Trying 5 ‘Sick Foods’ from 5 Countries
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- čas přidán 24. 06. 2024
- This video is sponsored by BetterHelp. Click here for 10% off your first month - betterhelp.com/beryl
The artist today is Katerina Vorónina.
/ voroninakate
katevoronina.com/
Thanks you to Kadie, Ryan, Brian, Amanda and Vi-Nha for sharing their dishes with all of us today!
Chili Oil I love made by Christine (a subscriber!!) this stuff will change your life: / tasteoftetas
Strawberry Sweater: shop.shopcider.com/products/c...
Recipes:
Pepe Soup: • HOW TO COOK PEPPER SOU... by @antoinettegeorge7267
ABC Soup: www.nyonyacooking.com/recipes...
Matzah Ball Soup: toriavey.com/toris-kitchen/fl...
Korean Dakjuk: www.maangchi.com/photo/dakjuk...
Vegan Soup:
1 small onion - chopped
1 Tbsp olive oil
1 celery stalk - chopped
1 medium carrot - chopped
1 - 2 garlic cloves - minced (I use way more garlic because I love garlic but it can be intense so it's up to you!)
2 1/2 cups vegetable stock or a vegan chicken stock but it's honestly fine with just veg stock
1/2 tsp ground marjoram
1/2 tsp thyme
1/2 tsp ground rosemary
1 - 2 Tbsp nutritional yeast
salt & pepper (about a 1/4 tsp of each, I like to add more fresh ground pepper when serving)
1/4 cup white basmati rice
Fresh parsley chopped for garnish (a Tbsp or so? To each their own I guess!)
Juice from 1/2 or a full lemon (I LOVE lemon so I like to add a lot but you may want it a bit less tangy)
First mix together the vital wheat gluten and water, this will form a dough quickly. Knead it a few times and then roll it into a thin tube shape and use scissors (so much easier than using a knife) to cut the dough into small pieces, like really small pieces (half an inch?) as the dough expands in the soup. It will be sticky which can be annoying but just cut them into little half inch pieces and place them onto a cutting board or plate.
In a saucepan on medium heat saute the onions in oil till translucent, then add the celery, carrot, and garlic and cook for about five more minutes. Add the stock, "chicken" pieces (I usually pick up the little pieces and place them in quickly one by one because they are sticky; you can't really just scrape them off a cutting board with a knife), spices (including salt and pepper) and the rice. Bring to a boil and then reduce the heat and cover with a lid to simmer for 15 - 20 minutes until the rice is cooked.
Serve with lemon and parsley and hopefully feel nostalgic for childhood!
00:00 Intro
00:22 Artist Katerina Vorónina
01:07 Korean Dakjuk
03:24 Trying Korean Dakjuk
05:30 Better Help Sponsorship
06:35 Jewish Matzah Ball Soup
08:56 Trying Matzah Ball Soup
10:46 Pepe Soup from Sierra Leone
13:15 Trying Pepe Soup from Sierra Leone
15:14 Vegan Chicken and Rice Soup from Canada
17:20 Trying Vegan Chicken and Rice Soup
19:39 Malaysian ABC Soup
22:14 Trying Malaysian ABC Soup
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Beryl Shereshewsky
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Ahhh, you have to add more liquid for the Korean juk. It should be more on the wet side than dry side. It's easier on your throat and tummy.
Please do a video series on how regional American cuisine was shaped through immigration. Tidewater, Appalachian, Lowcountry, Cajun, Creole, Floribbean, Tex-Mex, etc. I think this is such an interesting topic and think you'd do a great job telling those stories!
I'd love that. I could share my dad's gumbo recipe and a few cajun recipes from here in new orleans.
Check out “taste the nation” with padma lakshmi on disney
That would be cool. My family makes Red rice. After watching some food videos I see that it is probably a descendent of Jolloff rice.
Yes!
Oooh that would be VERY interesting!
I loved what the Malaysian soup girl said about learning family recipes to bond with parents and grandparents during the pandemics... In so many months of isolation, comfort foods and family recipes got a whole new dimension of meaning.
I lost my Dad very unexpectedly in August 2020. I suddenly realized how much knowledge I lost when I lost him both with cooking and with life. I immediately started quizzing my mother on all our family recipes and history because as I have now learned, you never know when you are going to lose that knowledge forever. One recipe I will never know was Dads potatoe soup recipe. Nothing tastes quite like it. Food really does bring so much comfort and so many memories.
It’s always so surprising to me to hear about how food connects people to their family and their culture. As someone without family or culture, it’s not something I’ve ever thought about before.
