Hello, dear viewers.
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You are watching a program,
Recipes from Russia, from which
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you get to know 3ABN Russia
better and where we share good,
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healthy, and
tasty recipes with you.
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And today we are having our
favorite, Natasha Shmelyova,
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with us.
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Natasha, so good
to have you here.
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Thank you, Julia.
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and my soul sings as
it sang 30 years ago.
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I want to say that the
team, your team, is awesome.
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It's a blessing.
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They're all so cooperative,
so smiling, so friendly, and so
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professional.
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And, Julia, you know how I love
you and how I love to be with
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you today.
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And maybe in the
future, if you invite me.
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Thank you.
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Thank you so much, Natasha.
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It's a pleasure to have you
here, and thank you so much for
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these wonderful words.
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Every one of them is true.
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What an amazing team the
Lord has provided 3ABN Russia
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with.
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They all love the Lord.
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They all grow in Him, and
they all want to do their best,
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their very best for His glory,
as well as you, dear Natasha,
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when you
participate in our programs.
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It is really
amazing what you do here.
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Thank you, Julia.
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Thank you.
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Natasha is going to cook a very
popular Russian salad today,
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and at the end of the program
we have a big surprise for you.
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So, Natasha, what are
you going to show us today?
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What recipe?
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viewers.
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We call it vinaigrette
in Russian, or we will say
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vinaigrette in English.
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So, vinaigrette in
Russian is red beet salad.
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It's a red beet salad, because
red beets will be the main
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ingredient in this salad.
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But besides, we'll use
sauerkraut and dill, pickled
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cucumbers, potatoes, onions,
a little bit of parsley leaves,
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and non-refined sunflower
oil, because it's wonderful the
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smells of sunflower seeds.
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Okay, sounds delicious.
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And you know, this salad
will trigger creativity with the
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ladies of the house, because
you can add certain ingredients
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like cooked carrots, or you can
replace certain ingredients if
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you don't like some
of these food items.
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But I would say that beet roots
and the sauerkraut are very
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important here.
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Okay, the main ingredients.
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Medical doctors say that they
are very good for us, because
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they strengthen the immunity
system, and they help protect
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the vascular system, and they
help fight diabetes and cancer.
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The beets are somewhat
sweet, and nevertheless they...
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Nevertheless, they have a very
good effect on the diabetes.
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They lower blood sugar, yes.
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And they also strengthen the
immune system, and lower blood
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pressure.
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And there are many other
positive things about beets.
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They're really good for us.
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But I just want to say that
no matter how you eat beets,
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cooked, juiced, or raw,
they're very good for you.
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Today we'll get them cooked.
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And in order to do
this, we'll take clean beets.
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Washed.
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Very, very
thoroughly washed beets.
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Peeled?
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No, we don't peel them.
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We put them in cold water.
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But you have removed the
leaves, if they were there, and
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you have removed the thin root.
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That's right.
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They should look like this.
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So we put them in
cold water and heat it up.
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As soon as we bring it to a
boil, we reduce heat and let it
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sit in boiling water
for at least 45 minutes.
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Though these beets are a little
larger than medium-sized beets,
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so I assume that it will take
them at least one hour to cook.
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If our dear viewers, maybe some
of you don't know how to cook
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them or how to know that
they're already cooked, I can
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tell you that I will take
a knife and by the end of the
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hour I'll put it
through the beet.
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At that time beets should
become tender, so they should
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cook until tender.
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And if the knife goes through
smoothly, this is the time when
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we should turn off the heat
and get rid of water and let the
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beets cool down.
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So our beets are ready now.
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They have been cooking for
one hour and the texture...
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They have cooled down, right?
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Oh, yes.
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You see, I can touch them.
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They have cooled down and
the texture is very tender.
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Look.
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more cooking time or you can
cook them al dente if you wish
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and then they
will not be so tender.
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Now we need to
peel them and cut them.
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First, we will get rid
of the ends from both sides.
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And if you wish,
you can put on gloves.
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I usually do not do it.
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And we start to peel them.
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Usually they peel very well,
whether they are al dente or
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whether they are very tender.
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My beets are usually tender and
we need to cut them into cubes.
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As you wish.
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Pretty easily.
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Okay, Natasha is quick.
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I'm trying to be quick,
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but...
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this way.
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Okay.
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There.
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That's it.
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While Natasha is cutting
our red beets, let us watch news
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from 3ABN Russia.
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Everything that happens at 3ABN
Russia becomes possible only
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due to your
support, our dear viewers.
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Thank you so much for it.
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And we continue to
prepare our vinaigrette.
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What do we do next, Natasha?
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Now the easiest part.
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We will combine all the
ingredients in one big bowl
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like this.
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We will take the sauerkraut
that we prepared for this
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salad.
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By the way, Natasha, we were
planning with the Ronjins who
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also participate in our
programs to show our dear
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viewers how we make sauerkraut
or how we make fermented
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cabbage here ourselves.
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So probably our
viewers will learn that.
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Yeah, it's also very easy and
so good because Russian doctors
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say that sauerkraut
contains a lot of vitamin C.
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And fermented vegetables are
considered to be good for you.
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People, they are probiotics.
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This is how they call them now.
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So they are very, very
important for your digestion.
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Yeah, I will agree, of course.
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So we have sauerkraut here and
we have cooked beets and now we
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add diced cooked potatoes
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and we add dill
pickled cucumbers.
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Okay, dill pickled cucumbers.
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But sweet pickled
cucumbers can be used also.
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Maybe yes and maybe no,
Julie, maybe rain, maybe snow.
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I'm used to a salty
taste with pickled cucumbers.
