibly soft, tender, it just melts in your mouth, but i can say that

i generally hate fish, but here in boshlo, i really liked the fish, you can say i fell in love, now i’ll constantly tell my mother, please do something - then this is a very ideal side dish, it turned out very tasty, our trout farm is developing very well, this trout, i’m absolutely delighted with it, it’s very well prepared. abdullah won't let you assemble it too abdullah how did you like it yes very welcome hello hi listen, how would it be in ingush pleasant besita guzel and gozel gozel gozel everything is correct gozel vuzil vuzil yeah hello hello well are you ready for sure ready let's try the lamb for you horno wonderful class always goes with so what are you treating, it's lamb faren, so stop

, stop, stop, stop, give me one more for the champion, and one more lamb, the fish was very tasty, i especially really liked its presentation and the fact that it was seedless, i ate the dzhegito meat dish, very tasty, how do you like the bars ? very tasty, very sweet, one might say chocolate, i want to take this recipe from you to teach my wife, let’s go to ingushetia, boom, trout itself is wonderful, and potatoes together with cottage cheese are a blast, you can actually find this on your menu, cool, listen, chef, well what to note is that your baronina was a success for them, especially the baked wild garlic, which in the sauce remind you how the sauce is called berkh, i hope that these innovations that we have added in hindu cuisine will be appreciated... serving wild garlic so aesthetically, this is another

quest , a combination of lemon juice with wild garlic and meat, in general simply gorgeous. thank you, you were able to go deep into the ingush traditions, because our grandmothers always prepared salted cottage cheese, our mothers prepared it for the whole winter, but here i was surprised that the salted cottage cheese directly gave this dish such a piquantness and complemented it so much, i want to say one word, barkol , thank you, i really liked the texture of the lamb with peppers, how they did it, it was absolutely wonderful, the second course, i couldn’t even think that pistachio could be added to this dish like that, but it really suited me it's gone. i ate everything only with milk, so it was, well, unexpected for me , it’s a surprise for my taste buds, regarding the second course, bashlom, as you called it, it seems to me that a genius prepared it multiplied by infinity, i really liked the sremsha, it clearly shows up taste, it is very well complemented with spices, additives, potatoes are also added, it’s just a taste of spring, so

let’s go vote, shall we? first, i 'm afraid, class, champ, recommended, both dishes were amazing, but traditions to me closer, i am tradition, i am tradition, of course i love meat, but today i, yes, we know why, because your ward, what is it? everything was very tasty, but i’m for meat, mess, mess, me, mess, well , did everyone vote? yes, yes, great, yes, well, let's go count, we 'll count everything now. i’m 17, i’m 17

, beautiful, now you can dance, friends, thank you, you are incredible, thank you very much for this, and we really want you not to be afraid to experiment and make new positions from your wonderful products, of which there are more nowhere, well, it’s time for us to move on, we went to wesentuki, let’s go, bye-bye, so, today the lamb fought with the trout, it was a draw, everyone was fed, everyone was fed, all that was left was to stick on the coat of arms of the city, what a beautiful coat of arms, the perfect color for cooks on wheels, how do you like ingushetia, the most enchanting are of course the mountains, these views are nature, and what products, trout is incredibly tasty, and in itself, the lamb is magical, but wild garlic is

just space that will go somewhere, and st. petersburg, moscow, let's move on. go! chiefs drive further, only 200 km and they will find themselves at one of the most famous resorts in russia in yesentuki. hello, there is a news release on channel one, in the studio maxim sharafuddinov and briefly about the main thing. homemade bombs and weapons were seized. three militants who were preparing a terrorist attack were detained in dagestan, and a cto regime was declared in two cities at once. 10 shells shot down...