Diplomats of a spoon and plate

Den the cities in Cherepovets are shared by a calendar leaf with the state holiday — Day of national unity. Let's remind that he is marked out that on November 4, 1612 the soldiers of a national militia headed by Minin and Pozharsky, exempted Moscow from aggressors, having shown an example of unity of the people Russian Federation regardless of an origin, religion and a social status. On the eve of two holidays the journalist of "the Voice of Cherepovets" went to chefs of Cherepovets restaurants and cafe of national kitchens. After all anything so does not unite people, as kitchen and a cheerful festive feast. Let's create mood!

the Lamb in Armenian

Khudaverdyan Serzhik was born

. Already in youth achieved children's dream to become the cook in the resort town Tsaghkadzor. In the 2007th moved to work to Moscow, and in a year was in Cherepovets as there live many his relatives. In the city of metallurgists the general experience in the sphere of public catering — works 17 years the chef. Guests of our city — policy, show business stars, athletes — very much like to be his personal guests. Compliments to the chief were expressed, for example, by Kirkorov, Kuklachev, Fetisov.

Armenian cuisine, according to Khudaverdyan Serzhik , the most dietary of all Caucasian cuisines as in preparation of dishes many vegetables are used.

— To Armenia in each area there are traditional dishes and special recipes. One of the most ancient dishes which is eaten practically by all Armenians — hash. It is soup from a beef foot and a hem which cooks about days. It so high-calorie that is it it is possible only since morning that forces were for all day.

Hash, probably, the only Caucasian dish which does not love toasts because to use it is necessary at once hot.

the Crown dish Khudaverdyan Serzhik — mutton royally according to the personal recipe.

— All secrets I will not cut out

. We extinguish a caret of a lamb, then in the face of the guest cognac I anneal, that is I flame, I give in cherry juice with salt and pepper.

Khudaverdyan Serzhik noticed that interest of citizens to Caucasian cuisine grew.

— Bright taste of spices, fat, high-calorie, tasty — how not to fall in love? — Khudaverdyan Serzhik smiles.

But should remembering that the abundance of a diet of southerners is caused by hard physical work in mountain conditions. And at present automation of work and city life excessive calories can do much harm to health.

— Need to know when to stop — Khudaverdyan Serzhik argues. — Russian cuisine more dietary. I, for example, very much love Russian cabbage soup — tasty and easy vitamin soup which can be eaten in large quantities without harm to health.

the Uzbek pilaf

Mirzo Uzbek Rasulov was born

in Kyrgyzstan. Abilities and love to cooking showed since the childhood that was promoted by mother cook. Mirzo Uzbek arrived to Russian Federation

— When only started working as the cook, somehow time instead of a mutton shish kebab by mistake prepared beef — smiles, remembering a funny thing, Mirzo Uzbek — and neither guests, nor I at all did not notice a mistake.

Uzbek cuisine as Rasulov told — it only fat and spicy. On questions of the dietary menu it only with a smile swung the head. And even from Mirzo Uzbek chose to itself in favourites viands the posytny — pancakes and solyanka.

By itself, residents of Cherepovets come to restaurant where the young chef works to try fat, juicy and spicy.

— Most often are ordered by pilaf and lamian. Pilaf, my house specialty, I prepare from red rice devzira and beef or mutton. At first I cook meat in a cauldron, then I add water, ziru, carrots, onions and raisin. I close a cover and I leave on slow fire. Lamian — is house noodles in broth with beef, potatoes, carrots, pepper, tomato paste and spices. Traditionally moves as first course. There is a version — the Uigur lamian, also siliculose haricot and the Chinese cabbage is served as the second dish, without broth, in it.

Mirzo Uzbek prepares

in kilograms. Having noticed our surprise, answers with a smile.

— Recently in Uzbekistan 8 cooks prepared 8 tons of pilaf — as though for comparison the chief speaks — the whole city gorged on.

the Russian porridge

Mikhail Shuysky was born

, and studied in Veliky Ustyug. Passed a career way from the waiter in the homeland of Father Frost to the chief in the regional capital. In 2013 was invited to work to Cherepovets. Experience of the chef — 15 years. Probably, that fact that it already in youth traveled after Vologda region, and predetermined his hobby for Russian cuisine.

— Russian cuisine — is grain, a flour and that grows and is found on a kitchen garden, in the wood and in the rivers — Mikhail speaks. — The main thing governed — to prepare only in the Russian furnace. Without it it is impossible to prepare a traditional cuisine — to it on all courses and master classes teach. The furnace — a universal thing, in it it is possible to train all: pies, drinks, porridges, soups, roast.

owing to cultural, national and geographical features the modern kitchen Russian Federation is very various.

— in the south of the country very noticeable influence of Caucasian cuisine, in Far East people love rice and seafood — owing to proximity of the ocean and strong Chinese culture — Mikhail explains.

according to Shuysky, the last hundred years for Russian cuisine were heavy — after revolution many recipes were forgotten or lost. It is necessary to restore gaps in remote villages, at grandmothers who received secrets from the ancestors. Still pies, kissels, kvass, porridges and Russian cabbage soup enjoy wide popularity.

