true, the lighthouse is resting now, because the white nights are coming, but very soon it will again show the safe way to passing ships. here on solovki , human pain and amazing beauty are strangely combined. once again we are convinced that the nature here on the islands is simply a sanctuary, once again we met, here is a weasel, very strange, but when an elk moves in my direction, for some reason i feel a little uneasy, that's it, i understood everything, there is no food,

we retreat, we retreat, wow, look, he is walking straight at me, wow, and i am walking away from him, because somehow this meeting was not planned. there are many wild animals on the island, they are not afraid of people at all. there is a legend that the founder of the solovetsky monastery, saint zasima, sailed to these places on a huge white beast. we are probably talking about belukha. these.

vshtil happily bask in the warm water, how long do they usually hang out here? well, usually from mid-june to mid -august, then they leave, how do loud sounds affect them? well, the noise of the motors affects them, so we saw that we came quite close at low speed, then even drifting downstream a little, well, after all, they are at home, we came to them, and not they to us. why

are they spinning, is it just a game, or is it for what? no, most likely, it is a kind of rescue salon, life on solovki may seem hard and full of restrictions to someone,

knows how to teach for humility, which also teaches, i can not say why i love solovki, because they love for nothing, they love just like that, honest, calm, cheerful. hospitable people, to be bad or some this is the nastiest thing here is very disadvantageous, because you will remain in terrible loneliness in the end, a ticket on a steamship or plane, this distant northern archipelago with a difficult fate leaves no one indifferent, they say that the one who came to solovki once, will come a second, third, and may even become dull and stay forever. there is some inexplicable magic in this place that attracts and changes something inside. you looked at the life of yours. my name is evgeny krivtsov, see you as always on the first.

nikita sechin, the star of st. petersburg, the official chef of formula 1 in sochi in 2019. my name is nikita sechin, and you are in my heart, welcome, the uva restaurant - people for

people. nikita's portfolio includes an internship in famous french restaurants, serving top officials at the confederations cup, organizing embassy dinners, and also teaching in 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 of italy. his catch is highly appreciated by visitors to the restaurants uva, o-grace, may. the most popular dish in our restaurant is pasta. we make all the pasta by hand. and we have more than ten types of it, 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, a meterichak, and no one knows more about meat. than i do roman redman is one of the best butchers in russia brutal as a ribeye steak in st. petersburg they call him the king barbecue. now we are in the holy of holies, this is the kitchen of mitteri and chuck, per month we sell about 3.00 steaks, about one and a half tons of pork ribs, and this is not counting the fact that we cook burgers, salads, snacks. in general, we are about meat, we love meat, we value meat. collects culinary awards, owns restaurants mitterchuck and bar holly riipс. we do not work with fresh meat. do you know why? because fresh meat is not suitable for cooking steaks. it just has no taste. we work with meat from proven suppliers with good endurance.

roman himself has excellent endurance. ambassador of the gastritis festival, participates in culinary festivals, conducts a master class. on cooking steaks: an insanely delicious juicy burger, the most tender steak about insanely tender ribs, i'm waiting for you all to visit, roman redman, no one knows more about meat than he does. star chefs from st. petersburg are heading to the east, they have already visited kirov on the banks of the vyatka river, now their food truck is racing along the kama, ahead. naberezhnye chelny, have you ever been there? i've never been there, you know that this is tatarstan, and tatars are very hospitable guys, i'm sure it will be delicious there will be something to see, go ahead, romka, step on the gas, fish soup, naberezhnye chelny is a very beautiful and

mysterious name, in the eighties, by the way, it was changed and the city briefly became brezhnev's, fortunately the poetic name was soon returned. naberezhnye chelny is several centuries old, the city was almost entirely wooden, very small, now it is the second largest in tatarstan, how did this happen? the chefs will soon find out about this, they have already arrived at the place. natalia gyuzel. hello. the most famous chak-chak. the very one. this is the only way to start a tour of naberezhnye chelny. you greet them like kings. we are now on the central street. this is a street that has been preserved since ancient times, in the near future, in 2026, naberezhnye chelny, as a settlement, will... celebrate 400 years, an anniversary, the embankments are clear, behind is the kama, an embankment, and what are chelny? two options, the most

