Almost everyone knows about this - to increase the iodine content in the body, you need to eat seafood: shrimp, crabs, lobsters, fish, seaweed.

When other foods are recommended, such as milk, grains, fruits or vegetables, this is not always true. They may contain iodine sufficiently, it may not be. It all depends on the area in which the plants were grown or the cows grazed. If there is a lack of iodine in soils and water, then these products will also not be saturated with iodine.

The most reliable indicator is the distance from the sea. In the coastal zone, cereals, vegetables, and fruits are literally filled with iodine. Iodine is such a capricious microelement that even within one species (for example, algae), its amount varies endlessly. For example, according to the observations of scientists, the popular kelp algae near Vladivostok contains about 0.2% iodine (in dry matter), in the Tatar Strait - 0.3%. The phylophore near Sevastopol contains 0.1% iodine, and in the open sea - 0.3%. Different vertical zones correspond to different iodine contents: the deeper the algae live, the more iodine they contain. In algae growing off the coast of California, the iodine content increases 10 times only at a depth of 10 m, and in the Barents Sea at greater depths it can increase 400 times.

Sea kale- most affordable product, but not everyone can get used to its taste. Making yourself love seaweed is quite simple - you need to learn how to cook it correctly. You get used to the peculiar taste very quickly, and the smell is drowned out by the spices.

While shrimp, crabs and lobsters are still quite rare on the table of ordinary people, the same cannot be said about fish. A wide range of prices allows you to choose any variety: cheaper - herring, pollock and cod, more expensive - perch, flounder, hake. The iodine content in fish of different breeds also varies, but what is surprising is that it depends not so much on the type of fish, but on their fat content. Iodine accumulates in the fish fat layer, and consuming fish oil itself will be useful in two aspects: the body is simultaneously saturated with vitamins and iodine.

To saturate yourself with iodine, it is best to eat dried sea fish or freshly salted fish: when cooked, a significant part of the iodine is destroyed.

Sea kale is practically the only source of dietary iodine necessary for the normal functioning of the thyroid gland. Iodine is present in it in the form of a complex with amino acids, which contributes to its more efficient absorption by the body. 10 g of seaweed contains the same amount of easily digestible iodine compounds as 11 kg of cod. Sea kale is highly effective due to the qualitative and quantitative composition of biologically active substances balanced by nature. Daily use seaweed will help you ensure normal functioning of the body and get rid of a number of diseases.

Compound: 100 g of product contains on average: energy - 1470 kJ (350 kcal), proteins - 12 g, carbohydrates - 70 g, fat - 0.5 g.

This miraculous product is based on forms of amino acids available to the body, polyunsaturated fatty acids, alginates, vitamins (A, C, B, B1 B2, B3, B6, B12, E, K, PP), macro- and microelements (K, Na, Ca, Ma, etc.), bioactive natural compounds.

Combination of all healing properties kelp provides a high therapeutic and prophylactic effect both when used internally and externally.

Properties:

1) normalizes the function of the thyroid gland;

2) increases immunity;

3) regulates blood cholesterol levels;

4) stabilizes metabolism;

5) improves the functions of the cardiovascular, central nervous and respiratory systems;

6) stimulates the gastrointestinal tract;

7) removes heavy metal salts and radionuclides from foods from the body.

In Japan, there are more than 150 culinary recipes using seaweed.

Before cooking Rinse the seaweed with warm water on a sieve and soak for 1 hour to swell, then boil for 15–30 minutes, drain the broth. Boiled seaweed can be used to prepare cold and hot dishes; you can add 10–15 g of it to cabbage soup, soups, borscht, and pickles. You can use it to prepare stews, cutlets, zrazy, casserole and other dishes. Boiled seaweed is best stored in the refrigerator.

Semi-finished product from dried seaweed

Dried seaweed must be soaked in fresh water. Take up to 8 parts of water for 1 part cabbage and soak for several hours (usually overnight). After this, the cabbage is thoroughly washed in running water and boiled for about 15–20 minutes. The semi-finished product is ready. It can be stored in the refrigerator for several days. This boiled seaweed is used to prepare almost all kelp dishes.

Recipe for “iodized sauce” by G. Shatalova

Galina Shatalova suggests using seaweed in sauce; it can be used to season any dish.

Required: 1 cup dried seaweed, 2.5 cups boiling water, 3 tbsp. l. coriander seeds, 1 tbsp. l. cumin seeds, 16 sweet pea grains, 2–3 clove buds, 10 medium-sized onions, 100–150 g sunflower or corn oil.

Cooking method: It is most convenient to pour dried seaweed from a bag into a liter jar, pour boiling water over it, cover with a napkin and let it swell for several hours. Grind all the spices mixed together in a coffee grinder. Pour the spiced flour into the swollen cabbage and mix thoroughly. Peel the onion heads and chop them as finely as possible. If you like garlic, you can add 4-5 cloves. Mix the onion thoroughly into the sauce, add vegetable oil to taste. Knead with a spoon, as if knocking air into the sauce. The next day the sauce is ready. It can be stored in the refrigerator for 10–15 days. Place in a salad bowl or simply in a deep plate and mix with a glass of pre-finely chopped greens.

Pickled seaweed

Required: 1 kg of boiled seaweed, 20 g of sugar, 10 g of vinegar, 0.5 g of cloves, 0.2 g of bay leaf, 10 g of table salt.

Cooking method: For the marinade in hot water add sugar, cloves, bay leaf, salt and boil for 3-5 minutes, then cool, add vinegar. Boiled seaweed is poured with chilled marinade and kept in it for 6–8 hours. After this, the marinade is drained. Marinated seaweed is served as independent dish or as a side dish for fish and meat dishes. It can also be used to prepare other seaweed dishes.

Vinaigrette with seaweed

Required: 200 g pickled seaweed, 100 g sauerkraut, 1 cucumber, 1 large beets, 2 potatoes, 1 onion, 150 g canned green peas, 3 tbsp. l. vegetable oil, salt to taste.

Cooking method: Boiled beets and potatoes, as well as cut the cucumber into cubes. Squeeze the sauerkraut from the brine and chop it. Finely chop the onion. Combine all products, add seaweed, green peas, salt, vegetable oil and mix.

Vitamin seaweed salad

Required: 100–150 g pickled seaweed, 1–2 pickled or fresh cucumbers, 2–3 carrots, 1–2 apples, 1 egg, 3–4 tbsp. l. sour cream, salt and herbs.

Cooking method: Grate the peeled carrots on a coarse grater. Cut cucumbers and apples into thin slices. Combine the prepared products with pickled cabbage, season with salt, sour cream and mix. Place in a heap in a salad bowl, garnish with eggs in the form of slices or circles and sprinkle with finely chopped parsley.

Seaweed salad with carrots and cucumber

Required: 2 cups pickled seaweed, 1 onion, 1 radish, 1/2 carrot, 1 pickled cucumber, 2 boiled eggs.

Cooking method: Mix seaweed with sliced ​​cucumber, grated radish, finely chopped onion, eggs and season.

Seaweed salad with vegetables

Required: 2 cups pickled seaweed, 1 cup sauerkraut, 3 potato tubers, 1 onion, 1/2 cup vegetable oil, salt to taste.

Cooking method: Mix sea and white cabbage, boiled potatoes and onions, cut into slices, add salt, season with oil and mix well.

Vegetable vinaigrette with seaweed

Required: 100–150 g pickled seaweed, 2–3 carrots, 2–3 beets, 3–4 potatoes, 1–2 cucumbers, 50–100 g green or onions, 1–2 tbsp. l. vegetable oil, 1–2 tbsp. l. 3% vinegar, salt to taste, pepper to taste, sugar to taste.

Cooking method: Boil potatoes, beets, carrots, peel, cool and cut into thin slices. Wash the cucumbers and also cut them. Mix all the vegetables, add onions and pickled cabbage. Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and stir. When serving, garnish with green onions.

Vinaigrette with seaweed

Required: 200 g pickled seaweed, 1 carrot, 1 beet, 1.5 cups pickled onions, 1/2 cup vegetable oil.

Cooking method: Cut the boiled beets and carrots into strips. Mix everything with seaweed and onion, add salt and season.

Sea kale with mayonnaise

Required: 100–150 g pickled seaweed, 50–100 g mayonnaise, 1–2 eggs.

Cooking method: Add part of a finely chopped hard-boiled egg to the pickled seaweed and season with mayonnaise. Place in a salad bowl and decorate with egg slices.

Borscht with seaweed

Required: 100 g pickled seaweed, 100 g beets, 80 g carrots, 20 g parsley root, 50 g onions, 80 g potatoes, 10 g tomato paste, 5 g sugar, 5 g 3% vinegar, 20 g sour cream, bay leaf, parsley, pepper black peas, salt.

Cooking method: Boil the seaweed, cool, chop into strips, and pour cold marinade over it for 8–10 hours. To make the marinade, put salt, sugar, cloves, bay leaves in hot water, boil for 10–15 minutes, then drain the broth, cool and add vinegar to it. Cut beets, carrots, parsley root, onions into strips, add tomato paste, a little water and simmer for 20-30 minutes, then add pickled seaweed and continue simmering. Place potatoes cut into cubes into boiling water, after 10 minutes - stewed vegetables, bay leaf, black peppercorns. Season the borscht with salt, vinegar and sugar. When serving, add sour cream and finely chopped parsley to a plate with borscht.

Cabbage soup with seaweed and mussels

Required: 100–150 g boiled mussels, 100 g pickled seaweed, 200 g sauerkraut, 1–2 carrots, 1 bunch of parsley, 1 onion, 2–3 tbsp. l. cereals (millet, rice or pearl barley), 1 tbsp. l. tomato paste, 2 tbsp. l. vegetable oil, 4 tbsp. l. sour cream, spices, garlic, herbs.

Cooking method: Boil the mussels, chop, fry in fat along with onions and roots. Separately, boil the cereal in the broth until almost ready, then add stewed and pickled seaweed, add tomato paste, fried mussels, roots and onions. Then cook until fully cooked. At the end of cooking, add salt, spices and finely chopped garlic. Serve with pieces of mussels, sour cream and herbs.

Sea kale salad

Required: 200 g pickled seaweed, 1 onion, 1–2 tbsp. l. vegetable oil, pepper and salt to taste.

Salad with seaweed and tomato

Required: boiled seaweed, onion, 1–2 tbsp. l. tomato paste, 1–2 tbsp. l. vegetable oil, sugar and salt to taste.

Salad with seaweed and mayonnaise

Required: boiled seaweed, onion, 1/2 cup mayonnaise, sugar and salt to taste.

Salad with seaweed and sauce

Required: boiled seaweed, onion, 1/2 cup hot or sweet sauce.

Salad with seaweed and cucumbers

Required:

Salad with sea and white cabbage

Required: boiled seaweed, 1/4 medium fork white cabbage, grated with salt, 1 onion, 2 tbsp. l. vegetable oil, sugar, pepper and salt to taste.

Salad with seaweed and vegetables

Required: boiled seaweed, 1/4 fork white cabbage, grated with salt, 1 fresh cucumber, 1–2 boiled potato tubers, 1 onion, 2–3 tbsp. l. vegetable oil, garlic, pepper, sugar, salt to taste.

Salad with seaweed and bell pepper

Required: boiled seaweed, 1/4 fork white cabbage, grated with salt, 1–2 fresh cucumbers, 2 tomatoes, 1 carrot, 1 pod of sweet bell pepper, cut into cubes, 1–2 boiled potato tubers, 1 onion, 2– 3 tbsp. l. vegetable oil, garlic, 1 tsp. vinegar or citric acid, salt, pepper, sugar to taste.

Salad with seaweed and radish

Required: boiled seaweed, 2-3 medium radishes, 1 onion, 2 tbsp. l. vegetable oil, 1 tsp. acetic or citric acid, salt, pepper to taste.

Vitamin salad with seaweed

Required: boiled salted seaweed, 1-2 fresh cored apples, cut into small cubes, 1-2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, sugar to taste.

Salad with seaweed and carrots

Required: boiled salted seaweed, 1 carrot, 2-3 fresh apples, cut into cubes or small cubes, 4-5 plums, 1/2 lemon, 1/2 cup sour cream or sauce, sugar and salt to taste.

Salad with seaweed and pickled vegetables

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1–2 pickled cucumbers, 2 pickled tomatoes, 1 pod of sweet bell pepper, 1 carrot, 1–2 boiled potato tubers, 1 onion, garlic, 2–3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.

Salad with seaweed, vegetables and apples

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1 pod of salted bell pepper, 1–2 pickled apples, 1 fresh or salted carrots, 1/4 onion, 1–2 tbsp. l. vegetable oil, pepper and salt to taste.

Salad with seaweed and mushrooms

Required: boiled seaweed, 5–6 medium salted or pickled mushrooms, 1 onion, 2–3 tbsp. l. vegetable oil, pepper and salt to taste.

Sea kale with eggplant caviar

Required: 150 g boiled seaweed, 200 g eggplant caviar, vegetable oil, spices, salt to taste.

Salad with seaweed and fish

Required: boiled seaweed, 1/2 cup pickled white cabbage, 60 g chum fish or lightly salted pink salmon, 1–2 pickled cucumbers, 1 carrot, 1–2 boiled potato tubers, 1 onion, 1 tbsp. l. green peas, 1/2 cup mayonnaise, salt to taste.

Salad with seaweed and meat

Required: boiled seaweed, 1/2 cup pickled white cabbage, 60 g boiled beef, 1 pickled cucumber, 1–2 boiled potato tubers, 1 carrot, 1–2 tbsp. l. green peas, 1/2 cup mayonnaise, salt and spices to taste.

Vinaigrette with seaweed and vegetables

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1 beet, 1 carrot, 1–2 boiled potato tubers, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 onion, 2 tbsp. l. green peas, 2–3 tbsp. l. vegetable oil, salt and spices to taste.

Vinaigrette with seaweed and apples

Required: boiled seaweed, 1 cup pickled white cabbage, 1 boiled beets, 1–2 apples, 1–2 boiled potato tubers, 1 onion, 2–3 tbsp. l. vegetable oil, sugar, salt, spices to taste.

Vinaigrette with seaweed and fish

Required: boiled seaweed, 60 g chum salmon or pink salmon or lightly salted cod, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beet, 1 carrot, 1–2 tbsp. l. green peas, 1–2 tbsp. l. pickled cherries, plums or lingonberries, 1/2 cup mayonnaise, herbs, salt, sugar, spices to taste.

