he wants to talk about it, i'm not interested in it. i laughed. it's not a modification of borscht. it's such a bad word. it's so simple. i immediately say that we are red lines. there is no modification of borscht. there is only one ukrainian borscht, and it's simple. hmm, there are many theories about what was the first borscht in many countries and what kind of borscht was very popular there 200-300-400 years ago and in fact there is no one opinion what it was uh and but well in different in different researchers say differently and in general research food is such a difficult topic, that's why i am i found one of the results of borscht, it inspired me a lot. the reason is that there is an idea in it, because usually there are such dishes there without an idea there, or some of their elements are saved for borscht, there are ideas in this, there is some background, and it seems to me that this borscht could to be one of those, well, not the first, and who ate a lot. why do i say that we will not cook it ? ugh, and of course everyone is of the opinion that the flour got

into the oven and it was there. well, it is probably difficult to argue with that. you could cook and not cook, but simply take whatever was there beet kvass was very popular at that time and beet kvass - it's something like that. well, we didn't have lemons, but because we didn't have lemons , we watered everything with beet kvass, and that's how we got sourness later you start there was a beet taste, they called it borscht, and there is an idea in it, because uh, well, i like the theory, it’s very cool, simple and clear, and that’s why now we’re going to prepare something very similar, but since beet kvass needs to be made there for a week or two according to the technology, it’s it's quite difficult, so you and i will use sorrel, sorrel, a little acid, and we remember sorrel. with ordinary bread kvass, we add a little beet juice, and in this way, we will have something similar in taste to beet kvass, that's right. so, this is such a pumped-up approach that what is needed from you, you just have to take radish me

but radish it does not mean that it is authentic, it used to be we will not come to authenticity now, we are just creating and taking one of the recipes and improving it a little now i radish we take radish , cut it for a sharp dish and add everything to it a bowl, then we will mix everything and cut it as you would like to feel it in your mouth, i will be guided by this. when it will be cut, i will always be guided. it's just a desire, but i'm surprised that you allowed me to do something. i thought, you know, you are guided by the principle, i actually hoped for that. others they do, and i will speak here too. i will ask in parallel without any questions. i will take a cucumber and a potato

. what will the other pieces look like? let's cut this whole radish again. if it's too big, we'll treat the operators. they like it very much, and then they're all just interested in whether they'll feed it. okay, you felt a war of some products in your kitchen, now you're forced to look for substitutes. i'm responding to challenges at that time, if we don’t have it now, only in combination, i don’t take them and i don’t, well, for example , there is no fennel now, but i don’t know if i have everything else, to be honest, for example, we don’t know if there will still be kherson watermelons this year, there won’t be any watermelons in this year, but i have 20 kg in my basement. i

canned watermelons last year. and now i make watermelon caramels and sell myself in a restaurant, but there will be no watermelons. this means that this year i will not sell a dish with watermelons. your last one was like this. that is, on facebook, a mysterious uh-uh i think you somehow hinted that now you don't have enough history with borscht with your restaurants. you also want to deal with the land . tell us a little more about it. well, actually, i've been there for 3-4 years, i think it's a farming business, but there was no solution how to do it because i actually calculated there and thought that everything is not simple and it is not simple the game is like this you are a position and you have grown two apples you are so happy this is a whole story like this it must be business it must have a huge back grant behind it then it's not you can just take it like that and open a farm, you need to clearly understand what you want to do. and the moment came. i opened a facility in lviv. and in lviv, i sometimes have an armpit

, that is, i live there. i don’t i understand, i live now, but i live in lviv, in kyiv. i live and there is a bazaar. i was approached by a woman. well, i was already at the woman’s door . she was selling some flowers. i say what is this, this is what lubystok says. heard the word lovage, but did you ever eat lovage? my grandmother did not eat lovage. she told me that lovage water it is necessary to bathe or for the boys to love, so he told me that it was bathed so successfully successfully about the farm 4 years ago when i ate lovage i was not so angry , the same ugliness appeared as when i talked about borsch lovage i am looking for a mix all my life salad so you come to the kitchen of a restaurant and you say i want to make a salad here in my ukrainian restaurant and i want to make a salad you ca n't make a salad because we don't have a salad tradition in ukraine and in all the books you are at grandma's now grandma grandma i say how difficult it is says which there is no such salad. well, we have never eaten salads, and