obvious is the kama, boats and ships sailed along it, they were called chelny, cheln, yes, there is also a second option, when you drive along the kama, you can see that the coast is whitish, rocky, this color, it is also called roan, in the tatar language the name of rivers is often found, a stone river with a stone bottom, chelunka, the kama river, a river along which. from ancient times, cargo ships went and quite quickly steamships began to go here, this was due to the fact that our area, it is very rich in agricultural products , grain, it is very interesting to learn about the city, the settlement in which we are walking, it was an independent settlement of svoboda-berezhnaya or svoboda berezhnaya, its called, then transformed into the svoboda embankment, subsequently the naberezhnye chelmi, usually the city begins with some kind of... fortress or some kind of kremlin, in naberezhnye chelny there is no such thing, in naberezhnye chelny on

elevatornaya mountain there was once a fortress, archaeologists worked, found a rovs, which possibly surrounded this fortress, found a large number of ceramics of the bulgar period, dating back to that time, but unfortunately the fortress was not found, so he confidently says that yes, that's how it was, we cannot at the moment, as for the exact date, when can we say that yes embankment... appeared and existed, this is 1626, this settlement was on the opposite bank of the melikes river, and accordingly, already in 1930, having united these settlements, this modern beautiful city began to grow, which we now see, during the excursion the chief looked at the entire city center, they saw two famous drama theaters, tatar and russian, there is in naberezhnye chelny its own organ hall, the instrument was donated by the kazan state

conservatory. the city is also famous sculptures by the artist ildar khanov. on the boulevard of enthusiasts there is a whole park of his works made of concrete and smalt. the most famous building in naberezhnye chelny is the tubeteika. this is a business center with an observation deck. you can look at the city from a bird's eye view, but the most beautiful view opens up. from the water, do you want me to teach you to speak tatar, of course, i know one single word, temle, correct, good, and i know h pochmak, already two words, you are my tem pochmak, now i will tell you such a tongue twister, you will understand that tatars are almost french, zhusan-zhu, zhuma, it's in tatar, what is it in tatar, and what does it mean, you want mine, you want not mine, well , you can say that about dishes, and what is yarchally, here. the name of the city embankments cheuny, yar, bereg, bereg, shaula, just

tatar pronunciation, cheuny, shholova, so i wanted to tell you about one important feature, if you ask local residents for any address, polyakova street, mira avenue, house number, they won't tell you, most likely they will look at you and understand that you are not local, and because all because no, because at our residents navigate by the complexes, as we call it, it's like when our city was being built, these were collective farm fields, on these fields a new plan was drawn up, marked out and houses began to be built, yeah, they laid out the main avenues, designated the streets, such cross streets, but they didn't give names to these streets, and why? they decided that the local residents should give the name, and the builders had to somehow navigate until the local residents came up with a name, so the first digit is the number of the construction site, the second is the house number, yeah, while they were building...

the calling card of our region, our republic, tatarstan, you can take it with your hand, it looks so appetizing, why is duck so popular in tatarstan, it just happened, historically, the tatars ate duck on holidays. and geese, to preserve its shelf life, well, they also dried and salted it, delicious duck, what do you do with it? take fresh duck fillet, sprinkle with salt, keep for three days, scrape off the salt, the duck is cooked perfectly, don't you want to add maybe some crunch for textures or something in this style? we are for tradition, for history, and here we serve without

any extra flavors to give the purest taste, the duck is delicious and i, by the way. the first time i see that duck is served in this interpretation on ice, unusual, very pleased that you liked it, the second course i suggest you try tartare from two types of meat, this is beef and horse meat, what is on top, this is horse meat mane, this is horse meat mane, this is something i will definitely never try for the first time now salted and smoked horse meat mane, which we also prepare ourselves in our own smokehouse, it's like lard, yes eldar, yes, now we singe it, the horse meat melts crookedly, this is the fat. we send it with green onions, this is my first mane, the mane, by the way, is so tender, very tasty and unusual, you add wild garlic to the tartare itself, yes, marinated, yes, this is our garden marinated wild garlic, wild garlic grows here in naberezhnye chelny, yes, it's great, third course, this is our traditional pastry, kostoby,