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And we add onions, no matter
whether they are red, yellow,
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or white.
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They cut in rounds.
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Okay.
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And by the way, Russian
people ferment cucumbers too.
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So if you are interested in
this recipe to see how your own
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grown cucumbers can be
fermented to become dill
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pickled cucumbers, we
can show this recipe to you.
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Oh, it's so easy.
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Please let us know.
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So this wonderful non-refined
sauerkraut oil that smells of
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seeds.
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We will add as
much as you wish, guys.
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Okay.
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Not too much.
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And we stir well
to make them friends.
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Okay.
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She wants them to be
friendly among themselves.
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Yes.
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you've cooked it or it
will be very good the next day.
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Oh.
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colored into deep purple color.
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I love that.
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So it's good today and
it will be good tomorrow.
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Beets and sauerkraut make
a delicious salad, I think.
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Okay.
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And it doesn't bother you if
the red beet colors the rest of
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the ingredients into this
purple color, like the potatoes
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will become purple.
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It's not a problem.
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This is exactly what we need
to achieve because the purple
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color is a wonderful color
and it will have a more ripened
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taste.
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Uh -huh.
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Yeah.
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We hope you'll decide
to cook this red beet salad
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vinaigrette.
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If so, here is a recipe for you.
00:10:58.62\00:11:01.49
Red beet vinaigrette.
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Boil potatoes
whole with the skins on.
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Then cool, peel and dice.
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Boil the beets
whole with the skins on.
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Then cool, peel and dice.
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Slice the pickles.
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Slice the onion into rounds.
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Combine all the ingredients
in a bowl with sauerkraut, add
00:11:19.31\00:11:22.98
sunflower oil and stir well.
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Serve.
00:11:25.55\00:11:26.25
If desired, you may add
canned green peas, green apple,
00:11:26.72\00:11:30.55
walnuts, pickled mushrooms,
boiled carrots, red beans,
00:11:30.89\00:11:35.19
canned corn or any other
vegetable of your choice.
00:11:35.59\00:11:38.63
Dear friends, if you have
any questions or comments and if
00:11:42.46\00:11:46.23
you want more recipes with
red beets, please contact us at
00:11:46.23\00:11:50.67
this address.
00:11:50.67\00:11:51.61
If the Lord moves your heart
to support 3ABN Russian Ministry
00:11:52.37\00:11:57.01
so that the Gospel message
continues to spread around the
00:11:57.01\00:12:01.52
Russian -speaking people of the
world and there is need of it
00:12:01.52\00:12:05.25
in this generation more than
ever before, you can do so by
00:12:05.25\00:12:10.19
visiting 3ABN.TV website
or by calling 618-627-4651.
00:12:10.19\00:12:18.30
And now here is
our great surprise.
00:12:19.03\00:12:22.10
Natasha has shown us the
basics of vinaigrette, the main
00:12:22.64\00:12:26.57
required ingredients.
00:12:26.57\00:12:27.91
We have asked some workers
of 3ABN Russia to cook their
00:12:27.91\00:12:32.31
favorite red beet vinaigrette
and here they are presenting
00:12:32.31\00:12:36.15
their versions.
00:12:36.45\00:12:38.25
Vadim Trusyuk,
production manager.
00:12:39.49\00:12:42.16
Hello dear friends,
greetings from Russia.
00:12:42.66\00:12:44.49
Special feature of his
vinaigrette is canned green
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peas.
00:12:48.43\00:12:48.96
Olga Makarova, marketing.
00:12:50.33\00:12:52.03
Hello.
00:12:52.63\00:12:53.00
Special feature of
her vinaigrette is pickled
00:12:53.74\00:12:56.60
mushrooms.
00:12:56.60\00:12:57.97
Masha Marakhanova,
program development.
00:12:58.54\00:13:01.04
Hello.
00:13:01.41\00:13:01.74
Special feature of her
vinaigrette is apple and
00:13:02.94\00:13:06.08
walnuts.
00:13:06.08\00:13:06.48
Larisa Titovskaya, accountant.
00:13:08.45\00:13:10.45
Hello.
00:13:11.32\00:13:11.75
Special feature of her
vinaigrette is carrots, red
00:13:12.62\00:13:16.36
beans, red onions.
00:13:16.36\00:13:18.16
Natalia Nikolskaya, cleaning.
00:13:24.77\00:13:26.53
Good day.
00:13:27.07\00:13:27.90
Special feature of her
vinaigrette is canned corn,
00:13:28.17\00:13:31.04
olive oil.
00:13:31.37\00:13:32.27
Well, Natasha, what
a great vinaigrette!
00:13:32.71\00:13:35.28
These the workers of 3ABN
Russia are going to have after
00:13:35.88\00:13:39.35
this program is over, sampling
so many varieties of red beet
00:13:39.35\00:13:43.99
salad.
00:13:43.99\00:13:44.59
Thank you so much, Natasha, for
showing us how to cook Russian
00:13:45.22\00:13:49.96
red beet salad vinaigrette.
00:13:49.96\00:13:52.16
Thank you so much dear
members of the team for your
00:13:52.43\00:13:56.23
participation, for your great
interest, for your heartfelt
00:13:56.23\00:14:00.07
involvement.
00:14:00.07\00:14:00.84
And thank you so much, dear
viewers, for watching Recipes
00:14:01.57\00:14:06.24
from Russia.
00:14:06.24\00:14:06.84
We look forward to
next programs with you.
00:14:07.14\00:14:09.91
And until we see you
next time, God bless you!
00:14:10.21\00:14:14.92
Bye-bye!
00:14:15.32\00:14:16.15