because you have to live in such a way that at the end of the road you don't regret anything. according to tradition, when a person dies in kyrgyzstan, a yurt is set up in his house or in the yard of his house, where close relatives are located, but only female relatives, and everyone else can come to say goodbye only when the burial takes place, like this. there is such a service as providing a yurt for rent, we set it up and then dismantle it, since the kyrgyz are sunni muslims, the burial, the sooner the better, maybe a day, maybe three there is a yurt and they say goodbye. such services cost money, for example, renting a yurt costs up to 10 thousand soms, but you don’t need to buy a place in the cemetery, according to the constitution of the republic it is free for all citizens of the country. if muslims, then the grave is made in the form of a muslim-type crypt, they often do it by...

relatives should take care of the grave, but for a certain amount this can also be done by employees of a funeral agency, you need to live in such a way that your descendants, even after several generations, do not forget about you and come to visit the grave, remove the grass, plant flowers. people, when they look into their past, they sometimes think that i made a mistake there, maybe i should have...

that this city is about love, yes, yes, and it doesn't matter if you're a teacher or an it specialist, or maybe a jeweler or spend all day sewing socks for factories, everything is done here with love for the hometown and people, and is there anything more important than this feeling? i love bishkek for its clean air and mountains, for the best people, for the opportunities for development, i love bishkek for everything, this is my homeland. watch the next episode, i will understand how modern families raise children, in a corner, the old-fashioned way, the old-fashioned way, try the most popular local drink, well, i'll tell you that you have to be very strong, brave, creative, and wipe away tears, and i will learn to bargain like a local in the largest market in asia and so, attention, no matter how it sounds.

nikita sechin, the star of st. petersburg, the official chef of formula 1 in sochi in 2019. my name is nikita seshin, and you are in my heart, welcome, uva restaurant - people for people. nikita's portfolio includes an internship. persons at the confederations cup, organizing french restaurants, serving the first embassy dinners, and also teaching at russian italian culinary schools and working on television. all our products are local, we buy only

olive oil and olives from italy. in search of unique recipes, nikita traveled all over italy. his catch is highly appreciated by visitors of uba, o-grace restaurants. may, the most popular dish in our restaurant is pasta, we make all the pasta by hand, and it we have more than ten types, one of the most popular is cavatelli with oxtail and parmesan mousse. nikita sechin, the culinary pride of st. petersburg. hi, my name is roma redman, you are in the city of st. petersburg, miterechak and no one knows more about meat than i do. roman redman, one of the best butchers in russia, brutal, like a ribeye steak. in st. petersburg, he is called the king of barbecue. now we are in the holy

of holies, this is the kitchen of mitere and chuck. we sell about 3.0 steaks a month, about one and a half tons of pork ribs, and that's not counting the fact that we cook burgers, salads, appetizers. in general, we're talking about meat, we love meat, we value meat, collects culinary awards , owns the restaurants meteria chuck and the holli rips bar. we don't work with fresh meat, do you know why? because fresh meat is not suitable for making steaks, it just doesn't have the taste. we work with meat from trusted suppliers with good aging. roman himself has excellent aging. culinary festivals, conducts master classes on cooking steaks, insanely delicious juicy burger, the most tender steak about insanely tender ribs, i'm waiting for you all to visit, roman redman,

ambassador of the gastritis festival participates in no one knows more about meat than he does, star chefs from st. petersburg are going to the east, they have almost an hour and a half to go. there is time to talk and dream about what awaits them on this trip. well, romka, let's go to kirov, are you ready? of course, i'm ready for new adventures. finally , you and i will surprise the people of the city in this wonderful futrac and treat them to great food. do you know anything about kirov? honestly, at all nothing, i know that the historical name is heel. forward! many centuries ago, kirov was the easternmost city of the ancient russian state, then it was called vyatka, centuries passed, in 1917 a shot was fired from the cruiser aurora, the crew of which consisted almost entirely of residents of vyatka,

