then i immediately say that we should line the red line of modification of borscht, there is no such thing as borscht, there is only one ukrainian borscht, and it’s just that there are many theories as to which was the first borscht in many countries and which borscht was very popular there 200-300-400 years ago, and in fact there is not one thoughts, what was he , uh, but well, different researchers speak differently, and in general, researching food is such a difficult topic, that's why i definitely found one of the results of borscht, it inspired me a lot. for the reason that there is an idea in it, because usually there are some there are dishes there without an idea, there are some elements that are added to the borscht, there are ideas in this, there is some background, and it seems to me that this borscht could probably be one of those, well, not the first. and they ate a lot , why do i say that we will not cook it and, of course, everyone is of the opinion that the flour got into the oven and it was there. well, it is probably hard to argue with that. but there is an opinion that borscht could be

prepared and not boiled, but simply take everything that was there in the garden and pour it all with beet kvass beetroot pass was very popular at that time and beetroot kvass - it's something like that. well, we didn't have lemons, but because we didn't have lemons , we watered everything with beetroot kvass and that way we got sourness, then you start there was a beetroot taste, they called it borscht, and that's the idea because uh well, i like it, the theory is very cool, simple and clear, so now we will prepare something very similar, but since beet kvass needs to be made there for a week or two, according to the technology, it is quite difficult, so we will use sorrel, sorrel, sorrel, and we remember sorrel with a class of ordinary bread and we will 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 need to take a radish. my name is a radish, it does not mean that it is authentic. she used to be. we are now. we don't cross for authenticity now we just create uh we take

one of the recipes and improve it a little now there are radishes we take radishes we cut them for a sharp dish and add everything to that bowl then we mix everything how to cut it how would you like to feel it in my mouth, i'll think about it. come on, i'll take care of it. greek salad is big pieces and it's like that when there's a lot in the mouth, and france is all small and we have to choose how we want, we want, just what is the desire, but i'm surprised that you allowed me to do something i thought, you know, you are guided by the principle that there is only one master in the kitchen, i actually hoped for that. no, well, it is the master, but now it is, if we are talking about household management, if we are talking about management in business, then let others do it and i will speak. i will ask in parallel no questions for now, i'll take a cucumber and a potato. and i'll also cut everything into cubes so that we have such a mixture for borscht. okay, it's not for, well, it should be fine . i don't know what i need, i don't know what the other pieces

will look like. let's cut it then. cut this entire radish once, if it is too big, we will treat the operators. they love it very much, and then they are all just interested in whether they will feed it. okay, you have somehow felt the war of some products in your kitchens, now you are forced to look for substitutes for that time. if we do not have any now, i only take them and i don't well, for example, there is no fennel now, but i have everything else, i don’t know, to be honest, for example, we don’t know if there will be kherson watermelons this year, there won’t be any watermelons this year, but i have 20 kg in my basement, i didn’t preserve watermelons last year. now i make caramels from these watermelons and sell myself in the restaurant, but there will be no watermelons, which means that this

year i will not sell dishes with watermelons, you had such a post on facebook, you are somehow mysterious . i think you hinted at the fact that you do n't have enough now umm stories with borscht with your restaurants also want to do land tell us a little more about it well actually i've been there for 3-4 years i've been thinking about this farming business but there was no solution how to do it because i actually calculated there and thought it's not easy and it's not easy the game is like this you get a position and you get two apples, you are so happy, this is a whole story like this, it must be business-related, it must have a huge back grant, so it can’t just take it. that’s how you open a farm, you need to uh, you clearly understand what you want to do. and the moment came i was like that. i opened an institution in lviv. and in lviv, well, i sometimes have an armpit, that is, i live there. i don’t understand. i live now, but i live in lviv, in kyiv. i live there, and i am at the bazaar . woman well, until one day, i approached a