Vinaigrette with seaweed and mushrooms

Required: boiled seaweed, 5–6 pieces salted mushrooms, 1 boiled beets, 1–2 boiled potato tubers, 1/2 cup pickled white cabbage, 1–2 pickled cucumbers, 1 onion, 3 tbsp. l. 3% acetic acid solution, sugar, pepper, salt to taste.

Vinaigrette with seaweed and meat

Required: boiled seaweed, 1/2 cup pickled white cabbage, 60 g beef, lamb or veal, 1 boiled beet, 2-3 boiled potato tubers, 1-2 pickled cucumbers, 1 carrot, 2-3 tbsp. l. pickled cherries, plums or lingonberries, 1 egg, 1/2 cup mayonnaise, salt to taste.

Vinaigrette with seaweed and shellfish meat

Required: boiled seaweed, 60 g meat of clams, scallops, mussels, squid or octopus, 1–2 boiled potato tubers, 1–2 pickles, 1 carrot, 1 beet, 1–2 tbsp. l. pickled plums, cherries or lingonberries, 1/2 cup mayonnaise, herbs, salt to taste.

Cabbage soup with seaweed and meat

Required: 200–300 g of meat, 1 cup of pickled white cabbage, 1–1.5 cups of boiled seaweed, 2–3 potato tubers, 1–2 carrots, 1 onion, 1 tbsp. l. tomato paste, 1/2 tbsp. l. margarine, 1 tbsp. l. flour, 2-3 tbsp. l. sour cream, 2 eggs, bay leaf, parsley, dill, garlic, pepper, salt to taste.

Cooking method: Pour well-washed meat with cold water, bring to a boil and cook until half cooked. Remove the foam that forms on the surface of the broth and add salt. Place white sauerkraut in the broth, boil and then add boiled seaweed, chopped potatoes, and when the potatoes are half cooked, sautéed carrots cut into strips, chopped onions, parsley root. Prepare flour sauté with tomato paste and season with cabbage soup. 10 minutes before readiness, add pepper, bay leaf, garlic, and salt to taste. Serve with chopped egg, sour cream and herbs.

Cabbage soup with seaweed in meat broth

Required: 300–450 g marrow bones, 1–1.5 cups boiled seaweed, 2–3 potato tubers, 1–2 carrots, 1 onion, 1.5 tbsp. l. margarine, 1 tbsp. l. flour, bay leaf, herbs, dill, pepper, salt to taste.

Cooking method: Pour well-washed marrow bones with cold water and cook for 2–2.5 hours, after which remove the bones. Add boiled seaweed, vegetables, spices and other ingredients to the prepared broth, brought to a boil.

Green cabbage soup with seaweed

Required: 200–300 g of meat, 1 cup of pickled white cabbage, 1.5 cups of boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1–2 bunches of sorrel, 1–2 tomatoes, 1–2 tbsp. l. margarine, 1 tbsp. l. flour, 1 egg, 2-3 tbsp. l. sour cream, pepper, bay leaf, salt to taste.

Cooking method: Bring well-washed meat to a boil, cook until half cooked, then add white cabbage cut into strips, boil, add boiled seaweed, potatoes, parsley. When the broth boils, add sautéed carrots and onions cut into strips, add disassembled, washed, chopped sorrel, and tomatoes cut into slices. 10 minutes before the cabbage soup is ready, season it and add spices. Serve with egg and sour cream.

Meat borscht with seaweed

Required: 200–300 g of meat, 1/2 cup of pickled white cabbage, 1/2 cup of boiled seaweed, 1–2 potato tubers, 1 beet, 1 carrot, 1 onion, 1 tbsp. l. flour, 1–2 tbsp. l. tomato paste, 1–2 tbsp. l. margarine, 1 egg, 2-3 tbsp. l. sour cream, spices, salt to taste.

Cooking method: Place well-washed meat in water, bring to a boil, skim off any foam that has formed, add salt and cook until half cooked. Put sauerkraut, let it boil and add boiled seaweed, potatoes cut into pieces or cubes. When the potatoes are half cooked, add sautéed carrots and onions, cut into strips. Prepare flour sauté and season with borscht. Add spices. Add brine or 3% acetic acid solution and sugar to taste. Stewed separately in fat, vinegar essence add beets cut into cubes or cubes into the prepared borscht. Boil for 10 minutes. Served with chopped egg and sour cream.

Green meat borscht with seaweed

Required: 200–300 g of meat, 1/2 cup boiled seaweed, 1/2 potato tuber, 1 bunch of sorrel, spinach, 1 carrot, 1 onion, 1–2 fresh tomatoes, 2–3 tsp. canned beans, 1 beet, 1 tsp. grated garlic, 1 tbsp. l. margarine, 1 tbsp. l. flour, bay leaf, salt to taste.

Cooking method: Pour well-washed meat with cold water and bring to a boil. When the meat is half cooked, add boiled seaweed, chopped potatoes, and then (after boiling) add washed chopped sorrel and spinach. Boil and add sauteed carrots and onions, fresh tomatoes cut into slices, 2-3 tsp. canned beans, spices, brine or 3% acetic acid solution to taste, sugar, grated garlic. Add poached beets, cut into cubes or cubes, into the prepared borscht, then cook for 7–10 minutes. Served with chopped egg.

Rassolnik with seaweed

Required: 200–300 g of meat, 1–1.5 cups boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 bunch of sorrel, 1–2 pickled cucumbers, 1–2 tbsp. l. sour cream, parsley, spices, salt to taste.

Cooking method: Rassolnik can be prepared with meat, ham, sausages or sausages. Cut the meat into pieces and cook until half cooked. Add boiled seaweed and boil. After this, place the potatoes cut into cubes, cubes or slices into the pan, add sauteed carrots and onions chopped into strips, and boil. Sort the sorrel, wash, chop, peel the parsley roots. Cut pickled cucumbers into cubes and diamonds and add to taste cucumber pickle, spices and salt. Before eating, season with sour cream and sprinkle with herbs.

Fish soup with seaweed

Required: 200–300 g fish heads, 1/2 cup boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable fat, spices, salt to taste.

Cooking method: Well washed fish heads(you can add 100–150 g of fish fillet, cut into pieces), add cold water, bring to a boil, add salt. Then add boiled seaweed, chopped parsley roots and bring to a boil again, then add sautéed carrots, onions, cut into cubes. The potatoes are placed in front of the seaweed and when the potatoes are half-ready, the remaining components are introduced. Spices, salt to taste.

Liquid solyanka with seaweed

Required: 1/2 cup boiled seaweed, 1/2 cup sauerkraut, 1 pickled cucumber, 1 tomato, 1-2 tbsp. l. capers, 30–50 g beef, 20–30 g sausage, 20–30 g ham, 1 tbsp. l. margarine, 1 tbsp. l. flour, 2-3 tbsp. l. tomato paste, 1 tbsp. l. sour cream, spices, herbs, salt to taste.

Cooking method: Take a few glasses meat broth, bring to a boil, add boiled seaweed and pickled white cabbage, boil. When half-ready, add pickled cucumber, salted tomato, capers and meat ingredients: beef, sausage, ham, cut into cubes. Boil all this and add sautéed carrots and onions. Prepare flour sauté with tomato paste. A few minutes before the end of cooking, add salt and spices to taste. Serve with sour cream and finely chopped herbs.

Seaweed soup with mushrooms

Required: 230–350 g bones, 1/2 cup boiled seaweed, 1 carrot, 1 onion, 1–2 parsley roots, 7–8 pieces of fresh mushrooms, 3 tbsp. l. wheat flour, 2–3 tbsp. l. butter, 1 glass of milk, 1–2 egg yolks, salt to taste.

Cooking method: Pour cold water over the well-washed bones and cook until tender. Strain the broth, add mashed boiled seaweed. Grate the sautéed carrots, onions and parsley. Take a glass of milk, heat to 60 °C and add the egg yolk, beat with sautéed flour. Fresh mushrooms sort, rinse well and boil in vinegar saline solution, then wipe, cut some of the mushrooms into strips. First add sauteed grated carrots, onions, parsley into the broth, then chopped mushrooms and lastly beaten egg yolks, milk and sautéed wheat flour. Boil for 10–15 minutes.

Stewed seaweed

Required: 1/3 cup sauerkraut, 1/2 cup boiled seaweed, 1–2 carrots, 1 onion, 2–3 tbsp. l. tomato paste, 1 tbsp. l. wheat flour, 1 tbsp. l. margarine, sugar, spices, salt to taste.

Cooking method: Take 1 tbsp. l. margarine or butter, pickled white cabbage, all this needs to be simmered for 15 minutes, then add boiled seaweed, add sautéed carrots and onions cut into strips or cubes. Add tomatoes, spices and bring everything to readiness.

Solyanka with seaweed in a frying pan

Required: 1/2 cup sauerkraut, 1/2 cup boiled seaweed, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 40–50 g beef, 20–30 g ham, 20–30 g sausage, 1 carrot, 1 head onions, 1 tbsp. l. margarine, 1–2 tbsp. l. tomato paste, herbs, spices, salt to taste.

Cooking method: Fry the pickled white cabbage in margarine until soft, then add boiled seaweed, pickled cucumbers, tomatoes, cut into slices, add beef, ham, sausage, sauteed carrots, cut into strips, onions and 1 tbsp. l. tomato Bring everything to readiness. Add salt and spices to taste. Sprinkle with herbs before serving.

Sea kale stewed with pork

Required: 200 g boiled seaweed, 200 g pork, 50 g lard, 1 tbsp. l. soy sauce, 1/2 onion, salt to taste.

Cooking method: Finely chop the boiled seaweed. Clean the raw pork pulp from fat and cut into slices. Chop the onion. Place pork and onions in a very hot frying pan with a small amount of fat and fry. Add seaweed, soy sauce, 1-2 cups of broth and, when the liquid boils, pour in the melted lard.

Sea kale stewed with chicken

Required: 200 g boiled seaweed, 700 g chicken meat, 50 g lard, 1 tbsp. l. soy sauce, 1/2 onion, 1 egg (white), salt to taste.

Cooking method: Chop the onion. Cut the flesh of the boiled chicken into slices, green onions in pieces. Put onions in a very heated frying pan with a small amount of fat, fry them, then add chopped boiled seaweed, chicken slices, pour in 1/2 cup of broth and let it boil, add melted lard.

Sea kale in syrup

Required: 1 kg of boiled seaweed, 1.5 kg of granulated sugar, 2 glasses of water, 1–2 tsp. citric acid.

Cooking method: Pass the boiled seaweed through a meat grinder, prepare sugar syrup in an enamel bowl and filter. Add citric acid 1.5–2 tsp to the hot syrup. for 1 kg of cabbage, put 500 g of chopped seaweed on 1 kg of syrup and soak in the syrup for soaking for 1 hour. Then cook for 20–25 minutes until tender, then add an infusion of boiled spices (cloves, cinnamon) or vanilla to the jam for flavor . Pour the finished jam hot into glass jars. Using the same recipe, you can prepare jam from seaweed with lingonberries.

Salad "Captain"

Required: boiled seaweed, boiled beef meat, sauerkraut, boiled beets, boiled potatoes, 1–2 pickled cucumbers, 1 carrot, lingonberries or pickled cranberries, 1 egg, mayonnaise, fresh parsley, salt and pepper to taste.

Carolina salad

Required: boiled seaweed, sauerkraut, boiled beef, 1 pickled or pickled cucumber, 1–2 boiled potato tubers, 1 carrot, 1–2 tbsp. l. green peas, mayonnaise, salt, spices to taste.

Salad "Merchant"

Required: boiled seaweed, sauerkraut, 1 bell pepper, 1–2 soaked apples, 1 fresh carrot, 1/4 onion, 1–2 tbsp. l. vegetable oil, pepper, salt to taste.

Salad "Mariana"

Required: boiled seaweed, white cabbage, 1 onion, 2 tbsp. l. vegetable oil, sugar, pepper, salt to taste.

Cooking method: White cabbage is finely chopped and ground with salt, seaweed and onion are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt and pepper are added.

Salad "Natalie"

Required: boiled seaweed, 1–2 fresh apples, 1–2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, salt and pepper to taste.

Cooking method: Seaweed, apples, cucumbers, tomatoes, carrots, parsley are cut into small pieces. Mix thoroughly, add sour cream, salt and pepper.

Salad "Oxy"

Required: boiled seaweed, 100 g salted or pickled mushrooms, 1 onion, 2-3 tbsp. l. vegetable oil, pepper, salt to taste.

Salad "Olesya"

Required: boiled seaweed, white cabbage, 1 onion, several fresh cucumbers, 2–3 boiled potato tubers, 1 onion, 2–3 tbsp. l. vegetable oil, garlic, pepper, sugar, salt to taste.

Cooking method: White cabbage is finely chopped and rubbed with salt, seaweed, cucumbers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt and pepper are added.

Salad "Island"

Required: boiled seaweed, white cabbage, 1 head of onion, several fresh cucumbers, 2 tomatoes, 1 carrot, 1 pod of sweet bell pepper, cut into cubes, 1-2 boiled potato tubers, 1 head of onion, 2-3 tbsp. l. vegetable oil, 1 tsp. acetic or citric acid, garlic, salt, pepper, sugar to taste.

Cooking method: White cabbage is finely chopped and ground with salt, seaweed, cucumbers, tomatoes, carrots, Bell pepper and cut the onion into small pieces, mix thoroughly, add vegetable oil, sugar, salt, pepper.

Salad "Primorsky"

Required: boiled seaweed, pickled white cabbage, chum salmon or pink salmon, lightly salted, 1–2 pickled cucumbers, 1 carrot, 1–2 boiled potato tubers, 1 onion, 1 tbsp. l. green peas, 1/2 cup mayonnaise, salt to taste.

Salad "Rogneda"

Required: boiled seaweed, pickled white cabbage, 1 boiled beet, 1-2 fresh apples, 1-2 boiled potatoes, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.

Salad "Sakhalin"

Required: boiled seaweed, 1 onion, 2 fresh cucumbers, 1 carrot, sour cream, salt to taste.

Cooking method: Cut all products into small pieces, add sour cream and salt.

Salad "Szeged"

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1–2 pickled cucumbers, 1 pod of sweet bell pepper, 1 carrot, 1–2 boiled potato tubers, 1 onion, garlic, 2–3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.