the revolution won in thirty-fourth , the city was renamed in honor of the statesman, revolutionary sergei kirov. under soviet rule, the city was closed to foreigners, but now ... is glad to all tourists. kirov, hello. you went there, handsome, rumka. thank you. did you know that the city is 650 years old? of course i do, it's so beautiful everywhere. i can't wait to see and get to know this region and, of course, try local specialties. by the way, a tour guide is already waiting for us. let's go, let's get to know the city better. let's go. i know that kirov used to be called vyatka. that's right, the city was named by our founders. in honor of the vyatka river, on which they built an ancient fortress, however, the fortress was behind us on the rampart, on the high bank of the river, on the left and on the right it was surrounded by two ravines, that is, it was an ideal place to nobody actually attacked this city. you are speaking in the past tense because now the fortress is gone, unfortunately, the kremlin

was wooden and there are almost no traces of it left. and why did they rename the city? it happened in soviet times, in 1934, he died quite a bright personality for that time, it was sergei mironovich kirov, who was born in the kirov region, so it was decided to rename the city here in his honor, and what was kirov famous for? he had perfect oratorical skills. spoke to workers at factories and told not all literate residents at that time about what awaited them from the soviet government, that is, his figure was significant, he was the mouthpiece of that time, and what is the city of kirov known for, throughout the country, the world? the most striking thing is the dymkovo toy industry, we are just walking and on the opposite bank is sloboda dymkova, the toy appeared there 400 years ago, this is an industry that has its roots in history, in general, russian people appeared on these lands in the twelfth. and the first cities and settlements on this the river appear in 1181, not weak,

such an old city, and what was saltykov shchedrin doing here? he was here in exile, spent 7 years here and by the way, he took his bride, his future wife, from here, and soltykov wrote something famous here, he collected facts here, he is also known as a satirist who favorably emphasized all the imperfections of human character looking at officials, merchants and collective all these ...

unleavened pies are very many with vegetables, so you can also see some here fruits, mushrooms, but also on vyatka they ate gubnitsa, gubnitsa, yes, it's a mushroom soup, here they called mushrooms lips, cool, i heard something about cucumber, tell me, in general there is a village of istobenskoy, where they have been pickling since time immemorial. cucumbers, which are considered the most delicious, the standard cucumber, moreover, every year there is a festival, this year there was a cucumber crunch championship, the first cucumber crunch championship in the world, that's cool, ksyusha, who is the most famous native of the city, the artist brothers vosnetsov, viktor apalinarii, these are three heroes, three heroes, to be at a crossroads, alyonushka, well, in general , there are a lot of such epics. thank you

very much for an interesting excursion, now finally we know almost everything about vyatka and kirov, well, as a thank you, we invite you to ours, where we will cook the coolest delicious dishes, come, we are really waiting, super, i will definitely come to you, we recommend all tourists to visit the history museum... khlynov. khlynov is another name for vyatka, medieval. the museum was created by enthusiast valery fedyaev. it is important that the museum is alive. almost any exhibit can be pick it up and examine it. in addition, they give master classes here, teach how to weave medieval chain mail, make tin soldiers, and, of course, create the most famous local souvenir. anyut, how long ago did they start painting these toys and is this profession of a craftswoman relevant now? dymkovo toys appeared at the beginning of the 19th century, now they are also developing, they are popular

abroad and here in russia, that is , tourists love them very much. i had a dymkovo toy as a child, and now i will touch it, so to speak, to childhood, i will paint a bird for myself now. traditionally, the dymkovo toy is molded empty, that is, to make the toy lighter and so that there is no air left in the clay, it does not explode during firing. is there some form or is it all done by hand, completely hand molding to that. already in the dymkovo toy, unlike other crafts in russia, all the details are molded separately and stuck to each other, the pottery skill is ordinary, to begin with we will whiten it with you, we take a large brush and begin to whiten it completely, what paints did they use before? historically, dymkovo toys were painted with tempera, just like now we have preserved traditional painting, so they also use these paints, tempera, only of course, yes, but the only thing is that they have become better quality and the ornament turns out to be much more complex. who invented the dymkovo toy? historically, our dymkovo toy appeared on dymkovo water, it was done by women, because men