woman, she was selling some flowers. i say what it is, this is what a lovage says. i also say a lovage. well, have you heard the word lovage, but have you ever eaten lovage? my grandmother told me that you should bathe in lovage water or to the guys loved it so he told me that he bathed so successfully successfully about farm 4 years ago, when i ate lovage, i was not as angry , the same anger appeared as when i spoke about borscht. a 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’re at grandma’s now, grandma, grandma, who somehow beautifully says what kind of salad doesn’t exist. well, we’ve never eaten salads, and that’s why we don’t have a tradition. such a set of greens which can be tasty and you can buy it. there is no such thing as greens in the store. you can’t throw them away to eat them. you don’t have them. you

come, you only buy arugula, spinach there, iceberg, and it’s like, well, this can of salad is not ukrainian products, they are grown in ukraine, but in one word, it’s not ours, and when it’s clear i ate a lupine, my eyes opened because it is such a ukrainian taste that can compete with all the others and i just ate it, i loved it, i ate it so much, i just ate it all and i want to learn how to grow lupine, maybe sorrel, maybe parsley and make such a mix i will sell ukrainian salad on the left, i could have iceberg lettuce, arugula, and here it will be made from lovage, sorrel, and for example, spinach, that is, even you will be original, well, you understand, i wanted to switch to a fully operated restaurant with 100% ukrainian products, this was the task so that there would be no lemons , and there was no black pepper, and i managed to do everything, but when i found out that the zucchini or zucchini that we buy, they go abroad. i say ok

. parsley from israel, you can't buy ukrainian parsley in the winter. you can buy garlic because it chinese and you can't buy zucchini, parsley and basil costs uah 1,000, and for me it's such a shock, now basil costs uah 200, and in winter it's uah 1,000, and i've already started to act and i've already decided for myself that we will definitely work in the same direction. i want well , yes, well, i don’t understand why you can’t buy zucchini, okay, ukrainian zucchini, parsley, there is no parsley, it’s not ukrainian, what can’t be done in greenhouses, that technology hasn’t arrived, that we’re dying, and it’s impossible to cut parsley in ukraine in the winter, what stage are you and i at now? i’m my family i hoped that radishes, i finish hoping. it's good, as lesya ukrainka said. contra spem spero, yes, without hope , i hope. by the way, i studied this when the aeneid program was on, and i didn't know before that it was published on the

social media. he learned a lot there. i had a zucchini that had markings on it, i looked at it, i said what it means, it was hints, no one understood what it meant , i didn't understand what it meant, they were aware of the classics, i wasn't aware of ukrainian exactly in this, in this and ideas why and i was taken as i had a host that you are everyone knew and they showed me by example. how can a person qualify as a cook and as a future farmer? how do we now feel about this situation with the possibility of global hunger due to the war in ukraine? well, how do i put it? i'm okay. no, seriously, what do you think? russia will go to use this tool for those dogs, let's move to the plane of communication about world markets . there are some uh-uh, what's the name of the influences. i

think it will definitely go. why not go uh-uh, because it's ideal, the more they do this kind of thing the more their wheat is, the more expensive it will be, and the more their wheat will cost more , the more you will not be able to manipulate the world. to be in ukraine well, it’s so clear somewhere in the near east, including some kind of problem or something well, there are no problems for them, look at the sorrel i’ve already cut where to touch it, you need to touch it a little and that’s it and i take the potatoes and mix them by the radish, i don't know about your work, yes, they coincided, they didn't coincide, that you opened a restaurant in lviv after february 24th called others and a bistro, you also say it as an interview. it's still interesting. good

restaurant. well, yes. good restaurant. yes, you opened this restaurant and he opened it. uh, it's unusual because it has a charity menu because i'm unusual , but here we don't even argue, i'd like to open something ordinary at least once, but i usually open ours, then i look and think about five to find something yes, there is, there was not that charity menu, it was created and the institution, uh, immediately when the war started, but how immediately, on march 15, we opened in five days, we did not do repairs, it was an institution in which people now you can cut beets into small cubes, but you can do it yourself, well, or by hand they will be a little red, that's why i actually saw you arrived and saw that there are many people and many people and they are walking there, it's just dark, people need to be opened. i understand that there are many people who came from all over ukraine. i was at the station there as i was preparing for e well, these are the displaced there were a lot of people there, i worked with them myself and talked, i felt the atmosphere

