Now on air
13:00
Boyar-Style Lunch in Krasnodar
In Russian, the word “stolovaya,” or “cafeteria,” is democratically used to describe a public catering facility. It can be an eating area for anyone from students to factory workers, but the cafeteria that Rumiya Niyazova visited would be more appropriately labeled as a as a standard or model one; Stolovaya Number One is a cafeteria located right in the centre of Krasnodar. Here they offer Russian dishes made following traditional recipes. With the help of the café’s chef, our RTG host prepared a fish soup with chicken, a beef stroganoff and a dessert known to guests as “boyar’s delight.”
Schichepschin. Ancient Violin of Adygea
Some hair of a purebred fast horse, trunk of a dried tree and magical hands of a master, here's a recipe of creation of schichepschin, an ancient violin of Adygea. The sound of this instrument is endowed with magical mystical features, it's believed to alleviate pain, console soul and impedes slyness and boasting. Not without reason that schichepschin was taken away from home only rolled in a special fabric, for they feared that evil spirits will deprive the instrument of its magic sound. In ancient time they marched into battle and danced to the sound of the schichepschin. Today this instrument experiences second birth. Traditional national music and it's contemporary arrangements in film «Schichepschin. Ancient Violin of Adygea».
Now on air
12:45
Schichepschin. Ancient Violin of Adygea
The Cuisine of Yeysk Cossacks
«Kuban begins in Yeysk» – the local inhabitants of Krasnodar have good reason to use this popular local saying. This is the region’s most northerly town. Here, the traditions of the Don and the Kuban Cossacks have combined, and, naturally, that can be seen in the unique cooking here. Host Stanislav Salnikov, together with the head chef from a Yeysk restaurant will be making Cossack dishes according to 18th and 19th century recipes. Recipe «Porridge-stuffed haarder fish» Recipe «Fantasy salad» Recipe «Apple dumpling» Recipe «Uzvar» Porridge-stuffed haarder fish recipe serves 5-6 persons; preparation time ~ 25 minutes; cooking time ~ 30-40 minutes Ingredients: 1 haarder fish (whole), 100 g. buckwheat, 50 g. butter, 1 small white onion, 1 large carrot, 2-3 tbsp. sour cream, salt, white pepper, 1 tbsp. vegetable oil. Directions: Scale and gut the f...
Now on air
13:00