that is why we do not have a tradition of such a set of greens that can be tasty and you can buy them. there is no such thing as greens in the store. there is no such thing. you come and buy only arugula, spinach. there is an iceberg and it is like this can of salad . these are not ukrainian products, they are grown in ukraine, but in one word it is not ours, and when i personally ate it, my eyes opened because it is such a ukrainian taste that can compete with all the others, and i just ate it, and i love it so much ate simply i ate it all, and i want to learn how to grow lovage, maybe sorrel, maybe parsley, and make such a mix of ukrainian salad, i will leave it on the left, maybe iceberg lettuce, arugula, and here there will be sorrel from lovage, and for example, spinach, that is, i will farm it originally. i wanted to switch to a fully operational restaurant with 100% ukrainian products, it was such a task that there were no lemons, there was no

black pepper, and i managed to do everything, but when i found out that zucchini or zucchini, what are we we buy, they go abroad. i say ok . parsley from israel, you can’t buy ukrainian parsley in winter, then i can say garlic because it’s chinese and you can’t buy zucchini , parsley and basil costs uah 1000, and for me it’s such a shock, now basil costs uah 200, but in winter uah 1,000 and i have already started to act and i have already decided for myself that we will definitely work in the same direction and definitely i want well how come i don't understand why you can't buy ukrainian zucchini ok zucchini parsley no parsley not ukrainian what can't you do in greenhouses that technology has not arrived, that we will kill parsley in winter in ukraine, it is not possible at which stage you and i are at now i hoped for my holography that on the radish i finished hoping well as lesya ukrainka said contra spem spero i hope without

hope by the way, i learned this when there was an aeneid program and i didn't know it before that, which was published on public television, i learned a lot there , a person in the bazaar came up to me and gave me a zucchini, which was marked contra spem spero, i looked, i said what it means, and it was hints no one understood that i didn't understand what it meant, then they weren't familiar with ukrainian classics, i wasn't familiar with ukrainian, that's exactly it, that's the idea why and i was hired as a presenter, i had what you all knew and they showed me by example how can a person testify as a cook and as a future farmer how do you feel about this situation now with the possibility of global hunger due to the war in ukraine how do i put it i'm okay no, seriously, what do you think , is russia really going to use this tool for those dogs we pass to the plane

communication about the world markets about the different world what is the name of the influence i think it will definitely go why not go uh because it is ideal the more they do this kind of thing the more their wheat will cost more and even more their cars will be cost more, the more you won't be able to manipulate the world and they will be able to play with it and bargain for some things for themselves, people for russia in principle have no meaning, that's okay, well, people will die, ok, that is, too and what can happen in ukraine in the near east, including if there is a problem or something. well, there are no problems for them. look at the sorrel. i have already cut where to touch it. you can touch it a little and that 's it. by the name others and

bistro yes yes well just another interview and a little bit good restaurant well yes good restaurant yes you opened it you opened this restaurant and it is unusual because it has a charity menu because i am unusual but here we don't even argue it’s normal to open something right away, but ours are usually open, then i look, i think, i’ll write to find it, yes, there are a lot . we didn't do repairs for five days, it was an institution in which people now you can cut the beetroot into small cubes, but you can do it yourself. yes, please do it, or your hands will be a little red, that's why i actually saw you approve and saw that there are many people there and there are a lot of people and they walk there, it’s just dark , people need to be opened, i realized that there are many people who came from all over ukraine. i was at the

station there as i was cooking for uh, well, these are displaced persons, there were a lot of them there, i worked with them myself and communicated, understood, felt the atmosphere, felt everything, understood that now is the best. the most i can do is to support people. transfer of persons, i took them, gave them work and kept the team and started feeding everyone who needs it, we are there or small, we can feed 300 people from march 15 to today, every day we feed 300 people who need it, but this is restaurant-level food this is food well, i don't want them to feel internally displaced, somehow, as if they are asking or something absolutely no, they are coming, we give them everything today, they are caught. they are eating, it is very important about support, and even now when it seems that there, oh, there in lviv they didn't bomb something, ours is calmer, actually no , well, it's less than there in the east of ukraine, and it feels like there's nothing like that there, but i know

