Сложные ЩИ - рождественские, суточные + Маша Кац  See details »

 
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  • 00:00: Look lovely. Well, a little more boil, oh, oh, it will fall off from the bones, and the broth will be fragrant, very tasty. It only seems that good soup is a simple matter. No, you have to work with your right hand. And we take a ladle and begin to pour a couple of soup ladle to the cabbage. Oh, hissed, agitated! With frost. Look, oh, how it froze.
  • 00:33: No, guys, you want meat, I don't know make yourself some steaks, some kebab, and soup - a dish for the soul. Well, how are you there? How are you feeling? How are the holidays? Christmas is tomorrow. Well, almost a week ago we celebrated New Year, and Christmas is only tomorrow.
  • 01:04: And today, as a matter of fact, the Orthodox continues the Christmas fast. But they did not have long to endure. That's it, soon you can eat meat again. And why, strictly speaking, we do not learn today, do not remember how to cook soup? However, I'm sorry, I made a reservation. I do not intend to teach anyone how to cook soup. For example, here I am putting in my cabbage soup including the lamb shanks, because it is delicious.
  • 01:35: See how good the meat is. Here I also have pieces of lamb neck, and here are such huge beef bones. Do you know where this bone is from? This is from the beef ridge. On the one hand, there was a thin edge, excellent meat for kebabs. And on the other hand was a tenderloin. This meat we removed, used for its intended purpose. And these bones along with lamb are Excellent material for a good broth. Or, let's say, pieces of lamb neck. Look lovely.
  • 02:05: Well, a little more boil, oh, oh, it will fall off from the bones, and the broth will be fragrant, very tasty, very rich. So now is the time to start stewing the cabbage. And tell me, please, have you made sour cabbage this year? I'll tell you, I don't remember a single year, when my family would not have boiled cabbage. You know that now we live in Moscow. It seems to be, thank God, we live well. We have the opportunity to buy strawberries even in January, even in February to buy, that is, about vitamins, we are not deprived,
  • 02:37: but without a good, genuine homemade sauerkraut, I don’t agree to hibernate. Moreover, the cabbage can be eaten and like this, in the form of a salad with onions, with butter. And you can extinguish it, and you can cook borscht with it, and you can cook Russian soup with her. Yes, what I will cook today I call it Russian shchi, although I will cook them very much in my own way. I do not insist that my method is the only correct one
  • 03:09: but I strongly advise you to look. Maybe you will get something new for yourself, maybe learn something. For example, I start cabbage stew with roasting onions, and I fry onions by adding water to it, like this, a little, with 1 cup. And now there's quite a bit of oil on top Well, 2-3 tablespoons, no longer needed. When I fry onions, I definitely add turmeric to it. You can add, you can not add.
  • 03:42: But, if you fear that turmeric has some bright flavor, No, you will not feel this taste. But, first, your soup will become more elegant, and, secondly, they do not sour quickly, because the soup contains onions, and the onions contain sugar. And soup, in essence, is a sweet and sour dish. And if the dish is sweet or sour-sweet, or it contains sugar, then keep in mind that it is prone to souring, bacteria like sugar.
  • 04:12: Well, now let me explain to you why water is needed here. It is necessary to understand how the bow is arranged. Onions are, in fact, almost 90% water; and this water is sweet, there are a lot of sugars in it. But these other 10-12% are onion casing, what the onion cells are made of. This is cellulose. And in order for it to soften, need a very long, prolonged heating. If you warm without water, it is possible that the onions will burn somewhere.
  • 04:43: Well, and now the boiling point is 100 degrees, the onion does not burn, but the pulp is already starting to soften. And when it softens completely, by that moment the water will boil away, and the water from the onion cells will begin to boil, the amount of onions will begin to decrease. And it turns out exactly what I need. Pour some more water and you can cover the cauldron lid. And now let's talk about broths, or rather about soups.
  • 05:17: Soups are divided into 2 categories: transparent and filling. In refueling, generally speaking, the broth transparency is irrelevant if only it was delicious. But I urge you, any broth, when you cook it, Try to keep it as transparent as possible. All that is necessary for this is to set the boil correctly. You can cover the lid so that there is less evaporation, You can, but let it evaporate a little.