It is so true! I learnt during the pandemic too that you could boil chicken bones with garlic, ginger & galangal( if desired) repeatedly to make broth/soup that not only helps to combat flu, but even lose a little weight!
A lot of these soups have things like garlic, ginger, spicy things, chicken, etc, that actually do have some properties that will help your body fight a cold. Food can be an extension of medicine, if you know what you're doing.
Food IS medicine. Medicine is an extension of food
When you made the Pepper Soup, as soon as I saw you put all of those seeds, I knew what time it was. I would’ve maybe removed a lot of the seeds before cooking. 😂😂😂 But, I think this is such an interesting channel. There should be more recipes from Africa, because that continent is underrated in general
I was like, NOOOOOOOOOOOOOO too much! You're gonna die lol Seriously, half of one scotch bonnet pepper without seeds is plenty for a whole family pot of soup
I figured that soup would cure anything. It would burn away any harmful bacteria and make you sweat out the sickness.
I love hearing Beryl talk about her mother's soup (even if hers was better). That would be an awesome episode. 'Recipes your mother wants me to know about'. Or even just some personal recipes Beryl loves and cooked before starting this channel.
Haha..xberyl mom❤️
Great idea!
I love this idea ❤️
My father passed away earlier this month and I just want to say, videos like yours really lift my spirit and help with a feel good distraction. Keep doing what your doing.
I’m so sorry to read about your father I hope you’re doing okay ☹️
Sorry about your dad.
I'm doing well, had time to think and pops is with his mom now so that makes me smile.
@@tapwetugeye I am wishing the best for you this holiday season I know how hard it can be just know there is lots of love around you ❤️
I lost my Dad over 30 years ago.
I still remember his Sunday menudo.
The smell of this soup sometimes makes me want to cry. It's never the same. It never will.
But somehow I feel he is still with us. If not only in spirit.❤️
I love Beryl's face when she doesn't like something but she's trying to be nice about it
Hahaha
She’s always so VERY polite!
3:38
“Um…..I don’t LOVE it”
I will be surprised if you have not heard this now 100 times. No one fights a cold for months. The virus simply does not live that long. Maybe you have an allergy or allergies. Maybe you keep reinfecting yourself but I don’t think a virus can live that long on a toothbrush or a faucet handle or whatever. There are some diseases that would make you think that you have had a cold for months but not as common as an allergy. Now I am not a doctor, nor did I play one on TV. so keep in mind that I don’t know nothing about anything. But if you are over it, mention it to your doctor if you have one you have been seeing awhile or make an appointment with an allergist. Or something. As an herbalist, I think it is legal for me to say that the Uber spicy soup from Sierra Leone would have been a very effective. Garlic, onion and hot peppers are fantastic decongestants. I chuckled when I could hear the mucus start to break loose and you noticed right after. Finally, with spicy/hot peppers, the hottest parts are the seeds and the white lining. If you know something is going to be really hot and you don’t want it to be so hot that you can’t eat it, scoop out the seeds and what I would call the pith if it was an orange or a lemon. The habanero is a very hot pepper. There are only a few that are hotter. It would have been effective even if you scooped out the seeds. But if you were able to eat it and again later then, by all means, hit it with the sledgehammer of habanero seeds! So just saying. I hope it goes away and I hope it is a simple allergy that is resolved simply by using an air purifier. Oh, and dairy causes more mucus production and a little is better than a lot. So a tablespoon of sour cream might be as effective as 20oz of milk, but maybe it won’t refill your sinuses as quickly. Just saying. Now I worry so if you get to the bottom of this and you figure out a way to say that you were allergic to your laundry detergent or the air freshener or the new rug you got from I don’t know or everything just went away after the couple on the 5th floor finished their remodel, it would not hurt my feelings if you mentioned it. Shutting up now
Beryl: puts a pan on the stove... it doesn't tip over
Me: loudly celebrates and salutes the best pan! 😊
Honestly that inept pan is so iconic
All my pans do that, the bastards
I'd love to see more Native American recipes.!
Wow. The first woman actually made me cry while she was talking! I miss making food for my family and friends.
As a vegan I would say that vital wheat gluten is something that is really easy to get wrong. It needs to be mixed with something really flavorful to give it any kind of flavor and needs to be kneaded. Also, I prefer to bake it after boiling or steaming to give it better texture. It can be delicious when done well, but I have also had a lot that were just terrible.
Beryl, every video and recipe you feature is always treated with the utmost respect. Thanks for featuring Sierra Leone, we're a small nation full of bold flavors, warm people, and rich history.