, i felt everything, i understood that now is the best. the most i can do is to support people. i took a team of people, it was also all the internal transfers of people, i took them, they continued their work, and i kept the team and began to feed everyone who needs it. we are there. the kitchen is small, so we can feed and cook 300 people from march 15 to today. we cook every day. we feed 300 people who need it but it's restaurant-level food it's food well i don't want them to feel internally moving the person somehow as if they're asking or something absolutely no they come we give them everything today caught they eat it's very important about support it and even now when there seems what 's there well, they didn't bomb something there in lviv, ours is actually calmer 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 don't just have buildings - houses that you can't to return to the east of ukraine, well, actually, if these

are the questions and i know that we cannot stop, we must continue to support. that is why i am doing it now and then . they also had two restaurants, they all opened and the same thing there. and i will open more restaurants and build more establishments, that is, in a restaurant i have the opportunity to go and eat for money as usual, and people who cannot afford it allow them to order menu number two until one o'clock in the afternoon you can order me number two a-a well, after one you can come and order for money that's how we did a simple activity er-er not even so gastro-volunteer i would say look you you also travel to europe and organize charity dinners with ukrainian cuisine there. yes, and you also collect money for products

for ukraine. tell us a little more about it is your initiative . i i went to study international economics, i went to a business hotel, studied at a university, and they told me that the only thing was economics. i didn’t understand what international economics was, and i didn’t understand it, but you went, well, you got a master’s degree, i guess. well, somehow i didn’t graduate with a specialist, if anything, i don’t even know what in my opinion, i didn't even take it, but they will definitely take it for the employment book, life is constantly throwing me into international relations, and i know how to prepare and speak , and i just have a plus, i know the english language, and in principle, how do you know english in ukraine, what am i you cook well, how are you? the competition is almost close to zero because there are not many people who 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 speak and cook and well, and everyone knows that well, many people see people now in the world who want to touch ukrainian culture. and the best way to do this is through food, and that's why i just went to two charity events and wrote about it on social networks and i just got there 50 i asked them i can't do it, i can, i could first of all leave and not come back until the first of october, we were there for two dinners a week, there is such a demand for ukrainian cuisine now, i have to turn down a lot because i don't want to be with i don't want to be with people. when i come abroad, i shoot a video just for myself. i shoot a video abroad. i feel that i'm not in the context of ukraine. well, it's not comfortable. well, no. i understand that i want to be with people here now. well, you are sitting here. you can hear everything that is really happening there different processes, the problem is, you went abroad like that, yes, i support ukraine, but everyone lives there,

that ’s how you will be, coffee. i'm in my place, i feel that i'm with people. i feel that now during the war, an establishment is open here - that's one thing, but i'm just coming to promote, uh, promote as i do, as soon as i can ukrainian cuisine and return, and so i want after the war when it ends ukraine should remain in the world context, this means that ukraine, hmm, they should not only talk about it , what a war, and everyone is already saying that we are strong, we hold back the whole of europe, all of them already know, understood, the germans there are all praying for us, so that only we are, well, no 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 herbs. wow, you 're class. what is eaten in the country western sudan, you know no, or, for example , somalia. what you know about somalia is not much. but the main thing is what you know about the samian pirates and everything you know about this country. the smolinsky parade and there the

silo culture lives the same way in europe when you stand two people, i don't know in spain and now what about ukraine. you know. nothing or what do you know? well , i know that they are fighting, they are such strong guys. we, i support them. they are cool, the president is cool, and now they also have cool food, and all this completely changes the position of ukraine . victory in the world borscht and these are all the dishes called dinners that i make just for this. and what does your guests taste most at these dinners with you? i never ask if you liked it. even in a restaurant, i never ask. you just see if people liked it, not the post, they didn't like it. 80% of them were full. i saw how they eat their dumplings with meat, cherries, they are shocked yaso with herring they eat, they don't understand how this is possible to be uh well, they are in shock like that and for them it is such a strange world but they seem to learn

