and in the second game of the final series of the gagarin cup, the metallurgist turned out to be stronger than lokomotiv, again the fans in magnitogorsk saw three goals, although two of them were not counted. in the opening period , the hosts' defender alexei maklyukov hit the goal with a long-range throw, but it turned out that before that there was an offside position. the third twenty minutes had barely started when magnitka finally opened the scoring. the best sniper of the playoffs, denis zerno, assisted by dmitry selantiev and robin press, scored the twelfth goal in the current gagarin cup. in addition to zernov, among the hosts. note goalkeeper ilya nabokov, who reflected 32 shots from the opponent, this allowed him to leave his goal intact for the fourth time in the current playoffs. seconds before the end of the period, lokomotiv equalized the score, but the joy of igor nikitin's team was premature. during the attack, martin gernat fell under a power move performed by danil yurov and an attempt to play along with himself turned into a hand pass to his teammate. the goal was canceled and metallurg eventually won with with a minimal score and leads the match 2:0. the teams move to yaroslavl. where

the third and fourth matches will take place. meanwhile, the first two matches of the final series of the kharlamov cup, the main trophy of the youth hockey league, in which local loka and ska 1946 from st. petersburg met, took place in yaroslavl. the first meeting was left to the ice hosts. after two periods the score was equal 3:3. and at the very beginning of the third twenty minutes, two maxims, maltsev and korostelev allowed lock to lead by two goals. another meeting again in the team's top scorer sent the empty net. from yaroslavl egor surin set the final result 6:3. in the second game , the guests took revenge, however, to do this they had to win back with a score of 0:2. lock forward dmitry yabelov scored a double. however, in the army team there was a person who was able to surpass this achievement, he became daniil lazutin forvardska scored the first return goal in the second period of the game, in the third period he first leveled the situation, when only 40 seconds remained before the final siren, brought his the team won 3:2. the series score was tied 1:1, the teams moved to st. petersburg, third.

will take place today. french specialist zinedine zidane is close to taking the post of coach of bayern munich. according to german media, the 51-year-old coach is the leading candidate to replace thomas tuchel, who announced in february that he would leave his post at the end of the season. let us remember that under his leadership, bayern failed to win the bundesliga for the first time in 12 years, losing the palm to baer. in addition to zidane, the munich club entered into negotiations with former german national team coach hans dittor flijk, ex-mentor of the italian national team. who managed to work as a head coach with nine different clubs. as for zidane, his last job was real madrid, which he led from 2016 to 2018 and from 2019 to 2021. with madrid, the frenchman won the champions league three times, the spanish championship twice, the national super cup, the club world cup and the uefa super cup. the main star of club football. arabia cristiano ronaldo completed

legal battle with juventus, for which he played from 2018 to 2021. during the pandemic, the portuguese signed an agreement with the turin club to temporarily waive his salary so that it would be paid later, but not officially. and this is 19.900 thousand euros, which were never compensated, even after the forward transferred to manchester united. the arbitration court ruled that the parties must share responsibility. ronaldo, in particular, was found guilty, quote. in negligence as a result of omission, therefore will only receive half the requested amount. thus , juventus must transfer 9,774,166 euros to the former footballer’s bank account. let us add that ronaldo currently receives about 200 million euros a year in saudi alnasr. true, the team still has to cope without its leader. the portuguese has been suspended for two matches for his red card in the saudi arabian super cup semi-final. this did not stop alnasr from winning the national championship. minutes the guests were leading 1:0 at

the end of the first half sedio mane was unable to convert the penalty, nevertheless it was the forward of the senegal national team became the main character of the meeting. after the hosts leveled the situation, mane twice demonstrated individual skill and managed to score a double. as a result , al-nasr won 3:1, if the hope of ronaldo and his partners for the championship this year is quite illusory, then the team has practically secured a place in the asian champions league next season. ronaldo's former club juventus unexpectedly lost points in the thirty-third round of the italian championship in callera. in the thirty-sixth minute the hosts organized two goals, both from penalties. gianluca gaitana made a successful shot from the point. in the middle of the second half, dushin vlahovic scored a goal with a beautiful free kick; in the eighty-seventh minute, juvi escaped defeat. alberto doseno , in an attempt to prevent arkady shumilik, cut the ball into his own goal. draw 2:2. dmitry terikhov, sports news. first channel.

