Participants:
Series Code: RFR
Program Code: RFR242014S
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00:09 Hello, dear viewers.
00:11 You are watching a program, Recipes from Russia, from which 00:16 you get to know 3ABN Russia better and where we share good, 00:21 healthy, and tasty recipes with you. 00:24 And today we are having our favorite, Natasha Shmelyova, 00:28 with us. 00:29 Natasha, so good to have you here. 00:32 Thank you, Julia. 00:38 and my soul sings as it sang 30 years ago. 00:43 I want to say that the team, your team, is awesome. 00:48 It's a blessing. 00:50 They're all so cooperative, so smiling, so friendly, and so 00:55 professional. 00:57 And, Julia, you know how I love you and how I love to be with 01:01 you today. 01:02 And maybe in the future, if you invite me. 01:05 Thank you. 01:06 Thank you so much, Natasha. 01:08 It's a pleasure to have you here, and thank you so much for 01:11 these wonderful words. 01:13 Every one of them is true. 01:15 What an amazing team the Lord has provided 3ABN Russia 01:20 with. 01:20 They all love the Lord. 01:22 They all grow in Him, and they all want to do their best, 01:26 their very best for His glory, as well as you, dear Natasha, 01:31 when you participate in our programs. 01:33 It is really amazing what you do here. 01:36 Thank you, Julia. 01:37 Thank you. 01:38 Natasha is going to cook a very popular Russian salad today, 01:42 and at the end of the program we have a big surprise for you. 01:48 So, Natasha, what are you going to show us today? 01:51 What recipe? 01:57 viewers. 01:59 We call it vinaigrette in Russian, or we will say 02:03 vinaigrette in English. 02:06 So, vinaigrette in Russian is red beet salad. 02:08 It's a red beet salad, because red beets will be the main 02:13 ingredient in this salad. 02:15 But besides, we'll use sauerkraut and dill, pickled 02:22 cucumbers, potatoes, onions, a little bit of parsley leaves, 02:31 and non-refined sunflower oil, because it's wonderful the 02:36 smells of sunflower seeds. 02:39 Okay, sounds delicious. 02:41 And you know, this salad will trigger creativity with the 02:45 ladies of the house, because you can add certain ingredients 02:50 like cooked carrots, or you can replace certain ingredients if 02:55 you don't like some of these food items. 02:58 But I would say that beet roots and the sauerkraut are very 03:04 important here. 03:05 Okay, the main ingredients. 03:08 Medical doctors say that they are very good for us, because 03:11 they strengthen the immunity system, and they help protect 03:18 the vascular system, and they help fight diabetes and cancer. 03:24 The beets are somewhat sweet, and nevertheless they... 03:27 Nevertheless, they have a very good effect on the diabetes. 03:31 They lower blood sugar, yes. 03:36 And they also strengthen the immune system, and lower blood 03:42 pressure. 03:43 And there are many other positive things about beets. 03:46 They're really good for us. 03:48 But I just want to say that no matter how you eat beets, 03:52 cooked, juiced, or raw, they're very good for you. 03:56 Today we'll get them cooked. 04:00 And in order to do this, we'll take clean beets. 04:05 Washed. 04:06 Very, very thoroughly washed beets. 04:09 Peeled? 04:10 No, we don't peel them. 04:12 We put them in cold water. 04:15 But you have removed the leaves, if they were there, and 04:19 you have removed the thin root. 04:22 That's right. 04:24 They should look like this. 04:25 So we put them in cold water and heat it up. 04:31 As soon as we bring it to a boil, we reduce heat and let it 04:36 sit in boiling water for at least 45 minutes. 04:41 Though these beets are a little larger than medium-sized beets, 04:45 so I assume that it will take them at least one hour to cook. 04:49 If our dear viewers, maybe some of you don't know how to cook 04:54 them or how to know that they're already cooked, I can 04:58 tell you that I will take a knife and by the end of the 05:03 hour I'll put it through the beet. 05:08 At that time beets should become tender, so they should 05:11 cook until tender. 05:13 And if the knife goes through smoothly, this is the time when 05:19 we should turn off the heat and get rid of water and let the 05:23 beets cool down. 05:26 So our beets are ready now. 05:28 They have been cooking for one hour and the texture... 05:31 They have cooled down, right? 05:33 Oh, yes. 05:34 You see, I can touch them. 05:35 They have cooled down and the texture is very tender. 05:38 Look. 05:43 more cooking time or you can cook them al dente if you wish 05:48 and then they will not be so tender. 05:51 Now we need to peel them and cut them. 05:56 First, we will get rid of the ends from both sides. 06:03 And if you wish, you can put on gloves. 06:06 I usually do not do it. 06:09 And we start to peel them. 06:12 Usually they peel very well, whether they are al dente or 06:18 whether they are very tender. 06:23 My beets are usually tender and we need to cut them into cubes. 06:29 As you wish. 06:35 Pretty easily. 06:36 Okay, Natasha is quick. 06:38 I'm trying to be quick, 06:46 but... 06:47 this way. 06:48 Okay. 06:49 There. 06:51 That's it. 06:53 While Natasha is cutting our red beets, let us watch news 06:57 from 3ABN Russia. 07:22 Everything that happens at 3ABN Russia becomes possible only 07:28 due to your support, our dear viewers. 