Cooking method: Seaweed, pickles, peppers, carrots, boiled potatoes, and onions are chopped. Mix thoroughly, season with vegetable oil, add salt and pepper.

Salad "Tynyanov"

Required: boiled seaweed, 1 carrot, 2-3 fresh apples, cut into cubes or small cubes, 4-5 plums, 1/2 lemon, 1/2 cup sour cream or sauce, sugar, salt to taste.

Cooking method: Seaweed, carrots, apples, plums are chopped. Mix thoroughly, add the juice of half a lemon, sour cream, salt and pepper to the salad.

Salad "Tana"

Required: boiled seaweed, chum salmon or pink salmon or boiled cod, pickled white cabbage, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beet, 1 carrot, 1–2 tbsp. l. green peas, 1–2 tbsp. l. pickled cherries, plums or lingonberries, mayonnaise, fresh parsley, salt, sugar, spices to taste.

Far Eastern soup

Required: 2 liters of water, 200–300 g of fish heads, 1/2 cup of boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable oil, spices, salt to taste.

Cooking method: Pour well-washed fish heads (you can add sea fish fillets) with cold water, bring to a boil, and add salt. Then add potatoes. When the broth boils, cook until the potatoes are half cooked. Add seaweed and chopped parsley roots. Fry the carrots and onions in vegetable oil and add when the soup is ready. Spices, salt to taste.

Kelp marinade with soy sauce and honey

Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce, 2 cloves of garlic, 1.2 l. water.

Cooking method: 30 gr. Boil dried kelp in 1.2 liters of water for 30 minutes. Take out the kelp and cut it into thin strips (0.5 cm). Add 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce and 2 minced garlic cloves. Simmer for 10 minutes in a wok, then add 1 cup of the kelp broth. Cover with a lid and simmer for another 5 minutes on the lowest heat. (If you don’t have such a frying pan, then you can, of course, use a regular one with high sides). When cool, refrigerate for at least 2 hours. Serves 4–8.

Kelp marinade with ginger and honey

Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce, 2 cloves garlic, 1 tsp. crushed ginger and juice of 1 lemon.

Cooking method: prepare kelp as in the previous recipe. Add 2 tsp to the kelp. honey, 1 tsp. crushed ginger and juice of 1 lemon. Mix everything and marinate in the refrigerator for at least 2 hours.

Azuki beans (small red beans) with zucchini and kelp

Required: 1 cup azuki beans, previously washed and soaked; 1 strip of kelp, 2-3 inches long, also pre-washed and soaked; 1 zucchini, cut into small cubes; 1/8 or 1/4 tsp. sea ​​salt (of course, you can use regular salt).

Cooking method: Place the kelp on the bottom of the pan, place the zucchini on top, then place the azuki beans. Fill this with the water in which the kelp was soaked, so as to cover only the zucchini, but not the beans. Bring to a boil, reduce heat to medium, cover and cook until tender (1.5–2 hours). Add enough water to cover the beans, add sea salt and simmer until tender (another half hour).

Pinto beans with vegetables and kelp

Required: 1 cup presoaked pinto beans; half a cup of onion, diced or sliced; 1/4 cup celery, cut into large cubes or rectangles; 1/8 cup fresh sweet corn; 1/4 cup carrots, cut into large cubes; 1 strip of kelp, pre-soaked and cut into pieces; a solution of 1/8 or 1/4 teaspoon sea salt; chopped green onions for garnish.

Cooking method: Place the kelp on the bottom of the pan. On top, in layers, onions, celery, corn, carrots. Place the pre-soaked beans on top of the vegetables. Add enough water to just cover the beans. Bring to a boil, reduce heat to medium. Cook for about 2 hours until 80% done, adding water as needed to just cover the beans. Then add sea salt and continue cooking until the beans are soft, about another half hour.

Lentils with vegetables and kelp

Required: 1 cup washed lentils; 1/2 cup finely chopped onion; 1/8 cup diced celery (solera), 1/4 cup diced carrots, 1 1-2 inch strip of kelp, soaked and finely chopped, sea salt solution.

Cooking method: Place the kelp on the bottom of the pan. Next, in layers - onion, celery and carrots. Place lentils on top of vegetables. Add water to cover the vegetables. Bring to a boil, reduce heat to medium, cover and simmer for 45 minutes - 1 hour, occasionally adding water as needed to just cover the lentils. When the beans are 70% cooked, season with sea salt to taste and continue cooking for a few more minutes until done. Do not add more water after salting.

Brown rice with kelp

Required: 1 cup brown rice, 1.5 cups water; a pinch of sea salt; 1 strip of kelp 8 cm long; 2 drops of sesame oil (sesame),

Cooking method: Wash the rice and place it preferably in a pressure cooker or in a steel pan or in a fireproof ceramic dish. Add water, salt, kelp, oil. Cover tightly with a lid. Bring to a boil over high heat. Then reduce the heat and cook for 1 hour. Do not open the rice while cooking! When ready, remove the lid and carefully stir everything with a wooden spoon. Cover tightly again and let the rice sit for another 5 minutes before serving. Do not cook in aluminum cookware under any circumstances!

If you have health problems, be sure to include seaweed in your diet. It contains a lot of iodine and polyunsaturated fatty acids. Acids are a wonderful preventative against atherosclerosis, and iodine compensates for the lack of this element in the body. It is its deficiency that leads to serious diseases of the thyroid gland. In order not to waste money on purchasing food additives with kelp (this is the botanical name for cabbage), it is better to cook various dishes with it. It will turn out to be much cheaper and tastier.

Dry or wet

Laminaria goes on sale in dry or wet form. The first can be purchased at pharmacies or health food stores. The second is sold in grocery stores in the form of an already pickled substance. Dry cabbage must be soaked and boiled before cooking, but pickled cabbage can be eaten immediately after purchase or used to prepare various dishes.

How to make dry cabbage suitable for further cooking

Buy only cabbage that is sold in long dark strips. You shouldn't use highly crushed ones, because in the end it will turn out to be an unsightly brown mass. So:

1. Fill dry cabbage with regular drinking water and leave it to swell for at least 10 hours. Observe following proportions– 1/8 (cabbage/water).
2. Place the cabbage in a colander or sieve and rinse under running water.
3. Place the soaked cabbage in a pan of boiling water and cook for 15-20 minutes.
4. Remove the cabbage from the pan, place it back in a colander and allow excess liquid to drain.
5. Leave the cabbage to cool completely, and then place it in a container with a lid.
6. Place the cabbage in the refrigerator, where it can be stored for almost a week.

Soaked and boiled kelp can be added to absolutely all dishes where it is provided for in the recipe.

What dishes can you put kelp in?

The variety of dishes with cabbage can amaze even the most sophisticated gourmet. These include salads, first courses, and independent dishes, for example, stewed cabbage. For salads, pickled cabbage is usually used, which you can buy ready-made in the store, or you can make it yourself.

How to pickle cabbage for salads

First you need to cook a spicy marinade from 1 liter of water, 2 tbsp. l sugar, 1 tbsp. l salt, 1 tbsp. l. vinegar and a couple of clove buds. Pour the hot marinade over the boiled cabbage and let it brew for 2-3 days. This amount of marinade is enough for 1 kg of boiled cabbage. Before adding cabbage to salads, you need to squeeze out its juice.

Vinaigrette with kelp

As mentioned above, you can use any pickled cabbage (homemade or store-bought). How to cook:

1. Boil 1 large beet and 2 medium potatoes. Cool the vegetables, peel and cut into cubes.
2. Chop 100 sauerkraut white cabbage and 100 g kelp a little so that the cabbage does not become too long strips.
3. Onions in the amount of 1 pc. cut into cubes.
4. Mix the prepared ingredients, adding 150 g of canned green peas.
5. Season the vinaigrette with salt and pepper to taste and season with vegetable oil.

Salad with cabbage and mushrooms

You can add pickled kelp to any salad that contains mayonnaise - it all depends on the preferences of the cook. Now write down the recipe for a very simple but very tasty snack dish:

1. Fry 200 g of fresh champignons, pre-cut into slices, in oil.
2. Boil 3 eggs and cut two of them into cubes and one into wide slices.
3. Grind 200 g of pickled cabbage to the size of mushrooms.
4. Cut a bunch of green onions diagonally into feathers 2-2.5 cm long.
5. Mix all products and season with mayonnaise.
6. Garnish the salad with egg slices and fresh dill.

Pork with cabbage

For this dish it is better to take boiled cabbage. If you bought already pickled, then you can soak it in cold water for 2-3 hours. How to cook it delicious second dish, read below:

1. Cut 200 g pork into strips and fry on pork lard to the crust. When frying, add 1/2 of a large onion, chopped into half rings.
2. Place the meat and onions in a saucepan and add 200 pieces of cabbage, chopped to the size of meat pieces.
3. Pour in 1 tbsp. l. soy sauce and 1 glass of thickened meat broth (melt 1 tablespoon of butter in a frying pan, fry 1 tablespoon of flour on it and pour in the broth).
4. Simmer the dish for 5-7 minutes and then add salt to taste.

The dish will be ready when the meat is very soft. In the same way, cabbage can be cooked with chicken, but then at the end you can also add a couple of spoons of sour cream.

Borscht with kelp

You can even cook first courses with seaweed. In the Far East, where it is mined on an industrial scale, you can try borscht or rassolnik in restaurants. We will now give you one of the recipes:

1. Cut beets (100 g), carrots (100 g), onion (medium size), small parsley root into strips.
2. Place everything in a frying pan, add 1 tbsp. l. tomato paste and 0.5 cups of water. Simmer over medium heat for 25-30 minutes.
3. Add 100 g of pickled kelp to the stewed root vegetables and leave on the fire for another 10 minutes.
4. In a saucepan of boiling water (1 L), boil one large potato, cut into slices.
5. When the potatoes become soft, add the stew from the frying pan and one bay leaf.
6. Bring the borscht to a boil and season with salt and pepper to taste.​

If the dish is not sour enough, pour in a little vinegar or any brine. As with any other borscht or cabbage soup, add a pinch of sugar to the pan - it will enhance the taste of the vegetables. Serve this borscht with sour cream and fresh herbs.

Sometimes it happens, especially in the first or second courses, that the seaweed remains tough, while the rest of the ingredients are already boiled. In this case, before adding it to the main dish, simmer it separately to make it softer.

List of recipes

Sea kale or, in other words, sugar kelp, a brown algae that is found in abundance in the coastal waters of the Pacific Ocean, is well known among us for its medicinal properties. Its low calorie content high content highly digestible protein has made this seaweed popular among nutritionists and people wanting to lose weight.
Domestic cooking also actively uses kelp to prepare a wide variety of dishes, from salads to borscht and casseroles. Numerous recipes with her participation are very diverse.
Therefore, the number of sea kale lovers is constantly increasing, although Russians are still far from East Asia, where this product has long been one of the main components of the daily diet.
How to prepare seaweed depends on how much the beneficial qualities of fresh seaweed, healing and taste, are preserved in the finished dish.
The main way heat treatment- cooking, but before cooking seaweed, it must be thoroughly washed to remove grains of sand and mucus.
How long to cook seaweed depends on the condition of the seaweed and the container in which it is cooked. Therefore, cooking time can vary from a few minutes to an hour. But in any case, cook kelp over low heat to avoid destruction of the fiber.
We offer recipes that can give an idea of in various ways preparation of kelp.

The recipes for many of our popular kelp dishes originate from Korean cuisine. Therefore, our first dish will be Korean-style seaweed. List of products needed for its preparation:
A kilogram of chopped boiled kelp (in this form it is often sold in stores);

Korean-style seaweed is prepared as follows:

1. We thoroughly wash the kelp and transfer it to a saucepan. Then add washed, peeled and chopped onions and garlic.
2. Mix vinegar with soy pepper, add red and black pepper and pour this marinade for seaweed into the pan.
3. Stir, season with vegetable oil fried in a frying pan and add spices at your discretion.

Ready salad leave for an hour in a cool place.
The calorie content of this simple and delicious dish is no more than 75 kcal, so it can be used for those who want to lose weight.

This dish is an example of how Korean cuisine recipes are adapted by domestic chefs.
The recipe uses dried kelp. It’s worth saying something special about her. The fact is that in addition to it, seaweed for sushi is also offered for sale.
Dried kelp is a dehydrated seaweed. After soaking, it takes on all the characteristics of fresh seaweed.
Cabbage for sushi is a freeze-dried product obtained as a result of deeper processing. It is sold in the form of chips and is ready to eat. Moreover, according to Korean technology, during the manufacturing process, seaweed is fried in sesame oil.
In the Japanese production scheme, this item is absent so that the taste of sesame does not overwhelm the taste of kelp.
To make the salad, take the following ingredients:

To prepare the dish we will proceed in the following order:

1. We wash the cabbage and place it in cold water, then boil for 20 minutes.
2. Peel and chop the onions and carrots.
3. Heat a frying pan with oil and put the chili pepper in it for half a minute. After removing the pepper, fry the sesame seeds.
4. Having removed the sesame seeds from the frying pan, sauté the onions and carrots in it so that they do not have time to brown.
5. Chop the bell pepper and cabbage and pour them into the frying pan, mix, then add crushed garlic cloves and vinegar to the mixture.
6. Turn off the fire and add monosodium glutamate with soy sauce.
7. Cover the pan tightly with a lid.

After an hour, the infused salad can be served.
The calorie content of this salad is not high at all. In addition, it can be stored in the refrigerator for a week without compromising its beneficial qualities. Therefore, it is often used for weight loss.

Recipes for weight loss are rarely complete without pickled cabbage, the calorie content of which is slightly higher than that of fresh kelp. To prepare it, we need:

You can marinate kelp at home in this way:

1. First, let's make the marinade for the seaweed. To do this, boil three liters of water and pour sugar and salt into the boiling water. After stirring, close the lid tightly and continue to boil for another five minutes. Then let the marinade for seaweed cool.
2. We wash the kelp several times and put it in it dried garlic with paprika and black pepper. Mix again and add marinade for seaweed.
3. Now all that remains is to season the cabbage with vinegar and knead it with your hands.
4. After this, we put our dish in the refrigerator for 10 hours. Then we transfer it to a colander and, after letting the marinade drain, mix it with finely chopped garlic and onion.

Our dish is ready.

