Now on air
03:30
Vladivostok fortress
It was in the mid-19th century on the coast of the Sea of Japan — the inner sea of the Pacific Ocean – that the city of Vladivostok was founded. Initially a military outpost, the port was located 9,000 kilometres from the capital of the Russian Empire and was of great strategic importance — both military and trade-wise. At the start of the 20th century when the world was being torn apart by bloody wars the city’s role in defending the Eastern borders of the country grew, resulting in the construction of a fortress designed to hold off enemies by both land and sea with the royal government sparing no expense or resource. With a century having past, the Vladivostok Fortress remains the greatest achievement of Russian naval fortification and a sight tourists from all over the world travel to see.
Catching Pike on the Volga Delta
The delta of the Volga River has been famous for its rich fishing waters for hundreds of years. Before flowing into the Caspian Sea, the delta turns into a true water maze made up of innumerous channels, forks and lakes. Here fishermen throw back pike that weigh less than a kilogram because, compared to the rest of their catch, the fish seems like nothing special. Astrakhan Oblast can surprise the most experienced of fishermen from Russia and abroad with its impressive number of big fishing trophies.
Now on air
03:30
Catching Pike on the Volga Delta
THE GEOGRAPHY OF TASTE. POTATOES AND CHANTERELLE JULIENNE WITH LINGONBERRY SAUCE
It’s that time when colors become brighter, flavors become spicer and even the air you breathe feels different. It’s… autumn! What Russian table in autumn is complete without young potatoes from the garden or mushrooms picked from the nearest forest? However, wild mushrooms have one significant drawback: they’re seasonal. That’s exactly why we need to make the most of this bountiful time of year. RTG host and chef Vladimir Pavlov offers his recipe for the ultimate au-tumn dish! He’s not going to fry the potatoes: he’s baking them. Then he'll prepare chanterelle julienne and serve his gastronomic masterpiece with a stewed lingonberry sauce! This way, he pays homage to tradition while leaving room for culinary experimentation.
Now on air
03:30