wow, it looks really cool, i love kostoby, i ate for the first time in my life kastby in kazan, now i... try it in naberezhnye chelny, in this classic recipe i added coal cream with the addition of porcini mushrooms and pike and caviar. i love potatoes, i love flour, i love baking cream, and this dish is my favorite at the moment. listen, yes, this is an absolutely win-win option, a great appetizer, handsome. the next course i would like to serve you, this is the confluence of our river kama our tatar land. oops, it turns out surf? yes, absolutely right. different textures and there is sweetness, that is, your crayfish necks are quite dense, very tender, bone marrow sweetness from spruce jam, very unusual, but very tasty, well done, thank you, oops, what is this, a log,

the name of this dessert is agasch, translated from tatar, it is a tree. it is based on our hazelnut hazelnut, chocolate and farm cream, why hazelnut, hazelnut is a local nut, in the forest you can really find a hazelnut tree, in our forests yes , hazelnut grows, the food was very cool, aged and i really liked that it conceptual, really all the products are from the region and very thought out, tartare with mane, marrow bone with crayfish neck, i am quite calm about desserts, but this dessert... very tasty, i especially liked the hazelnut. eldar, thank you very much for lunch, and we are waiting for you in the center at futrak. definitely, thank you very much, you are a handsome man. before the beginning of the seventies of the last century, the population of naberezhnye chelny was only 3,500 people. everything changed with the construction of a truck plant, the city also began to grow. now

there are more than half a million residents here, each of them is proud of their trucks. igor, of course we ride. on a food truck, but we have never tried to ride such a huge truck, will a childhood dream come true today, yes, and will it be possible to honk, will it be possible, wow, i want it just like that, igor, who are you at this plant, i am the chief designer of cars, that is, you know every bolt, well yes, each car is first born in the form of drawings of 3d models, then prototypes, which accordingly undergo testing here at the proving ground, igor, how many cars came out under... his knife, well, more than a dozen, these are 10 models, which is more powerful, well, the most powerful, of course, this is the most powerful, how many horses are there, well , specifically in this model - an engine from 460 to 560 horsepower can be installed, yeah, awesome, well, for example, these two, red and white, differ in that the red one has a traditional diesel engine, the white one already has a gas engine, that

is, it uses natural gas, a truck on gas, yes, well, and a separate line, these are all-wheel drive vehicles, yeah, a car off-road, what kind of monster is this? this is a heavy quarry dump truck, it is designed for use off public roads , that is, only in closed areas around the city, you can't around the city, you can climb on it, you can, my dream will come true, rumka, well, this is probably the only car that you can't break, oh, how much cargo this beast can pull, the carrying capacity is... a car of 40 tons, that is, we can fit the whole market together, right, well, yes, it turns out, there will still be some left, everything and we are for... yes, yes, ho, rumka is such a thrill, cool, yes in general, and

can you give it gas, yes, you can, you can, it doesn't react so quickly to the gas, it's like, well of course, here it's still a truck, plus we tried to smooth out the gear shifting moments as much as possible, the first time i'm behind such a powerful car. how cool it is, it just turns out to be cool, really like a toy and what is its maximum speed, the maximum permitted speed for trucks is 89 km/h on public roads, such a beast of course it feels yes in general it's insanely cool by the way speed is not felt at all the car is very comfortable. in this regard, uh,

charisma, charisma, forward to me, kitty, kitty, not everyone pronounces your last name either, said yermulnik in general. people are still guessing whether i or she was the first to miss without you your personal attitude to it was it was very sincere gazmanov brought acrobatics to the russian stage and still hasn't carried away chptik loss this is the most accurate acting work such a hit in general i think that this is the highlight of today's program i choose time. i would like to listen for about four or five minutes, here you are, i'll make arrangements now , the guys will sing one more time, exactly the same as

the season premiere, watch after the evening news, a man with an accordion, play a little , that's why i wrote apina, and who is grigory to you? this is my son

, one of the most beautiful women on 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. disappeared, who accompanied you in the maternity hospital, i don't know, assistants him, everyone pitied 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 take the children with you, where, just mother, yes, you want to ask me now, where did i put the money? confession of valentina titova, a cuckoo mother or a victim of love, can a beautiful woman or actress be happy at all? no one can stand it when a person hunts only for

you, a knife in his hand. exclusive with dmitry borisov. premiere. on saturday on channel one. not far from naberezhnye chelny is one of the oldest cities of tatarstan - yelabuga. in 2007 it celebrated its millennium, here on the high bank, opposite the place of the ancient crossing over the kama you can see a settlement, the remains of a citadel with four towers. we are on the ruins of the old city, a fortress, what is it? we call this place the devil's settlement, look at this tower, this is the only above-ground remains of structures before the mongol period in our republic. what century is this? the 16th century. according to.