The calorie content of this salad is 76 kcal/100 g, and the dish is very tasty and satisfying. Cooking seaweed with crab sticks will require the following set of products:

Let's break down the preparation of seaweed with crab sticks into stages:

1. We wash the canned kelp and squeeze it out of the water.
2. Chop the washed and peeled onion.
3. Prepare the marinade for the onions. To do this, you need to dilute the vinegar in water and season it with salt and sugar.
4. Place the onion in the marinade for 20 minutes.
5. Chop the kelp into strips along with boiled eggs and crab sticks and mix them with onion, salt and pepper.
6. After this, you need to season the mixture with mayonnaise and mix thoroughly again.

Salad ready.

Let's take the following ingredients:

We will prepare the dish in the following order:

1. Cut half an onion into small strips.
2. Boil the chicken and cut it into small pieces.
3. Sauté the onion, add shredded kelp and chicken pieces into the frying pan and mix.
4. After this, you need to fill the mixture with chicken broth, approximately 100 ml.
5. When the mixture boils, you should salt it, season it with melted lard and simmer for several minutes over low heat, tightly covering it with a lid.

Stewed seaweed is ready.

Recipes for soups with kelp can please any gourmet. One of these dishes is puree soup with pumpkin. Everyone can appreciate how tasty it is. To make the soup, take:

Recipes for any cream soup follow the same pattern. In order to prepare our dish, we will perform the following operations:

1. Fill the diced pumpkin with water until it barely covers it, and simmer under the lid.
2. When the pumpkin softens, add grated kelp to it.
3. Sauté parsley, onions and carrots in oil and grate them.
4. Heat the milk to 60 degrees, add fried flour and egg yolks to it and shake well.
5. Prepare a weak solution of vinegar and salt, boil the peeled mushrooms in it and partly wipe them, partly cut them into small strips.
6. Pour into a frying pan where pumpkin with kelp, onions, parsley, carrots, mushrooms and milk sauce, after which we continue to simmer for another quarter of an hour under the lid.

For the vinaigrette we will need to take:

We will prepare the vinaigrette like this:

1. Place dry kelp in cold water. After three hours, add two glasses of boiling water and put the pan on the fire. Two minutes after the broth boils, remove the kelp from the pan and squeeze the liquid out of it.
2. Cut the fish, cleaned of bones and skin, into small pieces.
3. Boil the beets with carrots and cut them into cubes, chop the tomatoes and cucumbers.
4. Mix kelp, fish and vegetables in one container. Add spices and salt to your taste and mix again. Add peas, chopped herbs, plums, ginger and season the vinaigrette with mayonnaise.

Video recipe: Seaweed salad with squid

Frozen seaweed (kelp), thanks to the freezing method, preserves almost everything valuable properties fresh seaweed. It contains a universal set of substances that can have a beneficial effect on many aspects of the human body, from digestion to the functioning of the brain.
To ensure that it does not lose its beneficial qualities during heat treatment, before preparing frozen seaweed, it should first be boiled in cold water. Moreover, an important point is that as soon as the water boils, the cabbage must be immediately removed from the water. After this, rinse under running water and cook again in cold water until boiling. Then rinse again.
At all stages of the process, it is necessary to maintain a low or medium level of fire, since cabbage produces strong foam during intensive cooking and can be overcooked.
After this, the kelp is again boiled in cold water, but now, when the water boils, they add salt and continue to cook for about 20 minutes.
This is done in order to clean the kelp leaves from mucus and sand.
Some chefs suggest pre-rinsing frozen kelp in warm water, believing that after this, to be ready, it is enough to place it in cold water and bring the water to a boil. This method ensures better preservation of the beneficial properties of the algae.
We offer recipes in which frozen seaweed plays an important role.

It's no secret that seaweed is rich in iodine. Now it is sold in large quantities in departments with Korean cuisine. There it is richly flavored with all kinds of spices and seasonings. You can buy it and eat it right away; you can make a delicious salad based on it. But, I must admit, such ready-made products cause me some mistrust, and I try not to use them. Unfortunately, it was not possible to find anything else for sale, so initially for seaweed soup I used cabbage from the Korean department. Found it later frozen seaweed in the fish department, and 10 times cheaper. Naturally, when I got home, I immediately started cooking. seaweed soup.

Seaweed soup

Ingredients

• • potatoes - 3-4 large pieces.
  • carrots - 1 pc. (medium size)
  • onion - 1 pc. (medium size)
  • seaweed - 200 gr. (if you use ready-made seaweed from the Korean department, then you don’t need to do anything first; dry seaweed needs to be soaked in advance; frozen seaweed - boil; I’ll tell you how to do this below)
  • canned peas - 1 can (400 gr.)
  • boiled chicken egg - 2 pcs.
  • dill

How to make seaweed soup

• • 1. Finely chop the onion

• 2. Grate the carrots on a coarse grater

• 3. Cut potatoes into small cubes

• 4. Sauté onions in a heated frying pan with the addition of a small amount of vegetable oil until golden brown.

• 5. Fry carrots in a heated frying pan with vegetable oil. You can do this separately; after sautéing the onion for 1-2 minutes, you can add carrots to it.

• 6. Bring water to a boil

• 7. Place the potatoes, fried onions and carrots in a pan of boiling water and cook for 5-7 minutes, until the potatoes are almost fully cooked. Add salt.
• 5. Add prepared seaweed and peas (without liquid) to the vegetables.
• 6. Grate pre-boiled chicken eggs on a coarse grater and place in soup
• 7. Cook the seaweed soup for another 2-3 minutes.
• 8. Sprinkle seaweed soup with finely chopped dill

Now I'll tell you how to cook frozen seaweed for this soup (for any other dish the method is similar)

How to cook frozen seaweed

1. Leave frozen seaweed in a saucepan on the counter until it melts.

2. Melted seaweed is covered in mucus. Moreover, it is almost impossible to wash off this mucus. There is a desire to wash the cabbage with soap. The mucus remains on the cabbage, on the hands, and on the dishes. However, there are housewives who still manage to wash the mucus from frozen seaweed. In fact, it is not necessary to do this; during the preparation process, the mucus will be washed off without difficulty.

3. Pour water over the thawed seaweed and put it on fire. Bring to a boil, cook for 10 minutes.

4. Drain the seaweed in a colander and rinse under running water. At this stage, almost all the mucus will be washed away without any effort.

5. Fill the seaweed with water again, put it on the fire, and bring to a boil. Cook for 10 minutes

6. Drain the seaweed in a colander and rinse under running water. If there were any mucus particles left in the cabbage, now it will be washed clean

7. If you use frozen seaweed as an additive to a salad, you need to boil it a third time in the same way. Ready seaweed should be soft. If you cook soup, then the third time it will be cooked in the soup.

Seaweed soup in fish broth.

Ingredients

• seaweed (canned like mine or pre-processed) - 200 gr.
• white fish (I had fillet sole. You can take any other to your taste, or the one that is available in freezer) - 500 gr.
• potatoes - 3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• vegetable oil (for sautéing) - 2 tbsp.
• tomato paste - 2 tbsp.
• raw egg - 1 pc.
• water - 2 l.
• greenery

Cooking method

• • 1. Boil fish broth. To do this, pour 2 liters of water into the fish. cold water, salt. Cook for 30 minutes. Skim off foam during cooking. At the end, remove the fish and strain the broth. If you want, the fish can be divided into pieces and placed on a plate when serving the soup. You can use it in another dish, for example, make fish balls.

• 2. Cut potatoes into cubes

• 3. Finely chop the onion

• 4. Grate the carrots on a coarse grater

• 5. Lightly fry the onions and carrots in a preheated frying pan with vegetable oil.

• 6. At the end of frying, add tomato paste, mix well and keep on the stove for a little longer.

• 7. Place potatoes in fish broth and cook for 10-15 minutes

• 8. Add sauteed onions and carrots with tomato paste to the broth with potatoes

• 9. Send the seaweed there too. Cook for another 10 minutes

• 10. A raw egg break into a plate, lightly add salt, stir with a fork

• 11. At the end of cooking, add a beaten egg to the broth, boil for 1-2 minutes

• Serve with finely chopped greens

Kelp and egg soup recipe

Preparing the soup:

Korean-style seaweed soup

• 30 ml sesame oil;
• 180 g beef;
• 30 ml soy sauce;
• 3 cloves of garlic;
• 160 g seaweed.

Cooking time: 1 hour 20 minutes.

Calories: 144.

How to cook soup:

1. Wash the meat, remove all excess veins, cut into small pieces. Pour oil and sauce into it, stir, leave to marinate for half an hour;
2. Remove the kelp from the liquid, if there is any, let it drain, after which you can even squeeze it out with your hands. Cut into convenient pieces to make it more enjoyable to eat;
3. When the beef has been marinated, it should be transferred along with the dressing into a frying pan, where it should be lightly fried over medium heat. A very tender crust should appear;
4. Place meat, finely chopped peeled garlic, and seaweed into a saucepan;
5. Fill with about two liters of water and place on the stove;
6. Cook for at least twenty-five minutes, add spices;
7. Serve with sesame seeds on top and rice in a separate bowl. This soup is served to birthday people and women in labor as a permanent symbol of the beginning of a new life.

Soup "Far Eastern"

• 6 potatoes;
• 1400 ml broth;
• 1 can of seaweed (Far Eastern salad);
• 1 carrot;
• oil.

Cooking time: 40 minutes.

Calories: 42.

Cooking process:

1. Chop the carrots and then grate them coarsely. It is better to use a grater for Korean carrots. You can also simply cut the root vegetable with a knife into fairly thin strips. Place in a saucepan where the soup will be cooked;
2. Add a spoon or two of oil and turn on the heat. Fry the carrots until they become softer;
3. During this time, you need to peel the potatoes and cut them into small cubes, add them to the soft carrots and pour the broth over everything;
4. Boil the potatoes and then add a jar of Far Eastern salad to it. It is sold in the same place as regular cabbage: in the fish and “everything for sushi” section. It contains onions, so they are not added separately. A jar is about 200 g;
5. The brine in which the salad was lying can also be added, but in very small portions, constantly tasting the soup. If you overdo it, there will be too much vinegar;
6. Let it boil and turn it off after a minute. Serve immediately.

Soup "Sakhalin"

• 380 g pork;
• 3 potatoes;
• 60 g sour cream;
• 2 onions;
• 140 g seaweed;
• 1 carrot.

Cooking time: 1 hour 10 minutes.

Calories: 130.

Cooking the soup:

1. Pork should be taken with a bone. Rinse the meat, separating it from the bone, and then cut it into small cubes. Lightly fry in a hot frying pan so that the pork takes on a different color and is literally slightly fried;
2. Cut the cabbage into more manageable pieces and place it with the meat;
3. Remove the skin from the onion, chop it finely and add it to the pan;
4. Add the peeled, grated carrots to the rest of the ingredients, mix everything and sauté for another five minutes. You can add very little spices;
5. You need to cook broth on the bone and then throw it away;
6. Place peeled and chopped potatoes into the broth, cook for about fifteen minutes, and then place the contents of the frying pan here and stir;
7. Add various spices and ensure the meat and potatoes are fully cooked. When serving, add sour cream to each plate.

Dried kelp soup

• 90 g processed cheese;
• 70 g dried seaweed;
• 2 carrots;
• 1 package of crab sticks;
• 8 quail eggs.

Cooking time: 1 hour.

Calories: 151.

Cooking stages:

1. Place a bunch of dry kelp in a bowl. It is usually sold in Korean stores. Next, fill it with water and leave to swell for half an hour. It will greatly increase in volume, so you need a large bowl;
2. Next, use your hands to squeeze the mass out of the seaweed, rinse it, squeeze it again and transfer it to a cutting board. Cut into small pieces, you can even finely chop;
3. Hard boil the eggs. To do this, they will only need four minutes in boiling water, after which, as usual, cool and clean. To cut in half;
4. Transfer the seaweed to a saucepan, where it should simmer for about ten minutes;
5. Peel the carrots and grate them quite coarsely, put them in the soup;
6. Fry finely chopped onion in oil, add it to the rest of the products;
7. Remove the crab sticks from the packaging and cut into small circles, also add to the pan;
8. The cheese can be cut into cubes, or into sticks, or better yet, grate it and add it to the pan;
9. Cook until the cheese is completely dissolved. To do this, the soup must be stirred constantly;
10. Before serving, place the boiled egg halves directly on the plate. You can also grate them.

Multicooker recipe

• 120 g rice;
• 1 can of canned seaweed;
• 1 onion;
• 3 potatoes;
• 40 g carrots;
• 2 laurel leaves.

Cooking time: 50 minutes.

Calories: 107.

Cooking the soup:

1. Rinse the rice and transfer it to the multicooker bowl. Fill it with water and let the cereal boil for ten minutes on the “Fry” mode. Rice can be either round or long - it will still boil quite badly. Therefore, some housewives use millet or pearl barley instead of rice;
2. At this time, you need to peel the potatoes and cut them into cubes, add to the bowl, cook for another ten minutes;
3. Grate the carrots, after peeling them, and add them to the soup along with the bay leaf; you can add other spices;
4. Cut the onion into half rings and add to other products, and change the mode to “Steam” with a timer for half an hour;
5. Five minutes before the device beeps, add kelp, close the lid and continue cooking for the remaining time. After the signal, you can immediately serve it by taking out the laurel leaves.

Soup with fish and seaweed

• 1 potato;
• 1 can of canned fish;
• 45 g rice;
• 1 can of seaweed;
• 1 onion;
• 2 liters of water.

Cooking time: 35 minutes.

Calories: 20.

How to cook:

1. Pour water into the pan and let it boil. At this time, the rice should be washed, the potatoes should be peeled and cut into convenient pieces. When boiling begins, place both products into the pan at the same time;
2. Chop the onion and lightly fry in oil, you can add black pepper. Then it needs to be transferred to a saucepan;
3. Next, add the fish, do not use oil. It can be pink salmon, tuna, or sardines - whoever likes what. The fish should be in own juice, and not in tomato dressing or anything else. It is very important;
4. Add the seaweed and cook for a few more minutes. Remove from heat and serve. And if you have time, you can cook the broth with fresh fish, then take it out, prepare everything according to the recipe, and at the very end, during serving, add neat pieces of boneless fish to everyone’s plate. You can even cook with leftovers from salmon or other fish, the so-called “fish soup set.”

Although there are 33 types of seaweed in the world, only three are eaten. The most valuable and expensive type is Japanese. It is used to prepare a wide variety of dishes, since this kelp (as the seaweed is also called) is very soft and has high taste. Other types are used in industry, for example, in pharmacology.