evgeny kozubov - very haute cuisine. i'm evgeny kozubov, chef of the tratorori 540 restaurant. welcome to krasnaya polyana. evgeniy began his career in kaliningrad, but then decided that the black sea better than the baltic from 2020 lives permanently in sochi. in my kitchen there are a lot of french classic recipes in my version, for example eclair, where instead of

sweet cream we use duck pate with the addition of black currants and compressed cucumber. evgeniy is one of the five best chefs in the south of russia according to the version. it is generally accepted that the most delicious food is prepared in a good mood, and we are always in a good mood, because our restaurant is located in a stunning location, mountains, air, speaker of prestigious gastronomic events gastritis and feast. kozubov conducted many. dinners in moscow, st. petersburg, africa in bali, but most importantly, he managed to please the sophisticated sochi public, evgeny kozubov, the best among the best, i ’m going on this voyage with my friend and super chef, andrey gryazev, we’re leaving, andrey gryazev,

culinary star of sochi. i'm andrey gryazev, brand chef of the restaurant in fittuccini and baranropan. and today i will introduce you to modern black sea cuisine. andrey is a native of the krasnodar region, he knows local products well, and is proud that he is the best understands the mentality of the southerners. modern black sea cuisine is a mixture of traditions, cultures, and peoples who live in sochi. that's why we use local as much as possible. andrey is an annual speaker at the chef's breakfast forum. his project baran rapan was recognized as the best regional restaurant in russia in 2016 in 2022, and is ranked thirtieth in the all-russian ranking. now i will prepare our

signature dish - lamb tongues in a sweet tomato glaze with the addition of mint, baked eggplants and sumac, we decorate everything. seydon of black sea cuisine. two chefs from sochi traveled very far from home. they are in the khantemansi autonomous okrug, ugra. it’s cooler here, of course, than on the black sea coast, but it’s an experience that will last a

lifetime. our adventures in hantemansiski are over, now surgut awaits us and it will be much colder there. i know that there are a lot of reindeer camps in surgut, i really want to get to know them. cuddle, and of course, ride. i wonder how different the products from hantemansisk will be in surgut? i think the difference will be small in products, you need to come up with something unique that everyone will like. come on, zhen, push it. let's go! surgut is the largest city in ugra, founded in the 15th century. on an old dutch map from 1706, its name is "golden city". this name was justified. 250 years later, when oil was discovered here. now surgut is one of the richest cities in russia and, thanks to the abundance of shopping centers, is the siberian capital of shopping. the restaurants here are also excellent and it will be difficult for the chefs to surprise sorghod. listen, it's not that cold anymore. yes,

beautiful weather, lena is waiting for us excursion. let's go get to know this city better. let's go, let's go. i would like to ask right away what kind of monument it is. a monument to the labor feat of generations of oil workers, because surgut is now a city that is connected with oil and gas, it was these people, when oil was discovered by geologists, who not only extracted, but created the entire... infrastructure so that surgut now takes on its modern appearance as you will see him today. in what year was the first deposit discovered? the first deposit, the largest, was opened in 1961, this was the first megion area, it was there that oil came out, the daily debut was about 240 tons. i can't even imagine how much it is. yes, that's a lot. and precisely the sixty-first year is the starting point when surgut is already receiving a rebirth, that is, it begins. its oil history, and surgut becomes the site of five shock komsomol construction projects, that

