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gastros, brides' matrimony in uassa, nyavy, whose dick , here's where you sin, i'll find my karelian grandmother , you've finally arrived, i'll try the pies for my son-in-law, i'll fall in love. i'll fall in love with karelia again, my journey to a karelian fairy tale begins in the city of sortovalo, this is where the retro train starts, which began running 5 years ago, this express not only rushes to the ruskiala mountain park, but also takes you back to the beginning of the 20th century. imagine, once upon a time , emperor nicholas ii traveled in a similar compartment, and

today federico is the first, how far have we come, yes, the train has a restaurant car, palm trees, live music, everything seems to have been preserved from the tsarist times, even the menu, everything starts with fareli soup, well, how can there be a karelli without fareli, it’s impossible, i thought it would be like lahikeito, the famous fish soup with... but no less tender and exquisite, at first i thought it would just be triangular pies, but judging by the name fish pie, apparently there will be a fish surprise here, and so it is, large pieces of pareli. unmixed dough, onion

crispy dill, beauty, and of course, small open pies, they are also famous karelian kalitki, traditional kalitki are prepared with burnt flour, which turns out to be a bit rough in taste and texture, well, due to the filling i have here, for example, cloudberries,

lard and we melt them, this is our locomotive dish, we cook it on holidays, that is, you yourself came up with all this, or historically you ate like this, historically, historically it was, but we improved it, fry for 3-4 minutes, then take out the shovel and mix and we send it to the firebox for a couple more minutes, then we put the onion on the shovel, and as soon as it is fried, we add the bacon back to the firebox, then the tomatoes, bell peppers , and finally the eggs, add a little salt and send the fried eggs to the firebox, take them out, add grated cheese from the greens and you can try it, this is a locomotive fried egg, it was the most delicious and unusual fried egg in my life, fried eggs from a locomotive firebox, after the train arrives at the station it is worth... lingering on the platform

to watch the exciting attraction. the platform turns the locomotive around so that it can pull the cars in the opposite direction. such a turntable is the only one in russia. the ruskiala mountain park is a huge tourist complex, and its main attraction is the marble canyon. mom, i, what beauty, what power, what magnificence, i have nothing to add, but i will add anyway, marble mining began here under catherine ii. it was used to decorate the best buildings in st. petersburg. by the middle of the 20th century , the quarry stopped working. the former adits turned into picturesque grottoes. most hidden under water. you can see them by scuba diving or renting a boat.

ducks, you are very cute, but i advise you to go further away, because there is a famous eater of ducks from italy. and not only ducks. and not only ducks. here, the traffic in the quarry is just like on the moscow ring road. wow, they fly, give me a heel, right above us , in general. there is a lot of entertainment in the park. for example, there is a quest called "find marmarik". friends, meet marmarik, a kind fairy-tale inhabitant of these forests. his name is luku. and this is generally. the owner of the park russian alla, he is not alone, by the way, there are five more of these marbles, they are located all over the territory, and just one of them is among the twistists, it is them that you need to find to lose the cap, make a wish, they say it will definitely come true, another such bronze baby, aina, is in

an italian quarry, bella, hello, so how are you, kareli, how are you, rodkilo, we really like it, we are not here for the first time, we watch, we love your programs, so, what about your favorite program makes me happy, and what about kareli, russian aloe, and this is our first time here, great, great, can we take a photo with you, go ahead, then a photo in exchange for stories, this is our first time here, this is your first time here, yes, thank you, and why exactly are we delighted, what is impressive, the beauty, the nature are impressive, the italian quarry was the last place where marble was mined in ruskeala, look at the patterns, fabulous... beautiful, friends, if you think that this is the end of the fairy tale, you are mistaken, because there is an entrance to a completely different ruskeala, underground, this is a flooded marble adit, once upon a time there were trolleys, and now there are

tourists, the total length of the labyrinths is several kilometers and they lead to a huge lake, although i have not seen this place for the first time, it feels like this is the first time, because... there are no such, i can say this, after all my travels, this is really a fabulous place, and quite cold, the temperature in the adits does not rise above 5 degrees celsius, i am so impressed that it is in these caves that you do not just walk, you look at the underground world, here due to the water, the reflection due to the glare, behind the s... as if you are immersed in an underground magic, you could say, and i also wouldn't mind diving into gastromagic, because karelian cuisine is a separate fairy-tale chapter, so while i'm wandering around the dungeon, chef artem kuznetsov is already cooking me something

