Laminaria is a product that has the scientific name "Laminaria". It contains a large number of nutrients. It is they who endow this product with healing and preventive power that helps cleanse the body of toxins. The composition of seaweed contains a lot of organic acids, minerals, vitamins belonging to groups B, C, A, and so on.

In addition, kelp is rich in iodine content, therefore, using the product at least once or twice a week, you can easily increase immunity and normalize the functions of the thyroid gland, while eliminating diseases formed during the lack of iodine in the body.

Basic cooking rules

Currently, it will not be difficult to purchase fresh or other seaweed in various forms and manifestations - dried, frozen, canned. The latter can be used ready-made. Dried and frozen ones have to be pre-cooked. This can be done as follows.

Cooking seaweed is an unusual process that takes a lot of time, but it provides an opportunity to perfectly cope with this work and in return receive delicious dishes. Necessary:

• Pre-soak. This will make it softer and speed up the cooking process itself. In addition, soaking dried or frozen seaweed in clean water can wash out bacteria that have accumulated during the drying process.
• Drain the water regularly and refill the pot with new liquid. The fact is that over time, the old water becomes saturated with an unpleasant smell, and its regular change will allow you to wash these aromas.
• Observe the time regime, namely how long the cabbage is boiled. Depending on the type of kelp, the process can take more or less time.

If you cook the product correctly, it will acquire good taste and will delight the hostess and her family with excellent properties.

Only dried and frozen cabbage, as well as fresh cabbage, should be boiled, therefore, special attention should be paid to them during the process of preparing dishes.

Dried kelp

The advantages of dried cabbage are that it has retained the most valuable and useful properties, therefore it is the most useful for every person. If you approach the heat treatment process correctly, you can get a product that is optimal in taste and useful properties.

To prepare kelp, before cooking, it must be carefully sorted out, rinsed and placed in a bowl containing cold water. The cabbage should lie there for 12 hours or more. Then you need to take out the product and rinse it in running water, then dip it into a saucepan with water and cook for 2-3 hours. But do not cook fully for several hours at once, but periodically drain the old water and add new one. This will eliminate unpleasant odors and produce deliciously cooked seaweed.

Then the boiled cabbage can be used alone or in combination with other products, for this numerous recipes are provided.

Frozen kelp

There are many questions about how much to cook seaweed. There are several opinions on this. At the very beginning, before cooking, it must be defrosted by holding it at room temperature. This is done for 30 minutes. And then you need to rinse the product and put it in a saucepan with clean water, placing it on the stove.

After boiling, it is cooked for half an hour. Then the water is drained, and the resulting cabbage is discarded in a colander. In the same way, cooking is carried out two more times, which contributes to the release of different odors from the kelp. Thanks to this approach, the taste of cabbage becomes richer and more pleasant. The finished cabbage should be soft and easy to tear with your hands, so the answer to the question of how long boiling takes is not always straightforward.

Fresh kelp

The process also takes several hours; it takes a couple of minutes to soak. Before cooking, you need to pour fresh clean water and throw the product into it. After waiting for a boil, you need to cook the cabbage for about 10 minutes. Then the water is drained, this continues 4-5 times until the smells disappear.

We examined how to cook seaweed correctly and competently. It can be concluded that the process does not take much effort.

Laminaria (or, as we used to call it, seaweed) is a rare guest on our tables. Regularly, only a few include it in their diet, while the rest either do not like it or have never tried this useful product. And there are really a lot of benefits in it. First of all, this is iodine, which can be obtained from it in plenty, and more than 30 trace elements and minerals necessary for the human body. At least for the sake of this, it is worth using kelp more often. And in order to get rid of its specific smell and make it more appetizing, we will tell you how to cook sea kale yourself.

Homemade seaweed vs. shop

Supermarkets and markets sell all kinds of seaweed salads. As a rule, they are united not only by this ingredient, but also by not very attractive features: the presence of preservatives and other chemical additives, a large amount of oil or mayonnaise, a long shelf life (which is why the cabbage ceases to be crispy and loses its beneficial properties). Therefore, it is best to cook it at home to your liking and eat it right away. To do this, you need to purchase either frozen or dry kelp in the store.