It has long been known that seaweed is very beneficial for both children and adults. This is an affordable product that takes all the most precious things from sea water, with which you can easily strengthen your body and enrich it with microelements and vitamins.

Sea kale is a record holder for the content of iodine, iron, magnesium, vitamins A, E, C, and B vitamins. If you consume at least 100 grams of kelp per day, then your body receives daily iodine supply, and this iodine is much easier to absorb, than iodine from medications and biologically active additives, which is very important in conditions of poor ecology. A normal amount of iodine in the body improves the activation of certain enzymes and promotes the absorption of iron, phosphorus and calcium. Sea kale also contains alginic acid salts, which make this product not only useful for everyday nutrition, but also makes it possible to consider kelp as a medicine apstvo.

Consumption of seaweed, due to the substances it contains, stimulates intestinal function, reduces the amount of cholesterol in the blood, prevents the formation of blood clots, and regulates water-salt levels. balance, helps to overcome stressful situations.

Laminaria frightens many people with its appearance, smell, taste, but you can find a way out of this situation - prepare a salad from seaweed. Today we will offer you a large list of salad recipes with this very healthy product.

By the way, seaweed can also be added to various salads, for example, to a salad with crab meat!

Korean-style seaweed with vegetables
Recently, Asian or Oriental cuisine has become popular, and many varied dishes with a spicy-sweet taste have reliably entered our diet. We suggest preparing a simple and tasty seaweed salad at home. For its preparation you need the following.

1 sweet pepper;
1 bitter pepper;
onion;
garlic;
sesame seed;
soy sauce;
vegetable oil;
vinegar;
lemon juice or citric acid.
First of all, you need to thoroughly rinse the kelp sheets under running water to remove any remaining sand, then soak it in water for 1 hour, and rinse well again, then cook seaweed in water with lemon juice or citric acid, rinse again and chop with a thin straw. Next, we prepare the following products: squeeze out the garlic, cut the onion into rings, peel and cut the bitter and sweet peppers. In a deep frying pan, heat the oil, first throw in the hot pepper for a few seconds, catch the hot pepper with a slotted spoon, fry the onion in boiling oil, then add some salt. hot pepper and seaweed, take everything out with a slotted spoon and put it on a plate. Season the kelp prepared in this way with chopped garlic, fried sesame seeds, vinegar and soy sauce, cover the plate with a lid, let cool and brew. This seaweed salad can be stored in the refrigerator for 2 days.

Canned seaweed salad
The benefit of canned seaweed is its high iodine content; in addition, canned kelp contains only 5.4 kcal. Preparing dishes with such cabbage will greatly speed up the assembly of salads, due to the fact that the time for preparing food is reduced. Sea cabbage does not have a strong taste, and therefore it can be used in a wide variety of product combinations.

Pine boron salad recipe
Kelp and herring salad
To prepare this salad you will need the following.

a can of canned seaweed;
100 grams of lightly salted herring;
3 eggs;
onion;
mayonnaise;
spices;
vinegar.
Grind eggs, onions, cabbage, cut up fish, remove bones from it, cut into cubes. Mix all ingredients and season with vinegar, spices and mayonnaise.

Fresh seaweed salad
By adding seaweed to your diet, you help your body cleanse the body of radionuclides, toxins, heavy metals and strengthen the immune system. It is better to buy fresh seaweed and cook it yourself; to simplify the task, it is sold already cut. We suggest you prepare a salad from such products.

300-350 grams of freshly frozen seaweed;
2 pcs. – carrots;
onion;
sunflower oil.
Boil fresh sea cabbage in water with the addition of salt and citric acid, cook until it becomes soft, cool, if the cabbage is not chopped, cut into long strips. Grate the carrots on a grater with large teeth, cut the onion into half rings, mix all the ingredients, adjust to taste with salt, pepper, vegetable oil, if desired, you can add garlic and greens

Dry seaweed salad
100 grams of dry seaweed;
half a can of canned corn;
2 eggs;
1 tomato;
1 cucumber;
onion;
half a lemon;
garlic;
mayonnaise.
To prepare a salad from dried seaweed, first soak it in cold water, and then cook the kelp until ready, then fry the onion. Cut the tomato, cucumber, eggs into cubes of the same size. Mix all the products in a salad bowl, add lemon juice, garlic, mayonnaise.

Far Eastern seaweed salad
To make this classic kelp salad you will need the following.

200 grams of pickled seaweed (you can use fresh frozen or dry and pickle it yourself);
200 grams of pickled white cabbage;
2-3 potatoes;
onions, onion greens;
vegetable oil;
salt
First of all, you need to prepare the sea cabbage, if you don’t have it pickled, boil and marinate it, squeeze the sauerkraut well, boil and chop the potatoes, chop the onion and onion greens. Mix Far Eastern seaweed salad, add salt and vegetable oil.

Frozen seaweed salad
To prepare this salad, you will need the following.

200-250 grams of frozen seaweed;
200 grams of pickled mushrooms;
200 grams of beets;
several potatoes;
onion;
150 grams of pickled white cabbage;
2 pickled cucumbers;
salt, sugar, vinegar, black pepper, herbs.
First, let's prepare the frozen seaweed, defrost it and rinse it thoroughly, then cook it in water with the addition of salt and citric acid until the kelp will not become soft. Boil vegetables separately: beets and potatoes, cut into cubes, chop pickled mushrooms, cucumbers and onions. Mix kelp, sauerkraut and chopped vegetables, pour in vegetable oil, add sugar, salt, pepper and vinegar, sprinkle with herbs and let it brew for several hours in the refrigerator.

Vitamin-rich seaweed salad
If you monitor your nutrition or adhere to a diet, then there is always the question of ensuring that the norm of vitamins and microelements in the foods you consume is maintained. Seaweed will bring all the riches of the sea into your diet, and here is an example of such a vitamin salad.

To prepare seaweed salad, this is what you need.

200 grams of seaweed (you can use canned);
1 fresh carrot;
1 head of red salad onion;
1 egg;
1 cucumber;
parsley, dill, onion, garlic;
low-fat mayonnaise or homemade yogurt.
We boil the seaweed, rinse it, then prepare the vegetables. We grate the carrots on a grater with large teeth, cut the onion into half rings, cut the cucumber into cubes, finely chop all the greens. Boil the egg and cut it in the same way. Now let's start collecting vitamin-rich seaweed salad - mix all the ingredients, add sea salt and season with yogurt or mayonnaise, you can also use the olive oil sauce with lemon juice.

Pickled seaweed salad
200 grams of pickled seaweed;
1 can of sprat;
200 grams of crab sticks;
1 egg;
mayonnaise.
We take the seaweed, chop it if necessary, mash the sprouts in oil, chop the egg and crab sticks. Mix all the ingredients, add mayonnaise. This salad has an attractive smoked aroma, so other canned foods are not very suitable.

Seaweed salad with quail eggs
To prepare this salad you will need the following.

250 grams of seaweed;
1 large onion or several small ones;
10 quail eggs;
lemon;
spices, vegetable oil (for frying).
Boil the seaweed for 5 minutes, then change the water and cook for another 5 minutes, drain and let cool. Boil quail eggs, cut in half, chop the onion and simmer in a frying pan. When all the ingredients are ready, combine them and mix, season with spices and lemon juice.

Salad of seaweed, squid and tomato dressing
We advise you to try a very original dish with seaweed with a non-standard dressing, the new taste will surprise and delight you.

200 grams of freshly frozen squid;
onion, garlic;
tomato sauce, herbs (your choice).
To prepare the salad, squid boiled in salted water, peel, cut into thin strips, onion cut into feathers, sauté in vegetable oil, add boiled kelp and a large amount a mixture of chopped herbs (dill, parsley, cilantro, onions), season everything with tomato sauce and garlic , if necessary, add spices.

Seaweed and sesame salad
A very simple recipe for a low-calorie salad with an oriental flavor; all you need to prepare it is:

200 grams of dry seaweed;
a few spoons of sunflower oil;
onion head;
soy sauce, pepper;
a few cloves of garlic, sugar, sesame seeds.
First of all, pour dry kelp with warm water, when it is saturated with water, take it out and cut it into long strips so that it is not slippery, you can sprinkle it with vinegar, and then rinse and wait until the water drains. Fry the onion in hot vegetable oil until evenly golden in color, mix with already prepared cabbage, pour in soy sauce, add pepper, salt, sugar, squeeze out garlic ok (if you wish, you can just chop it). Sprinkle the salad with sesame seeds; for beauty, you can use a mixture of white and black seeds. If, according to your taste, the salad does not have enough acid, add a little vinegar.

Seaweed salad with rice noodles
In order to prepare seaweed salad, you need the following ingredients.

1 can of canned seaweed;
100 grams of rice noodles;
100 grams of cherry tomatoes;
100 grams of pickled eggplants;
one red sweet onion;
lemon;
vegetable oil;
10 grams of soy sauce.
First, boil the rice noodles, place in a colander, wait until it cools, cut the onion into half rings or feathers, cut the eggplant into long strips, cut the tomatoes into 4 parts. Mix the prepared ingredients, add seaweed, pour over dressing made from soy sauce, vegetable oil, lemon juice. When serving, place the seaweed salad on a plate and garnish it with lemon, tomato and herbs.

Seaweed and apple salad
For those who are on a diet or fasting, you can prepare a very light and low-calorie salad, because sea kale contains only 24.9 kcal, and all other ingredients are also sufficient definitely easy to digest.

300 grams of seaweed;
1 sweet and sour apple;
1 pickled cucumber;
1 carrot;
mayonnaise, soy sauce;
lemon, dill, spices.
Cut the pre-boiled carrots and fresh apple into small cubes. Boil the kelp, add lemon juice to the water, and chop the pickled cucumber.

Mix the resulting products, add salt and pepper and sprinkle with soy sauce, adding mayonnaise, or, if you are fasting, you can use vegetable oil and sprinkle with chopped dill. This seaweed salad will delight you with its fresh taste and will not add calories.

Read also: Meat salads for New Year and Christmas
Seaweed salad with smoked fish and squid
We invite you to prepare another very tasty seaweed salad, which does not require much time to prepare, but at the same time is in no way inferior in its taste.

500 grams of pickled seaweed;
squid fillet;
100 grams of smoked mackerel;
onions, carrots, sunflower oil.
Boil the squid carcass, cut into long strips and marinate with a mixture of salt and vinegar for 30 minutes. In the same way, marinate the chopped onions and carrots. Mix the prepared products with seaweed and diced mackerel, season with spices and vegetable oil.

Seaweed and prune salad
200-250 grams of seaweed;
walnut kernels - half a glass;
large onion;
200 grams of prunes;
vegetable oil.
First, boil and rinse the kelp with cold water. Steam the prunes with boiling water until they soften; if the prunes have pits, peel and chop. Cut the onion into half rings and simmer in vegetable oil. Mash or chop walnuts in a blender. We put all the ingredients in a salad bowl and mix, we get a very tasty and

healthy salad made from seaweed and dried fruits.

Seaweed salad with shrimp
Here is another new idea for a puff salad; to prepare it you will need the following.

200 grams of shrimp;
the same amount of kelp;
green peas;
mayonnaise;
1 egg;
spices, herbs.
On a large flat plate we lay out all the products in even layers, before starting to create the dish, the plate can be lined with lettuce leaves. The first layer is boiled and cooled shrimp, if the shrimp is large, cut it lengthwise, lay pickled seaweed on top, the third layer is green peas, then pour mayonnaise over everything, finely grate the egg on top and sprinkle with finely chopped herbs. This seaweed salad will bring not only undeniable benefits, but also the pleasure of tastes.

As you can see, there are many ways to prepare seaweed: it is dried, boiled and pickled. It has a neutral taste and goes well with a variety of foods. We have offered you as many as 16 recipes for salad with seaweed, you can take them as a basis, using your imagination and taste preferences - get dozens more recipes. By receiving a delicious dish, you also receive benefits for your health: you do not gain extra calories, strengthen your immune system, cleanse your body, and enrich it with useful substances. Experiment for your health!

To make this simple but tasty dish, you need to take:

• 500 g frozen kelp;
• Two chicken eggs;
• 80 g cow butter;
• Lemon;
• Salt.

Almost all recipes, speaking about frozen kelp, assume one way of pre-processing it, which is that the preparation begins with boiling the seaweed in three waters. We wrote about it above. Therefore, we will not describe it in detail every time.
In order to make a casserole, we do this:

1. Boil the kelp, let it cool thoroughly and fry it with some cow butter until it softens. At the same time, you need to make sure that it does not begin to creep apart. Overcooked cabbage largely loses its beneficial properties.
2. Transfer the cabbage to a heatproof dish.
3. Beat the chicken eggs and pour them over the kelp. Salt the contents of the form.
4. Place the pan in the preheated oven and bake for 1/3 hour.
5. Melt the rest of the butter, peel the lemon and separate it into slices.
6. Then we take the casserole out of the oven, pour oil over it and place lemon slices on its surface.

To prepare this dish, take:

• 500 g fish fillet;
• 300 g frozen kelp;
• ½ teaspoon black pepper;
• Two onions;
• Two chicken eggs;
• 500 g wheat flour;
• A tablespoon of corn or sunflower oil;
• Salt.

We will prepare dumplings in the following order:

1. First we'll make the minced meat. Boil the cabbage, grind it in a meat grinder with fish fillet and onion, and add pepper and salt.
2. Pour the eggs into the flour, add butter and salted water.
3. After kneading the dough, roll it out to a thickness of 2 mm. We cut blanks from it, put the minced meat in them and roll the dumplings.
4. Place the dumplings in boiling water. Cook for 20 minutes.
5. Each portion of the finished dish should be poured with melted butter.

The dietary properties of kelp are reflected in numerous recipes with its participation.
Usually these are recipes for soups and salads, but not only. Here is a recipe for vitamin caviar from frozen cabbage. For it we will need:

• Two pickled cucumbers;
• 400 g kelp;
• Bulb;
• Carrot;
• 1/3 cup vegetable oil;
• 100 g white bread;
• Salt.

Let's do the following:

1. We defrost the kelp, wash it, chop it and put it in cold water to boil. Cook for 50 minutes over low heat.
2. Then we take the kelp out of the broth and cool it.
3. Sauté onions and carrots in oil.
4. Peel the cucumbers, remove the seeds and squeeze.
5. Soak and squeeze the bread.
6. Mix the vegetables with kelp and bread, and grind twice in a meat grinder.
7. Fry the mixture, add salt and pepper to your taste.