is, everything here was created by young people from all over the soviet union, these sculptures on the monument, they carry some kind of historical significance, yes, everything is detailed every face, every character is drawn, here are 11 main professions that formed this oil industry, including representatives of your profession, that is, cooks, of course, but in order to work well, you have to eat well. that's right, that's right, len, what did surgut live like before oil was discovered? surgut lived on agriculture, collecting decorative vegetables, the only large industrial enterprise operated here, the famous surgut fish canning plant, which was famous for its products, they were even sent to export, because asitrina, black caviar, sterlitz, such canned food, naturally, were also the basis of our country’s exports, even before the soviet, so to speak, period... surgut is a merchant city. and somewhere you can look at those historical publications that

have been preserved from those times of surgut. yes, surgut was lucky. we have the only house left, this is the house of the merchant galaktion stepanovich klepikov. this building is a monument to the history of architecture of the early 20th century ; it has been preserved in its historical place. there are no other buildings like this. level, so to warm up, cook uzvar, there are medicines and so on, this was also

connected with the stove, this is just a sacred place. flax, was the shape of the oven somehow different in those days? yes, this vault was wider, this was due to the fact that the surgut people also used the stove as a bathhouse, they could wash children in the stove, they put them in the bathtub, there was a small basin there, what are these waffles for, probably do, right? yes, exactly, look, you see, and i was thinking of rolling my lip, we go into the largest room, it’s called the living room, here galakten stepanovich received guests and resolved important issues that related to his business, you know, how much such a service and such dishes would cost now, in restaurants it is the most, and very beautiful, what the festive meal consisted of , game, because it is always at... in the diet of the people of surgut, upland forests are especially common, that is , hazel grouse, black grouse, capercaillie, well, naturally,

this is asitrina erlet and so on. for a long time muksun was considered a trash fish here, although in general they ate pike and crucian carp too, that is, muksun was a trash fish, now now, so it was, you know, every day i came to visit and was treated to fish pies, fish muksun and black caviar. we are located in the cedar bow park, this is one of the most favorite places for recreation of surgut residents, because we don’t have much of a real forest located within the city, the cedar bow is such an island of untouched nature, i noticed that a lot of young people are walking , yes, because surgut is a city of young people, we have such a turnover of generations, that is, some leave, others come, the population of the city is constant...

before preparing something of their own, chefs must study local tastes. the klyukva restaurant offers a unique format, where each dish is a touch of the history of siberian cuisine in... let's start with olivier salad with quail, this is our signature salad, we add it to the dressing unaagi sauce, top decoration, potatoes pie, quail itself. it is naga’s that gives the piquancy to very good meat, tender, i would say tenderly cooked, i really like that there is a potato pie there, i love when the dish has a crunch, yes, texture, and i i really liked that the cucumbers here are not very sour, not vinegary, but you know, very sweet and crispy, the sweetness of the naga sauce also adds such a brightness

to this dish, we have prepared for you northern fish soup and borscht in a rye barrel with venison. it is served with lard and sour cream , you can smell the garlic, and what kind of fish is present here, here is the muksun, and you can eat the lid, you need to spread it with lard and it will be very tasty, crispy olya, your fish soup was really successful, especially when i come across red caviar, plus sterilize it, well , i have a royal ear, i hear that you ’re just smacking the borscht here. let's change amazingly, come on, i've been dreaming about this borscht the whole walk, just break off the crust and rub off the lard, now you 'll hear my moan in your ear, come on, have you ever eaten borscht with venison, but seriously, tell me it's delicious , very very tasty, very tasty, especially with alenin this is my first time eating a thrill from the cold , the most delicious thing is the next dish is

asitra back, asitra back with wifey cream cauliflower with red champagne sauce and pike caviar two in a rich, rich way, but here in surgut you have a lot of new ones already. olya, thank you for this dish, the only thing i was missing was probably the smoking, a little bit. do you know why, zhen? because here in sochi it’s mostly zatsina kebab, which is cooked on an open fire, so it’s probably something to do with this, and everything is balanced, i especially liked this champagne sauce. and i liked the cauliflower cream. you're burned, i'll take it as a note, our signature dessert is anna pavlova, it includes our local berries, pine nuts and delicate cream. what is the cream based on? cream based on mascarpone and condensed milk cream. is condensed milk regular or boiled? boiled, boiled, boiled, this yellow sauce, this is sea buckthorn sauce, here