Warm salad

First, let's take a look at how to cook frozen seaweed. Let's make a seafood salad with chicken. Remove a pound of frozen cabbage from the freezer. Let it thaw in cool water for about 40 minutes. Then boil for 5 minutes (after boiling water) with a spoonful of vinegar. It is needed to get rid of mucus. Next, fry the onions in a frying pan in vegetable oil, add the chicken cut into strips or small pieces and fry until tender. Put the seaweed in a skillet, pepper and salt to taste, add a little chicken broth and simmer without a lid. When the liquid has evaporated and the chicken is soft and golden brown, the dish is ready. Here's how to cook kale quickly and easily. This warm salad is quite low in calories, nutritious and filling. A good option for a spring-summer treat.

A fresh and light dry kelp dish

Now let's tell you how to cook dry sea kale just as easily. Let's make a cold salad with an egg. First you need to soak in boiling water and boil dry kelp. It takes about 40 minutes to cook. If you digest it, it will turn out soft and nevus. Throw the boiled cabbage in a colander, and then cut into strips 2 centimeters long. Cut onions into half rings, egg whites into cubes. Salt, squeeze out a clove of garlic. Now add the egg-onion mixture to the kelp, season with unsweetened natural yogurt and mix everything again. This salad can be served in special bowls, garnished with grated egg yolks. It is also low in calories and very refreshing in the heat.

Combining seafood with sea plants

You will now learn how to make seaweed from dry and frozen kelp. You can use both in dishes - this will practically not affect the taste. By the way, vegetable and animal gifts of the sea are very well combined with each other. And here's a great option for a light seaweed salad with squid. Take these ingredients in equal amounts, boil and cut into strips. Add thinly sliced ​​fresh cucumbers, green onions and olive oil. Season with pepper and salt to taste, let it brew in the refrigerator and serve as a side dish.

Haven't you started making sea kale at home yet?

Note that all of the recipes listed are very easy to prepare and for the stomach. You will not get better from such salads, but saturate the body with vitamins and minerals. Try these and come up with your own ways of how to cook seaweed at home deliciously and quickly.

Frozen vegetables are one of the attributes of the fast pace of life. Today they become an excellent aid in cooking and significantly save time for every housewife. One such product is frozen seaweed. The article describes in detail how to cook and process it correctly in order to preserve as many nutrients as possible in the dish.

Product features

Seaweed is nothing more than a product obtained from a brown seaweed called kelp. It is one of the best sources of iodine. Its regular use can save the layman from taking various dietary supplements, which are now abundantly offered by pharmacy chains. Due to the way the product is frozen, it retains most of the nutrients that it is so rich in.

The kelp itself is characterized by a low calorie content, there are no carbohydrates in it. Its use in food, as a rule, is marked by a healing effect. Seaweed relieves the human body of harmful toxins and deposits that have accumulated in it over the years. It also has a beneficial effect on the work of the cardiovascular system.

However, the product also has contraindications. Therefore, it is impossible to say unequivocally that seaweed is useful to everyone, without exception. The endocrinologist can determine the benefit or harm, because there are diseases in which there are iodine-containing products categorically unacceptable. It is also important to understand that an excess of the product can provoke such negative processes in the body as pain in the stomach, skin rashes, difficulty breathing and even baldness.

Fresh product is poorly stored, which is why it has to be heat treated (dried or frozen). For the sake of fairness, it should be noted that freshly frozen cabbage is inferior in the content of vitamins and microelements to the dried analogue. In addition, before the cooking process, the product to be frozen must be soaked in water. It is impossible to eat such a product without heat treatment, so the cooking stage is mandatory.

Detailed cooking technology

Cooking kelp is a preliminary step in the preparation of many dishes. This is a time-consuming process. To begin with, the product is removed from the briquette and thawed. As a rule, this takes no more than half an hour.

After that, the seaweed is soaked. Firstly, this is necessary in order to shorten the cooking time. Secondly, the cabbage itself will become softer from this, which will affect the taste of the finished dish. Thirdly, soaking will get rid of the unpleasant odor to some extent. After the cabbage is soaked, it must be rinsed with clean water to get rid of mucus.

