Hello, dear friends.
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You are watching
Recipes from Russia.
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And I am today with our
favorite, Natasha Shmelyova.
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Greetings, Natasha.
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Hi, Julia.
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So glad to be here again.
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Yes.
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When we get together with
Natasha, you know that we love
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to reminisce about the
construction times of 3B and
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Russia, because we both
were involved in it a lot.
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And we always remember about
John Cantor, about many other
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people who came to participate
in the construction under
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John's supervision.
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And today, Natasha, I
have some special news for you.
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Julia, tell me now, please.
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The news is that Jean and
Patricia McClintock watch our
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programs from over there,
from the United States, and Jean
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wrote to us, he said, when I
see Natasha cook, I'm ready to
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hand my plate to the monitor
and ask for another helping.
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Thank you, Julia.
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This is awesome.
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I remember them so well
as if I saw them yesterday.
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It's good that we'll be talking
about them today, because they
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contributed to this
facility, of course.
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Yes, and they contributed
a lot to the spreading of
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evangelistic message in Russia.
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Yes, I will agree
with it, of course.
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Yes.
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Well, Natasha, what
are we going to cook today?
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Julia, we are going to cook a
Russian porcini mushroom soup.
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And let me say thank you
to your husband, Natasha, to
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Nikolai, because this recipe is
the one that Nikolai, Natasha's
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husband, is the author of.
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And I know that he picks
mushrooms in Russian woods
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wonderfully.
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That's right.
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He knows the forest so well.
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He picks cranberries and he
picks mushrooms, but he knows
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that I will fix and I will
cook only porcini mushrooms.
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But this is his recipe.
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It's very simple, not to say
primitive, because we'll have
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just three main ingredients.
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And it's not because he's lazy.
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It's because it gives you such
a wonderful combination that
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the result will be
delicious, I think.
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OK.
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exactly to the recipe
that you have given us.
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We'll try.
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OK, Natasha, so what do we do?
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We will start with
pre-soaking mushrooms.
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This is porcini mushrooms.
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This is how they
looked in the beginning.
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Very, very dry mushrooms.
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Julia, they smell...
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Just, you know,
my head goes round.
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Try it.
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Isn't it wonderful?
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Yes, yes.
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Yeah.
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Yes.
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And he dried them.
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OK.
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Yeah, I never do so.
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He does that.
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He dried them in an oven?
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Yes.
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Well, we have a
special dehydrator.
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And they sit there
for many, many hours.
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OK.
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We took the dry mushrooms,
added water, and we pre-soaked
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them for one hour.
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And after we pre-soaked them,
we'll place them in a cooking
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pot and let them
cook for ten minutes.
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In the same water?
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No.
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We'll use a slotted spoon.
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OK.
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And we'll do it like this.
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OK.
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Well, we'll...
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Yeah, I'll open it for you.
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Yeah, please.
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We'll heat up the pot.
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So we turn on
heat and add mushrooms.
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OK.
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OK.
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minutes.
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So they will be
boiling for ten minutes.
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Stay with us and you will see
the continuation of the recipe.
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Welcome back.
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So our porcini mushrooms have
been boiling for ten minutes
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with reduced heat and
with the pot uncovered.
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Right, Natasha?
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That's exactly right, Julia.
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Now we'll need to take them
out with the help of a slotted
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spoon and we do it carefully
because we remember that it's
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very awfully hot.
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OK.
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Yes, boiling.
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Do we keep the broth?
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Yes.
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reduced fire
because we'll need it.
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We'll definitely need it.
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OK.
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porcini mushroom soup?
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That's right.
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You see, Julia, now that we
took them out, we'll put them
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on the cutting board and
we'll let them cool down because
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we'll need to chop them up but
at this point they're too hot
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to do that so we
need to wait a little bit.
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They will cool down pretty
quickly and when you can touch
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them, you know, you can chop
them up very finely, guys, like
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this.
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OK.
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Small pieces.
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Very, very small pieces.
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Very small pieces.
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Small cubes, I would say.
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Maybe.
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Maybe.
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Like this.
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You see?
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You see, Julia?
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These are the cut porcini
mushrooms and from now on we'll
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be working with the frying pan.
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OK.
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oil, guys.
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Not much.
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And we'll place the chopped
up mushrooms in the frying pan.
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We will stir them almost
constantly, almost, so that
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they do not stick.
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OK.
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Do you want me to stir it?
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If you wish, Julia.
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OK.
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I'll appreciate it.
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You know...
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You'd better do
it with the spoon.
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Thank you.
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OK.
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It will take us only five
minutes to simmer them on a low
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heat.
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OK.
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Let's reduce it a little bit.
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So...
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OK.
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Yeah.
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OK.
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We love deep orange color with
carrots, deep orange color with
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pumpkins, nice
color with mushrooms.
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Yes.
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A colored plate, a colored dish.
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Yes.
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It looks optimistic.
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Yes.
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nutrients.
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That's right.
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That's right.
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Yeah.
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You see?
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Yeah.
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And the fragrance is amazing.
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I just feel like I'm in a
forest with the fragrance of
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the grass and the trees.
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Oh, Julia.
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I feel you're in the
forest and I feel hungry.