you get cranberries and sea buckthorn, i like the gedar nut here, and i also like the cream made from boiled condensed milk. i really like the combination of cream with boiled condensed milk and sea buckthorn sauce, they seem to complement each other and become so much more caramel, balanced, very cool. olya, thank you for this amazing lunch, it’s very cool that you use local products in this way, and i would like you to also try what we’ll prepare and invite you to our food truck. i'll be happy to come. we are waiting for you. you were still a boss, you had neither hearing nor intelligence.

according to his gait, he wears trousers, and he wears a hat on his head, he wears boots in three chords, a new season, look after the evening news, for the sixtieth anniversary of the taganka theater, i’m not lying in a single letter, i’m not lying, in what is the secret of this popularity?

this is all nonsense, there is a method of work of a great master. yuri lyubimov, man of the century. suddenly leanit ilich says, it’s a good theater, don’t touch it. april 23 on the first. one of the indigenous peoples of ugra is the khanty. not far from surgut is the ancestral land of the khanty

family sopochin. now this is a very popular place among tourists. you and i are far from the city, as you got there. this is due to the fact that deer need to be kept away from civilization so that they can be kept in peace. grazing deer, olei, tell me, do you always live here, yes, we always live here, we only go to the city on business, but our main place of residence is here, how hard it is, it’s not hard for me, we’ve lived all our lives, we’ve grown up, as if we it’s familiar, it’s not difficult for us, from time immemorial my great-grandfathers lived in this place, everything is your ancestral land, yes, this is our ancestral land, and how much is your territory, if you take the whole land, 50 by 50 km, if squared, and 50/50? heads have a name, you know everything, we have marks to distinguish them all, and also of course, the bulk of the livestock have nicknames, well

, by eye we know our knees, of course , too, we look, we look, compound feed, compound feed, carefully feed so that these don’t hit you with their horns, otherwise they’ll tell you to hit you with their heads, yes, yes, yes, hold your head carefully so that they wag their heads and touch them, look, look, andrey, when i have a vom. horned, go, yes, wait, oh my, who is this, what is this with this bag, just andrey, i have everything, i’ve fed all the food, well, almost, i’m all finished too, that’s it, it’s empty, no longer, i propose to now release the deer to help me with this, we will definitely help, with pleasure, andrey, look, they have already started, they are already at the start, oh,

let's go, let's go, let's go, oh, look, look, look, awesome, you i saw, go crazy, just run, run, run. but it’s very cool, very beautiful, i suggest you go fishing before lunch, well, to immerse yourself in the national culture completely, i suggest you wear national clothes, cool, super, we’re for it.

we came for our traditional fishing, called muzzle, uvar in khanty, you have there is some kind of enclosure here, but it turns out that the river is blocked off with poles, and there they left a corridor specifically so that the fish could pass through, and here directly in front of it there is already a muzzle, what types of fish are found here, and perch, pike, yes, and also, yes let’s burbot one by one, yevsh, tell us what we should do to get the fish out from under the ice, take out your fishing rods, here’s an ice pick, it’s sharp, we’ll squeeze it out with it. ice, just try to be more careful, yes, yes , there’s more to beat and beat here, ugh, i’m already wet, we’ll

get the ice, and then what you put in there, now we’ll lift it, it’s already there stands, and there is a trap there, i hope there is a fish there, oh, nevermind, look, nevermind, ide, no, there’s a pike, pike, ide, yes, pike, ide too, look, that’s it, today there will be fish soup for sure, andrey, this is good fishing, this is a good catch, this is my fastest fishing, a bag of fish at a time, well, that’s it, we caught fish, now we can cook fish soup, cool, today we’ll fry perches on the in a frying pan in oil, in addition to fish, we will also cook dumplings in broth and venison, you tell us, we are yours today

