Healing Soups for When You’re Sick | Sierra Leone, Malaysia, Korea, Canada, USA

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This video is sponsored by BetterHelp. Click here for 10% off your first month – The artist today is Katerina Vorónina. 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: Strawberry Sweater: Recipes: Pepe Soup: by @Antoinette George ABC Soup: Matzah Ball Soup: Korean Dakjuk: Vegan Soup: 1 small onion – chopped 1 Tbsp olive oil 1 celery stalk – 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 ________________________________________ Where I get my earrings with a little discount code! Pops of Color aka the Microgreen kit I swear by: Here are Some Links for things you see often in my videos! A VERY similar Glass Pot to the one I have: My little red blender: Bamboo Cutting Board: Colorful Ceramic Bowls: Mini Whisk That Is the Best Whisk: Silicone Brush: Small Silicone Spatulas that I Love: Wooden Spoons: My Favorite Board Games Right Now Dominion: Ticket to Ride: Carcassonne: 7 Wonders: Wanna mail something? Beryl Shereshewsky 115 East 34th Street FRNT 1 PO Box 1742 New York, NY 10156 Follow me on Instagram: Support me on Patreon: .

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  1. 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.

  2. There is one Mexican dish called puchero that has as ingredient pieces of corn cob… There are a lot of recipes for it but all agree that corn is needed, also some recipes vary from using chicken, pork or beef or a combination of all and that changes the flavor.

  3. There’s an instant mashed potato gnocchi soup you can make
    You make instant mashed potatoes and put a cup of those in a bowl and let it cook a little then add and egg and then add flour until it’s like soft play doh texture kinda (thickness wise) then flour your surface and roll the dough into little quarter sized kinda ovals/football shape? Then you put butter in a pan and cook them until they’re semi golden ok one side then flip them over and do the same to that side then take them off the heat and you boil any type of stock and add celery, carrots, garlic, parsley, salt, lots of pepper, and onions if you want (honestly you can just plop them into some stock and it’s still nice) and just heat it until it’s warm 10/10 love it

  4. The moment I knew I would someday marry my now-husband is when he made me matzoh ball soup. We had just moved in together. I had bronchitis and was home sick from work for days and was barely eating. He made me matzoh ball soup, a childhood staple for me, even though he's not Jewish and had never made it before (and actually doesn't really like the texture of matzoh balls). He put bell peppers in it, which is very unusual, but it tasted so good and it meant so much to me. There's just something about chicken soup!

    Honestly, I like the box mix too haha

  5. 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!

  6. 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.

  7. 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! 💜🥰

  8. No lie, if my sinus cavities are clogged or if my throat is getting extremely phlegmy, I rip open a pack of spicy chicken curry instant noodles, use the entire soup powder pack, add some frozen veg to the boiling pot and poach an egg right in the spicy soup, then have a box of tissues at hand because the snot will flow BUT I CAN BREATHE AGAIN! Cheaper and more filling than decongestant meds.

  9. Maybe as a video idea, you could look at grains and other starches that are used in different cultures in different ways? I know the topic is quite vast, but it also gives a lot of wiggle room in specific topics! Ways to make dishes with this or that grain around the world (rice alone would make a series of its own, lol), savoury dishes with "sweet" starchy vegetables, desserts with "savoury" ones – like I remember seeing something about an old potato dessert recipe going around
    Also hope both you and the doggo feel better!! And the way you presented all the dishes is absolutely artful, just as always!

  10. 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).

  11. I stopped midway through this video to make some soup of my own because these look so delicious and now it is all I want! I made a veggie, chickpea and gluten-free dumpling soup. It hit the spot, and now I can watch the rest of the video with my soup in hand. 🥰

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