this is rostagroexport sour cream, it’s easy to recognize by just one yellow stripe, simply delicious rostagroexport sour cream, just try it. balabol, new season from thursday at 20:00 on ntv. the embankments of bruges, of course, were saved by bloodshed. how is it, spasskaya tower, i don’t understand, i was supposed to come to eshkarola, so i came, the most prominent media personality of the ntv channel. and today i will show you not only this unusual city, but also the mori village, i just found my destiny, will you find out where the matter is here? the most delicious cheeses, yes, these are

very good cheese, what is kogol? moritsky, dumplings, it’s wrong, they screwed up, and that not only swearing , but also damn, can be three-story, now i have to explain, so look, it all starts now, from moscow you give kings, you can get there by car, train or plane, however, planes come here often they don’t fly, but if... you really urgently need it, you can fly to kazan or cheboksary and from there further by car to the capital moriel. in general, to be honest, i didn’t expect anything from this city, but it pleasantly surprised even me, a sophisticated tourist, the city is so beautiful, well-groomed, and looks straight european, believe me, i know what i’m talking about, look for yourself, these are the embankments of bruges, the main attraction of yoshkarola.

the embankment got its name bruges because of the colorful houses, which are a copy of those located in the same belgian town, look there, the building resembles a velitsian palace, the neighboring german castle, did i expect to see this in the center of the volga region? no, i’m glad what i see, it’s crazy, by the way, here you can not only stomp around paved embankment, but will also glide across the water surface of an impromptu belgian. channel, its role is played by the malaya kakshaga river, by the way, kakshaga is translated as a river with snags, i really don’t see them here, but i see catamarans, boats and even a cool boat,

i don’t even know where to start taking pictures, it feels as if you haven’t looked, the perfect location for photography and selfies , now i’ll send my mom a photo, i’ll say: look, guess where i am, oh, mom replied, i don’t know, what a beautiful photo, probably not, this is yoshka alla, and where the hell is it, now i’ll have to explain, most likely he won’t believe it, and i myself don’t believe what i see here, i’ve seen enough of these gingerbread houses and i’m drawn to something delicious, just like there’s a shop with local delicacies on the way, well, let’s see what we have here, or rather they have, our local sausage, kozylyk, is a dry-cured sausage... our horse meat differs from

the tatar one, in that it is not so fatty, and why? that she goes in for sports, fitness? well, apparently yes, you can try it with our medolui? i think i'll come in quickly now, i’ll see what they sell here, i understand, this will last for a long time, it comes in natural form, please 5-7° without thunder, without sugar, bravo, i persuaded you, so i’m welcome or is it black salt, black salt, our salt is baked in the oven on maundy thursday before easter, should i really make black salt in moriel, it is a talisman among the morians , wait a minute, how should i use it, because i was already going to sprinkle it on the dish, usually, usually salt was always on the table, in a plate or in the salon is small, but in principle it is used only in cold dishes, in appetizers or salads, wait, what amulet are you talking about?

that is, where should i put the raw cheese, they always sprinkled it in front, if the person, you understand, that he is very pleasant, that is, when the person left, a little salt is sprinkled at the door, it’s cool, you can. cook and take care of the house and yourself, have you seen one like this? so marmalades made from vegetables, this actually happens, it’s very tasty, in order for the aroma to reveal itself, you need to open it with hot tea, mm, well, well, well, well, well, you can definitely smell the vegetables that i ate here, here you have tomato, parsley and pepper, and it’s cool, eat, you expect something sweet, fruity, but it turns out something sweet, vegetable, very unusual, tasty pause, pause and move on, except for the bruges embankment, there are many other attractive places in yushka rola, for example, patriarchal square, which has gathered around itself an elegant