you are helpers. our chef, we don’t remove the skin, it turns out, we fry right with the skin, right with the scales, yes, we take out the insides, it’s like my first time, listen, i love fish myself, and this is the first time i’m cutting it up, you and the root, what are you doing, me with caviar, we use caviar for processing - deer skins, but how does this affect it? well, it softens the skin of a deer, now we cut off the top one here into a fin, then like this. we unfold them in half, yes, yes, just like that, the housewife professionally just cuts off the perch , the tail also cuts off the two halves, yes it should yes, yes, two halves, you agreed that we would fry the whole thing, i thought we would just take it out and no, we have waste-free production, this is all that goes away like a deer on our ear, except yes, except for this bone, this bone cannot be given to a deer, cook the fish soup, yes we cook the fish soup, this is a special one diet for deer or do they also eat fish in the wild? no, in the

wild they don’t. so, well , we have cut up the fish, we need to salt it, we need to roll it in flour and fry it, fry it on the skin, that’s right , no no, on the contrary, on the contrary, yes, yes, just like that first of all, we fry it like this olesya , well, show me how to make the dumplings, you need to hold the spoon in the broth so that it. so now you will try the dumplings, and you add berries and you can add lingonberries to the berries, the meat is boiled well, the broth i have is very tasty, very fatty, the sides just stick together, the lingonberries give this sourness.

very tasty, after the frost it’s just right, yes, yes, yes, after the frost the water is hot, you see and no spices are needed, andrey, very tasty soup, the broth is simply gorgeous, like perch, you know how i feel about fish, if it’s still fresh, it’s absolutely super, i’m very glad that you liked it, it’s not very tasty, olesya, thank you very much for your hospitality, for these emotions that you gave us, for all this deliciousness, and also for the fact that we immersed ourselves in your culture and you showed us...

you picked it up from the street, it turned out great, it could have been about a ferret and a dog, that they are not a couple, no, you saw the video, watch it with us, the premiere is on the first today , lately we are increasingly hearing the phrase global majority, who is included in it, from which countries does it consist of? and most importantly, who controls these states. we met in the palace of the syrian president, the man who challenged the collective west. our war is a war for existence, which is why the price is so high. the west now supports and promotes leaders like zelensky. these are people who say yes to everything, right, left, up, down, answer everything. and my father never discussed my future with me. i think these are

the questions. first channel global majority bashar assad is on the first channel today. voice. the final. straight ether. on saturday. on the first. now the chefs have gained experience and are ready for their own culinary experiments with local

products. look what a wonderful market there is, look how many interesting things there are, zhen, you have already decided what you will cook, i will make a dessert with taiga berries, pine nuts and ganache. from porcini mushrooms, well, of course, you will surprise again, i will cook fish soup, fish soup, but in my own way, i see that you have a large selection of fish, and there is hot smoked, there is cold, yes, which fish is best suited to right here i could feel the smoke in my ear, the muksun would be fine , the muksun, salty, just the way i like it, smoked, i won’t even think about it, give me two of them, i need 25-30 eggs, no problem, now i ’ll choose some beautiful ones for you, this is a gift for you yes, you will take a gift home with you, yes, thank you

very much, thank you, be healthy, do you have any interesting caviar, something local, we have caviar, very wonderful, very tasty, give me two jars, you have homemade sour cream, i have homemade sour cream and there is syuzma, i want i'll get you off with suzma, yes, what is it, this is a fermented milk product that is made using kefir, this is all pressed out, this thick stuff is so tasty, like how it turns out.