❤️❤️🇸🇱🇸🇱🇸🇱🇸🇱🇸🇱
When my family is sick I make a spicy chicken soup with a LOT of garlic and onions (they are natural health boosters) and a big scoop of gochujang. If I'm out, I use lots of peppers. It is warm and comforting and it really clears out the mucous membranes lol. To us, it works. I don't use noodles or rice but a bit of potato, carrots and celery.
That sounds lovely, do you have a recipe or a name for that dish so I can look it up? I'd love to make it!
@@minnarion look up Korean hangover soup, just use chicken. Honestly you can use whatever meat you want.
That sounds delicious! Do you have a recipe you can share?
ouuu dakdoritang? i swear it does work wonders and it’s so yummy 😋
I figure, you can never have too much garlic.
Malaysian here! ABC soup also really hits home to me, it’s technically our version of an American chicken soup. I could literally just survive off that soup with some rice on side. I’d suggest adding slightly more salt because it has simple flavours and I usually eat the corn after I finish the soup 😂
Watching Beryl try to figure out what to do with the corn at first was kinda funny. Now we know for sure!
haha we're the opposite, i usually eat the corn first. oh and my mom adds a little pepper in her version :)
I would've just put corn in without the cob, I think.
As a poor student living alone for the first time, I bulk bought the ingredients for ABC soup and had this for dinner for the entire mth. 1 carrot, 1 potato, 1 onion....you get it.
So easy to make esp for someone with no cooking skills or money.
I love this soup and the simplicity of it. 😌
@@waldfrauke gnawing on the corn is part of the fun though! I do it row by row, like the OCD-freak I am 😂
The warmth in this video feels like that of the sun. Even after all this time, the sun never says to the earth, "you owe me." Look what happens with a love like that - it lights the whole sky.
aw wow thats so pretty!
What the last girl said about family and food and lockdown was so touching. What a great takeaway from something so devastating. ❤️
My Granny is from Wales and always recommends 'browis' (sp.? Apologies I don't speak Welsh myself) When we have a cold. It is a broth made from boiling whole peeled white onions until they start falling apart into the water, then adding some butter and lots of pepper and salt. It is a gentle, mild and hydrating broth full of the antiviral benefits of onions, probably not the most flavourful but quite comforting when you are congested and can't taste much anyway!
That sounds amazing :D
New South Wales Australia?
@@captainlevi7188 Wales. The country. Technically part of the UK, but independent in every other way.
Everyone needs to read "The Chicken Soup Manifesto"! It's exactly this episode! A wonderful cookbook full of chicken soups from all different cultures!
yes its so good!!
Thanks for the mention, just added to my TBR!
That sounds interesting!
Just went to buy this on your recommendation 😊
Pepe Soup sounds so appealing to me that I'm going to try and make it for the christmas table! This year I'm unfortunately alone but fortunately I can experiment a bit with my foods! I'm kinda curious how would it taste with a tiny bit of sourcream! Thanks for amazing food ideas Beryl!
Well the fun thing is peppers have a lot of vitamin C, like a single habanero has more than your daily need so good when you are sick (though zinc is more important honestly).
@@syara8871
What the…
Fuck…
I would love to try this with lamb as the meat.
Hope you had a wonderful holidays! Cheers to the New year! And let us know how your pepe soup turned out!
Damian, hmm sour cream that sounds interesting 🤔. Pepe soup is very versatile and that maybe good. I'd love to hear how that goes.
Regarding seitan in the vegan soup- I agree using a rehydrated mushroom (shiitake or dried polish) would be a nice addition.
For seitan- try Sam Turnballs version from “It doesn’t taste like Chicken” blog and cookbooks.
I’m not generally fond of it- but hers is good.
I also made something similar (soup) with field roast vegan sausage & it’s lovely!!
I second the recommendation for seitan recipes from "It doesn't taste like chicken"! Making seitan taste good isn't hard once you get the hang of it, but in this case the dough itself should have been flavoured, then for better texture steamed over the soup instead of boiling inside it.
Try boiling you potatos in chicken stock when making mashed potatos!
It seasons the potatos then you add the butter and cream.
Its hand down the best mash ever.
the truth
I will try this out!
This is also a way to make dairy-free mashed potatoes that still feels unctuous. I always have concentrated frozen homemade chicken and beef broth (freeze them in icecube trays and put them in Ziploc bags) and it's the key for flavorful dishes
Thank you Kadie for your amazing Pepe soup recipe! It's been raining here in Los Angeles and this dish was so comforting and warm. You weren't lying about it being a punch in the gut, but it's a lovable punch. I added a handful of habaneros, serranos, and bell peppers and this will definitely be on my rotation this winter!
Kelly, I love adding bell peppers to mine as well. I'm glad you enjoyed a piece of my home land.