Sprinkle the finished caviar with chopped herbs.

Another dietary dish. To prepare it, take:

• 300 g frozen kelp;
• 300 g crab sticks;
• Can of corn;
• Big sour apple;
• 100 g green onions;
• Four chicken eggs;
• A bunch of parsley and dill;
• Mayonnaise.

We will prepare the salad in the following order:

1. Defrost and boil the cabbage, and chop it finely.
2. Grate the apple, chop the herbs and onion.
3. Hard boil chicken eggs and cut them into small pieces.
4. Mix all the ingredients and season the salad with mayonnaise.

This light, dietary salad will require the following products for its preparation:

• 300 g frozen seaweed;
• Carrot;
• A bunch of young green onions;
• Half a medium-sized grapefruit;
• Corn or olive oil;
• Sesame seed.

The cooking process is not difficult. It consists of the following operations:

1. Defrost the kelp, boil it, squeeze out the water and put it in a saucepan.
2. We clean and boil the carrots, chop them with onions and add them to the cabbage.
3. Mix the contents of the pan and fill it with oil.

Decorate the finished salad with grapefruit slices and sprinkle with sesame seeds.

Salad recipes are not limited to dietary dishes. This shrimp salad is not only delicious, but also extremely nutritious. It can charge an adult with energy for the whole day.
To prepare it, we take the following set of products:

• 200 g frozen kelp;
• 200 g large shrimp;
• 100 g pitted olives;
• ¼ cup olive oil;
• Large lemon;
• Seasonings, salt and pepper.

When preparing the salad, we will adhere to the following course of action:

1. We defrost the kelp, boil it, put it in a weak vinegar solution for several hours, then squeeze and chop it.
2. Mix salt and olive oil in one container. Squeeze the lemon in there and add seasonings to taste. Our gas station is ready.
3. Place the shrimp in boiling water for three minutes, clean and sauté in oil.
4. Mix kelp, shrimp and olives in one container, fill the mixture with dressing and mix again.

The finished salad can be sprinkled with herbs or flavored with sour cream if desired.

For chicken soup you need to take:

• Four chicken legs;
• Two liters of chicken broth;
• ¼ cup rice;
• Three potatoes;
• Carrot;
• Two onions;
• 300 g frozen kelp;
• Vegetable oil for sautéing;
• A few black peppercorns;
• Bay leaf, salt and pepper.

Let's break down the soup recipe point by point:

1. Boil the chicken and, cutting it into pieces, fry over moderate heat.
2. Defrost and boil the cabbage. Then squeeze it out and transfer it to a separate bowl.
3. Cut the washed and peeled onions and carrots into thin strips and sauté in oil.
4. Wash the rice.
5. Peel the potatoes, cut them into cubes and put them together with the rice in a pan with chicken broth.
6. When the broth boils, cook for another 8 minutes, then add the carrots and onions and continue cooking until the broth boils again.
7. Pour kelp, seasonings and pepper into it, and continue cooking for another minute.
8. After this, place the tightly closed pan in a warm place for a couple of hours so that the soup is properly infused.
9. Add chicken pieces to each serving of soup.

For this unusual dish, let's take:

• Four potatoes;
• 200 g kelp;
• The same amount of ham;
• Four chicken eggs;
• Mayonnaise.

To prepare the pie we need to do the following:

1. Defrost the kelp and, after boiling it, finely chop it.
2. Peel and boil the potatoes. Boil the eggs.
3. Grate eggs and boiled potatoes on a fine grater.
4. Place a layer of potatoes and a layer of cabbage on top of it. Place another layer of potatoes, a layer of ham and a layer of grated eggs on top of the cabbage. We coat each layer with mayonnaise.
5. Sprinkle the finished pie with herbs.

To prepare this pie, we will need the following ingredients:

• Half a kilo of kelp;
• 200 g cheese;
• Five quail eggs;
• Half a glass of oil plant origin, olive or corn;
• Two salted tomatoes;
• A tablespoon of fresh yeast;
• A teaspoon each of coriander and turmeric;
• A tablespoon of sweet paprika;
• 400 g wheat flour;
• Dense cheese;
• Dried basil;
• Sugar.

We will divide the process of preparing the pie into successive stages:

1. First, let's prepare the dough. To do this, dilute the yeast and sugar with salt in a glass of slightly warmed water.
2. When the yeast swells, add vegetable oil, ground coriander with turmeric (it will give the dough a pleasant yellow color) and flour.
3. After kneading the dough, throw a towel over the pan and transfer it to a cool place for half an hour.
4. After this, transfer the dough into a heat-resistant form, level it, brush it with oil and sprinkle the top with sweet paprika.
5. Now let's start preparing the filling. Boil the defrosted kelp, wash and chop it.
6. Boil the potatoes in their skins, peel them, cut them into circles and place them in a mold on top of the dough.
7. Place cabbage, boiled quail eggs and salted tomatoes cut into circles on top of the potato layer.
8. Sprinkle thickly with grated cheese and dried basil. Add salt and pepper to your taste.
9. Preheat the oven to 180 degrees and, placing the cake pan in it, bake for 40 minutes.

The finished pie with cheese and quail eggs is served warm.

Sea kale salads

Moreover, this brown algae, scientifically known as sugar kelp, grows only in clean, unpolluted seas, therefore, eating such a product is always safe. Laminaria growing in the Barents and Sea of ​​Japan is especially valued.

Externally, the algae has an extremely unappetizing appearance: a long slimy strip of green-brown color. A logical question arises: why did people start eating this disgusting-looking thing, and which is difficult to get, since kelp grows in colonies at a depth of 10-30 meters. Obviously, not from a good life. The Chinese were the first to try seaweed thousands of years ago, and they liked it. Moreover, the cunning Chinese began to use it not only in various dishes, but also in medicine. Over the centuries, Chinese medicine has discovered more and more new properties seaweed both as a culinary ingredient and as a medicine.

So, what are the benefits of seaweed?!
Literally deposits of beneficial iodine are found in seaweed. In addition, most of the metals on the periodic table: magnesium, cobalt, bromine, iron, as well as a whole range of trace elements. There are also a lot of vitamins in cabbage: they can be listed alphabetically, starting with A and ending with E. Moreover, cabbage contains pantothenic and folic acids, which are so necessary for the human body.

The content of bromine in kelp makes it an excellent remedy for influencing the nervous system. For example, to regulate the processes of excitation and inhibition in the brain.
The greatest help will come from seaweed to people suffering from thyroid diseases. Laminaria also fights ischemia, diseases of the cardiovascular system and atherosclerosis. Positive effect With constant consumption of seaweed, it reduces cholesterol levels in the blood, cleanses the body of toxins and reduces the likelihood of plaque formation. In addition, kelp has anti-inflammatory properties, being a kind of plant analogue of medicinal mud. Cabbage can be used to make medicinal poultices and masks. Chinese medicine has long used algae as a remedy against inflammatory processes in the field of gynecology. A day, it is enough to eat only two spoons of kelp or a plate of any salad, the ingredient of which is seaweed. And those who do not like the taste of kelp can simply inhale the smell of algae, while receiving benefits for the body.

Sea kale is not only a good remedy, but an important element of modern dietary salads. The so-called “sea diet” is based on the use of seaweed with absolutely any product, for example, kelp and chicken eggs or rabbit meat.

Usually canned seaweed ends up on our table. Although the benefits from such cabbage are not as much as from fresh kelp. However, there is an alternative option - dried extract, from which the beneficial substances almost do not disappear, and are stored much longer than fresh cabbage. Sea kale is prepared different ways. In China, kelp is not only dried, but also frozen, salted and canned. In Korea, seaweed is pickled, made into soups, and stewed with chicken and pork. When mixed with other products - mushrooms, vegetables, fish and meat, they are obtained delicious salads. Here are some recipes for such salads.

Salad of kelp and Far Eastern squid – “Sakhalin”

Ingredients:

• canned kelp - 1 jar
• carrots - 1 pc.
• squid – 100 g
• sunflower oil - 3 tbsp. spoons
• onion - 1 pc.
• table vinegar - 1 teaspoon. spoon
• black ground pepper
• parsley

Clean the squid (see 15 squid salads) and boil in lightly salted water for 5 minutes. After cooking, cut them into thin strips.

Cut the carrots into cubes and finely chop the onion. Mix the canned kelp with the prepared ingredients, adding table vinegar and sunflower oil, ground black pepper and salt.

Mix thoroughly and refrigerate for 11 hours. Serve the finished salad in a salad bowl decorated with fresh parsley.

Seaweed salad and assorted vegetables – “Naughty”

Ingredients:

• canned sea cabbage -120 g
• beets - 1 pc.
• carrots - 3 pcs.
• potatoes - 3 pcs.
• pickled cucumbers - 2 pcs.
• table vinegar
• green onions - 100 g
• sunflower oil - 5 tbsp. spoons
• red onion - 2 pcs.
• granulated sugar
• ground white pepper

Boil potatoes, beets and carrots separately from each other in lightly salted water. After cooking, peel the vegetables and cut into slices. Cut pickled cucumbers (and here you will find all kinds of cucumber salads) in the same way.

Mix all the prepared ingredients with canned kelp and finely chopped onions. Add granulated sugar, ground white pepper, salt.

Season with table vinegar and sunflower oil. To stir thoroughly. Sprinkle the salad with chopped green onions.

Mushroom salad with seaweed – “Orient Express”

Ingredients:

• canned seaweed – 250 g
• pickled mushrooms – 170 g
• beets – 200 g
• potatoes – 150 g
• onions - 3 pcs.
• pickled white cabbage – 170 g
• pickled cucumbers - 3 pcs.
• table vinegar - 2 tbsp. spoons
• granulated sugar
• ground black pepper
• dill

Boil beets and potatoes separately in salted water. Mix canned seaweed, pickled mushrooms, boiled vegetables and white cabbage, adding chopped pickles and onion rings.

Mix all ingredients thoroughly and season with sunflower oil and table vinegar. Add sugar, ground pepper or salt to taste. Stir again and place in the refrigerator for a couple of hours.

The salad can be served as a cold appetizer on holidays and feasts, pre-garnished with herbs to make a beautiful salad.

Salad of seaweed and mussels – “Medea”

Ingredients:

• fresh seaweed – 500 g
• mussels – 500 g
• lemon – 0.5 pcs.

Take fresh mussels (if not, then you can use frozen ones). Wash them thoroughly and pour into a colander. Pour boiling water over and place in a large bowl.

Add fresh (or canned) kelp. Pour in lemon juice and mix well. Leave the salad to brew for 15 minutes.

It is better to use fresh rather than long-stored products, otherwise the salad may lose that unique sea taste.

Frozen seaweed salad – “Special”

Ingredients:

• seaweed – 300 g
• cucumber - 2 pcs.
• crab sticks– 100 g
• orange – 1 pc.
• granulated sugar
• dill
• parsley
• mayonnaise

Boil frozen kelp in lightly salted water for 7 minutes. Add granulated sugar to the boiled seaweed to taste. Cut the crab sticks into thin strips.

Grate fresh cucumbers on a medium grater. Mix all ingredients. Place the salad in a salad bowl in layers in the following sequence: boiled seaweed, chopped crab sticks, grated cucumber and grated cheese.

Spread olive mayonnaise between each layer. Garnish with orange slices and fresh herbs.

Potato salad with seaweed and onions – “Brussels”

Ingredients:

• canned sea cabbage - 1 jar
• chicken egg - 3 pcs.
• red onion - 1 pc.
• potatoes - 1 pc.
• ground white pepper
• olive mayonnaise

Rinse the seaweed thoroughly. Boil potatoes in salted water. Hard boil chicken eggs. Cut potatoes and eggs into cubes. Finely chop the onion. Mix all ingredients. Garnish the salad with onion rings.

Sea kale salad with celery – “Aristocrat”

Ingredients:

• frozen seaweed – 100 g
• celery – 100 g
• carrots – 1 pc.
• sugar – 10 g
• sunflower oil – 70 g
• lemon juice - 2 tbsp. spoons
• table vinegar
• dill
• parsley

Peel the celery root and chop finely. Boil carrots and cut into strips. Combine vegetables. Rinse the frozen kelp and let it sit in water for 15 minutes.

Then boil the cabbage for 20 minutes in water (in a ratio of 3 to 1). Soak the boiled seaweed for half an hour in a weak vinegar solution, adding salt.

Add already cooked vegetables to the cabbage. Season with sunflower oil lemon juice, sugar and salt. Garnish the salad with chopped herbs: parsley or dill.

Salad with seaweed and sesame – “Persian”

Ingredients:

• dried seaweed – 250 g
• sesame seeds -5 g
• sunflower oil - 3 tbsp. spoons
• onions - 2 pcs.
• garlic - 2 cloves
• soy sauce – 100 g
• ground black pepper - 1 teaspoon. spoon
• granulated sugar – 0.5 teaspoon. spoons

Soak dried kelp in water. Let it drain. Cut the seaweed into pieces 15 cm long, rolling them into a tube.

Then cut into thin strips. Finely chop the onion and fry in sunflower oil until golden crust. Mix the prepared ingredients.

Add ground pepper, soy sauce, crushed garlic cloves and sesame seeds. Add salt or granulated sugar to the salad to taste.

Salad of seaweed and veal brains – “Boyarsky”

Ingredients for boyar salad:

• veal brains – 450 g
• canned seaweed – 50 g
• rice - 150g
• table vinegar - 1 tbsp. spoon
• radishes - 4 pcs.
• kiwi - 1 pc.
• green onions
• sweet bell pepper - 1 pc.
• champignons – 150 g
• red wine - 50 ml
• sunflower oil - 3 tbsp. spoons
• ground black pepper
• wheat flour - 3 tbsp. spoons
• meat broth
• parsley
• celery

First you need to prepare the salad dressing. Chop celery and parsley. Chop bell peppers and champignons (champignon salad recipes).

Mix all this and simmer in sunflower oil over low heat. Add salt and pepper to taste. Sauté flour with red wine and sunflower oil until golden brown and dilute with meat broth to taste. Mix all dressing ingredients and bring to a boil. Next, you should start preparing the base for the salad. Boil the rice.

Soak the veal brains for several hours in a water solution of vinegar. Then boil the brains in lightly salted water. After boiling, cut the brains into small slices and mix with boiled rice. Place this mixture in the center of the salad bowl, covering all sides with seaweed, green onions, kiwi slices and radishes. Pour dressing over the salad and sprinkle with chopped herbs.