build a tower on a high slope, in one night from white stone, i will give you my daughter. the plan was that the devil would not have time, would not cope with the work, the evil one began to tear up the earth and throw stones from under the earth, and then, breaking these stones, began to build a tower, but he gets so carried away with work that he misses the third crow of the rooster, what do you mean, remember the old soviet film viy, there the evil spirits die just after the third crow of the rooster in orthodox mythology, dawn, yes dawn, how confusing everything is here, the evil spirits disappeared. the tower remained standing, but it had no roof, it was possible to bring this building to mind, to finish it, but no one wanted to get involved with it, because everyone knew that this tower was piled up by the devil, that's how the name devil's settlement was established, but from this side we see the nineteenth century, the fact is that for us this tower was restored by ivan vasilyevich shishkin, this is the father of our famous legendary artist, he lived here, ivan ivanovich shishkin was born here, of course there are such open spaces,

just a tear. and how the fortress turned into such a beautiful city? well, if we turn to legends again, and one of the legends connects the destruction of the fortress with tamerlane, then where we were. simply deserted, and somewhere already in the 1600s, notice how much time has passed, here on this territory a settlement appears, local residents begin to actively engage in trade, as a result, the village becomes a city in 1780, well now we are approaching the calling card of yalabogi, the spassky cathedral, so beautiful, it was built in 1820 and look at the bell tower, more than 70 m, great! oh you,

what beauty, wow, we are on the tier that was not there initially, when the temple was built, the thing is that the clergy, this is already the end of the 19th century, will ask the local merchants to allocate funds for the construction of another additional tier, this was not there, so that ... the whole circle heard the famous shishkin bells, that is, the ancestors of the artist shishkin, they were engaged in bell-casting in our city, so andrey, tell me how to ring the bells, here is the leg, and here is the hand, i have long i dreamed of trying it, and it's very

exciting. wake up, city, after a long walk, the chefs decided to relax in the tatar bath, welcome, guys, hi, hi, hi, jen, hi, guys, greetings, so, the temperature is what it should be, as i understand it, yes, here it turns out to be 65 °, 40% humidity, as it should be. and what is the difference between a russian bath and a tatar one, are there any special features, the peculiarities of steaming here are softer, steaming with condensation steam, with birch brooms the heating takes place, oak is also used, they steam with oak, all the movements are small, the swings are small, very relaxing, you can try it already, yes, of course, in fact, we are a little tired, so now we will rest, relax. now we warm up to the first

sweat, rum, how does it feel, it's generally cool when we warm up with birch, our second approach will be with oak, oak drives in heat well, it doesn't hurt, and why don't you come here, and now we will do a scrub, we do scrubbing with these herbs, chamomile, medicinal sweet clover, clover, yarrow, wormwood, it is scented, the most important thing is the herb, yes, i will not leave here anywhere, all the scrubs are natural, the brooms are all natural, we have no gmo now, you marinate, yes, yes, as

we usually marinate products, it is salt. it turns out, it will draw out moisture, relieve swelling, relax the body and spirit, and spirit. we wash off the scrub with soapy water, this soapy water is floral. oh, you will smell like cleanliness and flowers with us, oh, how cool, zhenya, how many times i go to baths, i have never had such a ceremony, it is pure pleasure, nikita, listen, i don't really like baths, but i really like this version , the next stage is working out for us, we will wash all this off with a decoction of medicinal herbs, nikita, it seems like they are preparing things for something, they marinated us and poured some flowers on us. you feel like a piece of lamb. after such immersion in tatar culture, you can start creating your own dishes. the chefs went to the market for groceries. here they

decided to buy a duck for ravioli, this will be nikita's masterpiece and beef tenderloin, which roman wants to cook with prunes. they also bought dried goose vegetables. the chefs want make dishes that will reflect and... sushi is our most local product, it was pre-salted then i smoked it, and you can eat it yourself, yes of course, because it is maximally salted, what is on top, mayonnaise at nagi, dried onions, and you dip it in truffle ponzu sauce,