for my fish soup i will need white onions, young potatoes, a lot of greens and carrots, well, let’s also take a bay leaf for the ear, count it, it smells fresh, i wish you good luck and that the first

place will be yours, thank you very much, thank you, evgeniy has already tried on the laurel wreath winner, he wants to make up for the defeat in khantemantiysk, but first the bosses go to a famous restaurant in surgut... called mishka bar. today i will surprise you with a chocolate sponge with alenina filling, lingonberry marmalade and ice cream candy. and the second appetizer we have is a salad with smoked nelma, black caviar, pike caviar and onion brioge. this is what i wrapped up. what will you try first? in general, let's start with fish. come on fish. what inspired you to come up with such a dish? northern cuisine is not so varied. although there are many products, it is experiments that lead to such results. to me i liked the combination of smoked fish and raspberries. the raspberries add such a sweet and sour note to the smoke. caviar complements salt. i

always try to balance the taste of any product and not upset this particular balance of salt and pepper. what, andrey, shall we continue with the meat? let's. well, there are a lot of tastes. cloudberry, lingonberry marmalade. bright taste of chocolate, tell us how you prepared the meat? i cooked the meat at low temperature using the swit technology, marinated it and what did i marinate it in? i also marinated it with berries, rosemary, garlic butter. i think you nailed the rozbil, i really like the softness combined with the cloudberries, thank you, very tasty, thank you, the next dish is potato pancakes with stewed torn elk meat, soaked lingonberries in cognac and lingonberry sauce. well , i’m wise, i want to try potato pancakes, because i love potato pancakes very much, there is rosemary, of course, garlic, rosemary, in the simmering, also a small, thin secret ingredient - this is again a porcini mushroom, but the porcini mushroom is what was in the simmering meat ,

uh-huh, why the spice, from the chili pepper, and where he, but he’s not there, he was in the broth during simmering, interesting, this is the first time i’m trying potato pancakes in combination with elk meat especially. regarding the skullcap, you haven’t said yet how much i felt it, but when i ate the sour lingonberry, it teased my receptors and i immediately felt this pungency, very interesting. here is a bear made of chocolate mousse with pine nuts, it sits on moss, emphasizing our flavor from the north, lingonberry glands, yes. seryozha, i really love chocolate, i like

all chocolate desserts, well, we tried, boss, i liked the presentation the most, i want to advise you to make the bear thinner, try it, so that with one movement it breaks, it’s great when such chefs sit and advise, so i’ll listen, we’ll do it cool, boss, well, of course you’re an experimenter, that’s all your dishes are bright, memorable, they wanted to thank you for dinner and ask you to come to the kitchen. well, we already got you some fish for your fish soup, what else did you buy at the market, look what you found, you’ll never guess what it is, you know what it looks like, it looks like kaymak, almost, but you know what it’s called, syuzma, syuzma, syuzma, uh, for the first time, i ’m hearing it for the first time, i’m also hearing it for the first time, what did you get? such an interesting thing - this is

pine nut cake, i want to add it to the cupcake, i think it will be interesting, i will start by preparing my cupcake, i take melted butter, add our sugar, i mixed sugar with butter and will add 20 eggs there, i add the flour in parts, mix everything thoroughly so that there are no lumps, add a little lemon juice to add a slight sourness our cupcake, add dried cranberries to my dough. and pine nut cake. we greased the baking dish with butter, sprinkled it with sugar, when our cake is baked, it will have such a crispy caramel crust. and put our cake in the oven at 170°, for about half an hour. and i will start preparing my dish with fish broth. i will need our fresh fish, i have already gutted it and pulled out the toads. then i’ll add white yalta onions, carrots and

greens. i begin to disassemble muksun. we need to get rid of the head, scales and small seeds, and then i'll add the muxun to my fish soup, and i'll start preparing the mushroom cream that i'll need for my ganache. i ’ll take a liter of 300 cream, 50 g of dried mushrooms, now i’ll put all this on the stove so that the mushrooms give up all of theirs. aromatics, now i ’ll taste the cream along with the mushrooms, now we’ll pour in the chocolate so that it melts, put everything in the refrigerator until tomorrow, tomorrow morning we’ll beat it so that it’s airy, so fluffy, and we ’ll put it on our cupcake, and i’ll make sauce, mix one to one, suzma tomorrow i’ll add some finely chopped onion, vendace caviar, i think it will be a super sauce. andrey, i have such