Hey! You should totally do a Corn episode if you haven't. ^_^ Here's how I use my Corn! I leave the husk on and just throw it in the oven at 350 degrees F until the husks are dark brown. Then I either eat the corn with some seasoning, or take the corn off the cob. You can use the cobs for your chicken stock! Any husks that are not brittle I turn into scrubbies for our dishes. The silks can be dried for tea. After the cobs are boiled for stock, pull them out, and let them dry and use them in your firepits or fireplaces, or even your smokers!
As a vegan subscriber, I was happy to see a vegan entry in the video! Working with seitan is hard, so I would've either bought ready made seitan, or just swap it with extra firm tofu that had been pressed and fried. 💜
Agreed! I cringed and just knew it was gonna suck. It's so freaking hard to make good seitan. I think it took me like 2 years of making it regularly before I felt like I really had it down. And when I say "it", I mean the basics lol So yeah, I was afraid that was going to happen...and it did.
@@DoubleDelishdotcom I tend to just go with tofu. 😅 Still haven't tried to make seitan myself, after being meat free for almost 27 years!
My go-to when I'm sick is the classic, take-out Hot and Sour Soup from the local Chinese place. Sometimes, I "pep" it up with a little extra rice vinegar and gochugaru. For a few moments, it cuts through congestion and I feel human again. When I came down with an awful cold while writing my master's thesis, my boyfriend of one month went out to get it for me and it powered me through that revision.
I married him, Your Honor.
I'm drinking instant hot and sour as I read this. Nice bf.
Yes, I love getting take-out Hot and Sour Soup too. I will sometimes get it if I am not sick, but just feeling a little down.
I love Hot and Sour soup for being ill as well. I put extra white pepper in this one to stay with the original form of spicing. Agreed it cuts through congestion. If my stomach can take it Tom Yum soup is also a great one for take out cures.
I mean bf getting you soup is wifey material
What about a cake episode? I have a recipe from my Nana who passed when I was kid and it's the best chocolate cake in the world. We even have a particular family tradition about it!
omg would u be willing to share the recipe? or explain the tradition? im so interested!!! 🥺
@@chimeracooks I'm curious, too. ♡
This was awesome. Actually I have been in hospital for four days (I came out on Saturday) with Sepsis which led to organ failure and I have been really off my food since I came out, so I am going to make one of these and hopefully my love for food will come back to me!
As always, great video Beryl!!
Feel better, Beryl. I can’t even imagine not feeling good for months. That Sierra Leone soup with all the Scotch Bonnet peppers, I think, would banish any virus away for good. Well wishes to you. ✌🏼
i'm a vegetarian and i actually make a nearly identical soup to the vegan one. however, like you suggested, beryl, i don't use the wheat gluten, i use shredded oyster mushrooms which give a similar texture to shredded chicken. i also like to add a few big squeezes of fresh lemon when serving, because i find citrus really comforting especially when i'm sick.
I hope you feel better, B! Thank you for this episode.
A tip for everyone: if you are emotionally distraught, depressed, anxious, whatever: eat something spicy. Even just a little spicy. Your nerves will re-prioritize to deal with the !spice! and back off the emotional pain a bit. A bowl of spicy soup, followed by a nap, is good medicine for *anything* that ails you.
Happy New Year!
dang that's actually a wicked good idea!
Part of it is also the release of endorphins as your body reacts to the capsaicin. I use the same trick when taking meds for migraines. I take my pills with a shot of the hottest hot sauce I can stand. The endorphin rush causes a natural pain killing effort, similar to what you describe, and gives me about 10-15 min of instant pain relief until the meds kick in. If you can take the heat, it’s a good body hack.
For the vital wheat gluten, it's usually better if you mix it with a bit of non-gluten flour (like chickpea flour) to make it less rubbery, and instead of boiling it in a soup kind of like... Steaming it? (Or braising can work if it's seared first) That seams to work the best for the texture ☺️
Yeah, the recipe was not the best, that's not the best way to make seitan chicken, it shouldn't be rubbery and it shouldn't be tasteless
My partner and I spent the whole time she was making the seitan saying, “Oh Beryl, nooooo!” :)
@@shitlista4283 well it had 0 seasoning in it so there's no surprise it was tasteless to be fair. I forgot to put that adding herbs and spices to the "dough" goes a long way
@@mjbutnotmaryjane Yup, agreed
My jewish mother always had frozen, homemade chicken soup in our freezer, "just in case." She taught me how to make it, and now I follow her example.
There's something so comforting about mom's chicken soup; it's a gentle hug, an I love you and of course "Jewish penicillin!"
