Transcripts For 1TV Povara 20240703

To the traditions of his ancestors, but is also open to everything new. The height of the city of igea, of course, will not particularly surprise anyone, the peak point is at around 2. 486 m, but what is striking here is not the size, but the views, they are so beautiful that the famous carlson even left the roofs of stackholn, abandoned his teachers house and settled here so that you could fly back and forth over the valleys all day long. Yes, what can you say about this character . Igor potapkin is a man in the prime of his life. In good weather, he always starts the engine and rises into the sky. Before us is a lightclass aircraft. Fly on one gas station, so to speak . In the twentysecond year with additional tanks double plus or minus as much as possible and with fedor filippovich konyukhov we flew 1031 km, we set a world record, beat europe and the world, how much is the device worth it . About 1. 2000, well , not weak, yes, this is professional equipment, a rescue parachute, the wing is also a sports wing, and we have a parachute, our love for the sky began with parachuting. And 25 years ago igor became interested in paragliding, we can touch the clouds, inhale this cloud, and you fly over the village, the cloud can smell like pies, someone is frying there, and , accordingly, everything that evaporates rises into the sky, from the propeller, from the propeller wow, yeah, awesome, im afraid of heights, but ive never felt fear, now, i just sincerely enjoyed it, thank you for this experience, i. And its not just that these places are warm, delicious, beautiful, just kind, open and hospitable people live on this earth, whom you want to come back again, they call their friends, i introduce them to adegea, and i also call them addicts, because once theyve been here, the guys come back. A lot of positive things, more cheerful people, Everyone Wants to hug you, Everyone Wants to feed you, i m proud that i was born on my land, and for the rest of my life i will live only here, nowhere i cant imagine myself, trees, forests, and rivers, this is part of my soul, i cant imagine my life without it. Throughout the entire journey, i tried to unravel the secret of hospitality, and in the end i understood the medkovs. You looked at the lives of yours, my name is evgeniy krivtsov, see you as always at the first. Igor shiyanov. I, igor shiyanov, are the chef of the redwooll restaurant. Welcome to Nizhny Novgorod. Shiyanov has an incredible obedient list. He worked at twins berezutskikh, at lamberti and rapoport restaurants, interned with Andrei Shmakov and evgenia vikkentieva. Is not only that we work with Farm Products and local ones, but also with the zero waste philosophy. We try to use all products entirely and use all waste correctly. Until recently, shiyanov was the star of sochi. His gastrobar was quietly named among the top restaurants in the south of russia according to where eat. But now he is sure that the capital of gastronomic tourism is Nizhny Novgorod. Friends, today we will prepare for you an interesting dish from Nizhny Novgorod deer svyalina. Beetroot cream from carrots, ready. In 2022, red wall was included in the top five we to awards and the center was included in the top 100 in russia. Shiyanov took second place in the competition of the largest russian airline, and now his sets will be included in the Business Class menu. However, any visitor to red wall feels like a passenger on a private jet. And of course, i cant help but tell you about our favorite, famous pavlovsk foie gras; our restaurant couldnt help but tell. Exist without our farm where we grow it for you, try it, its delicious. Igor shiyanov, ecology, creativity, skill. Gleb levitsky, chef from Nizhny Novgorod. I, gleb levitsky, brand chef of the park kultury restaurant. Welcome to the gallery of taste. Gleb worked and trained in different cities of russia, and finally headed a restaurant that matches the scale of his personality. We are located in the largest, best equipped kitchen in the city, kitchenrestaurant, parkculture. Our concept is food as art, which means that food should not only be tasty, but extremely beautiful, and it should be art. Ay, what a salad beautiful, who came up with it . I figured it out. Such dishes earned levitsky the title of the best. The chief of the volga region, and he also became the chief of 2023 according to the whatwhereisthere award from dog magazine. We use a huge amount of local products, from meat to vegetables, and one of the favorites of local production is farm beef, we buy it, age it, it becomes of the quality we need, then you will see everything for yourself. The park kultury restaurant became the winner of the allrussian breakfast festival three times and received a palm tree. Restaurant business took ninth place Russia Center according to where to it. Our concept of food as art is evident in many details in our restaurant, but our dessert master margarita is especially popular. Bon appetit, friends. Gleb levitsky is simply a master. I am going on this journey with my friend igor shiyanov. Friends, belarus is waiting for us. It will be very interesting. Chefs on wheels are exploring new cities. They got so carried away that they went to a neighboring country. Chefs from Nizhny