this is honestly the first sushi with catfish, so make a wish, a second, ready, very tasty catfish, the texture is ideal, the sauce is very suitable, clever girl! the rice is great, by the way, it is cooked. eldar, thank you, the first sushi-catfish, sushi-som was a shadovral in my life. i will assign this name to this dish and we will sell it in our establishment. i do not mind. the second serving is duck. what else do we have on the plates, this is an apple, probably, yes, here is marinated pineapple, we also serve it as a small starter snack, sweet potato cream with the addition of curry sauce. and our already familiar sponza sauce. but now here we add haixin paste, on the basis of which the sauce for peking duck is made, which we also serve in our restaurant. eldar, i want note that the duck is cooked very well, the right degree of doneness, a nice crispy

crust, and the side dish is perfect, i really like it, rum, how are you, by the way, a very unusual combination, the first time i see such a thing, that they add carida to sweet potatoes, it stings the tongue - is that ginger, probably, yes, most likely it is ginger, well done, ice cream, ice cream made from local sour cream, how beautiful, berries, is it strawberries or whoever it is, yes, which our pastry chef's parents brought a couple of hours ago, i'm serious, really, yes such trifles, we marinated the berries in yuzu juice as well, a little crunch on top - that's rice, i really like that all the dishes are united by a common concept, and in general, how is it translated? joe, what is it? our building is located in the city center, it is an amphitheater of bright orange color, which resembles a peak, translated from japanese che is a peak. it's simple. what are your most popular dishes in the restaurant,

your calling card? the main menu is dim sum and gyoza, tartare with beef, with eel and of course, tom yam. and for you this was prepared special, which we will launch as a separate offer. well, special, you definitely need to launch, because yours is very tasty. especially catfish, hearts, in mine it stuck for a long time. eldar, thank you for the reception, for a very tasty set, because everything was really great, thought out, verified, i am very pleased, we have a small request, let us into the kitchen, please, we need to make preparations, no problem. nikita, where are we? in the wonderful kitchen, now we will do, what is the right way to cook? delicious, i will cook caramel paste, inside i will have stewed duck, on top there will be mousse from bisque sauce, crayfish necks, and i also took, look, excellent dried goose, and what will you cook?

i will have classic mashed potatoes with a lot of butter, but i will add a little local flavor, this is smoked horse rib, panuka how it smells, i tried it and fell in love, it is unrealistically delicious. let's start cooking, i will start with the longest, this is duck, i quickly begin to fry it without oil, right on the skin and ... i added spices, now i throw in vegetables, onions, carrots, garlic and local apples, and of course add aromatic bay leaves, add a little water, salt and bake at 160° for 2 hours, i take beef, add a small amount of spices, mix like this, do not add salt, do not add oil, but put it overnight under the film carefully. it's time to make a real

dough for pasta, here i have two types of flour, the first is semala, the second flour, you can take regular wheat flour, but we naturally took the best flour in this region, mix and carefully pour in the yolk we start to stir, the dough is kneaded, we send it to... we send it to a saucepan, pour in milk and put it on the stove to melt at a low temperature and now it's time for the most delicious delicacy of tatarstan, horse ribs, these are the bones, the ribs, here, gurgle, i'll start frying the horse meat and i 'll add it tomorrow to the puree. the crayfish are cleaned and we

start making the bisque sauce, we chop the vegetables coarsely in vegetable oil, fry the chitin that we got, we throw the vegetables in there and add a large amount of olive oil, and now the most time to add a little cognac, wait until it boils and... set it on fire, this way we will remove all the alcohol, so that there is no alcohol in it, and only the aroma remains. finally, i have boiled the potatoes, add a small amount of nutmeg and carefully begin to mash the potatoes with a masher, and now i will carefully add milk with butter and with those very horse ribs, and so that my puree turns out more fluffy and airy... like the clouds in tatarstan, i will rub it through