Add matzo balls to the mix, and you're on your way to recovery!
My mom isn't well any more and is declining, so nowadays, I bring soup to her. We've come full circle, so to speak.
I really love Rice Porridge for when your sick!🍲🍚 My boyfriend is Cambodian🇰🇭 so I learned how to make thier version called BorBor (kind of sounds like Ba-Baw) with chicken. Usually porridges are more liquid than the version seen here. So when you make the stock it's about a 1:8 ratio (less or more depending your desired consistency). In Khmer porridge what makes it unique/different from other asian porridges is they use preserved radish and sometimes a stalk of lemongrass in the stock and onion as well. They usually use bone in chicken (like a full chicken) for more flavor and small dried shrimps (and dried squid sometimes). They also fry the rice before adding it to the liquid to cook (adding the required Khmer seasoning trio of fish sauce, sugar, & chicken soup base of course lol). Some traditional recipes include pigs blood as toppings but you don't have to add it. Also it's a must to include lots of toppings like culantro/cilantro, green onion, lime, crunchy fried garlic/shallots, bean sprouts, boiled quail/chicken egg and fermented soybeans which are really tasty. Also you may add a thai chili paste hot sauce. I love it! 😋😋😋. Maybe you should do like a Porridge Episode 🤔🤓👍
Wow, the Khmer recipe sounds delicious! Are there any cookbooks or CZcams channels you recommend for a good porridge recipe like your mentioned?
@@toBe8ere I watch various people some of them have small channels or are in Khmer with some translations. You can just search "Khmer Rice Porridge" or "BorBor Rice Porridge" on CZcams or even Google and find many recipe videos.
Here are some videos I found and used to create my own recipe:
czcams.com/video/GAoQ7UrUj2c/video.html
czcams.com/video/grRk5riZKYY/video.html
czcams.com/video/RQq8kb3Avpg/video.html
I watch Mama Heng and Elissa allot for various recipes.
When I'm sick, I want someone to make avgolemono soup for me, since I usually can't stand for long. I actually made it myself this year, since I didn't get very ill. It's warm, lemony, and creamy without being milky (my dad actually thought there was cream in it, and it's from his side of the family!). I'm also missing having it with family, since my aunt would have a big pot going for every family Christmas party. Now that she and my uncle have moved out of state, I hope someone else takes up the tradition (maybe it will be me).
I was remembering you today Beryl lol (not in a weird way) and here I am, huddled under a blanket, Vicks slathered on, all headachey - what a nice surprise to see you upload something so apt:-D
I’ve really come to appreciate soup as an adult. These are definitely some recipes I want to try!
Seeing the corn on the last soup reminded me of Dominican “sancocho”. It’s a very traditional soup to have on rainy days with your family or friends. Usually it’s made with lots of different vegetables, root vegetables, and meats, and served with steamed white rice and a few slices of avocado. You could also add a bit of hot sauce and lime juice as a final touch.
Yes I thought the same exact thing I was hoping it was included in this video. Sancocho is the best
@@baddestbih2179 we need to make this happen for the next soup episode.
I really recommend playing a bit with the matzaballs. I like adding green curry paste and herbs into my mix.
Became my family's passover tradition
ABC soup reminded me of chilean "cazuela" 🇨🇱 specially the corn part (also my favorite part when having cazuela). This soup has squash (or pumpkin? Idk the equivalent) instead of tomato, so the broth has a somewhat sweet flavor, but it also has corn, potato, carrots, onion, plus some other vegetables and rice. It can be made with chicken or red meat. It's so tasty!
yessss I'm chilean too and its so similar!!! you guys should try it!
Malaysian here! I tried making ABC with a mixture including pumpkin! And it's amazing sweetness. Veggies are versatile so we can always switch it up. Key is to make a great broth with bone-in mest.
congee is what my mom made for me when I was sick. Now I make it for my family when they get a cold or flu. I love your channel and I'm learning about all sorts of cuisine I've never heard of. Thank you!
Awww am so happy watching this right now. Thank you so much for mentioning my channel and my Pepper soup Recipe, hope it helps people with the cold🤣🤣🙌🏽
I make my own version of Chinese chicken corn thick soup when I'm sick and alone using things in cans (all I have patience for when I'm sick and tired) - half a can of creamed corn, one can of chicken rice soup, one and a half cans of water (using the condensed soup can), boil for a bit, add in other vegetables (I use small cut water chestnuts, straw mushrooms, and baby corn - it adds different texture), thicken with a corn starch slurry, then stir in a well beaten egg for egg ribbons, and season with soy, chili oil, and maybe a touch of black Chinese vinegar. Top with green onions and lots of black pepper.