— I the great admirer of good porridge — a pshenka, barley, a buckwheat with milk. In spite of the fact that it is considered a morning dish, I can eat porridge and in the morning, both in the afternoon, and in the evening. Russian cabbage soup — traditional Russian soup. Meat all night long weary in an oven, in the morning add cabbage and other vegetables and insist. As for gray Russian cabbage soup, that, on the example of our area, I can tell that in Chagoda them prepare, and in Veliky Ustyug — no — Mikhail tells.

of Difficult dishes in kitchen, according to him, is not present. The main thing — to know how to cook in the Russian furnace.

the Georgian khinkalis

Surmanidze Merab which povarsky experience makes 32 years, was born in Kobuleti in Georgia. It was learned on the cook in youth as considered that in army of people with such education very much it is useful. From Kobuleti he moved to Volgograd where lived 5 years. Somehow time Surmanidze Merab arrived on a visit to the city of metallurgists and remained here to live. It has the restaurant where he and prepares. The main thing for it — that any his guest did not leave the dissatisfied. From Russian cuisine loves gray Russian cabbage soup, speaks though every day can eat them!

of Guests journalists the owner invited to a table and treated with two, probably, the most known Georgian dishes — a khachapuri and a khinkali. Fantastically tasty! The big size, tasty dough, forcemeat from veal and pork and, the most important, fat broth inside: as if you eat soup, bread and meat at the same time. The owner offered guests to a dish two sauces — garlick and sharp. Traditionally khinkalis eat with black pepper.

— Usually company from five people orders pieces 60 — 70 — Surmanidze Merab smiles, looking at full journalists — a khinkali, the good company, the bottle of white wine — turns out fine evening.

are capable to Challenge a palm with a khachapuri unless chebureks.

— In 1984 when I did practical training at railway restaurant — are remembered by the cook — in day at us about one and a half thousand chebureks left.

Surmanidze Merab in Cherepovets 18 years. According to him, Georgian cuisine in our city very much love. By the way, breaking stereotypes, say, that besides wine Georgia is famous for tradition of production of house lemonade.

of Dolm from Azerbaidjan

Radushny Elton Ragim-ogly Yusifov was born

in Azerbaidjan. Since small years knew that will be the cook, the love to kitchen to him was imparted by the grandmother. To Cherepovets arrived in October, 2008 to work as the cook by the invitation of the acquaintance. For time spent to Russian Federation, fell in love with meat in a captain's way: baked in cheese and mushrooms pork.

of Journalists were waited again by the laid table. Radushny Elton prepared the whole plate dolmy.

— Forcemeat from the Dagestan lamb (we will notice that the Dagestan lamb — is a brand as the Tula gingerbread or the Vologda oil), there is some onions, greens and seasonings. To turn in a fresh grape leaf from Azerbaidjan — the hospitable cook tells — here an unleavened wheat cake, here is swept away, here cilantro and fennel — eat on health!

Kislink's

of a grape leaf and fat mutton, we dip in gentle sour cream and with couple of branches of cilantro we taste. Nearby — a hot fragrant unleavened wheat cake, to it too we do not allow to cool down. Surprisingly tasty, after the first slice it seems that there comes saturation. But five minutes — and the plate is empty. Running forward, say, that after a high-calorie a young lamb dish is exactly 22 hours there was no wish. Here it, ideal breakfast: ate dolmy — and till next morning full.

time for fragrant tea Came — as it is good in cold October evening!

— Couple of spoons of tea on a teapot, a thyme pinch — are told by Radushny Elton — fill in with hot water, close a cover and 5 minutes hold on small gas, without bringing to boiling. When tea leaves will start emerging — pleasant tea drinking: the Azerbaijani tea is ready.

the Azerbaijani pilaf surprises with the caloric content.

— Kilogram of dlinnozerny rice, 2 — 3 bulbs, 200 g of sour cream, 2 eggs and mutton half a kilo, and also a chestnut and raisin to taste in a ready dish — are told by Yusifov — prepares in a cauldron in baked butter with mutton fat — a fat tail.

Residents of Cherepovets, by words Radushny Elton, people friendly and grateful.

— Often happens that guests invite me to the table, and I after all should work, but also uncivilizedly to refuse. I will sit down for five minutes, I will have a talk, and then: "Sorry, dear, I need to return to work. Eat, have a rest, appetite pleasant to you". And happened that embraced and on a cheek kissed — the cook smiles, adding guests hot tea.

to the Big table — a big kitchen

That is interesting to

, do by the work for strengthening of the international friendship, it is possible, more, than many politicians and diplomats. It is possible to argue eternally on what people invented a certain dish, it is necessary to pickle a shish kebab or not and whose wine is more sweet. But whether it is necessary?

"All of us are neighbors and we live side by side thousands years — one interlocutor told — therefore also the kitchen at us is very similar".

I it is right — we live and we will live. But still to bigger wisdom I was taught by other cook:

"If at you have more, than it is necessary for you — do not do a fence higher, do a table wider".

We often watch

in the past, we conceal old offenses and we are proud of former feats. And what for us waits ahead? God grant that there, ahead, there were no fences, and there was one big table. And to a big table — there are a lot of tasty and nourishing viands. Consider that it is a toast. With Day of national unity, with the City Day, residents of Cherepovets!

Pautov Alexander