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OK.
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I think this is...
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You see, since they simmer
so wonderfully, it's the time to
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add carrots.
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OK.
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You see, guys, a lot of carrots.
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That's what my husband said.
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And we always
listen to our husbands.
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Don't we?
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And he's watching.
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OK.
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And the broth keeps boiling,
guys, on a very low heat
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because we need
to keep it very hot.
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And meanwhile, we would like
to share with you what's new at
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3ABN Russia.
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3ABN Russia receives many
letters from viewers in which
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they thank our network for
the variety of Christ-centered
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video and radio programs, for
our prayer support and for the
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Christian
literature that we send them.
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They also ask to sign
them up for the New Life Bible
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Correspondence Course.
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Everything that happens at 3ABN
Russia is possible only due to
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your support.
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Thank you so much for it.
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And meanwhile, we continue
cooking our porcini mushroom
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soup.
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Natasha, what do we do next?
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Julia, now it's time to place
these friends, I mean, carrots
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and porcini mushrooms
into their boiling broth.
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OK.
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I believe Nikolai, your
husband, just said that it's a
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very important thing.
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Julia, careful.
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Careful.
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OK.
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Very good team with Natasha.
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It's a heavy frying pot.
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Julia is so strong.
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Thank you so much for your help.
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OK.
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We are a team, aren't we?
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Yes, we are.
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OK.
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We bring it to a boil
and wait for five minutes.
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And we need to add salt.
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No one will tell you
how much salt to add.
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We will say,
please add salt to taste.
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OK.
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We can cover the pot now.
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Yeah.
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Let us place it here.
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Sure.
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Thank you.
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Just five minutes.
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And then we will add pasta.
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Julia, now the final part.
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OK.
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Careful, please.
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I'll uncover the pot.
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OK.
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We are adding pasta.
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OK.
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You know what I remember?
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I remember when I was visiting
with you and Nikolai fixed the
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soup.
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Then he used angel hair pasta.
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Oh, that was delicious.
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When was it, Julia?
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Well, not that long ago.
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Well, life is going on.
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Everything changed in this life.
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Julia, we'll be boiling
it until the pasta is tender.
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And then we'll serve it
very hot with sour cream.
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Either a
teaspoon or a tablespoon.
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To taste?
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As you wish.
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OK.
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I like a tablespoon.
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And here is a complete recipe
of porcini mushroom soup for
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you.
00:11:42.50\00:11:42.90
Mushroom soup.
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Pre-soak mushrooms in a bowl
with warm water for one hour.
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Remove mushrooms
with a slotted spoon.
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Rinse, drain and
discard soaking liquid.
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Place the rinsed and drained
mushrooms in a pot filled with
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water.
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Bring to a boil, reduce
heat and simmer for 10 minutes.
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Remove from heat.
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Remove the
mushrooms and let them cool.
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Reserve the broth.
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Once the mushrooms
are cool, chop them up.
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Place the chopped mushrooms
in a well-oiled frying pan and
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simmer them,
stirring frequently.
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Grate the carrots
and add to the mushrooms.
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Simmer them together for 10
minutes, stirring constantly to
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prevent sticking.
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Add the mushrooms and carrots
back to the mushroom broth.
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Bring to a boil and
let it cook for 5 minutes.
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Add salt to taste.
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Add pasta to the cooking pot
and cook until pasta is ready.
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Serve hot, garnishing each
serving with a tablespoon of
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non -dairy sour cream.
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Dear friends, if you have any
questions or comments, please
00:13:00.94\00:13:04.65
write to us at this address.
00:13:04.65\00:13:06.45
And if the Holy Spirit is
moving your heart to support
00:13:06.78\00:13:10.19
the ministry of 3ABN Russia and
we believe that at this time it
00:13:10.19\00:13:14.66
is more important than ever
before, then please visit 3ABN
00:13:14.66\00:13:19.49
.TV or call at 618-627-4651.
00:13:19.49\00:13:25.43
Well, Natasha, thank
you so much for this recipe.
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And thank you so much, Nikolai,
for sharing this recipe with
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Natasha for us.
00:13:34.91\00:13:36.31
Julia, very welcome.
00:13:36.78\00:13:38.45
I hope our viewers will
try to fix it and it will be a
00:13:38.81\00:13:42.55
success.
00:13:42.55\00:13:43.59
But the most important
is to be healthy, of course.
00:13:43.59\00:13:47.46
And our love to the Lord,
that's what really matters.
00:13:48.49\00:13:53.16
Okay, Natasha,
thank you so much.
00:13:53.53\00:13:55.40
And when we love the Lord, then
the love to one another shows.
00:13:55.66\00:14:00.30
Necessarily shows.
00:14:00.90\00:14:01.90
I love you, Natasha.
00:14:02.40\00:14:03.37
Thank you so much.
00:14:03.51\00:14:04.37
I love you too, Julia.
00:14:04.37\00:14:04.41
You know it.
00:14:05.44\00:14:06.34
And we love you,
our dear viewers.
00:14:06.64\00:14:09.28
And we want to say goodbye.
00:14:09.28\00:14:11.05
Until we see you next time in
our program Recipes from Russia.
00:14:11.31\00:14:15.82