Novgorod will hold a culinary battle in belarus. I just im glad, igor, that such a cool, fun adventure awaits us. We are going to minsk, then to vitelsk. Gleb, i am very glad that we are finally going to belarus, i have never been to this country. I am sure that we will find a lot of interesting and new things. What do you even know about the idea . In this country, i know a lot about potatoes, that there is a huge amount of it here and also that there is a large amount of good dairy products, but have you ever tried those real potato pancakes . I think this is where ill try the real pancakes. Igor, only 18 km left. Wink, capital, meet us 18 km flew by quickly, and now the chefs are parking the food truck in the center of minsk. This is a big city, 2 million inhabitants. It was part of the polishlithuanian commonwealth of the russian empire of the ussr, and now it is the capital of independent belarus. A local guide meets the chef near the food truck. We are with you. We are located on a very large square of the 16th century, behind us while the most important attractions of our city remain, you probably noticed that belarus is a very flat country, right . Yes, i immediately threw it in eyes, right here first thing. We dont really have mountains, we only have hills of high ground. And now we were at one of the highest points in the city of minsk, 283 m above sea level. You might think that since it was so high here, there was some kind of fortress, some kind of fortification. But no, friends, look ahead, across the road you can see a yellow building under a green roof. Minsk started from there. You say, why not from above . Why not from above . Indeed, this is a logical question, but minsk residents felt more comfortable on the river. This tradition was started by the baltic tribes, who were the first to come to the future belarusian lands. What is your most popular river here . A river called svislych. Most of the rivers on the territory of belarus received their names. Ekaterina, what kind of map is this, what kind of fresco is this . This is exactly what our city of minsk looked like at the end of the 14th century, when it became part of the russian empire. Try to find where we are now. Well, then lets start from the river, heres the bridge, just from when we go up the bridge, we get this gap similar to the place where we are, somewhere around the number 13. Great, you guessed it right, at the end of the 19th century this street became completely. That there is a special drainage system. At the end of zybitsk street there was once a port on the svistoch river, and imagine, almost until the middle of the 19th century, the city of minsk was a port city, although today none of the minsk rivers are navigable. This is the main square of our city, perhaps the main square of our country, the square independence, the former lenin, there he is, grandfather lenin, is trying to push some next speech, and on our left hand. Potatoes will be in belarusian, like bulba, which is why belarusians are often called bulbash, and im the main bulbashka here, the nickname is really interesting and we even have potatoes from. And then we were able to study belarusian cuisine at the animal farm restaurant, they offer a mix gastronomy and high technology, all of this, of course, from local products. Chef, please tell me what this dish is, because i cant even recognize right away that this is beef tartare with our bread and oyster mushrooms, they are boiled in kvass and then steeped in bafita. Wow, you make such crispy chips out of them, yes, the sauce itself is also made from kvass, cooks for 6 hours, very tasty tartare, there are really a lot of different textures, there are crispy and soft parts, please tell me, what kind of beef is there . We use a farmers tyretka, its a bull limousine, its so very big, what kind of bull limousine is that, honestly . I havent heard, in the north of belarus they raise such cows, the limousine breed, the slaughter weight of the carcass is about a ton to 200, in general everything is very cool, interesting, thank you, it was very tasty for me, chief, we have to go to the market, please tell me, what to Pay Attention to, there will be a lot of things on the market, a lot of chicken, rabbits, ducks, turkeys, well , the most popular meats will be pork and chicken, what is belarusian cuisine anyway . These are cereals, everything is possible, yes, these are root vegetables, these are river fish, yeah, and this is, of course, game, and of course, borscht, of course, borscht, borscht, this is borscht with donuts this is our signature dish, ours, this is our most popular soup, we dont cook all the vegetables, we bake them, they bake them, yes, then the color will be different, the taste will be different , well, in our borscht there is venison, i ll be honest, i havent eaten much venison in my life, but here it goes perfectly with borscht and ill probably still take note. And maybe well come up with something with this too, definitely, because venison in general in belarus is an important meat, we have venison and there is a lot of roe deer, so it was the National Food of belarus, chef, also tell us about root vegetables, even the same potatoes, are there any specific varieties that you work with, the most is considered top