The only time someone has ever cooked something for me when I was unwell that I didn’t like was right after my son was born. I had an emergency c-section and spent a week in the hospital. One of my friends set up a meal train and the lovely people from my church kept my family fed for a whole month! ❤️ But one meal was totally 🤢. It had Brussels sprouts and they stunk up our house and gave me gas, which made my healing belly hurt so much worse. All of these soups seem like they’d be wonderful recovery foods!
Yay! It’s about time you did matzo ball soup. Such a classic. Only thing I want when I’m sick.
haha I am with my mom and she is judging me for using instant tho
@@BerylShereshewsky Here she can judge me instead. I was sad last week so I made it with the instant stuff, no chicken, and used a scrap veggie broth (because vegan Jewish girls need comfort too!). If only I had the better than bouillon fake chicken stock it would have been perfect.
Oh Beryl, you did not have to include the seeds from those Habanero Peppers. They don’t really add flavor (other than an astringent bitterness) that the flesh doesn’t give. I’m glad it helped your symptoms but I can’t imagine it improved the flavor.
Wheat gluten pieces are actually used in some Chinese cooking as their own thing rather than being a meat substitute. It does have somewhat a chewy texture and I wouldn't expect to find it similar at all to meat.
I used to go to an African church and my sister married a Liberian man! My Aunty would notice that I was sick (she is also a nurse), so she would have me go lay down and stay warm and she would make me Jolof Rice, Cassava, and Pepe Soup! It was fantastic and yes Beryl, it is designed to literally breakdown the gunk that is clogging up your sinuses! I call it Hospital Soup because it heals you like the hospital but you're at home! And it works every single time!
Beryl you are amazing!
Not only do you make a video for us while sick. But you even take the time to put on makeup! When I feel sickly I barely manage to dress and shower. I applaud you and wish you amazing holidays and a happy New Year.
Ooh, Beryl, you got impeccable timing - I recently just got sick, so these recipes'll be nice to try out as I recover 🥰
Oh also, congrats on 400k, Beryl! So happy to have seen you grown so much 😄
oh no I hope you feel better soon!!!
quite literally everyone I know is sick or has covid so Im excited to trying making some of these soups for my friends so they can get better sooner!!!
Beryl, I LOVE watching all your food videos! I save so many to try new recipes myself. I hate the extended illness for you, and I hope you've looked into mold or mildew just in case you & your dr haven't already ruled that out. In the mean time, these soups will certainly hit the spot! 💜🥰
I saw the title and thought "Beryl STILL has that cold???" Hope you feel better after these, Beryl!
This is such a wholesome video 🥺🥰 get better soon
My version of dakjuk for a sick person uses one cornish hen. The whole cornish hen and bones adds a lot of flavor and healing comfort. I let it simmer with garlic and ginger and after it's nicely cooked through, I shred all the meat and put it back in the water it was simmering in, throw in some washed and soaked rice. Instead of a boiled egg, if I use an egg I crack it in right at the end, mix it up and it's ready almost instantly. (But most often when I'm sick and doing this myself, I skip egg and just go for simple). Plenty of fresh cracked pepper to warm you up and some spring onion makes it perfect. I like mine to be a little less thick/more soupy.
I always add corn on the cob to my chicken soup it's amazing. Also pumpkin. No one used any thyme, thyme in soup is amazing. Next I will be trying the green plantain in my soup
Sounds great ^^
Feel better soon beryl! When I get a cold for a little too long it tends to turn into a sinus infection, I hope yours didn’t turn into that too
Beryl! I have a recipe using wheat gluten that is really really good! It’s a vegan ‘pastrami’. It’s not chewy or gummy and it’s super flavorful. Vital wheat gluten is super finicky and if you make it wrong it can be terrible, but honestly it is one of the best ingredients I have found as a vegan.
I really like the topic of this video! I think you should totally do more videos on this like what you've done with toast, Beryl. I love how comforting and warm I feel when I see these soups and the viewers who've sent in videos talk about times where their dishes have given them comfort.
Beryl I have watched all your videos and they make me so emotional. In the best ways possible. I love it. Thank you to you and everyone involved.
I legitimately just made a quick shopping list & am heading to the market as soon as this video is over, because I'm so excited to try that pepper soup ASAP!!!
Yes!!! Good luck with the spice and if you use plantain allow for some extra time to cook
@@BerylShereshewsky Thanks! I'm on my way now! I'm thinking of trying it in the slow cooker to ensure a thorough cook on the plantain (which I've also never had!). 🤔Anyway, I'm so excited, if you can't tell!