that there are many people who simply don't have houses anymore, who can't return to the east of ukraine, well, actually, if otaki question and i know that you can't stop, you have to keep supporting me. that's why i 'm doing it now and then. i went to ivano-frankivsk and opened another institution with a ukrainian street court, and there i have cabinets that came from novaya kakhovka. they also had two restaurants they all opened and there is the same thing and i will open more restaurants and build more establishments , that is, in this restaurant i have the opportunity to come and eat for money as usual, and for people who can not afford it, they can order menu number two to at one o'clock in the day you can order me number two a-a well, after one you can come and order for money that's how we did it simply this is not your only activity nullinary charity er not even so gastro-volunteer i would say see you too go to europe as well yes, you organize charity dinners with

ukrainian cuisine. yes, and you also collect money for food. yes, for ukraine, tell us a little more about this is your initiative . i went to the hotel to study business at the university . and they told me that the only thing was economics. i didn’t understand what international economics is and i didn’t understand it, but you went and got a master’s degree in bykov, i guess. well, somehow i didn’t graduate with a specialist degree. what kind of person am i? i don't know my way, i didn't even take it, but i'll definitely take it for my employment record. life is constantly throwing me into international relations, and i know how to prepare and speak. plus, i know english, and in principle, what does english mean in ukraine ? you cook well, how are you in those, the competition is almost close to zero because few people know english

, and those who cook are even less, and those who cook can speak even less, and it turns out that who are you going to invite, there are five people who can talk and cook and well, and everyone knows that well, many people in the world now want to touch ukrainian culture, and the best way to do it is through food, and that's why i just went to two charity events and wrote about it on social networks, and i just have 50 requests there i can't, in general, i can, i could, first of all, leave and not return until the first of october, we were working there for a week for two weeks, i'm busy with such a demand now for ukrainian cuisine, i have to refuse a lot because i don't want to be with people i don't i want when i come abroad, i shoot a video there, i'm just here for myself, i shoot a video that's abroad. i feel that it's not in the context of ukraine. well, that's it. well, no. i understand that i want to be with people now here, well, you're sitting here. you hear everything. you really have different processes going on there, the problem is, you went abroad, yes, i support ukraine

, but everyone lives there, you will be like that, coffee, car, coffee , let’s go for a walk, maybe we’ll go for a walk and you read the news, yes, you are experiencing trouble there, you help somehow, but it’s not like that when you are here, you i feel that on in my place i feel that i am with people i feel that now during the war an institution is open here it is one thing and this is a program i just come promote er promote as i as soon as i can ukrainian cuisine and return and so i want that after the war when it will end. ukraine must remain in the world context, this means that ukraine, hmm, they should talk about it not only about ukraine. what kind of war are you all already saying that we are strong? we are not they let him go to europe, but besides that, i want them to say that i don't like ukrainian cuisine, i ate borscht there, i ate some other dishes. wow, you 're class. they eat in the country of western sudan, you know no, well , or for example somalia what you know about somalia

is not much but the main thing is what you know about somali pirates and everything you know about this country somali parade and there the sila culture lives the same way in europe when you stand two i don't know the person spain is now the guarantor, you don't know. nothing , or what do you know? well, i know that they are fighting, they are such strong milkmen, but i support them. they are cool , the president is cool, and now they also have cool food, and all this will completely change the position of ukraine in the world . that's why the victory of the borscht and these are all the dishes of the title of the dinner that i make them for this very reason. and what does your guests taste the most at these dinners with you? i 'm not interested. i never ask if you liked me even in a restaurant, i never ask, you just see if people like it, they didn't like it, they didn't like it, they didn't like it. 80% of them were full. i saw how they eat their dumplings with meat and cherries . it

can be uh well, they are in shock like that and it is such a strange world for them, but they are as if they are late for something new for themselves, i always say ukraine was closed for you in order to open now and you were something you ate your fill administration you ate your fill i have them in different pastes, i have them, that's all they say well yes i say and now you want something new yes i say keep ukraine they are like that well i show them different things i give them bees o eh once i came here to your restaurant and we are now in the center of kyiv and in the restaurant one hundred years ago forward and uh, we sat down with friends and you in the evening went out to those guests who stayed and fed us bees. honestly, it is clear that you confused us with your presence and we had to eat a bee of the foreign guests of your green dinners. you also impress with this, you serve what the body of bees, i took a pikeperch, i bake a pikeperch and there are bees standing on top of the bpp. they are eating. i bring out the pesto and show them. look at this. why do we use bees? the reason is that it is such and such a