and interesting, there are a lot of them, there are blue potatoes , purple, red, well, yellow white, of course, its all very beautiful, fashionable, but for me the top variety is called scarp, this variety is so bright yellow for. Puree is ideal, why is it so popular, we dont we can eat it deliciously with love, because the boss, tell me, well, we will try real belarusian daniki, of course, eu, they will be real and with sour cream, oh, this is very interesting, we will have farm sour cream, for sure, we really have legends about daniki from belarus, everything is simple again , yes, the most important thing in the dough should be without flour, and you will share with us the secrets of these same ones, we take potatoes, bitesized potatoes, and they. Rub them on a grater, squeeze out the juice, egg, salt, a little pepper, onion, you can add carrots, you can add kefir, its already to taste, yeah, mix it and fry, its simple, well, this is the crispiest ive ever tried, in fact, finally some kind of deshtal closed, i tried the real thing with sour cream, sour cream, well just know how it should be, but theres one minus, now i dont know where i have potato pancakes, you know, i, guys, have our most famous dessert, its. Syrniki syrniki, which you can eat in the morning and afternoon and evening, always, a very important aspect is that so that there is no flour in the cheesecakes, isnt there a battle going on over who likes cheesecakes more . Or drayniks, who is your winner in this category, they go together, they go right here nose to nose, such an interesting graininess, that is, you dont wipe the cottage cheese, yes, that is, you leave it, we heat it up in order to to remove it for whey, so that later you dont have to add flour or semolina or anything else to it, well, it feels like no, there is only cottage cheese, an egg, like. I really like it, thank you, thank you very much, that really showed us what delicious belarusian cuisine is, we are very brightly inspired tomorrow we will look for the best delicious products at the market, guys, today is a small part of our kitchen, it is huge, it is wonderful and delicious, so i wish you to get to know it even more, and i think that there is Something Else for you at the market will tell you something interesting, cool, thank you, thank you, rallies were held in several cities in Eastern Ukraine at once. Oldbar cognac is a product of the stellar group, how did you feel it, how deeply did you sing it, in your own way, when such artists take the stage, the word judge, its inappropriate, i just want to enjoy what im actually doing here, three women, no one really knew anything about them during the fuhrers lifetime. Hitler wanted to remain vacant, and was motivated by the fact that his destiny was germany. How they built from. Only one thing is known for certain all of hitlers women attempted suicide; we note that his beloved germany, because of her great love for her fuhrer , committed suicide and died slowly in agony. Premiere, ordinary fascism. Two. Tomorrow on the first day, permafrost, snow, we are in salihard, my name is nyadma, im from yamal region, my name is masni, i am also from the yamal region, for our bride we prepared a frog from deer fur, we will decorate the dress with a beautiful pattern, very calm, they are called chipmunk ears, go to the tundra, learn all sorts of wisdom, otherwise the wedding will face the snow strike, there are many different versions about the origin of its name, one of them says that nesvish means invisible, since it is not visible behind the hill, but most importantly. The landmark of the city is visible to the whole world, because it is included in the unesco World Heritage list. There is a castle in front of you, which for 440 years belonged to a very rich noble family named rodivils. This is the fortification of the castle, because it is a fortress. And therefore, a ditch is protection from the enemy, an embankment is protection from the enemy. And you know that all this was created artificially. Artificially. I thought about it, yes. Just like the ponds around the castle are a cascade of five ponds, also a kind of protection from the enemy. Because the bridge that leads directly to the castle was based on wooden logs, they were simply dismantled or burned in the event of some kind of military danger, here we are in the courtyard medieval castle, hello, tell me what happened here, how the fortress changed, the fortress is understandable, the residence is understandable, this is what was here in soviet times, there was a sanatorium here for 56 years, the nkvd rested here, it was, in principle , a Health Resort in. Allied, and during the war there was a hospital for german pilots and a hospital for soviet soldiers, what is here now . Now this is a national museum, the third most visited in our belarus, which means there is something to see inside, of course 27 halls with preserved interiors. Owners nesves castle rodzevillas, one of the richest glorious families in europe, they were called kings without a crown, they. Authentic halls in the castle complex, a large fireplace or a large dining room, they received guests here, they placed huge tables at which they did not sit, and speaking about its authenticity, i would like to draw your attention to the