building in the style of count sheremetyev’s castle, a puppet theater with a fabulous appearance and the chapel of peter and fevroni; at certain times a river appears on the embankment, a river of people, which flocks to the complex of the 12 apostles to look at the living clock, there are at most 20 such clocks around the world, in russia you can only see them in ezhkorol, it all starts now, every 3 hours from 9 am to 9:00 pm the figures of twelve appear the apostles, repeating the entry of the lord into jerusalem, described in the gospel, rides on a donkey... and behind him the apostles, it turns out atmospherically, as if it were just a clock mechanically, moving like a statue, but there are a lot of people, hundreds of people, they are all quiet, everyone at once. figures

the apostles are made almost life- size; in a year they travel 80 km. in 2018, the apostles reached, not directly, but figuratively, of course, to moscow, and by 2058 they will reach jerusalem. how nice i had a walk and even worked as a sculpture the most prominent media personality of the ntv channel let's go eat we're waiting impatiently for the episode about the city from the punishment

federico arnaldo is the only italian tv presenter on federal television in russia cheers let's go fight and where is the place and i thought federico is the only italian in yushkoral, well, that’s it, today i’ve walked so much that my legs are buzzing, the city has changed , but the cuisine has remained the same, so it’s imperative... not only national dishes, but songs, that’s how it all translates, yours is very interesting, we’ll sing

, and you listen as we leave, so you remember our meeting today, when you leave and we leave, so that the sounds of this melody will remain in your heart for a long time, what will remain in the heart, determine what will remain in the stomach, now we will see. alolora, our introduction to mariela cuisine, starts with soup, and it’s an oven soup, because it’s straight from the oven, a very tasty brew from... there are pieces of meat, cabbage, potatoes, vegetables, and the fact that it’s cooked in the oven, you can feel it right away, because it saturated with the smell of firewood and the aroma of coals, i also really love these traditional stories, because they are often served in such traditional, not even

plates, dishes, what to call them, but what a spoon, and a huge portion, this spoon should be taken home , when i studied the kitchen of mariel, everywhere you... three, not even layers, but three-story pancake, koman myalna, i hope i pronounced it correctly. so. here it is our pancake, so heavy, firstly, dense, and it turns out that only at the bottom there is dough, and the remaining layers are two types of porridge, let's try, whatever it is, such a dish is deceptive, i look at these pieces, look, immediately reminds me of pizza, but you bite into it and feel like it’s pizza with cheese , in fact there is nothing here except cereal, but

due to the fact that this layer of inner porridge, that is, the filling, is very moist, juicy , tender, it looks like there is some kind of cheese here, a three-layer pancake, but it is too interesting not to find out how to prepare it, but now we will find out, local chef rustam will tell you and show you how to prepare... the three-layer pancake kamanmion we will need to first cook the porridge, this is semolina porridge, and the so-called friendship porridge, corn grits, barley, wheat oatmeal, we fill the porridge with milk, add salt and sugar, mix,

close and put in the oven, we cook in the oven, but also can be cooked in the oven, while the porridge is cooking, we can make the dough, pour out the egg, add salt and sugar and flour, mix the rye wheat flour one to one, knead the cool unleavened dough, gradually add the flour, that's it, our dough is kneaded, form a ball, let it rest a little, after the dough has rested a little, we roll it out, adjust it a little with flour, onto a dry heated frying pan, lay out our pancake, and send it to dry a little, our pancake has dried up, the first layer we will use is semolina

porridge, we distribute it over pancake surface and set until golden brown, the next layer will be friendship porridge, we will also color it until golden brown, grease it with creamy mixture, divide it into four parts, put it on a plate for... damn, it's ready, bon appetit. gracia rustam, i’ll definitely try to cook it. and now we move on to kuyache. this is such a seafood pastry. look at these donuts, yes, it’s cool, they look very much like bursaks or baursaks. uyachiy is fried in oil and boiled in aromatic honey. hmm, donuts, mm, airy, sweet, but in moderation. i have from they are already in my head. they started playing, but no, it was the harp playing nearby, delicious food and such heavenly

musical accompaniment, i definitely like mariel. so, i packed away the delicious seafood food and left myself somewhere. i want to settle down, stay for the night not in the city, but outside the city, because the republic of mariel is famous for its nature, the local forests and lakes are something incredible, the air is so clean that i don’t want to breathe out, in general, it’s decided, we’ll stop in the middle of the forest , especially since this forest has everything for good relaxation, colorful views, fresh air, and silence, what more do you need?