were engaged in pottery, and women were engaged in toys to make them for children to the party of whistle and dance, which we used to have. now i will show you how to put your finger correctly, so that your circles turn out even. we put the little finger, then our pen will not shake, yes first we mark where we will have a round spot. how beautifully i get it, great, but look at mine. these are pieces of metal, rolled into thin paper, and so, take a special glue, it is usually made of transparent glue, spread on the glue and carefully glued, with a brush, because it is impossible to take with your hands, this is the beauty that comes out, and don't forget that each master puts his initials or a stamp on each toy,

i will definitely put rere, roma ren, because the author is responsible for... his toy, for how he dazzled it, for how he painted it. look, each bird looks like the author. after the master class , the chefs went to lunch. the tsarskoe selo restaurant offers traditional russian cuisine in the author's version. the place is atmospheric, bright, vyatka dishes in all their diversity. now we will try two such specialties for vyatka, these are pistas.

they come in different versions, either with olivier salad, or in this form, they are quite salty, so i recommend taking them, i want mushrooms, sour cream and onions, all together, it is very cool that there is either caraway or something, there is only salt, only salt, it is covered with a currant leaf on top, a jar, yeah, that's where the aroma comes from, like an appetizer, very cool, there is a lot of salt here, there is a lot of tenderness here, and here it is slightly oniony spiciness, that's when all this... you combine it, it's very wonderful in your mouth, all this taste explodes, and now we'll try soups, this is okroshka at the local class, class with baked local goose. rum, you have gubnitsa with morels, poached egg and a little truffle oil, we've already been told about it, come on, this is already a legendary soup for me, is this a classic recipe or is this some interpretation of gubnitsa, the classic recipe

is just mushroom soup, they called it navyatke gubnitsa, because the mushrooms in the soup look like lips, this. you could say that spring gubnitsa, let me try gubnitsa, and you try okroshka, come on, come on, come on, i add morel to everything, pasta, resotta, pizza, but i'm trying mushroom soup with morels for the first time and it's rich, cool, very on topic, top, in fact, it's very rare when you come to some region, city, country to be surprised by some dishes, these two dishes surprised me, for dessert, i suggest trying our ice cream made from local sour cream and wild cherry. yeah, one of the hits of our menu is a pretty simple dish, it's an open lingonberry pie with pine nuts and ice cream with cranberry and marshmallow, i saw something similar somewhere in the north of vyatka, the gates of the north, that's how they say it, wow, such a powerful, hearty dessert, let me try it , right, uh, that is, you know, i usually immediately

remembered it, i'm sitting on a tree, right, svetka, eating bird cherry and a little bit. my mouth is ruffled, that's how you take it, yes, very tasty, mm, a trip to the forest, after tasting it, it's generally perfect, all the dishes are thought out, you can immediately see that a professional prepared them, we definitely want to invite you to the foot truck, and you'll see what we are capable, agreement, agreement, i will leave half of my heart with you, the nose is perfect, better than agutin's. exactly, exactly, and the suit, actually mine, one of my favorites, velvet, everything is mine, these were the movements, no questions, his things, his song, lenya's yermolnik looked at me and asked where i was, what is this, what is this

without you, without you, i am not the same at all, right away. do you think you can lure me with a red shirt, give me a jacket, la-la-fa, these notes, lonely, we can't do anything anymore, exactly, season premiere, watch after evening news, children went to school, stories appeared again about how they fall and lose... consciousness during physical education, arrhythmia in children, how to protect them from this disease, this and much more in the program to live healthy, tomorrow on the first. deep fakes from the baltics about our public transport, you can see what trams are running, there is no such thing in russia, why are ukrainians in europe

surprised by the schedule of buses and trams, they are focused purely on the internal ukrainian consumer, because this is his life, probably, the third video he will be surprised by the tap water, all life is a game, f16 fell, geranium can not move like that, that is , there are many inconsistencies here, we will analyze the fake for the creation of which the american special s'. this game is ideal for fakes, it is officially used by the armed forces of ukraine to train f-16 pilots, antifake, season premiere, tomorrow on the first. hello, dear friends, haris is allowed to the new repertoire only if he passes all the disciplines. the most famous young singer of the ussr cannot study poorly.

