yes, not a simple komi-permyak.he 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

unlikely, let’s start frying the onions, what mom said, mom said well done, go to work, because the komi permyakslast time with beets, the straw won't let go today, that's right, i know that you have a restaurant. that’s right, this is just an architectural monument of the city of pere, the house of klavdia tokareva, and it was built in 1862, approximately externally, as it is now, it has not changed since this restructuring. and who is this special claudia tokareva? actually in fact, as such, she wasn’t a directly significant person for the city of perm, yeah, she wasn’t, she just built, let’s say, a beautiful house in the center, that’s what she got used to, in the meantime, add a couple of teaspoons of sugar to the frying, what’s borscht without a sweet tooth, pour in a little vinegar, because what is borscht without a rich red color, it is vinegar that helps preserve it. well, now, finally , we begin to put all our preparations into boiling meat broth, cook until done and taste, although wait, there’s still a final touch, no, not sour cream, kefir, with herbs and garlic, such a deep taste, it

to roll them out, something ruined it again i, why does it stick to me, but not to you, not a komi-permyakger, stronger, if it’s straight, uh-huh, the hair will open everything will flow out, hello, you see how beautiful it will turn out, and in general we’ll fix it a little, the beauty is uncut, when all the cutters are stuck together, there will be nothing left, fry them in deep fat, the yummy is sizzling, how poorly they closed it. the filling comes out, oh, mine died, which means i’ll have to try lenin, well, maybe it’s for the better, sizzles, sizzles, that's it, this is a victory, this is a victory, very tasty, very juicy, just a little bit of little bits of little bits, perm region, soulful in a good simple way, here human warmth warms even in the deepest. and cold ice cream brings back warm memories. here, passionate people are sure to find their calling and do only what their soul is passionate about. here, sometimes it seems that even a robot has this same soul. i take this with me. russia, donbass, novorusiya, big holiday concert, broadcast from red area. today at. 21:20 on the