something new for themselves, i always say ukraine was closed to you in order to open now and you were something you ate your fill of the pizza administration i have that's all they say. well, 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 . fast forward a hundred years ago and uh, we sat down with friends and you went out to those guests who stayed and fed us with bees. to be honest, it is clear that you confused us with your presence and we went to eat the bees of the foreign guests of your green dinners. they eat. i bring out the pesto and show it to them. look at this. why do we use bees? the reason is that these are such and such products. he is from ukraine. we make tinctures with it. it has a lot of useful substances and it is cool.

basil, i add a little oil, which is fragrant to plant abroad. when they eat, they feel that there is nothing like this. well, it’s the other way around, the world is going to eat a lot there, well , not only meat. this is a global trend, everyone feels sorry for bees, but let's tell our viewers that it's not just bees, they didn't eat bees, bees that die their own death, and other bees process them and they become fermented bees that make tinctures in ukraine, and if someone has an apiary, everyone knows this about these bees for a long time, this is our culture. i also bring smoked pear and you, the brand will be delivered. all the rays show different spices there. people have never seen such a thing. it is clear to us, but people have never seen it and they open us there is no way something like that is forgotten. and how trendy is modern? where are we now with potatoes, radishes, er, sorrel, this is the basis for us, so

for this, for what we will eat, there are beets, there are potatoes, er, radishes, more precisely, there is a little meat oh meat, baked turkey is used a little a little baked turkey, well, if you want, you can do it without it traditionally. i think we used to cook it in our own house. and this is just our base, and then we need to make a mix of bread kvass and beet juice. we will pour the mixture into our dishes and it is ready. well, that is, such a summer cold borscht, do you not only eat it in the summer, or do you not 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, you expect boiled borscht, it’s not boiled borscht, what is it good for okay, so now we will put it here on plates, what do you advise us to eat it with or is it self- sufficient, donuts are probably enough here with garlic, they are not very suitable in this restaurant of yours, borscht with plum lihar, yes, with the word jam, it is actually very tasty, and by chance i send you greetings from my boy, what a fan of this borscht, oh, and boy, hello, i guess we'll cut it out later, but just so you know that there are fans

of your lovage and found it guys, i think that's cool, then let's say that there is borscht, and soon there will be lovage i will live here in general, i have a good time, that’s why you will close the workshop for three days, they started preparing turboron here, we fed one and a half thousand people every day, visiting, we could not come because there were no visitors in the restaurant, in principle, well , if at that time, now we have a big war how do you get your business out? i have seen japanese people who know how to do things like this. they have whole techniques. you know, here we have also developed a whole technique for surviving in the restaurant business, because after two years of covid, we have already taught three countries that after covid they didn't survive covid they closed well then they closed and those who survived covid started their war almost all survived because you

have to be able to rent expenses but to make everything work change your focus well it's such a very delicate job well i can't explain it to you how it's just art, it's straightforward . the lego company was created during the great depression in america. when everything was very bad there, but they opened because people also save on children, and during the great depression, they created super business i thought so now we have a way to open establishments now because now they are opening an establishment there are no problems before you to open an establishment you have to be allowed to stand in traffic jams to get there a realtor a lot of money a lot of everything although like here you open calmly without a super design you open a normal establishment you are all welcome to meet you, because now the market is empty, the prices are cheaper, you open an institution, you take a risk, well, but you always take a risk, you open an institution and without any problems , i will find premises in kyiv tomorrow.