for 5 days of inspection, unanimously, maybe we it's time for everyone to get acquainted already, well hello, for the premiere of the multi-part film, tomorrow after the program time, don't tell me only about men, that they fall in love, valentina titova, one of the most beautiful women of the soviet screen, she always gave the impression of a socialite, a woman who... is surrounded by the care and love of her famous men, but it turns out that the impression is deceptive, men have always been afraid of me, and my husbands had no influence on me,

move away from someone else's husband's wife, how basov reacted to yours pregnancy, disappeared, who took you to the maternity hospital, i don't know, accompanied, his assistants, everyone felt sorry for me in the maternity hospital, how valentina titova left vladimir basov, and what the director wrote in the statement to the court, filed for alimony, why didn't you... exclusive with dmitry borisov premiere on saturday on the first. in the north of kirov, right on the bank of the vyatka, there is a local landmark, drive park. this is a real paradise for speed lovers. at any

time of the year, you can race here on anything, from snowmobiles to atvs. and what star chef doesn't like fast driving? you you are on the best track. kirov region, this is a supercross track, it is 960 m long, there are 13 elements on it, 13 obstacles, which you will race today, i have prepared a couple of atvs for you and, accordingly, an enduro motorcycle and a pit bike, this is for short people, this is a full-fledged motorcycle, the main safety precautions, we try to pass all the obstacles standing up as much as possible, yes, enduro motocross motorcycles are ridden standing up, any turning. maximum landing closer to the tank, that is, this is not a scooter by riding in the city, it's not riding on asphalt, it 's riding off-road, it requires a little more effort and a little more balance, landing on

a motorcycle, sit down, raise your elbows, spread your wings, feel like you're eagles, yeah, it's scary, come on, let's take a test lap, i 'll watch you. that was great of you, for the first time, you rode great, i really liked it, you're talented, you can do everything, you listen carefully and

well. mom our championships, even race quads, yes you can bring in some grizzly bears, let's go, we will distribute. if you move to the other side of the river, then from the 21st century you can get into the middle ages. since 2016, near the village of poroshino there is a historical reconstruction club khlynovskaya zastava. it recreates everyday life. every year

, more than 100 interactive programs are held here, as well as the largest festival in the kirov region. friends, you have arrived at the vodchina of the vyadsky voivode in our fortress, here on the battlefield we teach everyone sword fighting, from small to large, in order to become a real defender of the russian land. ready for this? we'll try. first, you need to stretch your wrist, yeah, we start rotating movements, one way, the other way, the opposite way, figure eight, everything like in training, so i got confused, continue repeating after me, yeah, yeah, i 'm going, all the best, so friends. we held

a real sword in our hand, but in fact, initially , at the age of 12, the boy was given a soft club, take another count, oh, well, friends, as alexander nevsky said to the swedes, now i 'm going to beat you, are you ready, yeah, fight, well done, you already have the potential. let's try anyway against my squad, an adult, come on, friends, you are afraid of us, very much, they do not yet know who they have got involved with, they have done military affairs, it is time to have a snack for tomorrow, we will be happy to do this, meet the chieftain

igor, he will teach you! you have the right way to cook medieval food biggus, oh, biggus - this is cabbage with meat for us, so we have already gone for the boar with our own water, we have already got it, got it, skinned it, well now all that remains for us is to chop the cabbage, fry it finely and mix it with meat, show me how to cut it, igor, today we have this is not a suitable option, so we'll make it smaller, we'll cut the lard now, really small , really small, and i also know that in tsarist russia , frying oil was made entirely from... pork fat, come on, give it some gas, boyar, you can already add the cabbage, nikita, take some water, pour in about 300 grams, yeah, okay, stir it all again and you can close the lid, so, 20 minutes have passed, you can add some salt, now, here's some salt, oh, with pepper, you live richly, right away with pepper, yes, otherwise you live, i understand, so you need meat, ok, we can put the meat in right away, it's good