Then the defrosted product is dipped into a container with clean water and set to boil. The kelp is soaked for the first time for about 15 minutes. Cook for the first time only until boiling. This will keep the maximum of useful components. However, the cooking process does not end there: it will have to be repeated twice, observing the time regime (10-20 minutes each). It is important to use clean and cold water for soaking and cooking all three times.

Each time after cooking, the kelp is thrown into a colander. You need to cook over low heat. You can salt the product during the secondary cooking. If you boil the seaweed at least two times, this will allow you to achieve the best taste of the product. In addition, perfectly cooked cabbage differs from undercooked cabbage: it not only becomes softer, but also easily torn by hand.

It is difficult to say unequivocally how much a product needs to be cooked, because each housewife has her own opinion on this matter. Often, the cooking time is reduced by 10 minutes or more, considering that with the duration of heat treatment, the benefits of the finished dish are destroyed. Someone even believes that in order to properly prepare kelp, it is enough just to rinse it in warm water. However, although this will allow you to save more useful components, you will not eliminate either smell or dirt in this way, and you will not get rid of the product's rigidity. Secondary treatment will eliminate the remnants of mucus and sand.

How to cook next?

When the kelp is cooked, you can cook various dishes from it. For example, it is an excellent base for salads and casseroles. It is also added to dumplings. Let's look at some interesting recipes.

Egg salad

Cooking this dish will require chicken eggs (3 pcs.), Sunflower oil (2 tablespoons), green onions (to taste) and seaweed (300 g). This salad is usually prepared by those who have a goal of losing weight. The dish is prepared quickly: eggs are boiled, onions are chopped, everything is added to the algae. After that, the salad is seasoned with oil, salt if necessary and served.

With grapefruit

This dish is also a dietary one. For a tasty and healthy snack, you need to prepare one carrot, a small bunch of chives, 0.3 kg of fresh frozen seaweed, a little olive oil and sesame seeds, and half a grapefruit. Algae is boiled and squeezed. Carrots are peeled, boiled, cut into small pieces, and added to a container with algae along with chopped onions. Mix everything, season with oil. After that, the dish is laid out on plates and decorated with grapefruit, sprinkled with sesame seeds on top.

Casserole

This is a simple recipe; it takes very little time to prepare the dish. To do this, take half a kilogram of frozen product in briquettes, a couple of chicken eggs, salt, lemon and a little butter. After boiling and removing excess moisture, the algae is transferred to a frying pan. Take eggs, beat them. Pour the seaweed into the egg mass, salt it on top and put it in the oven for baking for about 15 minutes.

While the mold is in the oven, melt the butter, peel the lemon and cut it into thin slices. When the time is up, the casserole is taken out, poured over with oil, decorated with lemon wedges and served.

Fish dumplings

To enjoy fish dumplings, you should take care of the availability of half a kilogram of finished fillet, two medium-sized onions, two chicken eggs, 0.3 kg of freshly frozen seaweed. In addition, you will need flour, black pepper, vegetable oil and salt. To achieve a spicy taste, minced meat is prepared by twisting the fish along with boiled seaweed. Add pepper and salt to the mass, mix everything.

After that, knead the dough by pouring eggs into the flour, adding oil and a little salt water there. After kneading the dough, roll it out in a thin layer, cut the blanks into molds and make dumplings, supplying them with minced fish and seaweed. In general, the technology does not differ from the usual one, only the cooking time from the moment of boiling is about 15 minutes. After the dumplings are ready, they are taken out and poured with oil.

Caviar

Among the mass of various recipes, an interesting version of a dietary dish with pickles can be distinguished. Adhering to standard technology, prepare a couple of medium-sized cucumbers, 0.4 kg of seaweed, an onion, 1 carrot, a third of a glass of sunflower oil, some white bread and salt (to taste). The beginning of the process does not differ from the usual technology, in which the seaweed is boiled and discarded in a colander. After that, it must be cooled.

Carrots and onions are cut and fried in oil, until the vegetables are golden brown. The skin and seeds are removed from the cucumbers. The bread is soaked, the excess moisture is squeezed out. After that, all the ingredients of the future dish are ground twice in a meat grinder. Then the resulting mass is fried in a pan, salted and, if desired, pepper.