an amazing broth, look how my cupcake turned out. well, guys, how are you doing? great, i have everything ready, all that remains is to add white onions to the sauce and burn the potatoes. class! chef, the cupcake turned out great, the ganache has stabilized, tomorrow i’ll add some berries, cranberry ice cream, and my dessert is ready. guys, thank you so much, thank you for coming. in 1954, the first secretary of the cpsu central committee nikita sergeevich khrushchev decides lord's shoulder to transfer crimea to ukraine. he was sure that, like the first bolsheviks, all this would not matter. a tyrant fanatic. there is nothing there, as they like to say, an attempt to bring down the ukrainian bureaucracy or even a gift to my mother, who was born in western ukraine.

their homeland, the entire square was cordoned off by people holding out their hands with russian flags and saying russia, my tears flowed! premiere, big story! how khrushchev surrendered crimea, today is the first. there is an organized spy ring operating in the city. network, and we could open it. from now on , you take note of everyone he meets. in case of danger, you do not show yourself. we are investigating a criminal

offense, we urgently need the files of these people. where are you going? with you? where is he? here! egor was always there, never went anywhere, didn’t try to talk to anyone so you wouldn’t see it. do you suspect what tegura is up to? according to the laws of war. a story to be continued. tomorrow, after the program time. the evening before the battle the chefs are going to devote to popular local entertainment, look, today they will learn from their own example that it is in vain to call the north the extreme, they will have a walk through the endless expanses of ugra. hello, taxi, how do you masterfully manage a team, you will teach us, of course,

without questions, let me introduce you to the team, this is special, this is an anchor, yes, this is a parking brake, an anchor, yes, that is, when we stopped.

mood, that is, they can be like, you know, felt boots, but they always want to run, closer to narta we always have bark dogs, wheels, we call them, because they are the strongest, the most powerful, in difficult situations, for example, we are going up a hill, the front dogs are already going down, it is the rear dogs that are dragging the load, sleds, and so on, in general, dogs of this breed can walk up to 100 km without loss of health, of course, with the appropriate physical training, nadya, why are they howling? they can’t wait to go, so i invite you to plunge into this moment, let me teach you, each musher has his own commands, our dogs respond well to the command, now let me be quieter i’ll say yes, because they are jerked, yeah, let’s just give it to us, but yes, they’re ready, so we say, we ask it loudly, they all line up at once, stand up straight, that is,

this team is before the start and we say hop forward, they start, like to stop, how to stop, before stopping the dogs, you need to tell them the command: stop, straight ahead. andryukha, handsome, let's go, let's go, go, cool,

stop! oops, everything is changing, come on, now i, so, stop, well, come on, ready, forward, oops, rudders, oops, let's go, oops, let's go, let's go, well, come on, come on, we have to. wait, wait, wait, wait, super, you’re already a real conyor, i see. already professionals, nadya, thank you very much for this adventure, your work is simply amazing, anti-stress, yes,

anti-stress, anti-stress, right, the next morning in the same great mood the chefs go to the foot truck, they are ready for the battle, oh! hello surgut, surgut, hello, hello, i'm evgeniy kozupov, i'm andrey gryazen, and we are very glad that we have all gathered here today, as in the song, thank you very much for the warm welcome, you have a very a beautiful region that inspired us, you have amazing sunny people with a warm soul, and we brought a little warmth from southern sochi, today for you... i prepared an unusual fish soup, fresh fish, there was perch and ide, then i added smoked muksun there , a little bit of

azi, it will be lime, and there will also be baked potatoes, but that’s not all, with this fish soup i’ll serve a sandwich with caviar sauce, vendace, fermented milk product suzma, you know what it is, oh, and i know, now it resembles kefir , sour cream, it has a very cool texture, so when you try the fish soup, be sure to have a sandwich, i called this dish pagan fish soup, and i was amazed by the richness of your forest, what grows most in your forest? berries, everything, berries, mushrooms, from this i made a dessert of mushrooms and berries, it will be a cupcake with the addition of dried cranberries, pine nuts, our chocolate with the addition of porcini mushrooms, ice cream, creamy caramel sauce on mushroom broth and called this dish gifts forests,