@@kristieamaya3365 yes great idea! When I made it the plantain was cut thicker than the potato and the potato was soft and plantain needed a little more time 🤗
Yep…I’m making soup today!
@@kristieamaya3365 If you like the plantain, I definitely recommend trying out more savory recipes. And dessert recipes, too! I love my sweet fried plantains w/ sour cream. I have yet to personally try in savory soups because I usually eat as a dessert but this episode made me so excited to try!
Btw the advice for Instant pot soups is to usually put the salt in the beginning and to season heavier than you would normally do, otherwise it usually comes out bland.
oh weird, I didnt know this! any reason why that is???
You can use Nut yeast even if you're not vegan. Provide a lot of benefits for the health
Aw, I'm so glad Asha is ok. Have a lovely Christmas 🎄 😊
Boiling yellow corn in meat broth like beef or chicken is always good
Seitan when made properly can definitely mimic the flavours and textures of different meats but does take some practice to get right.
Merry Christmas, Beryl! All your vids bring us such comfort and joy! 🎄💯🎄Thank you 😊
Love this topic we are such a soup household but this has given me some inspiration for soups to keep aside if the kids feel under the weather
These look so yummy! In the Philippines we have something like a congee and it's called lugaw. I have a craving for it most of the time, especially when it's cold.
I used my instant pot for a few years before I came across a recipe for congee, which I’d never heard of. I too am obsessed with congee! I love the creamy mouth feel of the rice and the ease of being able to switch up the ingredients for a different taste. If I never use my instant pot for anything else again, I would keep it just for making congee. The ease of such a warming and satisfying dish that can be made so easily with no fuss or mess is worth the counter space the instant pot takes up. -- And I hope you and your doggo are on the mend!
You are working extra hard! Im loving these videos!
Thank you for always putting a smile on my face with your videos. This channel was the best discovery on YT this year. 😀 Hope you are feeling better and wishing you a great time over the holidays.
Beryl if you liked the corn in ABC you NEED to try makai paka, coconut corn soup, from Tanzania
That sounds amazing
I like a lot of spice and garlic in my soups when I'm not feeling well. When my head is all stuffed up, it deadens my taste buds so I need a lot of flavor to punch through that. It also helps to clear the sinuses/congestion.
Just watching your videos heals me from the inside. ❤️❤️
This have been one of the most loveliest episodes Ever!...so many looove!...Soup Love to heal your Body & Soul; not only when sick...but whenever you need a Warm Fuzzy Feeling of being Loved!...Amazing all the collaborators with their beatiful stories!👌👍🙏🤗🥰💚💜💙
They all look delicious!
With regards to the gluten, seitan can be really delicious but it definitely needs other ingredients to be good. I usually make a liquid by blending beans/tofu with cooked garlic, onions, mushrooms/beetroots and lots of seasoning and stock. There are various ways to season and cook it to change the texture, it's a really versatile meat alternative! It's definitely a bit of a process to make though and takes a bit of practice.
It’s funny my dad always referred to his soup as plasma and if he didn’t get it his body would suffer. He developed a pepper soup over the years that he made from peppers and vegetables from his garden he worked on for years. It was hot and flavourful and honestly it would cure what ails as well as your craving. I was never the biggest soup fan but I would line up for this and now cook those soups and feel better from the hugs.
@Red Tankgirl: recipe, please!
@@annbrookens945 You know, I would love to give it to you but my dad never wrote it down. I watched him make it numerous times and helped him grow those vegetables but I don’t have a recipe. I make it as best I can and am getting closer each time but I’m not there yet. It does have Roma tomatoes, hot Hungarian peppers, jalapeño peppers, sweet red and green peppers, onions, garlic and can be either vegetarian or not. I usually start with a small pot and by the time it starts to taste right I have a huge pot on the stove lol. Wish I could have helped.
Its like a blessing ...i searched for food for when you are sick around the world..hoping a video of yours would show up just yesterday and wosh! Today you came up with thisss
Thankyou!
With seitan, I use concentrated broth as the liquid for the dough (plus a lot of garlic and soysauce), then wrap it tightly in cheesecloth and boil it in more broth. This both gives it that umami/salty flavor, and keeps it really firm.
I can put up with most cold symptoms, but being super congested makes me just so miserable. Ugh. It's the worst. Feel better soon Beryl!! ❤️
Same here. I get seasonal allergies whenever the weather changes, so I gotta put up with being stuffed up three to four times a year.
I'm currently sick and this is giving me major inspiration for dinner tonight
I cannot get over your style, I just love it! Getting so much inspiration
Thank you for introducing us to such lovely people and thanks again for this slice of happiness.