Sea kale and sprat salad – “Mary”

Ingredients:

• canned seaweed – 150 g
• sprats – 100 g
• crab sticks – 100 g
• egg – 2 pcs.
• mayonnaise

Seaweed can be used either fresh or canned. The most important thing is to chop it finely enough. Crush the sprats with a fork directly in the jar.

Cut crab sticks into slices or cubes. Finely chop the hard-boiled egg. Mix all salad ingredients and season with olive mayonnaise.

Mix well. It is better to use sprats, since other canned fish in combination with kelp do not have such a pleasant taste.

Salad of seaweed and apples – “Royal Apple”

Ingredients:

• canned seaweed – 200 g
• apples – 150 g
• cucumbers – 100 g
• carrots – 120 g
• low-fat sour cream – 150 g
• parsley

Grate the carrots on a medium grater. Peel fresh cucumbers and apples (look for recipes for salads with apples here) and cut into slices.

Mix all ingredients with canned kelp. Season with salt and low-fat sour cream. Garnish the top of the salad with chopped parsley.

Dried seaweed must be soaked in fresh water. Take up to 8 parts of water for 1 part cabbage and soak for several hours (usually overnight). After this, the cabbage is thoroughly washed in running water and boiled for about 15 - 20 minutes. The semi-finished product is ready. It can be stored in the refrigerator for several days.

This boiled seaweed is used to prepare almost all kelp dishes.

62 recipes

1. Far Eastern ear

• 2 liters of water,
• 2 - 3 potatoes,
• 1 carrot,
• 1 head of onion,
• 1 tablespoon vegetable fat,
• spices, salt to taste.

Pour well-washed fish heads (you can add sea fish fillets) with cold water, bring to a boil, and add salt. Then add potatoes. When the potatoes boil, cook until half cooked. Add seaweed and chopped parsley roots. Fry the carrots and onions in vegetable oil and add when the soup is ready. Spices, salt to taste.

2. Marinated seaweed

• 1000 grams boiled seaweed,
• 20 grams sugar,
• 10 grams vinegar,
• 0.5 grams of cloves,
• 0.2 grams bay leaf,
• 10 grams table salt,

For the marinade, add sugar, cloves, bay leaves, salt to hot water and boil for 3 - 5 minutes, then cool, add vinegar. Boiled seaweed is poured with chilled marinade and kept in it for 6 - 8 hours. After this, the marinade is drained. Marinated seaweed is served as an independent dish or as a side dish for fish and meat dishes. It can also be used to prepare other seaweed dishes.

3. Vinaigrette with seaweed

• 100 grams of sauerkraut,
• 1 cucumber
• 1 large beet,
• 2 potatoes,
• 1 onion,
• 150 grams of canned green peas,
• 3 tablespoons vegetable oil,
• salt to taste.

Cut the boiled beets and potatoes, as well as the cucumber into cubes. Squeeze the sauerkraut from the brine and chop it. Finely chop the onion. Combine all products, add seaweed, green peas, salt, vegetable oil and mix.

4. Vitamin seaweed salad

• 1 - 2 pickled or fresh cucumbers,
• 2 - 3 carrots,
• 1 - 2 apples,
• 1 egg,
• 3 - 4 tablespoons of sour cream,
• salt and herbs.

Grate the peeled carrots on a coarse grater. Cut cucumbers and apples into thin slices. Combine the prepared products with pickled cabbage, season with salt, sour cream and mix. Place in a salad bowl and garnish hard-boiled eggs in the form of slices or circles and sprinkle with finely chopped parsley.

5. Seaweed salad with carrots and cucumber

• 1 onion,
• 1 radish,
• 1/2 carrots,
• 1 pickled cucumber,
• 2 boiled eggs.

Mix the seaweed with sliced ​​cucumber, grated radish, finely chopped onion and eggs and season.

6. Seaweed salad with vegetables

• 2 cups marinated seaweed,
• 1 cup sauerkraut,
• 3 potato tubers,
• 1 onion,
• 1/2 cup vegetable oil,
• salt to taste.

Mix sea and white cabbage, boiled potatoes and onions, cut into slices, add salt, season with oil and mix well.

7. Vegetable vinaigrette with seaweed

• 100 - 150 grams marinated seaweed,
• 2 - 3 carrots,
• 2 - 3 beets,
• 3 - 4 potatoes,
• 1 - 2 cucumbers,
• 50 - 100 grams of green or onions,
• 1 - 2 tablespoons vegetable oil,
• 1 - 2 tablespoons 3% vinegar,
• salt to taste,
• pepper to taste,
• sugar to taste.

Boil potatoes, beets, carrots, peel, cool and cut into thin slices. Wash the cucumbers and also cut them. Mix all the vegetables, add onions and pickled cabbage. Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and stir. When serving, garnish with green onions.

8. Vinaigrette with seaweed

• 200 grams marinated seaweed,
• 1 carrot,
• 1 beet,
• 1.5 cups pickled onions,
• 1/2 cup vegetable oil.

Cut the boiled beets and carrots into strips. Mix everything with seaweed and onion, add salt and season.

9. Sea kale with mayonnaise

• 100 - 150 grams marinated seaweed,
• 50 - 100 grams mayonnaise,
• 1 - 2 eggs.

Add part of a finely chopped hard-boiled egg to the pickled seaweed and season with mayonnaise. Place in a salad bowl and decorate with egg slices.

10. Borscht with seaweed

• 100 grams beets,
• 80 grams carrots,
• 20 grams parsley root,
• 50 grams onion,
• 80 grams potatoes,
• 10 grams tomato paste,
• 5 grams sugar,
• 5 grams 3% vinegar,
• 20 grams sour cream,
• Bay leaf,
• parsley,
• black peppercorns,
• salt.

Boil the seaweed, cool, chop into strips, and pour cold marinade over it for 8 to 10 hours. For the marinade, put salt, sugar, cloves, bay leaves in hot boiled water, boil for 10 - 15 minutes, then drain the broth, cool and add vinegar to it. Cut beets, carrots, parsley root, onions into strips, add tomato paste, a little water and simmer for 20 - 30 minutes, then add pickled seaweed and continue simmering. Place potatoes cut into cubes into boiling water, after 10 minutes - stewed vegetables, bay leaf, black peppercorns. Season the borscht with salt, vinegar and sugar. When serving, add sour cream and finely chopped parsley to a plate with borscht.

11. Cabbage soup with seaweed and mussels

• 100 - 150 grams boiled mussels,
• 100 grams marinated seaweed,
• 200 grams white pickled cabbage,
• 1 - 2 carrots,
• 1 bunch of parsley,
• 1 onion bulb,
• 2 - 3 tablespoons of cereal (millet, rice or pearl barley),
• 2 tablespoons vegetable oil,
• 4 tablespoons sour cream,
• spices, garlic, herbs.

Boil the mussels, chop, fry in fat along with onions and roots. Separately, boil the cereal in the broth until almost ready, then add stewed and pickled seaweed, add fried mussels, roots and onions to the tomato paste. Then cook until fully cooked. At the end of cooking, add salt, spices and finely chopped garlic. Serve with pieces of mussels, sour cream and herbs.

12. Sea kale salad

• 200 grams marinated seaweed,
• onion head,
• pepper and salt to taste.

13. Salad with seaweed and tomato

• boiled seaweed,
• onion head,
• 1 - 2 tablespoons vegetable oil,
• sugar and salt to taste.

14. Salad with seaweed and mayonnaise

• boiled seaweed,
• onion head,
• 1/2 cup mayonnaise,
• sugar and salt to taste.

15. Salad with seaweed and sauce

• boiled seaweed,
• onion head,
• 1/2 cup hot or sweet sauce.

16. Salad with seaweed and cucumbers

• boiled seaweed,
• 1 head of onion,
• 2 fresh cucumbers,
• 1 carrot,
• sour cream,
• salt to taste.

17. Salad with sea and white cabbage

• boiled seaweed,
• 1/4 medium fork white cabbage, pureed with salt,
• 1 head of onion,
• sugar and pepper and salt to taste.

18. Salad with seaweed and vegetables

• boiled seaweed,
• 1 fresh cucumber,
• 1 head of onion,
• pureed garlic,
• pepper, sugar, salt to taste.

19. Salad with seaweed and bell pepper

• boiled seaweed,
• 1/4 fork white cabbage, pureed with salt,
• 1 - 2 fresh cucumbers,
• 2 tomatoes
• 1 carrot,
• 1 pod of sweet bell pepper, cut into cubes
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• 2 - 3 tablespoons of vegetable oil,
• grated garlic,
• salt, pepper, sugar to taste.

20. Salad with seaweed and radish

• boiled seaweed,
• 2 - 3 medium radishes,
• 1 head of onion,
• 2 tablespoons vegetable oil,
• 1 teaspoon acetic or citric acid,
• salt, pepper to taste.

21. Vitamin salad with seaweed

• 1 - 2 fresh apples without core, cut into small pieces,
• 1 - 2 fresh cucumbers,
• 1 tomato
• 1 carrot,
• 1/2 cup sour cream,
• sugar to taste.

22. Salad with seaweed and carrots

• boiled seaweed, salted,
• 1 carrot,
• 2 - 3 fresh apples cut into cubes or small cubes,
• 4 - 5 plums,
• 1/2 lemon
• sugar and salt to taste.

23. Salad with seaweed and pickled vegetables

• boiled seaweed,
• 1 - 2 pickled cucumbers,
• 2 salted tomatoes,
• 1 carrot,
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• grated garlic,
• pepper, sugar, salt to taste.

24. Salad with seaweed, vegetables and apples

• boiled seaweed,
• 1/2 cup pickled white cabbage,
• 1 pod of salted bell pepper,
• 1 - 2 pieces of soaked apples,
• 1 fresh or salted carrot,
• 1/4 head of onion,
• 1 - 2 tablespoons vegetable oil,
• pepper and salt to taste.

25. Salad with seaweed and mushrooms

• boiled seaweed,
• 5 - 6 medium salted or pickled mushrooms,
• 1 head of onion,
• 2 - 3 tablespoons of vegetable oil,
• pepper and salt to taste.

26. Seaweed with eggplant caviar

• 150 grams boiled seaweed, minced in a meat grinder,
• 200 grams eggplant caviar,
• vegetable oil,
• spices,
• salt to taste.

27. Salad with seaweed and fish

• boiled seaweed,
• 1/2 cup pickled white cabbage,
• 60 grams chum salmon or pink salmon, lightly salted,
• 1 - 2 pickled cucumbers,
• 1 carrot,
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• 1/2 cup mayonnaise,
• salt to taste.

28. Salad with seaweed and meat

• boiled seaweed,
• 1/2 cup pickled white cabbage,
• 60 grams meat boiled beef,
• 1 pickled cucumber,
• 1 - 2 pieces of boiled potatoes,
• 1 carrot,
• 1/2 cup mayonnaise,
• salt and spices to taste.

29. Vinaigrette with seaweed and vegetables

• boiled seaweed,
• 1/2 cup pickled white cabbage,
• 1 beet,
• 1 carrot,
• 1 - 2 pieces of boiled potatoes,
• 1 - 2 pickled cucumbers,
• 1 - 2 salted tomatoes,
• 1 head of onion,
• 2 tablespoons of green peas,
• 2 - 3 tablespoons of vegetable oil,
• salt and spices to taste.

30. Vinaigrette with seaweed and apples

• boiled seaweed,
• 1 boiled beet,
• 1 - 2 pieces of apples,
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• 2 - 3 tablespoons of vegetable oil,
• sugar, salt, spices to taste.

31. Vinaigrette with seaweed and fish

• boiled seaweed,
• 60 grams of chum salmon or pink salmon or lightly salted cod,
• 1/2 cup pickled white cabbage,
• 1 - 2 pickled cucumbers,
• 1 - 2 salted tomatoes,
• 1 boiled beet,
• 1 carrot,
• 1 - 2 tablespoons of green peas,
• 1/2 cup mayonnaise,
• herbs, salt, sugar, spices to taste.

32. Vinaigrette with seaweed and mushrooms

• boiled seaweed,
• 5 - 6 pieces of salted mushrooms,
• 1 boiled beet,
• 1 - 2 pieces of boiled potatoes,
• 1/2 cup pickled white cabbage,
• 1 - 2 pickled cucumbers,
• 1 head of onion,
• 3 tablespoons of 3% acetic acid solution,
• sugar, pepper, salt to taste.

33. Vinaigrette with seaweed and meat

• boiled seaweed,
• 1/2 cup pickled white cabbage,
• 60 grams beef or lamb or veal,
• 1 boiled beet,
• 1 - 2 pickled cucumbers,
• 1 carrot,
• 2 - 3 tablespoons marinated cherries or plums or lingonberries,
• 1 egg,
• 1/2 cup mayonnaise,
• salt to taste.

34. Vinaigrette with seaweed and shellfish meat

• boiled seaweed,
• 60 grams of shellfish meat, scallops or mussels or squid or octopus,
• 1 - 2 pieces of boiled potatoes,
• 1 - 2 pickled cucumbers,
• 1 carrot,
• 1 beet,
• 1 - 2 tablespoons marinated plums or cherries or lingonberries,
• 1/2 cup mayonnaise,
• greenery,
• salt to taste.

35. Cabbage soup with seaweed and meat

• 200 - 300 grams of meat,
• 1 cup of pickled white cabbage,
• 2 - 3 potatoes,
• 1 - 2 carrots,
• 1 head of onion,
• 1 tablespoon tomato paste,
• 1/2 tablespoon margarine,
• 1 tablespoon flour,
• 2 - 3 tablespoons sour cream,
• 2 eggs,
• Bay leaf,
• parsley,
• dill, garlic, pepper,
• salt to taste.

Pour well-washed meat with cold water, bring to a boil and cook until half cooked. Remove the foam that forms on the surface of the broth and add salt. Place white sauerkraut in the broth, boil and then add boiled seaweed, sliced ​​potatoes, and when the potatoes are half-ready - chopped, sautéed carrots, chopped onions, and parsley root. Prepare flour sauté with tomato paste and season with cabbage soup. About 10 minutes before it’s ready, add pepper, bay leaf, garlic, and salt to taste. Serve with chopped egg, sour cream and herbs.