a room key would be nice, hello, hello, i’m very glad to see you, your keys, you have a category number, townhouse, ooh-la-la, i think i just ordered a room, we’re staying in the middle of the forest, well , of course, there’s a whole full-fledged apartment here, actually, it’s a big bed, we love that, oh, and i love that even more. when there is a delicious treat on the table, in general, it’s cozy here, and outside the window it’s beautiful, there’s a lot to highlight, one of the most beautiful. morisky lakes from the room, i still want to come closer, and to enhance the pleasure of the moment, i’ll drink a cup of coffee, i choose ambassador coffee, its delicate, refined taste and luxurious aroma will delight even the most demanding gourmets. create moments of comfort, along with coffee,

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sit downstairs, don't be offended, this is your friend, federico arnalaldi, who arrived in mariel today. that's it, we need to escape from the city to the village, an ancient maritime village. sharunja, it is located only two hours from eshkarola, but here is a completely different world , they don’t forget about local traditions , they don’t forget to remind everyone who comes here, who is there, hello, hello, it’s me, your friend, italian, federico, what have you got to know in our language, you would be called a bucket, leg. then i went because allora budmurt me fagots, here's a bucket, hello, well federika, excuse me, you'll be federica, today i'm a bucket, today i'm a bucket, until the end of my

life, i didn't have time to enter, but i've already learned something new about myself, now you can learn about ancient traditions , the grain is ripe, federica, you see the sheaves are lying, we are threshing the sheaves, this means from the ears, from the ears, look, well, look. this is an ear, this is an ear, and these are grains, you see, yes, yes, yes, these grains need to be taken out of there, how, with your hands, oh, this is the only way cinderella does it, with her hands, cinderella, and the russian cinderella does this, marika does this, wow, yes, please, i ’ve been doing this all my life, as if i’ve been doing this, i ’ve just found my destiny. and then i found something else, a gym, of course, what a gym, here’s amba, strongman, strongman, strongman,

you’re training your fingers here, or something, we threshed the sheaves, got the grains, got where we’ll put these grains, uh, in bags, that’s probably right, in bags you can, and we also have a stall. look, such an interesting thing, but i thought it was like a kayak for swimming, no, this is for storing grain, a chest, we'll know, i invite you to the summer kitchen, ha-ha, summer kitchen, everything that is a kitchen, summer, winter, this is all mine, and what kind of device do we have here, well this is a stove, just like this stove, an open hearth, an open hearth, yeah. but why this system with rails to move it, turn it off, to turn off the stove, the second interesting thing, yes, very

interesting, i’m interested in everything about traditions, especially about culinary traditions, otherwise we’re kind of in the kitchen here now, i have already i’m imagining some kind of soup here, well, everything will be, everything will be, but we’ll find out what will happen now, eat it or not, we worked a lot today, even though imin worked so hard, but we want it, i always want it, well, the first course, soup, chicken, dumplings, wheat, yes, but it’s somehow awkward, i’m sitting here alone, no one eats with me, and you have such a tradition, the owners stand when the guests are sitting, makums, i already live with colleagues who look at while i ’m eating, i feel somehow awkward, and now you’ll look at me, well, don’t be shy, okay, if such traditions? well, let's give it to you soup, of course, of course, chicken, i really like klyoski, oh, you can eat them with pancakes, so, do

you have such an interesting way of cutting pancakes? when it’s a holiday, when it’s a bright holiday, first to the east, then to the south, when the funeral service is in honor, then first to the west, then to the north, but how do you navigate, where, what, well , this place, every day we meet the sun, we know where it rises from, so interesting, interesting, it turns out that pancakes are used instead of bread, or what? you can, yes, you can, you can, this is maristic, real, well, what interesting, they are very fluffy, at the moment they are insanely fluffy, they are airy, mm, well, yes, a typical chicken soup, so dietary, easy , now the question arose, well, well, if you stand while i eat, look, it turns out, after that , as the guests sit down, they will stand looking at you, when they say