07:31 Thank you so much for it. 07:33 And we continue to prepare our vinaigrette. 07:36 What do we do next, Natasha? 07:38 Now the easiest part. 07:40 We will combine all the ingredients in one big bowl 07:44 like this. 07:45 We will take the sauerkraut that we prepared for this 07:49 salad. 07:50 By the way, Natasha, we were planning with the Ronjins who 07:54 also participate in our programs to show our dear 07:57 viewers how we make sauerkraut or how we make fermented 08:03 cabbage here ourselves. 08:05 So probably our viewers will learn that. 08:08 Yeah, it's also very easy and so good because Russian doctors 08:13 say that sauerkraut contains a lot of vitamin C. 08:20 And fermented vegetables are considered to be good for you. 08:23 People, they are probiotics. 08:26 This is how they call them now. 08:29 So they are very, very important for your digestion. 08:31 Yeah, I will agree, of course. 08:33 So we have sauerkraut here and we have cooked beets and now we 08:38 add diced cooked potatoes 08:46 and we add dill pickled cucumbers. 08:50 Okay, dill pickled cucumbers. 08:53 But sweet pickled cucumbers can be used also. 08:56 Maybe yes and maybe no, Julie, maybe rain, maybe snow. 09:01 I'm used to a salty taste with pickled cucumbers. 09:07 And we add onions, no matter whether they are red, yellow, 09:11 or white. 09:12 They cut in rounds. 09:14 Okay. 09:15 And by the way, Russian people ferment cucumbers too. 09:21 So if you are interested in this recipe to see how your own 09:26 grown cucumbers can be fermented to become dill 09:29 pickled cucumbers, we can show this recipe to you. 09:33 Oh, it's so easy. 09:34 Please let us know. 09:36 So this wonderful non-refined sauerkraut oil that smells of 09:41 seeds. 09:42 We will add as much as you wish, guys. 09:46 Okay. 09:47 Not too much. 09:48 And we stir well to make them friends. 09:53 Okay. 09:57 She wants them to be friendly among themselves. 10:01 Yes. 10:06 you've cooked it or it will be very good the next day. 10:09 Oh. 10:14 colored into deep purple color. 10:16 I love that. 10:19 So it's good today and it will be good tomorrow. 10:22 Beets and sauerkraut make a delicious salad, I think. 10:28 Okay. 10:29 And it doesn't bother you if the red beet colors the rest of 10:35 the ingredients into this purple color, like the potatoes 10:38 will become purple. 10:39 It's not a problem. 10:40 This is exactly what we need to achieve because the purple 10:45 color is a wonderful color and it will have a more ripened 10:50 taste. 10:51 Uh -huh. 10:52 Yeah. 10:53 We hope you'll decide to cook this red beet salad 10:57 vinaigrette. 10:58 If so, here is a recipe for you. 11:02 Red beet vinaigrette. 11:03 Boil potatoes whole with the skins on. 11:07 Then cool, peel and dice. 11:09 Boil the beets whole with the skins on. 11:12 Then cool, peel and dice. 11:14 Slice the pickles. 11:16 Slice the onion into rounds. 11:19 Combine all the ingredients in a bowl with sauerkraut, add 11:22 sunflower oil and stir well. 11:25 Serve. 11:26 If desired, you may add canned green peas, green apple, 11:30 walnuts, pickled mushrooms, boiled carrots, red beans, 11:35 canned corn or any other vegetable of your choice. 11:42 Dear friends, if you have any questions or comments and if 11:46 you want more recipes with red beets, please contact us at 11:50 this address. 11:52 If the Lord moves your heart to support 3ABN Russian Ministry 11:57 so that the Gospel message continues to spread around the 12:01 Russian -speaking people of the world and there is need of it 12:05 in this generation more than ever before, you can do so by 12:10 visiting 3ABN.TV website or by calling 618-627-4651. 12:19 And now here is our great surprise. 12:22 Natasha has shown us the basics of vinaigrette, the main 12:26 required ingredients. 12:27 We have asked some workers of 3ABN Russia to cook their 12:32 favorite red beet vinaigrette and here they are presenting 12:36 their versions. 12:39 Vadim Trusyuk, production manager. 12:42 Hello dear friends, greetings from Russia. 12:45 Special feature of his vinaigrette is canned green 12:48 peas. 12:50 Olga Makarova, marketing. 12:52 Hello. 12:53 Special feature of her vinaigrette is pickled 12:56 mushrooms. 12:58 Masha Marakhanova, program development. 13:01 Hello. 13:02 Special feature of her vinaigrette is apple and 13:06 walnuts. 13:08 Larisa Titovskaya, accountant. 13:11 Hello. 13:12 Special feature of her vinaigrette is carrots, red 13:16 beans, red onions. 13:24 Natalia Nikolskaya, cleaning. 13:27 Good day. 13:28 Special feature of her vinaigrette is canned corn, 13:31 olive oil. 13:32 Well, Natasha, what a great vinaigrette! 13:35 These the workers of 3ABN Russia are going to have after 13:39 this program is over, sampling so many varieties of red beet 13:43 salad. 13:45 Thank you so much, Natasha, for showing us how to cook Russian 13:49 red beet salad vinaigrette. 13:52 Thank you so much dear members of the team for your 13:56 participation, for your great interest, for your heartfelt 14:00 involvement. 14:01 And thank you so much, dear viewers, for watching Recipes 14:06 from Russia. 14:07 We look forward to next programs with you. 14:10 And until we see you next time, God bless you! 14:15 Bye-bye! |
Revised 2024-05-28