delicious. a dish called kanunnik is a traditional dish of the priladuga korela. its uniqueness lies in the fact that it is a mixture of fish and meat in one dish. artem kuznetsov has been professionally involved in photography for 12 years, and he liked photographing food so much that he decided to become a chef. he opened his first establishment in karili, which is engaged in languishing by smoking in large wood-burning barrels. kanunnik will also languish there. but first you need to cut carrots, onions and potatoes. in the original recipe, the meat is pre-boiled. we changed the recipe a little, because we are - after all, engaged in smoking, languishing meat, and we will take for our recipe, for our dish, and the meat that was smoked - on alkhov royal firewood for 12 hours, and

we will add it to our kanunnik, the dish is assembled simply: the first layer is potatoes, then carrots, meat and onions. and we put our vendace, vendace is a family of segovyh, you can also take pike perch, you can take a root. again potatoes, carrots, meat, onions and fish, salt, a little spices, so, so what, parsley, dill, artyom will simmer the eve in the smokehouse, but you can also in the oven, an hour and a half at a temperature of 120 °, you can make the dish in a frying pan, or in a clay pot, oh, federico, hello, hello, hello, i am very glad to meet you, finally, i am also very. today i specially prepared a dish for you, which

is called kanunnik, kanunnik, because it must be prepared the day before, before meeting with federico, or before a big holiday, like new year. the uniqueness of this dish is that the finns, karelians, and sami loved to mix incompatible things. in our case, today we will try fish with meat in one pot. i don’t. i don’t know if you’ve ever heard of niut or not, such a concept is mom’s taste, mom’s taste, of course, this is the taste that you try and will never forget again, i’m sure that having tried this dish, will be at mom's, will be at mom's, karelian style, yes, it's interesting that the dish is so saturated with its own taste, it's not even clear that this is an incompatible combination, these spices, it's due to... dill or something, due to which there is a really big bouquet of spices, it's just a mixture, of course

we put a little bit of garlic, garlic, it's like garlic in italian, garlic in italian is alo, there's also the aroma of the fact that we put our secret ingredient here, this is the meat that we... and simmered in their barrels, ovens for more than 12 hours, the only flavor enhancer is the taste of smoke from alkha, natural, just managed to say, i want to stay, to talk to you right away the producer's name is federica, but come, grace, dear, i went further, or rather i will fly further, yes. "chau ruski alla, your good old italian friend of the news,

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of the eighth season of the international vocal show, are you? you are super, the eighth season, premiere, tomorrow at 20:20 on ntv. polidi, polidi. tervekhtulls, friends, from your friend, federico arnaldi. i am landing in the place where the gates are not opened, but eaten. welcome to

karelia. people come to karilio for the picturesque views, clean air and silence, all this, plus maximum comfort can be found here, in the resort complex of black stones, wow, this is state-owned in karelian style, mama mia, it also smells like wood, here, all natural materials, even... the fireplace is made of black stones that are mined here, how beautiful, the cottage has seven bedrooms, a recreation area and a huge kitchen. by the way, i want to clarify right away that i am not the only one living in this large luxurious house, our whole family is here a large film crew will be living there, there are even arguments behind the scenes about who

will get which room, i don't take part in them, it's life-threatening, i'd rather take part in this other entertainment, there's a whole mountain of pies, how thoughtful, so let 's start with meat, while they're deciding who will get which room, i want to sleep on the third floor, it's the best, i'm on the first, because i'm too lazy to just go up, they drag the other one up, i don't understand why my colleagues are taking so long to decide who will get which room, if it's already clear, what's all? okay, there's a lot of space, all the amenities are there, and there are even a couple of so -called nice perks, and i'm not talking about the pies on the table, let's go, i'll show you.