goodbye, they seat the hosts, sing them a farewell song and leave. oh, that is, i need to get ready for the concert, definitely, okay, but for now let’s get ready for the second course, oops, hello, palish, wow, palish they carry a broadsword with a stick, well, the name of this stick is skovorotnik, but what is a broadsword, and it is fresh from the rush and hot. go see everything. and that is, you are standing and looking, and now i ’m looking, what an interesting lunch is coming, at the moritz, just, just stopping for what? this dish is illuminated, a small prayer is read before you start eating, and then please, here are the kugum spores.

during the prayer, everyone gets up, usually the oldest man of seven reads the prayer, and during major holidays it is read by the priest. amen. i only understood perke, perke, perke, yes, we have perks, why? we are translation. in a nutshell, in a nutshell, what is the translation of this prayer? is he a translation? he called god several postages and asked perke, perke, you know, as we translate it, he is the inexhaustibility of all the scaffolds, how deep, really, so much so that i still didn’t understand, so the inexhaustibility of all blessings, all blessings, so that they don’t never ended, but now it’s clear, they were renewed and renewed, and now you can try palish, it’s a closed pie with

fillings. so do you have perlotto risotto there? i love the grainy bulgur inside, but before trying it, cut the top layer of palysh, put the filling in there three times, first give it to the hostess, she bites off three times with good wishes and passes it on to the guests, now wishes, wishes from you, i thank you very much for your hospitality, i’m very glad to meet you your... traditions, they are very picturesque, interesting, and i, as an italian, am truly amazed and inspired, and if he started this ritual, he must finish, i wish you health, firstly, prosperity, as in family, so at work, and may your wish come true and may there be peace in the whole world, may the gods hear us, and may it be worse for us, if this is translated, may what is said come true.

the ritual part of the palysh is placed in the middle of the table, the hosts must eat it at the end of the feast, but if they haven’t eaten it, then they must burn it , wow, when we burn it to the gods, our prayer goes away, and this piece goes to me, and here are pieces of pork and tykhva, and bulgur, all soaked in pork juices. meat juices, apparently he was in his own juice, in the broth, his own, everything was soaked, he became like this gentle, you are a delicate little thing, everything is fine, i am a subtle little thing, yes, you caught everything well, and good, this is a compliment, yes, now the guests must respond with a song, the hosts, so, oh, what traditions, here it’s not like our italians pizza, oh macha... well, you

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of thousands of these windows, the jelly lottery is 11 years old, we will raffle off apartments for 5 million rubles and thousands of cash prizes. there is only one ball left in the lottery machine, two out of three tickets win. we invite you to join us for a light. after all, we have. win on sunday, november 19 at 8:20 on ntv. who is this? who is he more like? nikita pankhilov. clearly understood. this. likhach, the deputy head of our search, likhach, from monday 22:15 on ntv, will go himself, he will fly, the distances are no obstacle, to see everything, just call, he will arrive in an instant, try to feed him, you and i are going to where new traditions are created, a heavenly place for a calm

, delicious holiday with seeds. friends, bongiorno. federico, federico, how many of you are there, is it all one family, or what? yes, all of them, well, no, we still have grandmothers. and, just like we do in italy, yes, it’s a family business, it’s all together, yes, that’s how it is, because you’re afraid of competitors, or whatever, it’s just more convenient for the family. more convenient and easier and you you understand who does what, we have any business in italy, just on a family basis , on the one hand i agree, on the other hand, when you want to say, you messed up here, you are embarrassed, because how can i tell him, you have there is no such thing, we have, we have another, you say, you uploaded, and in response to you , well, do it yourself, well, let’s see what vadim and his family did themselves in this swamp, yes, yes, it used to be a swamp , in the swamp there is also... a landfill, and now, what a cozy