small sieve. chefs, how are you? i'm doing great, almost everything is ready already. eldar, i really am ready too. all that's left is to roll the ravioli. i was just about to call you to help me. excellent. thank you very much for providing the kitchen. come to our final tomorrow, we'll feed you delicious food. i'll definitely come, and now let's roll raviya. come on, someone brings magnets from their travels, someone gifts, well, someone as a keepsake for the new family member. we have a dog, she's such a coward, they've been looked closely at each other, now we've gotten used to it, a martial arts master, in his training he teaches not how to hit correctly, but how to love correctly, let's teach you, come on, okay, ok, you won't cry, okay, you won't drink. the trainer's task is not

to make a champion out of him, first of all , to raise a healthy personality in him, you saw the video, watch with us, the premiere, today on the first, where are you going, the comfort is forgotten, the chat with ... is swaying tomorrow, after the program time, i

liked it, and i wanted to live this whole story together with the hero that i see on the screen. the usual eaglet looks at all this with incomprehension, why are they clapping, why does it sound so terrible, then our soloist comes out, who with the breaking voice of a peacock, begins to sing our beautiful works, probably the most pleasant memories are when we went to the eaglet for a whole month and we all lived in these. boy, but alyona, more than anything in the world he is afraid of pigeons. is there competition in the hand for some solo parts? of course, there is always competition, because everyone wants to be a soloist. well, that's what age, that's what we're talking about, actually in the whole series. beautiful, far away. i'm starting to be. podcast.

lab tomorrow on the first in the new season on the first, rumors are already circulating in the city about this crime, 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 sweated quite easily, you are awarded the great honor of moles, honor.

the hunt has begun, confrontation, premiere of the legendary book by julian semyonov. the main the sport of our program is a culinary battle, and the national wrestling of tatarstan karesh. in naberezhnye chelny you can get a master class from titled athletes. dear chefs, this is our national sport, our pride, the fight is courage from time immemorial, it. we have the very origins of ours, we have such a great holiday in our republic, it is sabantuy, not a single sabantuy is complete without this fight, and this is our champion azad gavdorashitov, this year i won all the tournaments, the championship of tatarstan, russia and the world championship, this is very worthy, congratulations, we try, we try, i am

an honored master of sports of russia, a four-time world champion, that is, you have won everything, everything that is possible, yes, for the last 3 years i have not lost a competition, if in short, what kind of sport is this? it seems to combine several styles of wrestling, it is freestyle, and sambo, and dudo, and greco-roman, but basically here it is a power type of wrestling, here you need to tear off your opponent and throw him on his shoulder blades, that is, you need to tear him off, the task is easy, of course, very easy, what, what weight your category is 90, what's a plus, go to him. nikita, have you noticed that the train looks like a waffle kitchen towel? yes, you can take it with you, i hope they'll cook you well there, it seems to me that they'll cook you now, not bad, the right one inward, yeah, and the left ones on the side, these are the most approach, yeah,

we'll try it ourselves now, so, one hand here, yes, the second one, this is a win for your grip, yeah, in this position, if you can take such a grip, you're already listed. wait, and if two people want, for example, in the same grip, someone happens. central grip, which is comfortable for you and comfortable for me, it is preferable to have short ones from here, now the most important thing is to take the bottom point so that you are not torn off, here it is as low as possible, we tear off, this was scary , we tear off, we throw, so sharply, you most likely will not throw me, let me give you a dummy, first we must greet, yes

, take a grip in a cross , take it, we will not tie it here, so the hands can rest like this, yeah, throw everything, that you just go back and turn, we both lost, even the dummy beat me, we take a grip from above, we put leg, then we pick up the second one and throw it, the best position for the legs is in the center, forward, so oops, wow, that is , like this, yes, i should be among the people, and what does knockout mean, it's completely on the shoulder blade, yes, lead the person with a clean spread. look, can you imagine it right away and easily say, let's go to the kitchen, i'll teach you how to cook, can you cook? i can cook, take it out, oh, it's a clean throw, you lost, and

that's it, it's a clean win, it's a clean win, can i go back to the kitchen, almost to sabantuy. everything is ready, in the morning to the food trucks the final preparations are underway, belny hi, silny hi, how are you, my name is roma redman, i am from the city of st. petersburg, i am the owner of the small chuck iterium. the most