that we fried the meat and onions separately, and stewed the cabbage separately, we put in our meat, mix, mix, mm, delicious, wild boar, cabbage, but especially delicious, voivode, well, call the squad, now they will all come running to this smell. in the 14th century, of course, there was not such an abundance of products as now, and it would not be easy to hold a culinary battle in those days, but our chefs, fortunately, have the opportunity to go to the modern kirov market. romka, have you decided what you're going to cook? i love mushrooms, i adore them in any form, so i 'm going to make gubnitsa today. there are still a lot of watermelons at the market here, so i'll serve cold watermelon with smoked cheese as a welcome gift, i'll take the

same ingredients. but i'll make dessert, i'll add young carrots to the dessert, i'll make chanterelle jam, and i also heard that somewhere here they squeeze out oil right in front of you, i'll go try it and choose the products. and i'll go look for smoked meats, come on, good luck, good luck, tell me what you have here, i see beautiful chanterelles, local chanterelles, yes, chanterelle is the most popular mushroom among russians, it is prepared easily and simply, i need chanterelles for eight liters of soup, 1 kg of chanterelles is enough for this, that's enough, yes, that's enough, that's it, great, give me a kilogram of chanterelles, and i also need to make a tasty, good broth, i see you have dried mushrooms, for 10 liters, how many mushrooms do i need, i think half a kilogram is enough, because dried ones have a large volume, then give me 300 g of porcini and 300 g of aspen, hello, i just heard that you squeeze the oil yourself here, that's right, absolutely right, we do everything from

small seeds, flax, saffron, sesame, cedar we also make ourselves, and you can try, of course, and as i understand it, you also sell the cake from this, right, true, super, m ... what a bright taste of sea buckthorn, amazing, and this is directly from sea buckthorn seeds, yes, squeezing from berries, berries and seeds, unrefined cold pressing, let me then take a small bottle of sea buckthorn oil and two types of cake, black sesame and let's have saffron after all, good, super, exactly 1.0 rubles, perfect, thank you, good afternoon, i see you have onion, yes good, tasty good? on dry ridge will do will do how sold how much 150 is ideal this is a wonderful potato for mushroom soup will do will do i'll take 500 rubles thank you very much please tell me

this is all local correct chanterelles 1.5 kg wow excellent gold of foxes and let's go for it blueberries kilogram znado oh. far away, yes, let's treat you to blueberries, no, thank you, please don't get sick, live, everything is fine, good, you with sugar, with sugar and sour cream, well, i have everything bought, i i went to cook, cook, or rather make preparations, the chefs will be in the restaurant of the island, they will have dinner here, it promises a sea of ​​impressions and an exotic journey through the gastronomic ocean with an obligatory stop on the island of traditional vyad cuisine. this is one of our essential dishes, beef tartare with selderberry moss. and what kind of beef? this is vyriska, the most tender,

the coolest part of the beef, just local beef. we generally have a lot of farm products, from vegetables to beef, this is quality, freshness, taste. mus in general cool. the combination is very good, i make it with parmesan cream with baked celery, it's all there, yes you can, yes, zucchini flowers, but cream-chison, cool, yeah, delicious, cool textures, the tartare is very tender, mousse, crunch from the chips, celery, the combination of textures is perfect and celery cream, celery mousse, goes very well with beef, the dish is really tasty, and honestly, i even missed beef tenderloin a little, i haven't eaten it in the form of tartare for a long time, the next dish we will have duck with baked carrots and sauce wedge misa. oh, oh, i love duck, it looks beautiful, i generally like to combine many different flavors in each dish, leave sour, sweet and salty, this is missopsta, this is cheriyaki sauce, this is wedge

syrup, it's delicious, butter, where did you get the duck, also farmed, local, of course, i want to tell you right away that the duck is cooked very well, tender, juicy, not dry, just what you need, by the way, it's delicious. and what about the pistachio? it's absolutely gorgeous, i love pistachio. and our dessert is a viscous honey cake with fresh raspberries, and what does it mean vyadsky honey cake? we make it with vyadsky izrezhanka cream, i'll try it, 100% a specialty of your region, mm, it's great, right? it's very tender and you know what i like is that it's not super sweet, sour raspberries, ryazhenka cream, it's really cool, ryazhenka is very tasty, it's just ryazhenka, just ryazhenka, mm, with a honey cake it's very regional right away, right? yes, with a honey cake it's generally gorgeous, and what is this? it's chocolate in the form of a honeycomb, a honey cake, i always say that i'm very calm about desserts, but if the dessert is delicious, i usually eat it all. seryoga, thank you very much for the set, dessert is just perfect, and in general everything is very

