and that's exactly what i've never had. what is mash honey? wait it's just a honey massage and now start bees on me no. although i wouldn't be surprised. if he said that bee stings are also useful, it warms, because oh, and this is that the washcloth of the bast washcloth eats the bast, this is the bark of a young, linden, and mochalov ’s clothes were made from it

. yes, i will smell like inflammatory agents for 2 days. and every king should have my crown, for example, from an oak broom. i want home a warm bed the desire of the king is the law. and what is this son of a beveled hand scythe. and why exactly hay is a complete immersion in ancient russia for entourage in general, in general, yes, that's right. well, already kayfovo is relaxing and it smells nice too. but this is

not the most pleasant smell since childhood, you would now see the foxes of my cameramen producers here on the set. they envy me so much, because it's not just a pub. what are you doing light unfiltered delicious brewer's yeast contains b vitamins and trace elements that have a positive effect on the skin, the immune nervous and cardiovascular systems, so a life hack for all men. if you want to skip with friends, just go to the wellness.

remember how the hero of the popular movie dreamed of taking you for a cup of coffee. i think he did not even imagine that the bath, perhaps, is the same as i had and the coffee, of course, must match. i choose coffee in it perfectly. everything. the aroma of the rich taste of bach after the taste is an exquisite pleasure for real kurbans create moments of comfort with coffee. oh, i completely forgot about milena. i relaxed so much that i completely lost track of time, i should have rewound it back. milena is probably already worried. not at

all. i'll definitely find something to do here. suzdal is a very filmmaker, they say that a large number of films were shot here from the marriage of balzaminov to the king, and any tourist can here, if not dream of a movie, then at least arrange a photo session. it will help me with this. nastya, look, it's super in general, though it's a big film studio, so there are a lot of cool locations. today i'll show you a few of them, let's go inside first. my grandmother also had such serbia, so i

somehow understand a little bit, as if i understand. milena, well, we’ve already filmed enough here, let’s go and shoot with horses. and i 'm afraid, the truth is he don't know why. she is also afraid of me. i cant. i can spend the day like this. so it’s generally cold here for a photo shoot. you've probably been standing here for a long time taking pictures. i'm even sure you're cold and hungry. let me invite you to dinner

knows. yes, we will cook again, but together with ivan hello hello. look , we have a great helper here. today we are very pleased. i understand correctly that even in suzdal we will be something traditionally russian. yes, that is, be a pickle, a pickle of such a song no, but anyway, we’ll cook it anyway. okay, where to start, prepare the longest ingredients, cook the flask and cut the cucumbers, cut the boiled salt water cucumbers into strips. well

, shabby cucumbers, shabby on straws, we dump them into fill the stewpan with water and leave it to be allowed to follow, we take on the meat. and what is this meat? i don't know it. guess look small at the trees, he climbs. he has a beautiful tail. i don't really know , sorry it's a boar. yes, it's a boar. here i am to this just you see well. this is not necessarily an ingredient, if it is not there, you can limit yourself to any other meat and beef at hand . cut into strips and fry until golden brown. well, like straws,

of course, but i've already started tears from you, let's see. he is gone, no bow will make tears me to cry. and now, without tears, add it to the meat. now we add our tomatoes, now we cut them and we cut them. it is clear, of course, the hodgepodges are all straws, what next we add tomato paste. i suggest adding tomato shepherds. it gives dishes a rich color and adds the aroma of fresh tomatoes, while it does not contain starch and is suitable for cooking first second courses and sauces now garlic. here the broth is a

little upset. here, if someone likes it, maybe thinner, maybe thicker, that is, here already to your taste. and i like it thinner, but i don't like it thinner. wait. let's get hot. so we added broth. now it will boil with us and we will add that the flask is small, if we are half a bean brothers sister and add a few more flavor notes of capers, i can, of course, fragrant, green peppers, neat olives go. oh, i said neat and bay leaf. we have 5-10 minutes left to sweat and we will try the most delicious hodgepodge. we have left to sweat or hodgepodge left to fight back. we are all left to sweat.

tasty, i'll say, so boar, and it's very interesting for me to add a wild note, but as an italian, as a person who always adds pasta to the dough, what do you want your soups? actually, thanks. everything, full and contented then. we're ready to go. further where. try come on, two or three times didn't

work. okay, come on, then you will go to a lot of interesting events, for example, the cucumber festival, the russian bath festival, far several times a year they hold carrot cheese. this is a fair with traditional songs, dances and other folk fun, but the most important thing on the cheese brand is the production of local farmers. here you can find an amazing candy chocolate chocolate blow of our butter, which we make ourselves here you can even meet fellow countrymen unexpectedly real. we didn't agree.

guys, it's true, that's for sure. all welcome home. hello well, as you understand, the main

thing on the cheese market is a lot of cheese. go this holiday belongs to farmer john caspian john came from england 30 years ago, then he was engaged in coal mining. and even bought a mine here, but soon he devoted himself entirely to farming. i understand that you, like me, once upon a time came to russia and russia conquered you , won your heart, and you stayed exactly the same way back. well first love, i thought i was free. that's how we got to know each other and forward

and began a life and work together, which led to all this beauty that we see on the table, the kopeysky family produces several dozen types of cheese, and some of them are simply unique, it's all dill. why don't we make cheese with dill? i am now i think it really tastes good to me, which we don’t need to do in italy at all, because this time there is, it’s russia and in russia they taste cheese with dark beer. this is also red beer vladimir, it's like not beer, but chocolate coffee together with nuts and very dense

thick. i thought i didn't like dark beer. here is something in general and under this something with something we also have something here, not just anyhow, what do you think? it 's taste. what's up with him? italian taste of garlic after such a bright taste, you need to rinse your mouth again. well, really liked the same works. who tastes the work of a cheese maker in that you can even have your own personalized cheese.

