NTV Zhivaya July 3, 2024
Is kind of cool, i dont know what it is, some kind of leaves. Nastya did not appreciate the dish, she said it was too bland, so pasha liked it, and by the way, they are now even trying to introduce this soup into restaurant menus, although in a very rich, aristocratic version, they once put asitrina, red fish, and caviar here, and crayfish necks, chef Anton Rubtsov from a fashionable restaurant in kostroma, he says that he adopted. A similar recipe from the ipaativsky monastery, but of course he modernized it. We remove all branches and large veins. Next, we will scald everything in boiling wa...
Source: archive.org