huge fireplace, two stoves, this intarsia, which is more than 200 years old, this is wood applique on wood, this fireplace, it actually functioned, they burned it, people gathered here, people rested, yes, i give you more i will say that even a hook was preserved under the fireplace, on which, probably, even the carcasses of a wild boar could be hung, and that is, they also cook here. It was very uncomfortable to sit on them for a long time, this was their sacred meaning, a representative of the authorities must remember, my position is replaceable, and there are a lot of functional responsibilities, if i cant cope with them, a servant will carry the chair for someone else, great, hello, thank you so much for immersing us in this story, it was very interesting for us, we would like more walk around the castle a little, yes, of course, id love to. Ill let you have a good trip, thank you, all the best, you can walk here all day, there are several beautiful landscape parks near the castle, for the walk the chefs dressed in historical costumes, but then they still wanted something more modern. The weather is beautiful, the rivers in belarus are beautiful, the chefs decided to master water skiing. Im maxim simavin, head coach of the national team. The team is the absolute champion of europe, bronze medalist of the world championship. Maxim, this is very cool. And i here is gleb, who has never skied on ordinary skis in his life, especially on these. Please, if its not difficult, teach us to do this too. To begin with, we will try to ride behind the cable car, this is an easier start, a softer start, and only then we will try to ride behind a professional boat, behind which world champions ride, and we will try our hand at classic water skiing. Great, were ready. The most important thing is not to bend your arms at the start. Our arms should remain straight, but our arms should always be straight, the pull will pull from us, we we remain in this position and it is very important that you do not lean back, you must balance on your haunches, stay in the center of the skis, we level out on the water , we begin to slowly stand up without bending our arms, we stand up only using our legs, thats all, after we we got up, we pull our hands a little towards our belts, thats it, we straighten out, in this position we continue to move. Now here is the third hold, but we look at it before the turns, which has passed, and we start on the fourth, so we dont resist, shell take it me myself, my arms are straight, we are moving slowly. I actually made a circle, you just didnt see how it felt, look again at 17, i can get up, dont stretch my arms, lets go, thats how it was. It would be normal if it was always in a straight line, thats it, lets go , lets go, lets go, lets go, lets go, lets go, lets go, lets go, lets go, oops, fell, just one more time, lets try, everything is fine, everything is calm, the stand was great. Thats it, igor, well done, mastered all areas. Okay, thanks, okay, look, great. Yes, you already need a controller, but thats me for you this option was already given as an additional one. The stand is absolutely good, normal, everything is in order, well done, its already a classic, its already behind the boat, that is, its a little more complicated, theres a different thrust, not the top one. Horizontal, but mastered it, very interesting, thank you, now, without slowing down, the chefs begin to create their own dishes, they go to the best food market in minsk, komarovsky. I think it will be very difficult to surprise a local guest, but i already have a couple of ideas, how are you doing . There are ideas too, i really like them local pork is a must. Ill get hooked on it, at first glance i already understand that there will be no problems with the products at all, what aromas, what quality of the product is already visible from here, thats it, let s not waste time, lets go and get started, lets go, come on, please tell us , what is this cheese with, this is processed cheese with pozhitnik, class, cumin and garlic, insanely cool, you can have a kilogram of this, a kilogram of that. Hello, i want to cook something between ribs and brisket, which do the locals prefer . Everyone has their own taste, but clearly, i cook from the fact that there is everything, i think ill still take the ribs, 75, 10, and also money, yes, i completely forgot that i have to pay, thank you very much, we will definitely come, hello, i need some pork ribs, but i see you have brisket, you can help me, of course, ill make you a short crust, ill take a santi, ill make it into ribs, okay, super, please make me one strip, i didnt have enough. What a wide variety of different Meat Products you have here, do you prefer smoked, probably smoked, yes, of course smoked, this is a coldsmoked okrug , class class, such a smell at first, the aroma is just off the charts, well, ive already fallen in love with this county, it was love at first sight, we ll take it, right . I want to take the ripest , the most tender, the most beautiful pink plum, yes, it is very good in freshness , it separates from the pit and will be delicious, i want to pickle it directly, marinate it and i will need 20 pieces from you, please tell me off, okay, thank you , i want to buy beets, tell me, do you also have beets, or sometimes they call them beetroot, in belarusian beetroot, then can i have 3 kg of beet sa. Please, okay, please, apparently you have homemade sour cream, there is homemade sour cream, but what fat content is it, if its not a secret . Well, more than thirty, we need to analyze it, only freshness, ill give you the butter, sour cream, what kind of fat content, well, more than 85, no less, there will be even more, this is salted, and then ill give you unsalted, yes, you need unsalted, me dont feed them bread, let them eat the butter and savor it after tasting it. Very tasty, thank you, i need 400 grams of butter, yeah, 1. 