and this room smells so much of wood, i love it, and most importantly, all the rooms have individual bathrooms, by the way, there's also a very large beautiful balcony with a view. well, have you already checked out the racing cars, electric scooters are at the disposal of each vacationer, by the way, this is very convenient, because the territory here is huge, on the territory of the complex there are 27 cottages

of various sizes, a panoramic restaurant, bath complex, spa, and also the largest zoo in the northwest of russia, here are more than... 500 animals from 150 birds, all of them live in open-air walers, happy and contented, alora, tell me what kind of beauties are here, these are spotted deer, they came to us a year ago, definitely spotted, it seems to me that these are hungry deer, not spotted, these are hungry spotted deer, mama me, how you love carrots, it turns out , sir, give me, sir... let me communicate and work, mama me, what big horns you have, mama me, allora, yes, that's it,

i will eat this alone, and i understand correctly, not all animals in the zoo are as cute, calm as our deer, there are also more dangerous ones, there are more dangerous ones, predators, predators are quite large, but we will feed them too, but there is meat there, there is no carrot, hello, kitty, calm down, i am a friend, i came with good intentions, i promise, so, maybe we will return to the knees, they were somehow cute, we have already arrived, so we will feed him, he has a muzzle like this, yes, then we put on gloves so as not to get dirty with meat, after all, in blood. everything seems to be secure, now we first go out and then open the door for him, i think this is the most correct

scenario, so kitty, bopetito, i'm going, all these animals have someone who considers herself their mother, because it is thanks to alena that the zoo has blossomed, it is constantly replenished with new pets, and alena loves to cook, just like me! chamu, alena, hello! hello! tell us what we are going to cook now? today we are going to cook real karelian dishes, i understand that you have been to many places, but nevertheless, you have to cook this, you should try this, and we'll make a salad called lambikala. i like these karelian names, they're very reminiscent of the italian lambikala, let's make a lambikala salad, karelian pike perch, traditional, let's start with the pike perch,

you need to boil the fillet first, don't fry it, don't fry it, boil it, karelian dishes are the simplest in fact, then chop the tomatoes, cherry tomatoes and spinach, blanch them, i love this music, because wherever i am, it's always the same, whether in karelian or in africa. now let's get to the salad, chop it tomatoes, iceberg lettuce and add a karelian touch, local trout. tell me what to do with the salad next? you need to grate the cheese on it. well, that's it, basically, all that's left for you and me is to decorate it with boiled potatoes. please, and season it, and season it with koretsky olive oil, that's right. a side dish for pike perch is boiled bulgur, the salad can be supplemented with boiled quinoa and baby potatoes. you know, it's very

reminiscent of caesar, but it's like a karelian version, more refined, tender, even a little lighter, but look, instead of croutons there are potatoes, grated cheese right there, like in caesar, well salad, okay, sauce, instead of chicken or shrimp we have karelian fish, in general you have a cool idea. the dish turned out incredibly tender, light, i would go back to karelia again with you, i would cook a new karelian dish again, but that's later, now just thank you for the recipe, it's cool, like you, thank you, on the territory of the complex there is not only gastronomic entertainment, fishing, brisk walks in sups and boats and a forest safari.

madan, here the closed field reminds me very much of the feeling when i was in africa on safari, there is savannah, but there were also such open fields, where basically everything is visible, except for animals, where are they? photo hunting is a trip through forest lands in search of wild boars, wild birds and deer. how timid they are, they ran away so quickly, yes, yes, yes, i no longer understand if we are taking photos for animals or for beautiful landscapes, because there are plenty of them here, beauty is all around, the complex is located on the shore of one of the most mysterious lakes in karelia, i am not syarbi, they say that it appeared here due to the fall

of meteorites. in general, there are a lot of beautiful and picturesque places that you can't take your eyes off. i continue my fabulous journey around koreli, with such distances as here it is better not to walk, but to drive. and the best way to drive is on this crossover, best tune t-77, so european on the outside and comfortable on the inside. i am going to the ladush skerries, this is one of the most picturesque places in karelia. i am sure i will be able to... by the way, those who are traveling with the whole family, keep in mind that the spacious back row of seats will allow you to go on any trip with the whole family in comfort, and my family, on at the moment, this is a film crew, sit down, there is enough space for everyone, and for your luggage too, in the best tune t-77 the trunk is roomy and deep, to learn more about the best tune t77 crossover, scan

the qr code on the screen. well then. let's go! the way to ladyshskoye lake is not fast, so the most important thing on the trip is maximum comfort. i like that the chair hugs you so nicely, the interior is very spacious. the suspension settings are just a song. you feel the car with every cell of your body, and the seven-speed automatic transmission gears quickly and accurately switches speeds to provide excellent. lane departure monitoring system allows you to calmly drive and enjoy the surrounding landscape, led headlights create bright and clear lighting, improve visibility and safety on the road. friends, we arrived, 2 hours flew by unnoticed, how beautiful it is here.

it is also beautiful here, i took a selfie. lake ladoga is the largest in europe, and the ladoga skery are almost 650 islands, they are very different, from large ones - 10-15 km to small ones - a couple of hundred meters. skhiry from the word shkkeritsya, that is, to hide. in the old days, small ships were spat upon. here, to wait out bad weather or to hide from enemies, now tourists sail between the islands to admire the northern beauty of karelia, you feel it too, makheev, hello everyone, i'm vlada 4 and i know for sure that children want a free children's smerkarta with a cool design on september 1, everything like adults, a real card with a name and a convenient sber kids application, and

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there will be only one barrel left in the bag. let's celebrate the anniversary of russian lotto together. the main lottery show of the country is won by us. october 20 at 8:20 on ntv. to new adventures. i'm going to a remote karelian village, bolshaya selga. true, it's quite small. only 15 people live here. and one of them is baba klava. all my russian friends constantly tell me about how they spent their childhood with their grandmother in the village. well, i imagine it figuratively, but in fact, i've never experienced it. i don't know what it's like. but now i 'll have... a chance to make up for it in this real

karelian village, where it turns out my real karelian grandmother lives, grandmother, oh, granddaughter fidorist, as i thought you were, finally you came, grandfather, mommy, how i missed you, mommy, what do you look like, awesome, so, and i don’t remember you, who are you anyway, this... i need to, i need to light the stove, and

then i still need to bring some water, and in order to cook you tasty, tasty food, i still need to feed the chickens, bring me an egg, then please, first i’ll go chop wood, right here, i came across a madonna, grandpa. "see, madonna, it's good that i had it wide, maybe basta, basta - basta, eh, basta, probably, yes, then to the well for water, dima, do you think i'll be able to do this trick, so give me your hat, just a second, forgive me"?

eccolo, eccolo, eccolo, arriva, oppa, no hands, and now to the henhouse, hello everyone, so, did you leave me any presents, huh? i'm just singing to them so that they calm down, otherwise i 'll steal their eggs here, grandma, that's it, look, i did everything, i tried, here are a lot of eggs, yeah, maybe we'll have a snack now after all, let's go light the stove , we'll make pancakes together, let me... now you need to make some dough for our

chupuks, and what are chupuks anyway, chupuks are korean pancakes, one, one egg, that's enough, one, that's it , we'll bake a lot, they're cooked in a russian oven on one side, so and this is salt, sugar, salt, sugar, baby, by eye, yes, by eye, everything by eye, come on, come on, come on, then stir, that's a good boy, so, come on, grandma, you need a little flour, and we knead the dough, coat the frying pan with vegetable oil and put it in the oven coals, just for a minute, grandma, look, it's ready, it's ready, that's it, i remember how you did it, first with a knife like this, yes-yes-yes, then this, we disconnect, and one, two, oops, well done, oops, it worked. it worked, my first chepuki, chepuki are fried quickly, 5 minutes are already

a full plate, you can eat them with anything, my korela grandma likes them with sour cream, and i 'll try with cottage cheese, well, with cottage cheese it's really tender, with a slight smoky smell, mommy, grandma, tell me? and what's there? are these some kind of pancakes too? these are not pancakes, these are called ken pirai, and in russian pies for take. so why? because when they came to woo in karelia, yeah, the bride had to make these piras, and if the groom liked them, then he took her as his wife, that's why pies for syattya are called, like this one, smile, yeah, hey, here's rice,

we've met, now let's get acquainted with your culinary skills, we prepared our most favorite dishes, and i, for example, prepared kvass, no-no, kvassoy, vaasu, vuaassu, and karelian vuasu, vaassu, it's not just kvass, kvass on bread crusts, you know what i like, it's much lighter than well... regular class, there's a real drosh there, it always confuses me a little, here it's like it's diluted on the one hand, but for me it's good, it's just lighter, yeah, now a dish from kotyoy, i cooked nyavy, nyavy, nyavy - it's a children's sweet, essentially a substitute for candy in karelia, it's dried,

what is it dried carrots, how is it a 5 kg carrot, here in this little square 5 kg. it dries out like that, yeah, how long does it take to dry out like that? 6 hours in russian stove, there is dried carrot, you need to dip it in honey first, you can have some kind of rubber, wait, and you need to roll it on your tongue, it's like a lollipop, you need to give it time, i just started chewing, i didn't understand right away that you can't have carrot rubber. let's move on to another sweet, and move on to tёnchoy, tёnchoy, this is soaked lingonberry, just

don't tell me that you put some kind of , i don't know, fermented carrot or potato in there, no, it's very simple. granulated sugar, oatmeal and soaked lingonberry, korkomizayu, excuse me, well, i've proven that it was really tasty, everything fell on my pants, so, once again, like tёnchy, tёnchy, you understand, tёnchy needs to be cooked, what was it like there? the next bride the next dish is called kuyvat nagresh kuyvo tu nagresh and so the name of course is like that i'm already afraid to ask what it is these

are turnip chips that is this izzhe seri like nya-nyay no tastier tastier from turnip? turnip itself is disgusting, you also managed to make chips sni, there is also sauce, sauces, sauces - this is a mixture, cannates, and what did you put in karmattes, is it fresh garlic, or hot pepper, garlic, no, not garlic, but... garlic punch, kvostku, kvozku, kvozku, so, girls, yes, my verdict, so, you already understood what won my heart,

push, as it was, tёnchey, tёnnshey, here tёnnshey, tёnnshey, sweet with berries, here won my heart, about here is the bride, i warn you right away, i have a girlfriend, she is looking, she will kill me anyway, therefore... i, perhaps, thank you for this, even hugging just mentally, i will not even shake hands, otherwise everything is there, here i will take a push, yes, here, perhaps, that's all, thank you, suri, really delicious, here we come to the end. sweet holidays at grandma's in the village, time to say goodbye, listen, it was not in vain, it was not in vain that you came to us, here one very good woman said, if

a person, you forget to congratulate a person on his birthday, a person can be congratulated on his birthday for a whole year, if you haven't had a birthday yet, fedorika, my grandson, i congratulate you on your birthday, i did all this with my own hands, wow, you molded all this myself, i really love doing this, and this little box is for you as a keepsake. also from you, you made it yourself, there's an angel, how cute, he'll keep me safe on the road, yes, he'll keep you safe on the road, grandma, thank you for this wonderful day, and tell grandpa and brother bye too, good, very, very, bye, grandma, see you again, meet the crossover bestun t-77, 5-year warranty. and for our roads, bestun in the rhythm of your life, hephaestus, inspiration, a matter of technology, what

to eat so as not to get fat, soup, salad, then cake, naturally, for this we need pineapple, here i have nuts, i love thyme, now the cabbage, the stalk flew into the trash, the dough will be crispy, the filling will be with... the temperature in the oven is 180 °, it smells simply fantastic, how delicious it is, how elegant it is, the most delicious and the most elegant, the effect, wow, recipes from yulia vysotskaya in the program eat at home, today at 9:20 on ntv. you are super, new season, tomorrow at 20:20. the style is thought out to the smallest detail. advanced technology at

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enlighten me today and save me from all evil, order. guardian angel medal, covered with pure silver for only 499 rubles by toll-free number 8800 600 exactly 6805 or on the website angelchrani.rf nevsky new season, coming soon to ntv. friends, tervektuulli was tervatula or tervatuljah. okay, in other words, friends, bonjorno, i don’t know if during my time in karelia i managed to correctly say my greeting in karelian, but now together with you we will definitely master a new karelian recipe, well, how together with you, together with you and ivan, chow ivan, how are you? everything is great! ivan balin failed the physics exam in the eleventh grade and dreams of military career was not destined to come true.

then he decided to become a cook, because... to cook, his relatives gave him his first chef's knife , and after a few years he became the best chef in karelia. today, ivan and i will cook on an island in the middle of lake ladushskoe. ivan organizes such visiting master classes for tourists every month. ivan, what will we cook? we will make trout on a log with kelp, our favorite lingonberry, plus salt and pepper, well, a classic, understandable karelian story. then, at our company, for an appetizer, we will make trout belly sugudai, very simple, delicious, understandable, wow, that's the plan, i like it, let's get started, so, i'll quickly take off the feleshka now, during this time you can cut three onions in half, cut the carrot in half, cut the celery in half, this will be our base for the broth for lakhikeita, yeah, well

lakhikhiita, in general it's like fish soup with the addition of simok. we put the chopped vegetables together with the head and spine of the fish in a pot, a little later you will need to throw in the potatoes, while the broth is cooking, we prepare sugudai, this is an appetizer from raw fish, well, that is , cut everything into small cubes, not cubes, in principle, its traditional cutting is in slices, that is , about 5-7 cm and about 3-4 mm thick. when preparing sugudai, the skin from the boiled fish needs to be cut off, i will immediately make such beautiful cuts, yeah, along the entire length, then i will put the fish like this, here i will make a cut so that you can take it with your fingers, and with a knife i will immediately remove our whole story, well, if you are removing it directly from the entire fillet, you can make

such a cut in the skin, like this to catch with a finger. to remove the skin from it entirely, for the farrels on a log we will need kelp, in principle adding kelp is my development, it happens for several reasons at once: firstly, it is a unique product of the region, i always try to popularize it, simply the most unique, a large amount of vitamin d, which again helps in the north, but, but, what everyone forgets, kelp has the highest content of natural sodium glutamate, that is, it ... simply by its presence enhances the taste allows the fish not to stick to the board, yeah, then i'll take the lingonberries, mix them with salt, add some pepper, rub the fish on top, and i need to finish the sugudai, and what will we season it with, marinate with onions, aromatic oil, oil with onions and dill. while i'm marinating the sugudai, ivan is busy

with another dressing, for the trout on a log. we take the lingonberries, the berries themselves with juice, one of my favorite products, creamy horseradish, i'll tell you now, that is, horseradish with cream, and not with everything. and it is diluted in a different concentration, that is, it is the same chopped horseradish root, just not so hard, we'll add a little bit of it there, and i'll add it to the berry here, it will add density, richness of taste, mix, add bay leaf and distribute the berries on the fish, and in the meantime i 'll continue to conjure over the sugudai, as an acid i took white wine vinegar with me, yes white wine vinegar is good. as fat, as fat, as fat we have the trout itself, and what about oil, oil you know, italians can't do without oil, olive oil, and what do you have, we don't have olive oil, i

took regular unrefined oil with me, it gives a really good rich taste, and of course we'll add salt there, it will allow the fish to open up nicely, mama mia, unrefined, that's why the letter... i would say oil with character, not to mention unrefined, it will perfectly complement our sugudai, so wait, wait, again, who do we have here? this is a dried fish concentrate, we made broth from it, and there's a lot of salt in it, so it turns out to be dried smelt, yes, dried smelt with algae, which was boiled in water, a lot, a lot, a lot, yes and... stir actively, very soon the trout will go to the fire, but first you need to nail it, that is, you first make a small hole with a knife, yes, i make a hole with a knife in a board in the fish, so that

later i can immediately fix it, by the way, when i did this in korelya again for the first time, we used real cloves, you can also, but i prefer skewers, in my opinion, it is somehow more environmentally friendly, environmentally friendly and harmonious, well... another 10 minutes on the fire and it's ready, we decorate with two types of caviar, microgreens and berries. i did not expect, that cooking in field conditions can look so beautiful, this is already a restaurant presentation, we put all our. energy and knowledge into what we eat, it will give its result, because when you look, you have beautiful food on your plate, it is delicious, you are charged with it, you are charged with everything that is around, and ice cream, and two types of caviar on top,

pork, miseria, bon appetit, but the most important thing is that now you know how to do it, you can calmly cook for her the same way, all the more so i can repeat it all for you at home, here i have... i'll put it more simply, southern cuisine and northern cuisine, now let's move on to fish soup, madonna.