  • 05:48: But when it evaporates, you need to understand that this pleasant smell, it is not infinite, it is not rubber, and with the steam he leaves. Therefore, as little as possible boil. If the bubbles don't even rise at all, that's great. Everything will turn out well. Well, let's see how we fry onions here. Yeah, just opened. Look, there is almost no water left. And now it is important to mix very often. It's time to salt.
  • 06:18: The fact is that salted onions are fried better, it looks more correct. And I can tell you this. Now you can add a spoonful of sugar to this onion. You can add, you can not add, but with a spoon of sugar, it will turn out even more beautiful. I want to get a thick honey onion color. From this color depends on the final color of our soup, their taste depends on this color, their color depends on this color.
  • 06:49: Everything is exactly the same as in Uzbek pilaf. In Uzbek swim, too, very much depends on how fried onions are. But, if we throw onions in Uzbek swim in a very hot oil, 210-230 degrees, then in Russian schach onions should be tormented. It should not turn into red, brown stripes. well fried, crispy onion, it should practically turn into jam. And here is one secret. Well, first of all, stir it often, and secondly, gradually reduce the heat.
  • 07:19: You see, if at first we have a rather high heat, then as the water evaporates, and the heating should decrease with it synchronously. Up to what temperature? Approximately degrees up to 108-112. In general, remember the hardest thing in those which I offer you - it is right to fry the onions. And now pay attention, now it is oil separately, and onions separately. You can add temperature, and the onion will instantly turn red.
  • 07:49: here is the same as here, on these sides. See, what I'm shooting, right? Some kind of bow, which has already been stoned, and right here the skimmer passes badly through the cauldron, clings. What it is? Sugar from the bow stood out and stuck on the side of the cauldron. If we would cook pilaf with this kind of soot, with such a stick on a cauldron, then later, as the fire does not diminish, it will burn there. But now we will not burn anything, because now I take this whole cabbage and put it in the cauldron,
  • 08:19: from which it smells already literally magical. Onion is an amazing product! What only tastes can be extracted from it! But sauerkraut is a product no less amazing. See how much cabbage, yes, one time? 5 kg, I guess. Do not worry, the soup will not be too thick, because cabbage has a tendency to grill out about the same as onions. Now a big mind is not necessary.
  • 08:51: If the cauldron is well regulated, make the heating medium. And you need to stir often enough. And the dependence is such that the higher the heating, the more often we stir. And if now and then you have to be distracted, It means that the heating should be made smaller. Then you can fearlessly that something will burn somewhere, leave well, for 5 minutes. But every 5 minutes you need to go to the cauldron and prevent. It only seems that good soup is a simple matter.
  • 09:21: No, you have to work with your right hand. And then came the moment when the cabbage was already less she began to dry out, and it smells so healthy sour spirit. Yes? And look. You see, here already again, in a cauldron a burner starts to form somewhere. No problem, we have broth. Broth let's put closer to the cauldron, because right now it will all begin to connect
  • 09:53: in one whole, a single dish. Let's remove from the broth good chunks of meat, they probably already don’t have to stew. There are no more lamb, only beef bones, and they also have meat. And let it be hot, it continues in principle to prepare. And we take a ladle and begin to pour a couple of soup ladle to the cabbage. Oh, hissed, agitated! Fine!
  • 10:23: What are we doing now? Yes, that's the same thing, when we were frying onions, water was added, yes. Now pour the broth to the cabbage in order to and soften it as it should. You see, yes, why I swat, nail the cabbage, ram it to the walls of a cauldron? And let the heat from these walls better pass into the cabbage.
  • 10:53: When the cabbage lies loosely, the heat passes through it slowly. And we have one more thing. There is one more pan and we have tomato paste. Well, as a matter of fact, of course, you can take and not tomato paste, and tomatoes or canned tomatoes, grated tomatoes. But fresh and canned tomatoes will have to be roasted, evaporated, and it will be necessary to take them quite a significant amount. A little oil on the pan, literally, well, 2 spoons,
  • 11:23: and a couple of tablespoons of good ones with a hill of tomato paste spread on the pan. To tomato paste, please don't faint, listen to me add about the same amount of sugar. I'll explain now. This sauerkraut is a sour product, yes, but we tormented the bow until it was caramelized, until it, in fact, turned into sugar. And soup, as we said, get a sweet and sour dish.