5 kg of sour cream, okay, well, we we bought everything we needed, we found the best products in this wonderful market, and i just cant wait to go to the kitchen to cook great food there and surprise our beloved belarusian guest, but in the beginning, the beloved belarusian guest himself will surprise the Nizhny Novgorod chefs, the restaurant pa. Khmelyu is located in a 19thcentury building, right in the center of minsk, even the ceilings here are works of art, the menu includes dishes of belarusian and european cuisine. And we will start with our belarusian snack and parodivilovsky language. We are familiar with the history of this family and we would like to know what is the secret of this sauce and this dish . We prepare this tongue using shuvit methods and make sauce, homemade mayonnaise with the addition of secret ingredients. And now we will find out what the secret of the sauce is. A little bit with a flower, the flowers are seedbearing, yes, of course, belarusian, of course, everything that will be on our table today is only belarusian, a very interesting sauce, it looks like the classic sauce from the vetelata dish, i understand that since the italians gave birth, it comes from there the name, and the idea of ​​this dish, of course, yes, it originated somehow in an italian commissary, but the product here is not tuna, there is no tuna business in belarus, but there is also fish here, which is available directly in belarus, well , i think you have. Everything worked out, absolutely true to this, yes, a very tasty dish, now lets move on to our second dish, these will be our soups, mushroom soup, two types of mushrooms, porcini mushroom and chanterelles, by the way, with our homemade sour cream, second dish our seasonal summer cold brew, why do you serve it is potatoes for cold soup, we for belarusian bulbashi, potatoes are our main product, specifically for cold soup this is the best companion, and it is always given warm, it is imperative that there is such a contrast and temperature, yes this is interesting, this is one of them. Ice cream. Belarus is famous not only for its potatoes, but also for its apple orchards. Chef, what i really like about this dessert is that the ice cream here is not too sweet and it goes very well with everything else. And the balance of taste is really right here. Thank you. Thank you so much for feeding us such Delicious Food, traditional, and really balanced, very cool, in a word, and we are really here for a reason, we could use some preparation somewhere, and i hope that you will give us a little space in my kitchen, no problem, my kitchen is your kitchen, lets go, lets go, i want to make stewed ribs with baked beets and pickled plums, its interesting, but i went a little along a different path, ill make flatbreads and wrap breaded chicken in it thigh, ill make the sauce, and i found it, look, what is this smoked rump, smoked rump, go crazy it is only here, i think that this smoked note will definitely conquer the locals, i know that they love it very much, i really hope so, first i will remove the film from the ribs in order to prevent them from being pulled together, we take the first ribbon, there are a lot of belarusian spices, dried garlic, hag, a little paprika, a little sugar and also salt in order to directly rub the dry slave into the meat well. Thats it, we rubbed our brisket when i already had it. Absorb, im kind, that mustard, it will give us even more taste of juiciness. Ill prepare the main ingredient a chicken thigh, ill trim it a little, ill bread it, ill take the flour with one hand, and with the same hand ill put it into a lick, and friends, for sure. With the other hand i already take the chicken and ponise it in breadcrumbs, this is done so that your fingers are not breaded, and now we marinate the plum, i will divide it in half in order to remove the bone from it, now i can pour it in and just wait until the morning, by the time i have it marinated it will be ready, here there is sugar, vinegar, a little spice, i took bay leaf, cloves and star anise, i want to use the classic mayonnaise sauce, but i want to add a little sweetness, a little spiciness, a little sesame oil and of course, beeiness, ill make this imitation a lid made of foil, a tube we go straight in there, we close everything hermetically enough so that there is as much smoke from the wood chips as possible, the process has started, all that remains is to wait, now i take on the beet, in order to get it tasty, i want to bake it, a little butter, a little salt and narsharab sauce, now ill wrap it all in foil and bake it. For 2 hours at a temperature of 160180. My dough is