Participants:
Series Code: RFR
Program Code: RFR242016S
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00:09 Hello, dear friends.
00:11 You are watching Recipes from Russia. 00:13 And I am today with our favorite, Natasha Shmelyova. 00:18 Greetings, Natasha. 00:20 Hi, Julia. 00:20 So glad to be here again. 00:23 Yes. 00:25 When we get together with Natasha, you know that we love 00:29 to reminisce about the construction times of 3B and 00:33 Russia, because we both were involved in it a lot. 00:37 And we always remember about John Cantor, about many other 00:42 people who came to participate in the construction under 00:46 John's supervision. 00:48 And today, Natasha, I have some special news for you. 00:52 Julia, tell me now, please. 00:56 The news is that Jean and Patricia McClintock watch our 01:01 programs from over there, from the United States, and Jean 01:06 wrote to us, he said, when I see Natasha cook, I'm ready to 01:11 hand my plate to the monitor and ask for another helping. 01:15 Thank you, Julia. 01:16 This is awesome. 01:17 I remember them so well as if I saw them yesterday. 01:21 It's good that we'll be talking about them today, because they 01:24 contributed to this facility, of course. 01:28 Yes, and they contributed a lot to the spreading of 01:32 evangelistic message in Russia. 01:35 Yes, I will agree with it, of course. 01:37 Yes. 01:38 Well, Natasha, what are we going to cook today? 01:42 Julia, we are going to cook a Russian porcini mushroom soup. 01:47 And let me say thank you to your husband, Natasha, to 01:52 Nikolai, because this recipe is the one that Nikolai, Natasha's 01:57 husband, is the author of. 02:01 And I know that he picks mushrooms in Russian woods 02:05 wonderfully. 02:08 That's right. 02:08 He knows the forest so well. 02:11 He picks cranberries and he picks mushrooms, but he knows 02:15 that I will fix and I will cook only porcini mushrooms. 02:21 But this is his recipe. 02:23 It's very simple, not to say primitive, because we'll have 02:27 just three main ingredients. 02:29 And it's not because he's lazy. 02:32 It's because it gives you such a wonderful combination that 02:37 the result will be delicious, I think. 02:41 OK. 02:47 exactly to the recipe that you have given us. 02:51 We'll try. 02:53 OK, Natasha, so what do we do? 02:56 We will start with pre-soaking mushrooms. 03:01 This is porcini mushrooms. 03:04 This is how they looked in the beginning. 03:07 Very, very dry mushrooms. 03:09 Julia, they smell... 03:11 Just, you know, my head goes round. 03:14 Try it. 03:15 Isn't it wonderful? 03:17 Yes, yes. 03:19 Yeah. 03:23 Yes. 03:23 And he dried them. 03:25 OK. 03:25 Yeah, I never do so. 03:26 He does that. 03:27 He dried them in an oven? 03:28 Yes. 03:30 Well, we have a special dehydrator. 03:33 And they sit there for many, many hours. 03:35 OK. 03:37 We took the dry mushrooms, added water, and we pre-soaked 03:41 them for one hour. 03:43 And after we pre-soaked them, we'll place them in a cooking 03:48 pot and let them cook for ten minutes. 03:51 In the same water? 03:53 No. 03:54 We'll use a slotted spoon. 03:56 OK. 03:57 And we'll do it like this. 03:58 OK. 03:59 Well, we'll... 04:00 Yeah, I'll open it for you. 04:01 Yeah, please. 04:03 We'll heat up the pot. 04:05 So we turn on heat and add mushrooms. 04:10 OK. 04:14 OK. 04:22 minutes. 04:24 So they will be boiling for ten minutes. 04:28 Stay with us and you will see the continuation of the recipe. 04:35 Welcome back. 04:37 So our porcini mushrooms have been boiling for ten minutes 04:40 with reduced heat and with the pot uncovered. 04:45 Right, Natasha? 04:45 That's exactly right, Julia. 04:47 Now we'll need to take them out with the help of a slotted 04:52 spoon and we do it carefully because we remember that it's 04:55 very awfully hot. 04:56 OK. 04:57 Yes, boiling. 05:00 Do we keep the broth? 05:03 Yes. 05:09 reduced fire because we'll need it. 05:11 We'll definitely need it. 05:12 OK. 05:17 porcini mushroom soup? 05:18 That's right. 05:19 You see, Julia, now that we took them out, we'll put them 05:23 on the cutting board and we'll let them cool down because 05:31 we'll need to chop them up but at this point they're too hot 05:35 to do that so we need to wait a little bit. 05:38 They will cool down pretty quickly and when you can touch 05:45 them, you know, you can chop them up very finely, guys, like 05:53 this. 05:54 OK. 05:55 Small pieces. 05:57 Very, very small pieces. 05:59 Very small pieces. 06:00 Small cubes, I would say. 06:01 Maybe. 06:02 Maybe. 06:04 Like this. 06:05 You see? 06:08 You see, Julia? 06:10 These are the cut porcini mushrooms and from now on we'll 06:14 be working with the frying pan. 06:16 OK. 06:22 oil, guys. 06:23 Not much. 06:25 And we'll place the chopped up mushrooms in the frying pan. 06:33 We will stir them almost constantly, almost, so that 06:41 they do not stick. 06:42 OK. 06:44 Do you want me to stir it? 06:46 If you wish, Julia. 06:47 OK. 06:48 I'll appreciate it. 06:50 You know... 06:53 You'd better do it with the spoon. 06:55 Thank you. 06:57 OK. 06:58 It will take us only five minutes to simmer them on a low 07:04 heat. 07:05 OK. 07:06 Let's reduce it a little bit. 07:11 So... 07:11 OK. 07:12 Yeah. 07:16 OK. 07:20 We love deep orange color with carrots, deep orange color with 07:26 pumpkins, nice color with mushrooms. 