Here in Puerto Rico where I'm from we make chicken noodle soup or hard salami if we dont use chicken with corn on the cob too 😊 also we have "sancocho" that is a soup but instead of noodles we use root vegetables and plantains and add a good slice of avocado on top and it's delicious! 😍
kinda sick right now, and recovering from surgery so thank you for this, keep it going girly! hope u feel better soon !!
oh no, i hope you have a speedy recovery!!
@@BerylShereshewsky ahh thank you beryl !!
Rewatching all of Beryl’s videos in bed sick with Covid. Keeps me company and helps to lift my spirits up. Thank you ❤️
I love the community in these comments sections so much. So wholesome, grateful, and positive.
I would love to see a series on Tapioca pearls or sago! You can make puddings and drinks and all sorts with it! Would love to learn some new recipes using tapioca :)
Yaass! Just had matzah ball soup last week! Manizhewitz has the best flavored mix! I also add onions and zucchini to my matzah ball soup
i hadn't seen corn on the cob included in soup until i went to a mexican restaurant and ordered caldo de res. it's great! typically when i make soup with fresh corn at home, i just go ahead and cut the kernels off, scrape all the additional liquid out of the cob, and *also* simmer the cob itself in the soup with the rest of the ingredients. it's easier to eat but you get more flavor than if you just used frozen or canned corn, because you're including the cob + "corn milk!"
More soup videos PLEASE!!! I could eat only soup for the rest of my life lol I’m such a soup girl. Being Italian my grandma always has a big pot of some kind of soup on her stove and still does I love it!
Man I can only think of all the soups I grew up with! Caldo de res, caldo de pollo, sopita de letras, etc
yasss boiling corn in a soup base is a classic, it really helps to sweeten the soup! my mom cooks ABC soup with pork ribs instead of chicken and it's really nice too!
Hope you feel better very soon, Beryl! Happy holidays.
Aside from your videos always being a wonderful delight, I need your cloud sweater. It's so great!
Not directly related to the theme, Beryl, but I got hold of a bottle of Maggi Hot & Sweet, and I can see why you love it so. Its truly delicious! Happy Christmas from my home in the UK to yours in the US. Thank you for a fabulous year of content.
Did that too, it's empty now... Good stuff 😄👍
What's it like?
@@Rose-jz6sx it is literally as it says, hot and sweet. Actually, a little sweet and sour. It has a bit of tongue numbing heat, but not so much as to need dairy or anything like that. It's worth having a try... what is there to lose? 😁
@@markgoodger4478 I get v weirdly anxious about trying foods if I don't know what to expect, I don't know why. Sounds good though! It looks like ketchup which I don't like much so my brain says no haha but I think I'll give it a try. Sriracha also kind of looks like ketchup and I love that so
@@Rose-jz6sx if you're a Siracha fan then hot and sweet should be OK. I completely understand what you mean about how it looks though.
So, Beryl... first off... I just adore you! I stumbled across a video and subscribed because you felt like a friend and sort of kindred spirit. I loved your response to boiling the corn in chicken broth and wanted to let you know that here in Pennsylvania, where Amish and Pennsylvania Dutch food is popular, if you're 50 or older, you probably eat Chicken & Corn Soup every few months if not more. It's so yummy to me and so simple! Make a small batch once... I'd bet you'd love it! ❤ Simply slow cook a little dark and a little light chicken with just salt and pepper to season. Once you have a nice rich broth... add frozen or fresh corn cut from the cob, until you have the proportion you'd most enjoy! Some people garnish it with some chopped hard boiled egg or make simple "rivels" and add them a minute or so before the corn. Just use AP flour, a dash of salt and add water until you have an ever so slightly tacky dough. Take a smallish handful of this and, over a plate, rub your hands together (as though you are trying to warm them) and little rivels will drop onto the plate. When you have the desired amount plop them into the broth and stir them in a minute or two before adding your corn. Et voilá... a PA delicacy! 😆 Have you ever had PA POTPIE? Not a meat pie... it's made like a soup. I like "poor man's pot pie". It's poor man's because there's no egg in the dough. It can be made with any meat stock you choose, but I prefer ham... with chicken as my second. Text for more info... if you want to try it as maybe a regional favorite sampling for another episode? 😉 *wink nudge Take care, my lovely! Get well soon!
Hi Beryl! I love watching your channel! You know what? I've never had matzah ball soup! I've seen it. Never tried it, never made it, never seen it being made. Now I wanna try it! It's good to see you feeling better! Thanks! 👋🎅
There are people in this world that are put here to simply spread love ethnicity and tolerance and YOU Beryl are one of those people.Thankyou for just being YOU XXX