ready, i have already portioned it into 80 g pieces, now i will form flat cakes out of it and bake them in a frying pan, and i roll, roll, roll, fry, while we roll the second one, we dont waste time, not a second, i go for that aroma, apparently something is already ready, this is a flatbread, yes my flatbread is ready, well listen, this is the most delicious flatbread i have tried, for the eightyfifth birthday of leonid konevsky, today at the first who said that cats are not they like to swim, sit down already, im brushing my teeth, hes near the water, washing the dishes, hes there, now, now, wait, wait, wait, well, lets go play, oh look, spend more time on your real life, all the same me, you know how much, we will show you the only georgian bulldog in the world, you saw the video, watch with us, the premiere, today on the first, well , hello, it happened, an airplane, american time. May 1st and admit your own helplessness, i even you im a little jealous, guy, youll go down in history as the first to fly over the soviets from the south to north, the air Defense System is powerless against some spy, learn to shoot down immediately, flights must be suspended, the situation cannot be escalated, the likelihood that the plane will be shot down is negligible, a ram at such a height is certain death if you were a doctor in place. What would you do . I was one hundred and two, ready to ram, the interrupted flight of harry powers on saturday on the first. Hello country. Welcomes you to the new voronezh, i love our small cities very much, almost the entire golden ring of russia and the silver necklace of russia have passed through, i have dream, i really want to go hiking to baikal, i hope it will come true soon, to altai, by car across the country, to the south, and vladivostok, in the urals there is also a lot to see, by the way, i visited all the bazhov places in volgograd the most delicious shawarma, you knew im from the city. Sevastopol is the pride of russian sailors. Im from the incredible city of chelyabinsk. I love st. Petersburg for its beauty and the beautiful neva river. I love my country very much and am proud of it. Belarus and russia are similar, but still they are different countries. And even bath rituals here have their differences. A professional steamer will tell the chefs about this. First couple. In belarus we do it with horseradish, which means three horseradish and we wish you, so i wish you a good rest today, thank you, a good steam and that everything is fine with you, and most importantly good, strong, good, good health, great, i when ill come to the kitchen, ill also tell the cooks to make a wish when theyre grating, listen, yes, i think this is an interesting tradition that can actually be introduced when grating, yes you prepare the food, and your stomach will be improved, you can immediately feel the hand. And you know, its a pop, lets breathe calmly, inhale, um, well, it really breaks the nose, yes, okay , how delicious everything is, i love damn it, so okay, now lets take a little pinch at a time, rub our feet, the last time i rubbed horseradish into sour cream, uhhuh, and now on my feet, what happened next, then the knees, then the knees, yes, elbows, yeah, what, where, let me rub your back, come on . Come on, oh, i feel its warming up right, yeah, yeah, yes, the aroma is really cool, we lie down, raise our legs, now we will wash, open the pores, cleanse the skin so that all the beneficial properties, and already the wines will break through the skin, it smells, by the way, pleasant, decter is based on soap, and after steaming there is no smell at all itll stay, its cold, oh, well, i want to sleep, its good, its relaxing. Now lets take a little steam bath. I have potato pancakes and a bathhouse here. Definitely, well, guys, now lets go to the guys room and rub ourselves with birch, definitely, now lets get up quietly, we change. And now for a treat from the parmaster, lets go in, sit down, great, wow, here we have cold soup, roast potatoes with meat, we also have our own pickles, which we make inhouse, our famous belarusian potato pancakes with mushroom sauce, lapat potato, try it, also , there is homemade kvass. Is nt every trip to the bathhouse complete without such a large amount of Delicious Food . Our bathhouse is always a great one with so many tasty treats, its delicious to eat, thank you, yestsy, thats belarusian, bon appetit. The next day, the chefs are ready to say this phrase to everyone who has gathered near the food truck. The final preparations for the battle are underway. Friends, how nice it is that you greet us so joyfully, let me introduce myself, my name is gleb, and my name is igor, and we have been in this most beautiful city for several days, and he loved us simply at first sight, especially in the market, such quality i honestly havent seen Amazing Products for a long time. We were only here for a few days, but we managed to touch your culture and your products, we promise to warm you up today with our food, believe me, its so hot in the kitchen, youll definitely warm up. I was very inspired by the culture of your food, i noticed that you use pozhitnik, and i prepared pork belly with pozhitnik from various spices, simmered it for 12 hours, i got stewed brisket in belarusian style