house, listen, this is our glamping park, glamping park, yes, this is the first thing we built here, when we started building all this, here, you can go to this insulated house, everything seems to be fine, but what do you need, all the sockets, there is a phone to charge, ventilation eat, sleep where you can, it’s warm, but the toilet is outside, that’s why they rent out such equipped huts, only in the summer, here everything is already grown-up, this is no longer glamping, let’s go. then it’s possible in winter, yes, in winter it’s possible there too, well, but here everything is already here, here are all the conditions for life, for a good life, i really like how you kept the feeling of a son, here is a wooden structure, like a second floor, this is the second floor, i assume you can sleep there, but there is a bed there, there are two beds, and then there is a cozy corner.

for sleep, yes, with a good view of nature, yes, the view of nature, of course, pleases, especially when you wake up, the birds are singing, the sun is shining, yes, alice, turn on the bedroom light, wow, we are all in the middle of a field, yes, yes, yes, cows are walking nearby, by the way, you can also meet them, they very sociable, pet yourself and of course feed yourself, well, well, well, well, well, well, just hungry, hungry, as if they haven’t fed you for days, right? how do you like our chicks, they’re so good at you, well, we’re on the same wavelength as them, because i’m also always hungry, i always want to eat something new and tasty, okay, here... just like grandma’s in the village, sheep grazing, geese cackle, and

swedish cows give milk, from which they make wonderful cheeses, and this is actually a magical room where you create create cheese miracles, yes, yes, we make cheese here, so, so, so, so, in vain you showed me all this, because just eating doesn’t suit me, now i also want to understand how to make cheese there, let’s go. they're waiting for you there, go, go, come to them, tell you, tell you that i'll come right now, to be honest , it's very difficult for me to be in such places, i want to rush to eat everything at once, but i'll hold on, on the day we're in our cheese factory with the guys we cook about eight types of cheeses, here, for example, we have hard cheese, which will ripen for a year, or maybe two, that morisco parmigiano, morisco parmigiano, that’s what they call us, and this is what we have... report with the harvest or fenugreek, this is a magic herb, shambola, which gives

health, this is our prince george, prince george, prince george, yes, majestic, why is he so majestic, he is very tasty, sweet, that’s it, hold on, i have no more strength, i need to keep myself occupied with something, you are doing chechil, yes, yes, what’s the name, victor, victor, federica here, i ate chechil many times, i did it in my life. never, so come on, why? start, show me, first let’s melt the cheese base into hot whey, first we knead it, yum-yum, and then, yum-yum , just like that, i’m lost, what, what, what, that’s it, then we turn it into a bagel, bagel, just tear it apart mediation, and we just form it into something like this, so, already a couple, so,

sidariko, prepare, and that in my, my direction, i’m already confused, stand still, here. they also planned to treat me to all the cheeses that are produced here, we’ll start with our cheese, which only matures for 60 days, so you can feel the difference, this cheese, smell how it smells like fresh meadows, fragrant milk, this is a cheese that doesn’t really smell very strongly, it’s true,

now without without poetry without jokes, such a very bright but delicate aroma, cheese for every day, it’s very good cheese, mom, look, this cheese looks like sugar. you see, this is our medvedev cheese, because we have a republic of forests, a protected one, we have a lot of bears , medvedev, yes, it looks like sugar, but it also looks like parmegiana, let’s compare, now you’ll try it, yes, this cheese is aged 2 years, the longer the cheese ripens, the more milkstone it contains, you feel how aromatic it is, how sweet it is, but i don’t feel it, because i couldn’t do it anymore, i ate it, i’m sorry. i would say that of all the cheeses that i have tried abroad, this is probably the one that is closest to parmesan, i just licked my lips, oh, what is this amber beauty? it is aged for about 2 and a half years, it matures in a honey crust, but why exactly a honey crust? well,