harmonious, small portions, delicious, the right ingredients, in general, you are a handsome man. seryozha, you know perfectly well that tomorrow we will have to surprise the people of kirov, yes, we need to. work a little in your kitchen, will you allow me, my kitchen is completely at your disposal, thank you, let's go, nikita, cook, let's go! here we are in the kitchen, now i 'll show you what i'll cook, romka, i will have a carrot sponge cake, sour cream cream, basil and parsley chips, i will make an awesome sauce from the local kvass, but the most important thing is, i'll make jam from seasonal chanterelles, brother, and what will you do, i'll make gubnitsa, it's also gubnitsa, mycelium, just mushroom soup, on smoked... broth, i'll also have ground potatoes, which will be the trick, and

love, love for this beautiful, wonderful city, i'll start my dish by making an incredible carrot sponge cake, i take young, juicy carrots, grate them on a fine grater, in order for the sponge cake to be more airy, first you need to beat the eggs, add sugar, start beat. beat the biscuit and carefully distribute evenly and put in the oven at 180 ° for only 20 minutes. so, to begin with, i will chop the potatoes quite coarsely, we will now distribute them into two gastronorm containers and add my signature spice to the potatoes. here i have cane sugar, salt, pepper, tomato paprika, a little vegetable oil, i will put the potatoes to bake. i will add the potatoes tomorrow to the soup so that they do not become soggy, not soft, but are

so tasty, baked, hot, aromatic, cool, what are you doing, nikita, i finish cutting, finally the parsley root, throw it in, i have parsley root and turnip there, yeah, that 'll be a sweet cream, i add sugar here, about 200-300 g, and i'll add heavy cream, and i have here... my wonderful two types of dried mushrooms that i soaked, i chop the mushrooms chaotically now i'm going to fry them together with young onions. my saucepan is hot, add two tablespoons of melted butter, then i send the onion, aroma there i send the mushrooms, we cook. the main cream, we take thick cream,

throw it in here, romka, will you help me a little bit, of course, listen, throw the sour cream, please, into the bowl, oh, add a little powdered sugar, beat, the mushrooms and onions are fried, i'll stew them for another 10 minutes, add young carrots, here's a little trick, i have some soy sauce with the taste of sea products, stir, stew for 5 minutes, and combine this wonderful fry with chicken broth, the aroma is incredible, i send fresh boiled mushrooms into the soup, bring to a boil, until taste and that's it. so, i have everything prepared for the chanterelle jam, cut off the lemon zest and leave the white part, so that the jam is a little hot. throw it into the centenarian, also throw in

the chanterelles, first i baked them a little like this, i divide them into small segments, here we prepared turnips and parsley root, this will be our cream, and we simply pour the sugar part with spices into the jam and put it on the stove for 20-30 minutes, naturally stirring, sereb, thank you very much for providing the kitchen, we managed, you helped us, sereb, and naturally, tomorrow we are waiting... we agreed, each breed of dog has its own mission on earth, you are a security guard, what are you doing you are afraid of everything, our little furry son, he never leaves my side, he is very brave, when he sits next to me, he is a joyful creature, who immediately jumps into my arms there and then, i am simply in shock, love at first sight, near luck i found a huge grape snail, i realized that i had to take it home, when my cat saw... he looked like a teddy bear, if someone comes up to us, we say that he is

small, he will grow up later, you saw the video, watch with us, the premiere, today on the first, special edition of the creative industry podcast dedicated to the anniversary international cultural forum in st. petersburg, our guest today is the minister of culture olga borisovna lyubimova, 44 countries have declared. willing to speak, we all sat down together, talked for about 3 hours, in parallel we were already having our third festival without borders, our youth is very drawn to folk art and crafts, we have our own. traditions, our own creative industry, you see, the surge of our domestic designers, we have been watching for years on someone else's life, the cis countries turned towards our film market, well, and if you remember the film challenge, when this combination of space, which we all adore since childhood and are proud of our astronauts, why

