Healing Soups for When You're Sick | Sierra Leone, Malaysia, Korea, Canada, USA
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YES! I totally agree with you about corn on the cob! We can be friends for sure! I sure hope you get better soon Beryl. Take care, Merry Christmas and love from NZ
I got one for you, its my Colorado potion, (RISE UP,BUFFS!!!)
Lemon,ginger, honey,cayenne, and garlic. Chicken is optional. Crackers are not, I swear this will but you cold in in half.
I would love a porridge episode! So universal & varied
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
I still think you should get tested for allergies. A cold doesn't last month's, but you could also have a sinus infection x
Thank you for sharing everyone's recipe. I'm learning a lot from different countries. I wanna try them out. Though I already did some of them and they all taste interestingly amazing
The Selena record in the back <3
Nice to see that you FINALY got a decent pot.
Beryl tries so hard to respect every culture by making every recipe authentic as possible, from scratch, and follow the instructions… Until it comes to her own culture. 😂 Then she's like "Take all the shortcut! Use a box mix! Order it from takeout!" Which I'm cool with, but it's a pity since chicken soup from scratch is so incredibly easy.
Although easy (and cheap) it can be a bit time consuming. But the time is mostly letting it boil for 3-4 (or more) hours. Onions, carrots, celery, chicken (dark meat, bone and skin on), salt, garlic, pepper, and water. Boil for several hours. No you don't need to sauté the veggies first. No you don't need to brown the chicken. Just dump it all in a pot. It's that simple. Make a big pot and freeze the extra broth. Bam! Homemade chicken soup whenever you want. Matzah balls from scratch aren't hard either, but finding the perfect recipe may take a few tries.
Yayyy! I see a new pot 👀
Wooow
When I fall sick my mom makes me some hot pepper rasam with rice and some stir fried ladies finger it's just the best to have when you r sick and it is my all comfort food
Hope you try it next time 😃
corn with beef stock is much much better
I think making chicken soup with only drumsticks makes it not as delicious, because it doesn t get fatty enough.
Get well soon, Beryl!!!! <
Russam is awesome for a sore throat or chest cold
It would be so cool if you did a couple episodes on Jewish cuisine and how it influenced and shaped the tastes of today!
As an act of defiance and also protest to my congested nose, I sometimes resort to doing the samyang challenge myself. When you're just done with a stuffed nose, you have nothing left to lose tbh hahahahah 😂
Beryl's face when she discovered corn in soup is amazing 👏 you should try it with Mexican beef soup 🤤
North county San Diego here. Hey! I'm Julian🐈. I grew up with my grandmother cooking classic meals from Ol'bonigas, full stocked chicken with hearty 3/4 size carrots, potatoes, onions a secret broth.
Plus the stars classic soup. Merry Christmas!
Great vlog as usual!
I really love the blue soupdish with the lid at 2:57!
This is interesting. The chicken rice porridge dish is similar to the Philippine arroz caldo.
Hi Beryl! I would love to see n only vegetarian food video!! ♥️ Lots of love ✨
Could you make a video with instantpot dishes? 😇
"These taste better than my moms"
Boldness: Maximum Level Achieved. Hope you don't expect to talk to your parents over the holidays, Beryl :''''D <3
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.
It sounds like you might have a sinus infection and not just a cold
I have cooked all my veggies, pasta, and rice in broth for years. It’s great
Thank you for introducing us to such lovely people and thanks again for this slice of happiness.
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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 made jook this morning, but mine had no meat in it, just rice, broth, garlic, ginger and onion with a touch of soy sauce. I made it becauseI was recovering from a bout of stomach flu.
Watching this while having some yummy egg noodles soup
All those peppers in that Pepe soup will clear you up real quick.
Beryl, A “shonda” that you could say matzoh balls from a box mix are better than your mom’s home made! 🤣🤣🤣🤣🤣 😉😁💓 oh and I add bay leaf, lots of ground pepper and lemon juice into my chicken soup. Or as a dear friend, once told me, when I asked fir her recipe, “Just throw a chicken in a pot, and boil the Hell out of it.” 😂
I had allergies/ flu for like 3 months in 2019 and I gave up dairy for 2 weeks and it cleared up. Maybe you can try that🥰
How about using soya chunks instead of wheat gluten? I'm not sure of its availability. You might be able to find them in an Indian grocery store. It has a distinct smell that might take some time to get used to, but it really goes well with spices. It doesn't have a strong flavour of its own and kind of acts like a sponge in embracing other flavours.
The last soup reminds me so much of caldo de pollo. I make it every time I get sick and it’s basically chicken, potato, carrots, celery, chayote, squash, cabbage, corn. Corn is always the best part tho 🙂
Hey Beryl! Seitan is much better when flavors are added into the seitan mix and the seitan is steamed. I use tofu in my soups, though.
I like making a soup with blended potatoes (with a bit of veg broth stirred in) as the base, wild rice, and shiitake mushrooms.
So comforting on a cold day.
Beryl, you need to add more water to your dakjook. Korean jook is thick but not like that. But honestly, I prefer Chinese, Vietnamese, or Thai congee. But Hongkong style is my go to. And mind you I'm half Korean and grew up eating dakjook. The types of porridge though I do prefer the Korean version. We have abalone, pumpkin, red bean, sweet redbean, chicken beef pork and most types of seacreatures, pine nut, and even milk, which was brought in by Mongolia. I also recommend using a real stewing chicken a black silkie chicken or a guifei chicken, and using that meat as the meat in the porridge, yes it's tough, but but it's REALLY chickeny, and just so good!! Also try topping with not just scallion, but the roots, and some fried garlic, and fried shallots! And have some sour kimchi or Korean pickled eggs! It's the best, and because I got used to Chinese style I also top with cilantro! It's so good!!