36. Cabbage soup with seaweed in meat broth

• 300 - 450 grams of marrow bones,
• 1 - 1.5 cups boiled seaweed,
• 2 - 3 potatoes,
• 1 - 2 carrots,
• 1 head of onion,
• 1.5 tablespoons margarine,
• 1 tablespoon flour,
• Bay leaf,
• greens, dill, pepper,
• salt to taste.

Pour well-washed brain bones with cold water and cook for 2 - 2.5 hours, after which remove the bones. Add boiled seaweed, vegetables, spices and other ingredients to the prepared broth, brought to a boil.

37. Green cabbage soup with seaweed

• 200 - 300 grams meat,
• 1 cup of pickled white cabbage,
• 1.5 cups boiled seaweed,
• 2 - 3 potatoes,
• 1 carrot,
• 1 head of onion,
• 1 - 2 bunches of sorrel,
• 1 - 2 tomatoes,
• 1 tablespoon flour,
• 1 egg,
• 2 - 3 tablespoons sour cream,
• pepper, bay leaf,
• salt to taste.

Bring well-washed meat to a boil, cook until half cooked, then add chopped white cabbage, boil, add boiled seaweed, potatoes, parsley. When the broth boils, add the sauteed carrots and onions, chopped into strips, add the disassembled, washed, chopped sorrel, and tomatoes cut into slices. 10 minutes before the cabbage soup is ready, season it and add spices. Serve with egg and sour cream.

38. Meat borscht with seaweed

• 200 - 300 grams meat,
• 1/2 cup pickled white cabbage,
• 1/2 cup boiled seaweed,
• 1 - 2 pieces of potatoes,
• 1 beet,
• 1 carrot,
• 1 head of onion,
• 1 tablespoon flour,
• 1 - 2 tablespoons of tomato paste,
• 1 - 2 tablespoons margarine,
• 1 egg,
• 2 - 3 tablespoons sour cream,
• spices, salt to taste.

Bring well-washed meat to a boil, remove any foam that has formed, add salt and cook until half cooked. Put sauerkraut, let it boil and add boiled seaweed, potatoes cut into pieces or cubes. When the potatoes are half-ready, add sautéed, chopped carrots and onions. Prepare flour sauté and season with borscht. Add spices. For weak acidity, add brine or 3% acetic acid solution and sugar to taste. Add beets, stewed separately in fat and vinegar essence, crushed into cubes or cubes, into the prepared borscht. Boil for 10 minutes. Served with chopped egg and sour cream.

39. Green meat borscht with seaweed

• 200 - 300 grams meat,
• 1/2 piece of potato,
• 1 bunch of sorrel,
• spinach,
• 1 carrot,
• 1 head of onion,
• 1 - 2 fresh tomatoes,
• 2 - 3 teaspoons canned beans,
• 1 beet,
• 1 teaspoon grated garlic,
• 1 tablespoon margarine,
• 1 tablespoon flour,
• Bay leaf,
• salt to taste.

Pour well-washed meat with cold water and bring to a boil. When the meat is half cooked, add boiled seaweed, chopped potatoes, and then (after boiling) add washed chopped sorrel and spinach. Boil and add sauteed carrots and onions, fresh tomatoes cut into slices, 2 - 3 teaspoons of canned beans, spices, brine or 3% acetic acid solution to taste, sugar, grated garlic. Poached beets, crushed into cubes or cubes, are added to the finished borscht, after which it is cooked for 7 - 10 minutes. Served with chopped egg.

40.Rassolnik with seaweed

• 200 - 300 grams of meat,
• 1 - 1.5 cups boiled seaweed,
• 2 - 3 potatoes,
• 1 carrot,
• 1 head of onion,
• 1 bunch of sorrel,
• 1 - 2 pickled cucumbers,
• 1 - 2 tablespoons sour cream,
• parsley,
• greenery,
• spices,
• salt to taste.

Rassolnik can be prepared with meat, ham, sausages or sausages. Cut the meat into pieces and cook until half cooked. Add boiled seaweed and boil. After this, put the potatoes cut into cubes, cubes or slices into the pan, add the sauteed carrots and onions, chopped into strips or noodles, and boil. Sort the sorrel, wash, chop, peel the parsley roots. Cut the pickled cucumbers into cubes and diamonds and add cucumber pickle, spices and salt to taste. Before eating, season with sour cream and sprinkle with herbs.

41. Fish soup with seaweed

• 200 - 300 grams of fish heads,
• 1/2 cup boiled seaweed,
• 2 - 3 potatoes,
• 1 carrot,
• 1 head of onion,
• 1 tablespoon vegetable fat,
• spices,
• salt to taste.

Well washed fish heads, you can add 100 - 150 grams of fish fillet chopped into pieces, add cold water, bring to a boil, add salt. Then add boiled seaweed, chopped parsley roots and bring to a boil again, then add sauteed carrots, onions, cut into cubes. The potatoes are placed in front of the seaweed and when the potatoes are half-ready, the remaining components are introduced. Spices, salt to taste.

42. Liquid solyanka with seaweed

• 1/2 cup boiled seaweed,
• 1/2 cup sauerkraut,
• 1 pickled cucumber,
• 1 tomato
• 1 - 2 tablespoons capers,
• 30 - 50 gram beef,
• 20 - 30 grams sausage,
• 20 - 30 grams ham,
• 1 tablespoon margarine,
• 1 tablespoon flour,
• 1 tablespoon sour cream,
• spices,
• greenery,
• salt to taste.

Take several glasses of meat broth, bring to a boil, add boiled seaweed and sauerkraut, boil. When half-ready, add chopped pickled cucumber, salted tomato, capers and meat ingredients: beef, sausage, ham - boil all this and add sautéed carrots and onions. Prepare flour sauté with tomato paste. A few minutes before the end of cooking, add salt and spices to taste. Serve with sour cream and finely chopped herbs.

43. Seaweed puree soup with mushrooms

• 230 - 350 grams of bones,
• 1/2 cup boiled seaweed,
• 1 carrot,
• 1 head of onion,
• 1 - 2 parsley roots,
• 7 - 8 pieces of fresh mushrooms,
• 3 tablespoons wheat flour,
• 2 - 3 tablespoons butter,
• 1 glass milk,
• 1 - 2 egg yolks,
• salt to taste.

Pour cold water over the well-washed bones and cook until tender. Strain the broth, add mashed boiled seaweed. Grate the sautéed carrots, onions and parsley. Take a glass of milk, heat to 60 degrees and add the egg yolk, shake with sautéed flour. Sort out the fresh mushrooms, rinse well and boil in a vinegar-salt solution, then wipe, cut some of the mushrooms into strips. First add sauteed grated carrots, onions, parsley into the broth, then chopped mushrooms and lastly beaten egg yolks, milk and sautéed wheat flour. Boil for 10 - 15 minutes.

44. Stewed seaweed

• 1/3 cup sauerkraut,
• 1/2 cup boiled seaweed,
• 1 - 2 carrot pieces,
• 1 head of onion,
• 2 - 3 tablespoons tomato paste,
• 1 tablespoon wheat flour,
• 1 tablespoon margarine,
• sugar,
• spices,
• salt to taste.

Take a spoonful of margarine or butter, pickled white cabbage, bring until half cooked, add boiled seaweed, add sauteed carrots and onions, chopped into strips or cubes. Add tomatoes, spices and bring everything to readiness.

45. Solyanka with seaweed in a frying pan

• 1/2 cup sauerkraut,
• 1/2 cup boiled seaweed,
• 1 - 2 pickled cucumbers,
• 1 - 2 salted tomatoes,
• 40 - 50 grams beef,
• 20 - 30 grams ham,
• 20 - 30 grams sausage,
• 1 carrot,
• 1 head of onion,
• 1 tablespoon margarine,
• 1 - 2 tablespoons tomato paste,
• greenery,
• spices,
• salt to taste.

Fry the pickled white cabbage in margarine until soft, then add boiled seaweed, pickled cucumbers, chopped tomatoes, add beef, ham, sausage, sautéed carrots chopped into strips, onions and a spoonful of tomato. Bring everything to readiness. Add salt and spices to taste. Sprinkle with herbs before serving.

46. ​​Sea kale stewed with pork

• 200 grams pork,
• 50 grams lard,
• 1 tablespoon soy sauce,
• 1/2 head of onion,
• salt to taste.

Finely chop the boiled seaweed. Trim the raw pork flesh from fat and cut into slices. Chop the onion. Place pork and onions in a very hot frying pan with a small amount of fat and fry. Add seaweed, soy sauce, 1 - 2 cups seasoned broth and, when the liquid boils, pour in melted lard.

47. Stewed seaweed with chicken

• 200 grams boiled seaweed,
• 700 gram chicken,
• 50 grams pork lard,
• 1 tablespoon soy sauce,
• 1/2 head of onion,
• 1 egg (white),
• salt to taste.

Chop the onion. Cut the flesh of the boiled chicken into slices, green onions into pieces. Put onions in a very heated frying pan with a small amount of fat, fry them, then add chopped boiled seaweed, chicken slices, pour in 1/2 cup of the seasoned broth and let it boil, add melted lard.

48. Sea kale in syrup

• 1 kilogram boiled seaweed,
• 1.5 kilograms granulated sugar,
• 2 glasses of water,
• 1 - 2 teaspoons citric acid.

Pass the boiled seaweed through a meat grinder, prepare sugar syrup in an enamel bowl and filter. Add citric acid 1.5 - 2 teaspoons per 1 kilogram of cabbage to the hot syrup, add 500 grams of chopped seaweed per 1 kilogram of syrup and soak in the syrup for 1 hour. Then cook for 20 - 25 minutes until tender, after which add an infusion of boiled spices (cloves, cinnamon) or vanilla to the jam for flavor. Pour the finished jam hot into glass jars. Using the same recipe, you can prepare jam from seaweed with lingonberries.

49. Salad "Captain"

• boiled seaweed,
• boiled beef meat,
• sauerkraut,
• boiled beets,
• boiled potatoes,
• 1 - 2 pickled cucumbers,
• 1 carrot,
• pickled lingonberries or cranberries,
• 1 egg,
• mayonnaise,
• fresh parsley,
• salt and pepper to taste.

50. Carolina Salad

• boiled seaweed,
• boiled beef meat,
• 1 pickled or pickled cucumber,
• 1 - 2 pieces of boiled potatoes,
• 1 carrot,
• 1 - 2 tablespoons of green peas,
• mayonnaise,
• salt, spices to taste.

51. Salad "Merchant"

• boiled seaweed,
• pickled white cabbage,
• 1 pod bell pepper,
• 1 - 2 soaked apples,
• 1 fresh carrot,
• 1/4 head of onion,
• 1 - 2 tablespoons vegetable oil,
• pepper, salt to taste.

52. Salad "Mariana"

• boiled seaweed,
• White cabbage,
• 1 head of onion,
• 2 tablespoons vegetable oil,
• sugar,
• pepper, salt to taste.

White cabbage is finely chopped and rubbed with salt, seaweed and onion are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt and pepper are added.

54. Salad "Natalie"

• boiled seaweed,
• 1 - 2 fresh apples,
• 1 - 2 fresh cucumbers,
• 1 tomato
• 1 carrot,
• parsley or celery,
• 0.5 cups sour cream,
• salt, pepper to taste.

Seaweed, apples, cucumbers, tomatoes, carrots, parsley are cut into small pieces. Mix thoroughly, add sour cream, salt and pepper.

54. Oxy salad

• boiled seaweed,
• 100 grams of mushrooms, salted or pickled,
• 1 head of onion,
• 2 - 3 tablespoons vegetable oil,
• pepper, salt to taste.

55. Salad "Olesya"

• boiled seaweed,
• White cabbage,
• 1 head of onion,
• several fresh cucumbers,
• 2 - 3 pieces of boiled potatoes,
• 1 head of onion,
• garlic, pepper, sugar,
• salt to taste.

White cabbage is finely chopped and rubbed with salt, seaweed, cucumbers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt and pepper are added.

56. Salad "Island"

• boiled seaweed,
• White cabbage,
• 1 head of onion,
• several fresh cucumbers,
• 2 tomatoes
• 1 carrot,
• 1 pod of sweet bell pepper, cut into cubes
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• 2 - 3 tablespoons vegetable oil,
• 1 teaspoon acetic or citric acid,
• garlic, salt, pepper, sugar to taste.

White cabbage is finely chopped and rubbed with salt, seaweed, cucumbers, tomatoes, carrots, sweet peppers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt and pepper are added.

57. Salad "Seaside"

• boiled seaweed,
• chum salmon or pink salmon, lightly salted,
• 1 - 2 pickled cucumbers,
• 1 carrot,
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• 1 tablespoon of green peas,
• 0.5 cups mayonnaise,
• salt to taste.

58. Salad "Rogneda"

• boiled seaweed,
• pickled white cabbage,
• 1 boiled beet,
• 1 - 2 fresh apples,
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• 2 - 3 tablespoons of vegetable oil,
• sugar, salt, spices to taste.

59. Salad "Sakhalin"

• boiled seaweed,
• 1 head of onion,
• 2 fresh cucumbers,
• 1 carrot,
• sour cream,
• salt to taste.

Cut all products into small pieces, add sour cream and salt.

60. Salad "Szeged"

• boiled seaweed,
• 0.5 cups pickled white cabbage,
• 1 - 2 pickled cucumbers,
• 1 pod of sweet bell pepper,
• 1 carrot,
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• garlic,
• 2 - 3 tablespoons vegetable oil,
• pepper, sugar, salt to taste.

Seaweed, pickles, peppers, carrots, boiled potatoes, and onions are chopped. Mix thoroughly, season with vegetable oil, add salt and pepper.

61. Salad "Tynyanov"

• boiled seaweed,
• 1 carrot,
• 2 - 3 pieces of fresh apples, cut into cubes or small cubes,
• 4 - 5 pieces of plums,
• 1/2 lemon
• 1/2 cup sour cream or sauce,
• sugar, salt to taste.

Seaweed, carrots, apples, plums, chopped. Mix thoroughly, squeeze half a lemon into the salad, add sour cream, salt and pepper.

62. Salad "Tana"

• boiled seaweed,
• chum fish or pink salmon or boiled cod,
• pickled white cabbage,
• 1 - 2 pickled cucumbers,
• 1 - 2 salted tomatoes,
• 1 boiled beet,
• 1 carrot,
• 1 - 2 tablespoons of green peas,
• 1 - 2 tablespoons marinated cherries or plums or lingonberries,
• mayonnaise,
• fresh parsley,
• salt, sugar, spices to taste.