do we need a cultural forum in our time, it hasn't been there for some time, we heard about ourselves, and indeed at some point we woke up, podcast lab. today on the first, you want him to hug you, press you, kiss you, well, so that all this was, sometimes he hugs and kisses, for real, like an adult, i love you, i just have so everything inside was burning, i had this feeling that he knew everything, well, naturally, i immediately heard in my address how good i am, pretty, smart, promising and so on, they see each other, hear... feel, attract, i understand that a special operation is being prepared, he had an individual entrepreneur opened, he says, i need an llc, unfortunately, i agreed, andrey sends me documents, according to which it turns out that he is not andrey, but eduard, the premiere, manipulators on saturday on the first, he is such an actor,

wonderful, he can play anyone, and can seduce any woman, maybe he plays with you? his best role in the new season on the first, rumors about this crime are already circulating in the city, wherever you go, they say everywhere, women are lured into a taxi and shot in the back, i wanted to ask you about your find, this knot seemed very massive, although it was easy enough to pick up, you have been awarded a great honor, moles, honor. the trust of the reich, remember this, after the war i was looking for a colleague 's son, i was interested in what was happening there at the end of the war, and everything could have happened there, you like, if you don't have any photos, it's strange, where are they, were they here, oh my god, how

much he looks like my son, you are the only real witness, the only person he came to openly, well, major? cooks on wheels often ride sups in our program, now it's a fashionable entertainment, but each region has its own peculiarities, in kirov, for example, sup can be combined with a city tour and lectures on history, and kirov has a long history, this year the city is celebrating 650 years, vyatka is the largest river in the kirov region, us, a tributary of the kama, yes, in my opinion, a tributary of the kama, yes, it has many of its own tributaries, such as the maloma, cheptsa and other rivers, this river is really beautiful, picturesque, it stretches from north to south and becomes wider, bigger, the heel

is called a river with a wooden bottom, precisely because here in soviet times they carried out with... timber floating and of course it could not do without the fact that some of the rafts broke and the logs sank, accordingly now there are a lot of trees here that are flooded, here in in the kotelnichesky district, there we have a location of pariosaurs in the kirov region, these are the great-grandfathers of dinosaurs, andryukha, when we finish, it turns out that this is not a vacation at all, normal, i imagine all this time is not that ... nikita, the weather is windy in order to go faster, you can sit down, because standing, a large sail area is obtained, nikita, sit down, you create sail area.

the vyatka river brought nikita and roman to the center of kirov, where there is a food truck, the chefs are ready for the battle. hello, kirov! vyatka, good afternoon! friends, hello everyone! nikita sechin is still with you and i am the chef co-owner of the uva restaurant in the center of st. petersburg! my name is roma redman, i am from the beautiful city of st. petersburg, i have two establishments: miteria chuck and bar hops. in general, be in the city, i am really looking forward to seeing you.

thank you very much for your hospitality, your city is truly wonderful. your region is incredibly soulful. thank you very much for being there. today i have prepared a dessert for you, i naturally added the famous vyad sour cream, made a sponge cake from carrots, made jam from chanterelles, i also added local berries and added your urzhum kvass. so, a sweet bed of vyadka. i prepared for you khlanovskaya pohlebka, this is gubnitsa, gubnitsa, mushroom soup, mycelium, in general, fried chanterelles on melted wonderful butter, broth based on smoked chicken legs, lots of greenery, naturally, your fatty wonderful wonderful cream. in general, you will enjoy it now. this soup just makes you want to eat it, get on a horse and drive into the forests,

