Preparing Garlic for Borscht

"We need garlic in our recipe and fresh garlic is so easy to use. You know, they've made gadgets now, that there's no reason not to be using the fresh garlic. You don't even need to be using the ones that are pre-peeled or even the pre-crushed garlic, it's not very tasty. So, we need three cloves of garlic and I have this tool here that I got at some little hardware store or house-ware store, I'm not quite sure which one, you could probably find it at a national chain store. You could probably even make one yourself out of just a piece of rubber. And what you do is you take a clove, like this, that's already peeled. That has the peel on it still. You put it in there and you simply roll it and the skin falls off. It's too simply. Too, too simple. So, we need three. We need three. Sometimes you got to push a little harder. There we go, it comes right off. And, here's the third, peel comes right off. And, this is our garlic crusher. These are also available at the stores, and you just do one clove at a time. We're just going to put it into this little bowl, here. Real simple way to prepare the garlic for our dish. Okay. Then you can just take a knife and just scrape off the little extra bit, there. And this is our wonderful crushed garlic. Fresh crushed garlic. No substitute for that. Okay? Come on, let's keep making the soup. Keep clicking."