product. it is from ukraine. we used it to make tinctures. in the context of the driver, i add a little basil, i add a little oil, which is fragrant from opishnya , i bring it abroad. they eat, they feel that there is nothing like that in this. well , on the contrary, they light up to eat a lot there, well, not only meat. and about tini in others options, well here is the whole point in this, this is a world trend, everyone just feels sorry for bees, but let's tell our viewers that these are not just bees so that they don't eat bees, these are bees that die their own death and other bees process them and they become fermented bees, which are made in ukraine tinctures, and if someone has them, then everyone knows this about these bees. this is our culture. i also have a smoked pear. i’m bringing you cheese. all the rays show different spices. people have never seen such a thing. it is clear to us, but people have never saw and they open us, there is no way to forget something like that and how trendy modern where are we now with you

potatoes potatoes buckwheat er sorrel basis we have so for yes this is the basis for what we will eat there are beets there are potatoes er radishes radish , more precisely, there is a little bit of meat, oh, meat, we use baked turkey, a little baked turkey, a little, well, if you want, you can do it without it, traditionally. kvass and beet juice mixture will be poured we have plates of food and it's actually ready ugh, that is, it's such a summer cold borscht, don't you only

eat it in the summer, or don't you eat it outside our film set , ice, it will be cold borscht, now it's just borscht, it's just that when you say borscht, do you expect boiled borscht ? not boiled borscht, what will it be good for ? okay, so now we will put it on plates with what to advise us to eat it or it and self-sufficient donuts, probably here with garlic are not very suitable in this restaurant of yours, borscht with plum lekhan, yes, with the word jam, in fact, very it's delicious and i'm giving you a greeting from my

boyfriend, who is a fan of this borscht, oh, and, hello, boyfriend. we'll probably cut it out later, but just so you know that there are fans of yours. we went to the lovage and found the guys. i think it's so cool, then let's say that there is borscht, it will be shorter lubystok will live here at all. i have a good time. i have three days before the trial. on the third day, we started to prepare the teroboron here. we fed one and a half thousand people every day. visitors could not come because there were no visitors in the restaurant, in principle. if at the time of the coronavirus, now we have a big war, how do you manage your business? i have seen japanese people who know how to do things like that, they stand like that, they are a whole technique of technique . they taught three countries that did not survive after covid, covid closed well, they closed down and those who

survived covid started their war, almost all of them survived because you have to be able to rent , spend, but to make everything work, change your focus well, this is such a very delicate work, well, i can't explain to you how it happens. it's just art, it's necessary art, it was created during the great depression in america. when everything was very bad there, but they opened or people don't save for children , and they during e- during the great depression, they created a super business. i thought, so now we need to open establishments now, because opening an establishment is not a problem earlier. to open an establishment, you have to stand in traffic to get to the realtor, a lot of money, a lot of everything, and now you open calmly, without super design, you open a normal establishment, everyone is coming to meet you, because now the market is empty, the prices are cheaper, you open an establishment, you take a

risk, well, but you always take a risk, you open an establishment and without any problems earlier, i was in kyiv to find premises tomorrow, i will look at up to 12 premises that are moving now in kyiv no problem. but the main thing is that you have to help people, because now it's not just restaurants to help people, to give them something new, to give them something interesting, to support, to help, and that's why i named this project others, we will have a franchise well, as always, there will be such a network because ukrainians and others and food to whom we give others different approach and everything, that is, such restaurants as opened in lviv, in frankivsk, you plan to open ukraine in poltava, maybe in ternopil, well, you will watch as the stars of the machine, you plan this good job , even when the war is over, it will be important, i'm pouring it now i forgot the salt and mustard but it's okay, we'll know that we need a goal and make mustard, and i'm sorry, it's parmesan because i missed this