you are hungry, come on, come on, hurry up, hurry up, oh, people, great, hello, great, man, of course, i won't be able to surprise you, but i 'll try, sweet bed of vyatka. super, khlonovskaya pokhlebka, thank you, here you go, i'll come and find out your comments, oh, boss, great, rumzhik, opa, spaselku, first of all, congratulations on this wonderful, yesterday's wonderful day, happy thirteenth birthday, guys, congratulate these guys, they have 13 years, weddings, so guys, a modest gift from us, sweet bed of vyatka, boss, i'll try to surprise you, surprise. so, hello, beauty, bon appetit, welcome you on the sticky ground, we watch the programs, it's nice to meet you, a deep bow to you, thank

you very much, the sweet was generally very unusual , the combination of this sourness from the sour cream, while it was as if creamy, this balancing of the taste with the mushroom, which was cool in this sense, very tasty, the soup was generally magnificent, as if you came to your grandmother in the village and found yourself here... exactly in such a homely environment, bread, the combination of mushrooms, well, just magnificent, i'm ready to give 10 points, the soup is super class, but the thing is that i am a fan of soups in general, a fan of mushrooms, a fan of the mushroom soup, it is very easy to convince me here, it is simply delicious, and regarding the dessert, well, it is very unusual, the guys really tried, they were creative, i think it is gorgeous, watermelon - this was a dessert from the chef. first with cheese and crumbs of borodinsky bread, this borodinsky bread gave a little bit of such

a sweet and salty taste of originality, carrot dessert, biscuit, a combination, especially with mushrooms, our blueberries from the kirov region, our kryzho from the kirov region, just well, it was amazing, original, everything was delicious, and today we are getting to know our cuisine through... just delight, as always, you are a handsome man! nikita, biscuit, cream, berries, these crispy vegetable chips, it is very tasty,

unusual, and most importantly, not so sweet, your second soup, it just hit the spot, i love soups, rich taste, i want to eat it go on a hike in the woods, i want to after the hike, when you come, that's when nikitos, your dessert broke my brain. honestly, can i hug you, brother, and brewing lychees, special thanks, you about him getting your kitchen all dirty, yes with sweet turnip syrup, no, it's because he had a hand in this dessert, thank you, seryoga, to be honest, this is my first mushroom, gubnitsa this year, and it was necessary for the chef from st. petersburg to come here and cook it, it was simply magnificent, thank you, about the dessert it was very tender, these berries are just as if she cooked it for me. grandma, but she went through such a michelin kitchen, i don't know what they gave her there, but it's great, in general it's cool, thank you, thank you, what

should be in the soup, it's present, it's cooked. this broth, this power, brutality, everything is there, super, simple, what should be in the dessert, this balance of sweets, everything is also present, the idea itself, the fact that it's all with vegetables, it's all very cool, i want to say a huge thank you for coming and updating our culinary impressions, we eat familiar dishes, but in some completely new combinations, i really liked the presentation of the dessert, i really liked the familiar, but at the same time unusual taste details in the mushroom soup, i am a fan of the mushroom soup in general, in fact, a very big one. and it was such a new interpretation, well , and the dessert was actually a discovery , i really want to run to the forest to chernik and repeat something similar, thank you, all the dishes were prepared from our local products, for which we thank you very, very much, we will definitely send you the recipes, definitely, i will wait, let's vote, surprisingly, but i

was captivated by this khlonovskaya soup, a very tasty version of mushroom soup, thank you great, well you dessert, thank you, if i say that it was delicious, then it's to say nothing, i really like mushrooms, especially sweet ones. and ah, sly one, you deceived me, once a day soup should be in the stomach, thank you, well, kirov, voted, yes, let's count, nikita, how many rum votes do you have, 24, and you, and it turns out that

i won, i have 26, thank you, vyatka, for being with us, i hope you had a delicious and cool meal, thank you very much for your hospitality, we are waiting for you guests in st. petersburg! thank you for everything, and now it's time for us to go! so, today in kirov, chanterelles in the form of soup fought chanterelles in the form of jam. the jam won! 1:0 in favor of nikita sechin!

also in naberezhnye chelny, let's go! hello, channel one is broadcasting the news, maxim sharafuddinov is in the studio and briefly about the main thing. a new day, a new hymers, the destruction of another american gun, and also a shot down bradley, footage from the svo zone and the path of the dragon. how powerful.