our republic, as i already said, famous for its forests, we have apiaries, we have our own apiary, where we stock up on honey and then ours. cheese makers, they carefully look after this cheese and cover its crust with honey, the longer it ripens, the more it has this taste of honey, it becomes so subtler, and you know the taste, the aroma of farm butter, so stewed, sounds wonderful, but you know, for me, we talk a lot about cheese and eat little of it, come on, so where next, well , look, here - but traditionally they generally say that cheese goes better with wine, yeah, well, but we would also like to treat you to our beer, you make both cheese and beer yourself, cheese and beer, so we have discord here and that’s why we came up with this story that now you can taste cheese with beer, yes, this is a marketing approach you are like that, you need to discover

something new, right, and beer, it perfectly complements cheese, you and i have an interesting cheese, and it will sound good, this is our garlic cheese, it is very aromatic, garlic with our farm, it’s also black pepper, yes black pepper, yeah, if dark beer, then of course it sounds better with some kind of piquant cheeses, piquant notes, i also like the way you say it sounds, i’m a man of music, let the concert continue, how does the taste of cheese sound from... my emotions . friends, let's take a break for intermission. washing cordless vacuum cleaners redmond multiclean. an excellent solution for complete cleaning. redmond - powerful, cleaning, reliable. well, what do we have here? is there something to work with, or

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first you need to cook, that’s why i ’m not here alone, with ivan, ciao ivan, ciao, ivan antropov, a famous restaurateur who is proud the whole world dreams of mari cuisine introduce her, i can’t wait to tell my friends that we are now going to cook together the most authentic... and the most traditional moritz dumplings, incorrectly, podkogali, dumplings, in other words, no, you and i definitely won’t cook dumplings, but oh well , looks the same, fundamentally different, i’m going to get really angry now and won’t cook them , fundamentally, fundamentally, we’ll cook , i don’t want to make him angry, we’ll cook mari podkogoli, along the way we’ll find out their fundamental difference from dumplings, we have to make a special one ... dough, which will consist of rye flour, wheat flour, that’s exactly the difference, i’ve never seen rye flour in dumplings, it gives

a certain... to the dough and due to the fact that it has a minimal gluten content, which is abundant in wheat flour, here it is, this dough is very complex, because it is difficult to assemble, it becomes unplastic, and here, the second difference between our morisky subkogals in the dough, we must add a decent amount of very fatty sour cream, in order for the sour cream to marry these two types of flour made them more p so, mix rye and sifted wheat flour in a ratio of one to three, add 150 g of sour cream and one chicken egg, plus five pinches of salt, and can you tell me about the name, podkogol, podkogol in translation from the marri language means a pie in a cauldron, and here’s another one his fundamental difference

is that because he is a pie, that means we can do it. bake like a pie in an oven, in the name of the word there is a cauldron, bolshaya chansky drinking water, which means we can boil them with it, by the way, we will bake under the kogol, but for now we knead dough, clockwise, and what is also important, very important, tell me, then why justify it, well , because counterclockwise, as they say against the grain, if it happens, it means with some kind of tension, we don’t need tension, we should be cool, awesome tasty dough. fundamentally different, we don’t need tension, fundamentally different, i said, actually, i tensed up a little, actually just like dough for a subkogal, now we send it out for 10 minutes to breathe, to rest, and we ourselves will do the filling and we will do it in a unique way, i don’t know if your italian grandmother has something similar , you know, i want to say now, but

i’m already afraid to hear that this is a marina ax: no, in principle, this is not an ax, for me it is a very sacred thing, this is a trough and a hoe, which we inherited from our grandmother, this is a very tricky knife , we will make minced meat from two types of fish, this is a pike perch fillet, and a pike fillet, we need to chop both fillets into pieces, i wonder if the filling is fish, uh, the filling is fish, because we are in a forest region. we have a lot of water, no, well, traditionally podkogol comes with fish filling, but it comes with pike , of course, in fact, let’s say, they still make it here, the most traditional filling is potato cottage cheese with onions fried in butter, but with fish, in my opinion, it’s more interesting, well, it turns out that the fingers are intact, this is a sign that the result is, yes, yes, yes, the most important thing