popular combination of products here in tatarstan is naturally meat and potatoes, right? yes, and of course a lot of flour and dough, this is the famous kostyby, but what struck me most was the horse's mane, which i tried for the first time in my life, i decided to cook it on it, fry it slightly under... my friends, and i realized that you really love dough, just like me, so i made my famous candy-shaped paste, it's caramel paste, i added your local product there - this is a wonderful duck, i... simmered it with spices, and i added crayfish necks there, i made a sauce based on crayfish chitin, i finished the dish by sprinkling it with shavings from

a dried goose, and i called this dish chelny candies, are you wondering what we made? yes, we're hungry, oops, the chef with his family, hello, the most important boss in the kitchen, let's try, take, try, chelny candies, on the way to chelny, enjoy, yours opinion is especially important, everything, thank you, have a good one, oh, andryukha, the best tour guide, andrey, you told me about crayfish, so i cooked them, bon appetit, i greet you, maestra of culinary art, hello, oh, rome, thank you for the party,

have a nice one, thank you, chuninskie candies, they are so delicious, they remind me of the taste of kastyba, and usually it is like a sauce, it was so delicious, i also liked the fact that crayfish are combined with this meat, which is inside this very tasty dough, the meat with mashed potatoes is very tasty and the mashed potatoes are just awesome, what is this the meat is sold right in the oven, i got a huge gastronomic pleasure, thanks to the chefs, the kitchen of the embankment chins is more similar to the raw meat, it is somehow closer to the classic, and the candies still made the impression of an exquisite dish, which well, you can’t make every day, but for some reason, generally wonderful, i tried it for the first time in my life, we are very proud that everything is made from our products of tatarstan, incredibly beautiful presentation, extraordinary taste of dough. unusual very tasty filling, incredibly soft, juicy, i'm trying this for the first time, an extraordinary dish, it's delicious,

a very unusual combination, very tasty, rich, how do you like the duck that i stewed, the duck is absolutely gorgeous, wonderful, and the dried goose, romka, i am once again convinced that you are one of the best butchers in russia, you are a handsome man, thank you very much. everything is very tasty, the meat is wonderful both here and there, thank you very much, igor, you have strengthened yourself, now you are ready to drive big trucks, thank you, balance, consistency in such a food truck to cook ravioli al dente - it's worth a lot, but it couldn't have been done without your help, you remember, of course, he won't praise himself, no one will, roman, there is such a dish in the recipe book beef with prunes, this is a modern michelin-worthy interpretation of this...

thank you, but i know how ravioli is prepared, how much time is spent, the dough is great, the filling is great, everything is gorgeous, thank you, thank you, nikita, the combination of our local crayfish with the day - it's something, and the sauce, sorry, roma, i don't like meat, but today you made me fall in love once again, you're great, thank you, thank you, thank you very much, we started learning the tatar language, i now suggest continuing with one phrase, guys, it's time to vote, come on, come on, come on, so, so, so, so , guys, fight, fight, come on, dear chefs, the dish

is very tasty, but to win, you need meat, and i will make a choice on... chelynsky candies, thank you very much, good bottyk, you can't go anywhere without meat, handsome, the best, so girls, beauties, very tasty, super, super, so cheerful, we are thinking, what to vote for after all, chelminsky candies or on the way, we are still thinking, we are still thinking, because everything is delicious, but still a trip, a trip to chulma, it is important that you come back, therefore. i vote for meat, thank you, the candies surprised me, super, thank you very much, the chelny candies were amazingly delicious, but i choose, come on, or what, class,

well done, well done! i have 33 votes, i have 33, and this turns out to be a tie, thank you, chelny, an honest choice, because romka and i are friends in ordinary life, and we have absolutely nothing to share, thank you very much, thank you chelny, guys, you are always in a good mood, a lot meat, potatoes, dough, we have proven that your products are great, the region is very beautiful, very cool, experiment, and may success accompany you, well, we 're off home, while chelny, today in naberezhnye chelny meat fought against sweets, a draw, the city is gorgeous, people created such a mood that you want to, i don't know, do some great things, let's

record this trip, let's go. hello, channel one is broadcasting news, maxim sharafuddinov is in the studio, here is the main thing today. ukrainian drones attack on russian regions. the air defense system worked clearly, but the drone debris hit residential areas in voronezh and lugansk. and footage from the kursk border area, the mi-28 crew accurately hits a concentration of militants and enemy equipment.