  • 11:56: Tomato, tomato paste - pronounced sour products. Sugar - pronounced sweet product. We mix them and thereby activate the sweet and sour taste of our future soups. Those guys who are fond of music, surely know what an equalizer is. Yes? There you can adjust the mids, treble, bass. In taste about the same.
  • 12:28: There is an equalizer of taste. You can add high frequencies, you can add low frequencies, you can add acid, you can add sugar. And it will make the taste of our dish brighter, more memorable, more piercing. Fry until the color of the tomato paste changes, until its smell changes and until sugar completely melts. You know, you can't leave this case without supervision
  • 13:00: so for the time being we shift from the burner. Come, look at the cabbage again. Ended up the broth, add more. Cauldron is good, a lot of cabbage let's add immediately 3 ladle broth. It is clear, yes, why such a pan was needed? In a good kitchen, the broth goes out in liters, buckets. I forbid, I forbid you not to take bones, to take only pure meat. Some guys say, "Oh, everyone, we are so rich
  • 13:34: that we buy only the pulp, only the tenderloin. " And the bones are left there in the market. This is stupid. Even if you are rich, it does not follow that you should now eat tastelessly. See what color it turns out? You understand that it is different in color from the raw paste. He is becoming deeper, he is becoming such a burgundy. And the longer you fry, the stronger the change in this taste, and the less heartburn will be later.
  • 14:07: Raw tomato paste even put a spoon in the soup, everything, Yes, these soup can not be eaten, heartburn will then stand. And so, correctly entered tomato paste, Properly prepared tomato paste is a good, normal product. Why not use it? Here is the procedure when we add broth, and then we vigorously mix and let some of this broth evaporate, must be repeated 5-6 times.
  • 14:38: The slower it all happens, the longer your cabbage will stew, the better will be the taste of the finished dish. Do you know what I don't like? I do not like stewed cabbage, as it is prepared in catering. This is some kind of heated cabbage with vinegar. I have the impression. It seems that they do not use real sauerkraut, and use what they sell often under the guise of sauerkraut. When preparing cabbage salad, seasoned with vinegar,
  • 15:08: a little sugar, that is, imitate the taste of sauerkraut. And the taste is really braised cabbage, when as a result of quenching its volume decreases by 2, maybe even 3 times would never be confused with this obschepitovskoy hack, when it was extinguished for the species, but to have more weight, that the volume was more, they do not extinguish it for too long, do not interfere too often, do not add broth there, Yes, and here with tomato paste they also have problems.
  • 15:39: And we have no problems with tomato paste. But now I'm not putting all the tomato paste, and about half, that is, here it is, some more remains with us, and let them remain, we will first have to try, you can always add. Here is the broth added, we must now let the tomato go to the whole cauldron, throughout the cabbage, evenly-evenly we mix more often. Remove the first sample. Well, let's try. You know, good.
  • 16:10: Good, but I would add more tomato paste. Another would be a spoon, but together with this butter. In general, in the cabbage stew butter or some fat must be present necessarily. We had some vegetable oil here, some vegetable oil here in our tomato seasoning. And some animal fat gets into the final product, soup, from the broth. The result will not be bold, I assure you.
  • 16:44: The result is likely to seem overly lean. But we know how to fix it. Well, and once again take the sample, let's see how now. Now it is delicious. But I guess you even heard through the microphone that it still crunches slightly. Nothing, this business is easily overcome. Right now I want to separate part of this stew cabbage.
  • 17:14: I will leave it for some of my side dishes and I advise you too. You are going to cook the soup according to my recipe, extinguish the cabbages immediately. Set aside part of the cabbage, it will be well stored in the refrigerator. But then, when you want to do, well, I do not know, cutlets with mashed potatoes, And this stewed cabbage will be a great addition to the side dish. Cabbage for storage must be taken at that moment when the broth is mostly evaporated, that is, perhaps drier, it is not necessary that there be a lot of broth.