is that you get juicy chopped minced meat, due to the fact that the piece... in some places is quite large, they will retain juice, yes, when combined with onions, it will release broth when our undercogs will be preparing, now we roll out the dough, by the way, you can feel the smell coming from the dough, but it actually smells, due to the fact that now the rye flour with sour cream and white flour enter into such a reaction and now tsak-tsak-tsak will do everything right. blanks for our future undercoats, great, such coins, let us have them, coins, this dough now turned out like plasticine, you actually rolled it out perfectly, wow, from such a principled person, it’s perfect to listen to, this is generally, this is a reward, dough carefully

roll it out and add half a tablespoon of filling, pinch it like this, and crescent so that this part is straight, which is what i was talking about to keep the line, this part, so that it does not bend, and now the crucial moment, we must braid them beautifully , braid, braid, let's work with our fingers, that is, braiding, braiding , this special braid that you and i have to make beautifully is called kerem in morisco, we make this tuck with our thumb, yeah, and press, press now, now, now, wait, i, yes, oh, something is working out, great, you’re doing it, if the daughter -in-law doesn’t know how to weave beautifully under the kogali, then she gets it, she’ll get an ugly husband, that’s why all the girls in the republic of morial try to weave beautifully under the kogaley, they have we are everywhere

very tasty, beautiful, ready to eat! all that remains is to bake them, grease them with melted butter, so, don’t regret it, don’t regret it, put it in a frying pan and send it to the oven to bake, or if at home. for example, in the oven, you can repeat this, of course, you can, well, the oven, the same oven, periodically they need to be greased with melted butter so that they turn out crispy, while we are preparing pokogali in the oven, i suggest you make a quick sauce from our seasonal wild plants, so wild plants are mushrooms, yes they are mushrooms, but since we are a forest region, we have a lot of mushrooms, we chop them and fry them in butter with the addition of garlic. by the way, in italy, everything related to mushrooms goes in combination with garlic, right? yes, yes, yes, we have this duet, mushrooms, garlic, mushrooms, garlic, oh, the smells are already,

ah-ah-ah, standing out, that’s it, they lure, ah why did we add ghee, ghee, and not just regular butter, butter is different, it reveals the taste, and ghee, it has a different melting point, it produces a completely different rich creamy taste, we’ll also add a pinch for taste salt and pepper, while our sauce is more like julienne, i suggest marrying all the products and adding mushroom sauce, for example, a great idea, today i suggest using sour cream sauce with mushrooms from moheev, this is a delicate aromatic sauce, in which harmoniously combines the taste of homemade sour cream and fried porcini mushrooms. it is recommended to be served with potato and meat dishes; in our case, it will be an excellent seasoning for pokogali. chef, what

does the sauce look like, well, the sauce is wonderful, that’s it, i suggest we take our roasts out of the oven and finally taste this dish, golden words. let's go. i really like right away this shine, ruddy color, slightly fried somewhere , they were still soaked in demo, of course, they were ovens, fantastic, real russian wood stove, that's it, we try it, mm, what a crust, crack, here they are, such a cool feeling. the crunch is crazy, but in reality, it’s not like i felt it, i heard it, it just enveloped me, it was as if it played with an echo in my head, collapse, and as soon as i got to the filling,

all the juices came out and the hatch, right by the way, well, you and i tried to make it delicious, we succeeded, ivan, today i found it very interesting, exciting and even tasty, it couldn’t be better, fundamentally, and fundamentally, for sure, so i’ll tell you fundamentally thank you, come on in the mari language, tau, tau, thank you, tau, tau, tau, friends, and you too tau, remember, podkogol is fundamentally different from dumplings, high five, mariel, yoshkin, cat, here... now absolutely appropriate say yoshkin cat and not only because i am in yoshkorol, the birthplace of the famous cat, but because i am sincerely surprised by everything that i saw and, in general, by everything that i see around me: