[000:00:00;00] 3:0 in the exercise of the powers of the mayor of moscow to comply with the constitution of the russian federation, the fourth power, as the mayor of moscow took office, one of the urban legends of two centuries ago is associated with him, the largest metropolitan projects past and future in the city , a progressive comfortable environment is consistently persistently created. we only have the main story, which happened nearby on sunday at exactly eight in the morning. this concludes our release. oksana kuvaeva was with you. all news is always available on the media platform, look in the application or on

website look.ru see you later. ahead are 400 meters and a whole underground world. i have never gone so deep into our program before. i'm going down into a real mine. in general, today we will talk a lot about what usually hides

deep, deep both underground and in the human heart. good morning. i 'm at the potash mines, perm territory. the perm region in its current form was formed in 2005, when the perm region and the komi-permian autonomous okrug were united into one region , perm and this entire region are first of all, the land of ballet lovers for others is the homeland of the famous series about the life of the real boys, but for the whole world it is, perhaps, unconditionally, the salt capital back in the 15th century. here they began to mine the ordinary dormouse, and the last one has been extracting kalina salt or just potassium for about 100 years, primarily extremely effective fertilizers, however, getting to it is not so easy. well, the real miners are doing this. here we are. seryoga well, wow,

hello, hello. you know, but never in my life could i imagine that i would end up here, not everyone gets in. this is about a dangerous production facility. here we really have mishutki. well, as you said, as you cut it off, it’s true, it’s not tourist fun at all, but real production. and although i am here solely on rights, the host of the travel program demands that , almost like a real miner, i under no circumstances take off my air supply cylinder and miner’s lamp. in general, these suspensions are completely loaded into the mole. this machine is so underground, oh my god. descend into the depths is only the beginning of the journey, there is a whole system ahead labyrinths with slides and potholes. wow, wow casco how the roads were not asphalted. there are actually 25 people here. this is how i

support each other, right? oh, how it smelled like hydrogen sulfide, now you’ll get used to the hydrogen sulfide and the darkness, although you got used to it quickly. but the beauty that suddenly opened up. after 15 minutes on the way to the slaughter , it’s not easy for me, seryozh. well, where did all this beauty come from? well, in general, in principle, here is bicycle street, the sea was ancient , these are the results of the sediments of this sea while the dinosaurs were running. they are just along the banks this sea, they ran. and why does it sparkle, by the way, crystals are all like oh, that’s not nonsense. well, a little bit, maybe a little bit. of course, i won’t lick it either. really just a salty story. yes, it's a little bitter. it's funny how they dug it all out.

but as you and i were going down, we also lowered the harvester, and it arrived here in a systematic manner. how many years did he travel for such 30 years to travel? but like this, yes, yes. and how many tunnels are there in general? 500 kilometers. but in general, if with all the cameras with faces will count with everyone, well, for 1,000 we will fly far. that is, it turns out to be some distances, if you add them up, it’s like they’re continuous. yes, regional trains are just intercity trains. we can let all these tunnels form, right in the place of the ore that we have already dug. uh, the height can be 6 m more less sometimes depending on its height the number of moves will be now we are going from the combine, just the second layer will increase in height will be selected. by the way, if provided a combine. you imagined something like an agricultural combine, like actually me too. this is in vain, because it looks like a miner's combine. this is a huge

iron monster that literally gnaws out ore from the seams. and this is what someone who can cope with this monster looks like. andrey is the man driving the combine. with this small device that weighs 110 tons. are you going home with salt or do you have enough here? you’ve been working for a long time, 25 years, but this is pure admiration. now i’m not even joking about how it all works here, starting everything from the remote control. yes, i’m already using the handles, uh, i’m adjusting the operation of the combine, listening: can i, so you’ll work, and i you can’t show this anywhere either, provide a control button for the bps, reload the bunker to moonshine, but for us for the artists. if we translate this, what is the breed responsible for? yes, that's it,

i'm ready to do everything i can. the breed is coming. andryukh sent me a command when to press. transferred. now look at the beauty that remains after the cutting machine passes through the seam; there is something cosmic in these patterns, although the guys secretly told me that these convexities have a completely everyday unofficial name. well let this remain our secret. well, in the meantime , andrei’s partner philip comes into play already on another unit , a self-propelled carriage, which transports 30 t oh-oh-oh-oh, wow. but you are at work. why would i try to quickly get used to

it in a passenger car? well, i don’t have a passenger car , i have this one, i don’t waste my time, as they say, on trifles. and how many 30 tons of these a day, back and forth like this, well, a thousand tons. what are you talking about 1.000 t stunned listen, well, shakhtar is such a name, as they say, a proud one. yes, it helps to know girls. well like a wife, but when i wasn’t married, okay , i helped. in general, miners are, of course, very special people, for all their restraint and thoroughness. they are somehow very sincere. well, here, probably the most golden thing in this production of ours are the people. they are honest, first of all. uh, and here, in principle, like in intelligence , here your life sometimes depends on your partner, so here, uh, everything,

just sharp jokes. as i understand it, well, there are no random people here. this is the first thing i thought of. i, when i rose into the world, happiness was not just beyond the mountains, it is close, although in a difficult matter, to our native places. i think you already understand that we are in a land of cheerful optimists and simply broad-minded people. permyaks treat themselves lightly with a bit of humor, and now i am with them. it will bring back salty ears, as the locals have long called it. the fact is that before salt was one of the main trades, workers carried bags of salt over their shoulders, peeled off their ears, where they turned red and swollen,

in general, the salt trade became a thing of history, but salted ears remained. in general, perm is like residents, the city is very curious; you often meet such neighbors on the streets. a modern glass office building and a small cozy wooden teremok and in it, by the way, there is a restaurant, where i am heading for today’s menu and dishes. the legend of borscht. yes, not a simple komi-permyak. in fact , uh, borscht is based on all the same products, but there are some products that are added only in the coma region, either pearl barley, or, as we have today, spelled - this is wild wheat. a little bit of this tautology is definitely added. this siberian hogweed that is, we get borscht with hogweed. so wait a second. this is where we need to figure it out. so it's

a hogweed. this is such an unpleasant thing that, in general, litters all our fields, as they say. yes, but here we are still talking more about the sosnovsky margin hogweed. the siberian is a close relative that is smaller in size and less poisonous. wow. live and learn forever. yes, komi was running out of supplies. uh, these plants were used for food because they are rich in microelements and healthy substances, how interesting it smells like mother nature. actually, it's cool. oh, she's just so refreshing. well , it’s interesting, but i had to put the hogweed aside for a while and turn to those very familiar ingredients: yegor, carrots, potatoes, and i, beets. or rather, a thin straw from it. wow, serious business, friends, thin straw is not my thing, but i'll try my best. i understand that you have some armenian roots. yes, my great-grandmother was a commercial woman, she actually lived, except for

the district. but kumi-permia are no people. well these are the harsh ones. i think straight is a good word. yes. how old is 21 now? oh wow 21 years old. well, you already know that, he’s 40 years old. well, okay, jokes aside, you’re 21 years old. and you are already a chef. listen, this is very dashing, so the straw salon turned out to be bad, this is not a salon. how are these slices? lord, a little mistake happens to everyone. well, something else can be turned into strips like this, but, on the contrary, we are unlikely to start frying carrots from onions. well, and the long-suffering beets, of course. so, when you became the boss, what did your mother say? she said, well done, go to work. because the komi-permyaks are tough guys, right? cabbage we have cabbage left, let me cut the cabbage. just tell me, not like last time with the beets, solomka won’t

let go. is today correct? yes, egor, i know that your restaurant is located on a historical building, right there, an architectural monument of the city of perm, the house of claudia tokareva. it was built in 1862. approximately externally, as it is now, it has not changed since then. this is perestroika. and what kind of special klavdia tokareva is this? in fact, as such, she was not a directly significant person for the city of perm. she just, uh, built, let’s say, a beautiful house in the center of everything, and that’s what she became famous for, in the meantime , add a couple of teaspoons of sugar, what’s borscht without a plate and pour in a little vinegar, because what’s borscht without a rich red color, and it’s vinegar that helps save it. well, now we begin to lay out all our preparations in a boiling water, cook the meat broth until tender and taste. although wait

, the final touch is not sour cream, kefir with herbs and garlic. such a deep taste, it doesn’t seem to be greasy or runny. but this is how you should feel the sourness, and for me this is the main difference from all other borscht, by the way, speaking about spelled. i just see her here, i’ve eaten three spoons and i’m already full. what can touch you to the depths of your soul, well, straight to goosebumps. for example, i have such landscapes. soulful music, sincere feelings , can you imagine what will happen if all this

is connected together? this is hope, alexey, the duo, both in creativity and in life , met. they conquered together in moscow metropolitan even foreign scenes, and then komi-permyak. nadya decided that her native culture was fading away and couldn’t cope without her help , so she went to a small local town to revive it. kudymka. well, the native of smolensk followed his love to the difficult task of preserving the ancient song culture. the guys didn’t approach it too quickly, for example, they combined folk songs with a deadline, but first things first. in general, straight lines, to be honest, so to speak, were saved on the computer in a binding language at most 10, maximum 15 songs, maybe only, but the main part is performed in russian, and what

’s interesting is that most often the grandmothers don’t even realize or understand e. what do they sing about even when we ask them? there, we go on an expedition. and here is what you are singing about, what does this word mean, i don’t know, your costume is permyak komi. yes of course, this is a real authentic costume, it is 100 years old. i got it from my great-grandmother. this is from our great-grandfathers. and actually. this sundress is called dubas and suits them very well. i want to say, yes, what prompted you suddenly return to homeland youthful maximalism. well , i just understood all the uniqueness of our traditional culture. and there i understand that i can come now and generally study. with children and in general your own copy of your native culture, how do you promote it, and now popularize and actolize new new modern words. lyosha, okay, nadya she has roots here. and it took you a long time to get used to the specifics of this region. no, not that long, but they are

interesting, they are wonderful, except permians they are like that sometimes, but they are stingy with some emotions. yes, sometimes we performed here. well listen. well, they really like it at the same time. you know the permian language for me, yes, can you teach me some phrases in armenian, for example, hello, my name is vitalik, what paryukov? no word? hello. it just so happened that i don’t know why it will end with this. hello no, when you meet there in the village, the word hello. no, what will they do? well, keep your emotions in check first, so as not to spill anything, somehow get yourself together internally. well, in the village you realize that everyone knows each other, they start asking questions there. well how are you? there, and what is there, a cow , and something else, and here they are, let's talk. that is. hello everybody. no, you can't say hello. i understand. we can communicate. they will say to clean very well. now, i’m just

trying to tidy up my emotions, let’s just say it’s cleaner. the perm region is about the deep and the most valuable here is not at all on the surface,

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mouse trees? and the night was dark. and by the way, you can find all our episodes on the media platform. download the application or go to the website and look at the good morning dot. this is a food formula program and we are in the saratov region and seryozha came with a bag

, bought it and found it. this is not just a bag of average russians per year. you think that potatoes are useless, but these are actually not so harmful potatoes. we make them ourselves. okay, you can tell me everything. yes, okay. today we will derive the formula for the perfect potato. why do many people complain that potatoes have recently become tasteless, how do they check them before selling them, and can there be waste in them? which potatoes are more suitable for boiling and which for frying and how