moment, watch the plot and you'll find out everything there it's me i'm joking, it's not fun, i added a little carpathian cheese because it's salty, because i forgot the salt, but it 's fine without cheese, i apologize for my parmesan, it's very beautiful, i guess like everything else, what's with beetroot, and you, by the way, are you thinking about what in the current conditions, you can be mobilized as what are your thoughts on this? well, i think everyone thinks well, i don't have boys to think, but that's the way life is, it never means it will be uh well, i don't know well, what do i think that if they mobilize me, i will come, no, they will look, they will say okay, go cook if necessary, of course i will go. well, what will the options be, there will be no options. but it

seems to me that i can do much more on other fronts and i show everyone with all my actions that i am doing it to think about such things, why should they think when they become then they will happen, i don't think about it, i usually think about the fact that you need to be efficient in doing something, and then it will happen. by the way, you are already carrying out the reform of school meals. and have you tasted what the ukrainian military eats? i know exactly what you had vlog together with the blogger, have you tasted dry food, in particular, russian, ukrainian, nativsky, what do you say? well , that is, the top, there is still little to do, you can work on some things, but there, i think, the issues are related to financing, there, the taste is worse, but there is more variety, we have less variety, but the taste or but i think it has to do with money and that's all, and then i tasted the old model , now it's higher and cooler, and i think that when we win, we will then culturally rebuild the country, continue to physically build the country, and then

i plan to reform the school food system - this is only the beginning, there are hospitals, there are armies, there are, uh, there are tutyur ointments, we need to carry out a global reform. when it comes, then already then, i will consider that in general, the reform of the food system in ukraine is complete. when we win, that we will prepare borscht. yes borscht no, i will prepare the case, i will prepare the dish, i will come under the raisin, i came up with this dish when everyone asked me on facebook, they said that evgeny is there now, uh, the ukrainian zsu is smoking a handgun under the raisin, is it possible to have such a dish prepare it as the dish sounds. well, i prepared it. i suspect that there is meat, dad, and meat. you set it on fire, it burns. you add tomato paste, which means it's a little blood, then you take raisins from the top, coriander, and seasonings, and everything should turn out well. beautiful . a dish that you ca n't find here, i'll cook it eh well, of course well, to be honest , i think that borscht will be the final note

of our meeting. it's also unreal, i'll say it's simple an unreal composition, but i would like everyone better. oh, it’s really delicious. we haven’t cooked beetroot yet, and i think that ukrainian hosts and hostesses who prepare summer variations of various soups should adopt yevhen. thank you very much for welcoming us into your kitchen. good luck to you. well, we hope that our borscht is now under reliable protection and

development, and i think that success is not only for us, not only for me, but for all of us, everything will be ukraine until victory, we are waiting for that day and everything will be the armed forces and everything will be ukraine, well, to the statehood day of ukraine, ukrainian history which we were taught by a set of fictional facts and foreign heroes in a modern laboratory and on an expedition we will uncover a huge historical scam in sweden we will learn the secrets of the wife of yaroslav the wise whether our roots are really in western civilization in poland we will find the king's grave to see the gift of the pope we will collect reliable references to the mass and let's recreate a real portrait of the hetman, which secret commissions rewrote our history. it's time to learn about our heroes . akim galimov documentary marathon

ukraine returning its history on the air of the only news from july 24 at 21:30 uncomfortable questions witty conversations the most interesting inside byraktar tox to fridays 21:00 in the marathon only news unconquered cities of ukraine lviv a city where more than 2000 historical architectural and cultural monuments have been preserved its center belongs to the world cultural heritage of unesco here at the monastery of saint onufry ivan fedorov founded the first printing house and printed the first ukrainian book the apostle after the november order and the creation of the west ukrainian national of the republic lviv became the capital and the heart of the ukrainian liberation movement in june 1941 on

rynok square, the ukrainian national assembly proclaimed the act of restoration of the ukrainian state, after which the nazis began to terrorize the ukrainian insurgent army tried to take the city under their control, but the reds seized power despite the repression of lviv residents continued the struggle , today all roads lead to lviv, even angelina jolie did not bypass it, it became a second home for thousands of ukrainians, the council provides tons of humanitarian cargo and even under missile blows continue to work for victory, because lviv is an invincible phone