  • 17:45: Well, I think that once the whole family is enough. Let it cool, and then it will be necessary to close the cap tightly and put in the fridge. And in the remaining cabbage we pour broth. Now not a ladle, now a ladle. Look, appreciate, so I think that the soup should be about such a density. But there is still something missing. There are not enough potatoes and not enough meat.
  • 18:17: Therefore, I still have a couple of shovels. Will soup such as it should. It remains to separate the meat from the bones and add to the soup. All meat must be removed from here, removed from the beef pits. Let the meat be normal in the soup, why not? Although, strictly speaking, cabbage soup is not a dish about meat. You should not think that the more meat, the more delicious the soup.
  • 18:48: No, guys, you want meat, well, I don't know, make yourself steaks, barbecue some. And soup - a dish for the soul. Here are the pots. I removed part of the broth, because our soup will be special, we will have the so-called daily soup. These are the pots I now need, not only in order
  • 19:18: to put the soup into the oven, but before putting it into the oven, freeze them. Weather allows, thank God! And I do not want to freeze potatoes. Therefore, I boil the potatoes in the broth that I had left in store. Oh you wait, wait. Pouring began. I was in a hurry. We should try to start, how about salt. Well, yes, there was salt in the cabbage. Now it is very good taste.
  • 19:51: But a little salt I would still add. Still about a spoon. It is necessary to understand the volume. Here now is about 8 liters of soup. Not a small 2-liter saucepan, 4 such saucepans. Of course, the salt should be 4 times more than you used to add. The pots are a bit incomplete, but we’ll still add potatoes, Yes, and wear should be comfortable. Now these soup in the cold, in the snow. Well, right from the cold, right from the cold. You watch!
  • 20:43: How it froze! How it froze! But I told you about potatoes, that potatoes will go here. But I would not want to freeze cabbage soup with potatoes. God forbid you eat another frozen potato! Therefore, we lay the potatoes, which we boiled just literally in the prudently left part of the broth. This is already enough for potatoes, cover.
  • 21:14: Let's take the second pot. Cover and let's go to the oven. See what I have, I have a real grip. Well, that's all, you have to wait until it just warms up,
  • 22:00: for the time being, we’ll cook for a little while, so that it’s one dish with potatoes. First, sometimes a very good idea comes late. For example, I got the idea to bake several potatoes in the oven. Well, since everything is already in the oven, then why not bake the potatoes in the oven too? And I do not understand, no, I categorically refuse to understand
  • 22:32: What is this soup without pies? Without pies, I think, serve as soup — just a waste of time, meaningless waste of power. Well, now the soup itself. Well, how? Oh! Oh! Oh! Oh!
  • 23:02: You know, I still look before you serve. Good. It's just very good! Well, and went to the table. I am happy to serve such food on the table. Especially because there was one good idea. Soup already, of course, stood in the oven.
  • 23:33: But they stood in the oven under the hood. Yes, they have become by this undoubtedly better, but there is no oven spirit in them. And that's what I was thinking. Sometimes someone thickens the soup with crushed potatoes. That is, they just take boiled potatoes and crush them about like mashed potatoes. And then add it to the soup. And I thought, and if you bake the potatoes in the oven, Still, she will pick up this kiln spirit.
  • 24:04: And if at all in the ashes, in the uniform to bake, and then clean this potato and soup for thickening. Do you think it will work out well or not? I'll try now. Yes, and you, too, do not hesitate, do not hesitate, also try. Try this recipe at all, even if you do not really agree with it. If you without me, of course, know how to cook soup. You understand correctly, my maximum task is not to teach you to cook exactly the way I said.
  • 24:37: My task is to start cooking. For you to start cooking, for you to love homemade food. For this you first need a cauldron, then you want this Russian pot for the stove, then you have to build a furnace, you have to build a house. When the hearth burns in this house, you will think about life, you will understand that it is possible and necessary to live very well in Russia, what not to think about how to quickly cut the dough
  • 25:11: and to wind off, I don’t know where to, to England, to Spain. You will think about how to make life in Russia better, how to make everything around as good as you have at home. And then you remember my words, Remember how I told you in your youth: enjoy your meal!