there are vacancies, for example, how can i get a job? it’s still possible here, but there you also have to do it. don’t know how to process for health, a cattleman for health, so sensitive. perhaps then i’ll remain the leader, go, grace mila , thank you, very nice. very tasty. very nice. what about beer for me? and i know that

you will definitely appreciate it, just look how cute it is. it's a mini pony. look where he went. he's training. what a beauty, beauty, beauty. how beautiful to find these beauties. you can visit the pony farm, i'm sure the kids will definitely be delighted with these kids. here you can ride, you can feed them. and here you can also organize a walk with small horses and even a photo shoot, but for

me the photo shoots for today are clearly quite so pretty, so cute. i really liked it, though, here, and where i was on the cheese mark, there were also cute animals, but i also tried such delicious raw ones that you won’t believe, i even took you as a gift. well, they were so delicious. that i sat down on the road. okay, i'm sorry. i'm sorry, but i have a suggestion. let's celebrate our first trip, and this time we don't have to cook. i promise, despite the fact that the entire hall is aimed at creating an old-fashioned atmosphere. there are also modern institutions, which are nevertheless being rethought. everything here is traditional cuisine. alexander decided to treat us to a dish that can

only be tasted here. and this is some kind of dessert here i present to you okroshka crumb okroshka. yes, this is okroshka of greens and pickles i suggest trying it as soon as possible, because it is already melting not only in front of your eyes, but also right in your mouth. i think you do too. tasty, well, really, i usually don't like tasty. here is kefir sour cream such dairy products, so i treat this very carefully. but i really like it. and this, except ugra went. there's also sour cream with greens sauce and earth bread from borodino bread. i would add that

it is very interesting tasty. look, my baby is gone. she is so cold, pleasant, very unusual. yes, the summer season is just around the corner. i am i think that okroshka is the most simply albashil, as we say in italy. kiss alexander i think that this begs the toast, but this time for you. thank you very much for arranging such a dagestation for us, please, in our show you don’t know who is hiding with clues, and with avito you know for sure that you can profitably sell your smartphone dress or guitar, just place ads and it will be seen all over the country, eh. the rate to send your parcel to any city in russia is very convenient. mask new season tomorrow at 20:40 on ntv is always profitable 3% cashback on everything and 15. back, in fact,

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try on yourself. rus' which can be feel 7 body, which you can taste russia, which you want to return and return someday relatives and wait wait. you yourself have not yet seen the whole of russia in various ways. but we will fix it all next saturday, when we go together again. let's go.

you and i really love desserts that are light, though, that is. well, really, of course , sometimes you want a piece of cake, but for me it’s more like a dessert in itself, not at the end of lunch or dinner. dessert at the end of lunch or dinner i want him to not torment my conscience later that i am red oranges, and therefore i

prefer some low -sugar desserts. but really, either with gelatin or with agar-agar, something like that, well, and, as it were, the body got a little sweet. well, we are not really ashamed and not offended, therefore, here is such a jelly from red oranges with sparkling wine. it seems to me the perfect story, squeezing juice from oranges. i squeeze, of course you can do it with your hands. well, such a thing, it is faster and more efficient. it all depends on of whether you like juice with pulp or without pulp, if you like pulp, otherwise, of course, you don’t need to strain the juice. and if without pulp, if you like a purer such a transparent taste, then, of course, it’s better then to strain the juice. any such jelly can be made. for example, if it

’s interesting to make grapefruit juice, you can combine, for example, grapefruit with an orange, you can add a little lemon, that is, citrus fruits along with sparkling wine. it seems to me always. well, right here it works 100% i need only 600 ml of juice, in principle, it’s about 3 oranges on average, i took red oranges like that, you can still find red oranges in another season, as a rule, the season of red oranges is february, early may. uh, red oranges grow in valencia red oranges grow on cabbage soup red oranges. uh, actually, it's such a little bit, of course, they mostly differ in color. but i also think they have more bitter taste than ordinary orange oranges. well, by and large. listen a and in fact, it's only the whole thing is in the light, you can and

take ordinary oranges. and well, here is 600 ml of juice. i still want my jelly to be absolutely transparent and not have pulp, so through a fine sieve. i strain the juice into a saucepan. well, what color is a fantastic color, you know what else is delicious? now? of course, it’s not the season at all, but in the fall i tried pomegranate juice. e, too, with sparkling wine to make jelly is very tasty. the colors just reminded me of this. so now we're going to help the whole process a little. you can add the zest finely-finely grate it and it will also be interesting such a brighter citrus accent. well, in my

opinion, you can leave and just like that just sparkling juice, wine, you understand elementary, and gelatin, if you, of course, well, adhere to the principles of vegetarian nutrition. we replace this gelatin with just agar-agar and still quite a lot of pulp remains. you just know it additionally, when there is no pulp, it turns out so more elegant. in my opinion history. and when the pulp remains, then it is so a little more homely , so both have the right to existence in my opinion. the main thing is to prevent the bones from getting into the bones - this is already some kind of sloppiness. i don't add sugar at all because , first of all, uh, the sweetness that oranges have is enough for me. here, and when you and i wiped it, you see, it turned out much less here 400 ml of juice, so uh, then we will either