with baked beetroot and pickled plum, i called it tom groot, i , in turn, prepared a completely different dish, it is called pita in belarusian, the first one i took sour cream and butter rustic and added all this to the dough, after that i found a cool cheese. I found a chicken thigh with a friend and made the basis for my pita, belarusian pita bel pit, bel pit, well , hello, hello, well, ill say that i slept very well after the bath. Well , we tried, and what wonderful excursions there were, thank you very much, we now know so much about this wonderful city and this beautiful country, and now you will find out how delicious we can cook, great, you worked for us, and we for you, pleasant appetite, hello girls, hello girls, but its not hot for you here, its hot, by the way , its very hot, but youre frozen, but i d like to warm up with our beautiful warm Delicious Food, girls, bon appetit, have a nice day, here they are, here it is maybe belusi. Friends, guys, you fed us, you helped us, you gave us a kitchen so that we could make preparations there, and now our devil has come, we must thank you, feed you, and also say thank you very much for your hospitality, thank you, friends, try it, i really liked the belpita, its clear that it was made with love, i especially really liked the sauce, the second course is amazing, very juicy meat, although im not a fan of meat in general, but it evoked amazing emotions, im a meat lover and i really liked how the seasonings were combined here, sauce and vegetables, the most delicious meat ive ever eaten in my life, may all the relatives who treated me to it forgive me, to be honest, i was biased because i listened, and somehow i didnt really like the method of preparation, but after samples. It turned out that the meat was very tender and melted in your mouth, so i definitely liked it, well, we were finally frozen, we almost choked on our saliva, lets work up your appetite on purpose, thank you, bon appetit, hello, hello, friends, how are you doing, good, good, good, friends, brisket for you, enjoy. S brisket, pita, thank you, thank you, please, im like a real belarusian, i really like fatty food, i like pork, it was cooked in a very interesting sauce, also didnt sell the combination of plum beets, sour, sweet, salty, there was such a mix of flavors, the pork was very tasty cooked, it was soft, cut well, the pita was very. Leb, this flatbread just melts in your mouth, listen, well, it looks like it made from local products, you can feel the hand here, you can feel the hand, my man, yes, what can you say, you just take it with a spoon like that. You dont need any knife, this is tasty and juicy meat, it goes very well with beets and plums, a professional, a master of his craft, this it was very tasty, definitely different dishes, one thing reminded me of the christmas holidays, this stewed brisket, this taste of these spices and the summer that awaits us, this is belpit, it was very, very tasty, did i manage to straighten this brisket, what do you call it in the bathhouse, oh, the brisket turned out very juicy, very. Tasty, great, thank you, katya, please tell me, how do you like our excursion into our gastronomic world . Gorgeous, i didnt even expect it to turn out so juicy and so interesting, i was surprised guys, thank you huge, you inspired us, minsk, but we cant wait to find out what you liked better, tom groots or bel pete, hello, hello, i like your food, thank you very much, thank you, thank you. It was super delicious, thank you for both dishes, but as already said, there is only one winner, and for me its the bel pit, oh, super, thank you, thank you very much, thank you, thank you guys, it was very tasty, i felt like i was in a restaurant michelin, no name, but today my favorite is tom grootes, thank you very much. Thank you all it was very tasty juicy, but i think ill give my vote for love, you all voted, yes, you all liked it, yes, then well go count the votes, i have 14 votes, and i think you got 15, we there is a winner, congratulations, thank you, you are great friends, thank you very much for these wonderful few days in minsk, we simply fell in love with this city and this country, we are simply the happiest people. I also want to thank you so much for your spiritual care, for your comfort, for your kindness. You great products, the most beautiful city ive been to, i really hope we come back. Today the pork belly was battling against the pita. The brisket came with buryak, a favorite belarusian beet, so it won. 1 0 in favor of igor. Well, gleb, how do you like minsk . Listen, igor, i have so many positive emotions , so much charge that i dont even know what to say, i was impressed by the people, the products, and the cleanliness of the streets. And i have so many emotions, i tried real belarusian soup, found out what belarusian sauna and even went water skiing. We can stick the coat of arms of this city and move on. Solemn moment. Well, lets go ahead . Lets go hello, there is a news release on channel one, in the studio maxim sharafuddinov and briefly about the main thing. Not a day to shake things up in the state duma; at these minutes, the consideration of candidates for the positions of deputy prime ministers and ministers begins; they will have to convince the deputies that they