viewing there 12 assistants are currently being asked in kyiv without problems but the main thing is that you have to help people because now it is not just opening a restaurant to help people to give them something new to give them something interesting to support to help and therefore in this project i named others we will have a franchise well, as always, there will be such a network of others, 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, are you planning to open in ukraine , maybe in poltava, maybe in ternopil. well, it will be look at how the stars make up, do you plan to keep this charitable component on them even when the war is over, it will be, this is important, now show me what you are doing next, i forgot the salt and mustard, but it is okay, we will know what is needed, the target and the mustard, and i'm sorry, it's parmesan, because i missed this one take a moment to watch the plot and you'll learn everything there. i 'm just kidding, it's not fun, i added a little

carpathian cheese because it's salty because i forgot the gray cheese, but it's fine without cheese, i'm sorry for my parmesan in this kitchen, i didn't think it was very it’s beautiful, i guess everything is a 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 shouldn’t just not think, but that’s life that's the way it is, you never know how it will turn out, well, i don't know, well , what i think is that if they mobilize me, i'll come , no, they'll look, they'll say okay, go prepare, if necessary, of course i'll go. 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, think about such things,

why think about such things, when they happen, then they will happen, i did not 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, reform you already have school meals. have you tasted what the ukrainian military eats? i know for a fact that you had a vlog together with a blogger. you tasted dry food, in particular russian ukrainian nativsky, what do you say ? can finalize 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, but i think it has to do with money and that's all, and then i tasted the old sample , now it's higher and cooler and i think that when we win, then we will culturally rebuild the country , continue to physically build the country, and further on, i plan to reform the food system, the school is only the beginning, there are hospitals, there is an army,

there are prisons, where we need to carry out a global reform when she 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 logically and such and such and such do you want to answer yes borscht no, i will prepare the case, i will prepare a dish, i will go under the raisins, i came up with this dish as well when everyone asked me on facebook, er, they said that evgeny is there now, er, the ukrainian armed forces is smoking a handgun under raisins, can you cook some kind of dish, what does the dish sound like? you set fire to cognac it burns, you add tomato paste, it means a little blood, then you take raisins from the top, coriander , seasoning, and everything should turn out well. a wonderful dish that you can’t find here, i’ll cook it. well, of course. well, to be honest, i think there will be borscht . we will taste yours despite the fact that there is no salt and mustard, there is cheese, this is the

final note of our meeting. and how exactly with everything, you asked it the first time. so i am not sure about the quality. i am also unreal, i will say. it is just an unreal sign, but everyone would love better thanks this really tasty, original, we have n't cooked beetroot yet, and i think that ukrainian hosts and hostesses who prepare summer variations of various soups should adopt yevgeni. thank you very much for having us in your kitchen, good luck to you. defense 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, we will rebuild before we launch, we will win and what are you, news, together we are strong, young mykhailo hrushevsky took the hannibal oath to write a hundred books in ukrainian. years later, he significantly exceeded his promise. he not only described the history of ukraine, but also proclaimed its independence , independence that we will always defend. the state is what we will protect. they deliberately hit unpopulated areas in broad daylight, strewn with deadly iron mines. ukrainian land but instead of fear and despair, they will see only their own death in our eyes, ukrainian soldiers will pay for every tear of our mothers, they will take the enemy to hell and comrades from the state emergency service, rescuers, fire fighters

, pyrotechnics, day and night, will help demining, dismantle rubble, bring cities and towns back to life, despite neither shelling nor fatigue and darkness, we will win and emerge in the middle of the free world. a new prosperous, happy and invincible ukraine in the most difficult times for the country only everything, but also take everything, the state provides assistance to all those who, because of the war, are looking for a new job, there are employment centers in every city, where vacancies are updated daily, choose conveniently and fills out the questionnaire on the official website or in the chat then develop alive for the sake of victory oh in

ukraine and volunteers everything is possible death to the enemies of ukraine everything will be found everyone will feed all the tails will be saved give them gifts on airplanes support doctors help sing a lullaby sing bows equip everyone hug glory to ukraine to the whole world ukraine is glorified by the volunteer family , there is no translation. all of ukraine thanks you.