07:30 Yes. 07:31 A colored plate, a colored dish. 07:33 Yes. 07:37 It looks optimistic. 07:38 Yes. 07:43 nutrients. 07:43 That's right. 07:44 That's right. 07:46 Yeah. 07:50 You see? 07:51 Yeah. 07:54 And the fragrance is amazing. 07:57 I just feel like I'm in a forest with the fragrance of 08:02 the grass and the trees. 08:04 Oh, Julia. 08:05 I feel you're in the forest and I feel hungry. 08:10 OK. 08:11 I think this is... 08:12 You see, since they simmer so wonderfully, it's the time to 08:16 add carrots. 08:17 OK. 08:18 You see, guys, a lot of carrots. 08:19 That's what my husband said. 08:21 And we always listen to our husbands. 08:23 Don't we? 08:25 And he's watching. 08:29 OK. 08:31 And the broth keeps boiling, guys, on a very low heat 08:36 because we need to keep it very hot. 08:42 And meanwhile, we would like to share with you what's new at 08:46 3ABN Russia. 08:50 3ABN Russia receives many letters from viewers in which 08:54 they thank our network for the variety of Christ-centered 08:57 video and radio programs, for our prayer support and for the 09:02 Christian literature that we send them. 09:04 They also ask to sign them up for the New Life Bible 09:08 Correspondence Course. 09:11 Everything that happens at 3ABN Russia is possible only due to 09:15 your support. 09:17 Thank you so much for it. 09:19 And meanwhile, we continue cooking our porcini mushroom 09:23 soup. 09:24 Natasha, what do we do next? 09:26 Julia, now it's time to place these friends, I mean, carrots 09:31 and porcini mushrooms into their boiling broth. 09:36 OK. 09:40 I believe Nikolai, your husband, just said that it's a 09:45 very important thing. 09:47 Julia, careful. 09:50 Careful. 09:51 OK. 09:52 Very good team with Natasha. 09:55 It's a heavy frying pot. 09:57 Julia is so strong. 10:01 Thank you so much for your help. 10:03 OK. 10:04 We are a team, aren't we? 10:05 Yes, we are. 10:07 OK. 10:09 We bring it to a boil and wait for five minutes. 10:13 And we need to add salt. 10:16 No one will tell you how much salt to add. 10:20 We will say, please add salt to taste. 10:27 OK. 10:29 We can cover the pot now. 10:31 Yeah. 10:32 Let us place it here. 10:33 Sure. 10:34 Thank you. 10:37 Just five minutes. 10:39 And then we will add pasta. 10:46 Julia, now the final part. 10:47 OK. 10:48 Careful, please. 10:49 I'll uncover the pot. 10:50 OK. 10:53 We are adding pasta. 10:55 OK. 10:57 You know what I remember? 10:59 I remember when I was visiting with you and Nikolai fixed the 11:02 soup. 11:03 Then he used angel hair pasta. 11:05 Oh, that was delicious. 11:07 When was it, Julia? 11:09 Well, not that long ago. 11:13 Well, life is going on. 11:14 Everything changed in this life. 11:18 Julia, we'll be boiling it until the pasta is tender. 11:24 And then we'll serve it very hot with sour cream. 11:28 Either a teaspoon or a tablespoon. 11:31 To taste? 11:32 As you wish. 11:33 OK. 11:33 I like a tablespoon. 11:37 And here is a complete recipe of porcini mushroom soup for 11:42 you. 11:43 Mushroom soup. 11:44 Pre-soak mushrooms in a bowl with warm water for one hour. 11:49 Remove mushrooms with a slotted spoon. 11:52 Rinse, drain and discard soaking liquid. 11:56 Place the rinsed and drained mushrooms in a pot filled with 12:01 water. 12:03 Bring to a boil, reduce heat and simmer for 10 minutes. 12:08 Remove from heat. 12:10 Remove the mushrooms and let them cool. 12:13 Reserve the broth. 12:15 Once the mushrooms are cool, chop them up. 12:19 Place the chopped mushrooms in a well-oiled frying pan and 12:23 simmer them, stirring frequently. 12:25 Grate the carrots and add to the mushrooms. 12:29 Simmer them together for 10 minutes, stirring constantly to 12:32 prevent sticking. 12:34 Add the mushrooms and carrots back to the mushroom broth. 12:38 Bring to a boil and let it cook for 5 minutes. 12:42 Add salt to taste. 12:44 Add pasta to the cooking pot and cook until pasta is ready. 12:50 Serve hot, garnishing each serving with a tablespoon of 12:55 non -dairy sour cream. 13:00 Dear friends, if you have any questions or comments, please 13:04 write to us at this address. 13:06 And if the Holy Spirit is moving your heart to support 13:10 the ministry of 3ABN Russia and we believe that at this time it 13:14 is more important than ever before, then please visit 3ABN 13:19 .TV or call at 618-627-4651. 13:26 Well, Natasha, thank you so much for this recipe. 13:30 And thank you so much, Nikolai, for sharing this recipe with 13:34 Natasha for us. 13:36 Julia, very welcome. 13:38 I hope our viewers will try to fix it and it will be a 13:42 success. 13:43 But the most important is to be healthy, of course. 13:48 And our love to the Lord, that's what really matters. 13:53 Okay, Natasha, thank you so much. 13:55 And when we love the Lord, then the love to one another shows. 14:00 Necessarily shows. 14:02 I love you, Natasha. 14:03 Thank you so much. 14:04 I love you too, Julia. 14:05 You know it. 14:06 And we love you, our dear viewers. 14:09 And we want to say goodbye. 14:11 Until we see you next time in our program Recipes from Russia. |
Revised 2024-05-28