why are you warm? yes, now it will be even hotter, nadya, hello, nadya, hello, hello! olya, hello, hello, hello, olechka, thank you for the warm welcome, now it’s our turn to feed you, we’ll try, bon

appetit, thank you, wow, just wonderful, i live in a hostel and this home comfort, i really missed it, therefore, the fish soup was simply excellent, the muksunchik was simply delicious, but i still got a particularly gastronomic pleasure from the delicious cupcake, an unusual combination of mushrooms. and dessert, i really liked it, it was delicious, the fish soup was delicious, rich, and in general i would like to note such an interesting presentation of dishes, in cupcake, i would also like to mention something interesting , such a combination of pine nuts and porcini mushroom sauce, i really liked it, andrey, look, the baroni, baroni, baroni are coming again, we need to treat you quickly, hello,

for helping us and hosting us in a restaurant, i’m always all for it, always ready for your arrival, and get ready, i’ll come to you. ok, be sure to come, we will be waiting for you, this fish soup is simply amazing, firstly, there is no such specific smell of fish, because it is smoked, and the appearance is very such a beautiful, aesthetic, transparent broth, in general, this is not skaz soup, it’s sweet, well, i try not to eat it, but if someone cooked this for me every day, i probably wouldn’t be able to resist, i really liked the soup, believe me, i i know a lot about it, my father is a fisherman and he has been cooking all his life, i liked it. unusual baked potatoes, i haven’t tried this before, i still need to ask for the recipe, well, i’d like the cupcake too, here’s the unusual

flavor of the ice cream with dried cranberries, really, i... here’s a bark siberian, but i haven’t tried dried cranberries, to be honest, it’s probably worth a try, and i have a sweet tooth, well, i don’t eat much sweets now, andrey, what have you done to me, well andrey, a super fresh dessert, the berries give their sourness, ice cream, sweetness, and the pine nut gives its piquancy, and of course, you surprised me, ganache with the taste of porcini mushrooms, of course, well, you’re handsome, and i liked the fact that there’s smoked muksun, which...

thank you very much, guys, it’s just great, how did you manage to combine, probably, all our yugort dishes in two dishes? traditions, this is a masterpiece, in every dish there are some zest that really touched a part of the northern soul, you are so cool, you really surprised me today, well, it seems like everyone cooks fish soup, but for example, smoked fish with regular, never i didn’t think it would go together, as for desserts, an amazing child in general about... crazy, i was shocked, that is, i have never, well, there was a combination of porcini mushroom and chocolate and berries, i don’t understand how it is in general it worked out, that’s all, how to force, how to force a child to eat mushrooms, yes, we need to add them to chocolate, let's quickly go vote, we can't wait to find out what you liked best?

we won our hearts, our cold surgut hearts showed through, with our chic dishes, it was very tasty, the fish soup was amazing, but i have a sweet tooth, so i’ll give preference to dessert, and i’ll give preference to fish soup, thank you, thank you very much, your arrival in our surgut is exactly the first day of my vacation, this is a real surprise, and i give my vote for uku, thank you. thank you, thank you, you really surprised, i have a mansi grandmother, i would love to treat her to this particular fish soup, because she brought something new, and i was really surprised and want to repeat the same thing, thank you very much, thank you, thank you very much, thank you, thank you, i immediately want to thank both chefs for what we experienced today, it was simply incredibly tasty, but i vote for dessert -

that’s undeniable. 6 7 8 9 10 19 20 andrey gets 20 votes, and evgeny gets 20 votes, we have a tie. we have friendship, thank you very much for being today they came, spring is certainly harsh for you, but what cheerful and warm people you have, you are all amazing and cool, and let's warm up a little more and hug, everyone ran, ran, today is a pagan ear,