Pie

Frozen kelp can also be used for baking. For example, it can complement a ham pie with potatoes. To do this, prepare 4-5 medium-sized potatoes, 0.2 kg of seaweed, 0.2 kg of fresh ham, 4 eggs and mayonnaise. To enjoy a delicious dish, follow the sequence of steps, starting with boiling seaweed.

When the cabbage is cooked and cooled, it is finely chopped. The potatoes are peeled and boiled. Chicken eggs are also boiled. After peeling the eggshells, they are grated along with the potatoes. Then put on the dish first a layer of potatoes, then a layer of cabbage, then again potatoes, then a layer of ham, and after that - a layer of grated boiled eggs. So that the layers do not crumble, they are smeared with mayonnaise. The pie is garnished with chopped herbs.

If you cannot immediately wash out all the mucus using a large amount of water, do not despair. Almost all of it will go away during cooking and rinsing between runs under running water. However, it is important to take into account the nuance that the number of brews can vary. This will depend on what kind of dish the hostess plans to cook. For example, if the standard technology involves three rinses and three boils, then when the soup is cooked from seaweed, the last time they will be boiled in it. It should be noted that seaweed makes an excellent addition to fish soups.

It is impossible not to mention that it is undesirable to digest seaweed in the process of preparing it for further processing. The rule "the more the better" is inappropriate here. If the algae is overcooked, they are not only tasteless, but also turn into a shapeless mass. Few people like this dish.

The benefits and possible dangers of seaweed are described in the video below.

One of the healthiest seafood is kelp. This seaweed was the first to be used by the Chinese, and it was not only eaten, but also medicines were prepared from it. The benefits of seaweed are undeniable: it contains almost the entire list of elements in the periodic table. It is worth including the product in your diet as often as possible.

How to make seaweed salad

Kelp grows exclusively in clean water, therefore it is a completely ecological product. The most useful is the seaweed growing in the Barents and Japan Seas. You can cook seaweed dishes all year round, as the product is available in stores in any season. It is especially important to include kelp in your menu in winter, when there is an increased need for vitamins. How to make a seaweed salad? There are many recipes for preparing this dish, so anyone can choose the best option for themselves.

Dried seaweed

A dehydrated product does not lose its beneficial properties, since all vitamins and trace elements, including iodine, remain in the algae. Dried cabbage is sold in airtight containers, so it can be stored for a long time. However, eating a dry product is unpleasant and tasteless. Dried kelp must be properly processed before use. How to cook dry seaweed:

• pour the product with cool water so that the liquid completely covers the cabbage for 3-8 hours;
• then drain the water, move the wet, swollen kelp into a sieve, rinse with running water several times, slightly squeeze the plant;
• Use a sharp knife or scissors to cut the seaweed into size-appropriate pieces for the salad.

How much to cook seaweed

It makes no sense to subject kelp to heat treatment, since this will destroy most of the valuable substances in its composition. In addition, the seaweed is sold ready-to-eat, unless you have purchased a frozen product. How much to cook frozen seaweed? Before subjecting the algae to heat treatment, it should be prepared. How does the process of preparing a plant:

• the cabbage is poured with water, leaving until it melts;
• the product is thoroughly washed with water, placed in a saucepan with water, brought to a boil and continued to cook for another 10 minutes;
• kelp is thrown into a colander, washed with running water, again put it to boil;
• after boiling, 10 minutes should pass, after which the procedure with washing and cooking is repeated twice more (the finished seaweed should turn out to be soft).

Seaweed salad - recipe

You can diversify your daily diet in different ways, adding new meat dishes, soups, serving food with unusual sauces. To fill your family's menu with vitamins and valuable minerals, include seaweed salads. On the occasion of the holidays, this product can be supplemented with more exotic ingredients such as shrimp, mussels, red fish, caviar. Below are collected recipes with photos of the most delicious snacks with kelp, which are easy and quick to prepare at home.

With egg

Fast, delicious, incredibly healthy - this is how you can describe a salad with seaweed and egg. It is prepared in a matter of minutes, requires a minimum amount of ingredients and perfectly complements any side dishes, fish and meat dishes. Such a snack can be safely eaten even by those who adhere to diets, since its calorie content is extremely low (100 grams of the finished product contains only 62 calories). Below, in detail and with a photo, it is described how to prepare a salad for weight loss.

Ingredients:

• boiled eggs - 3 pcs.;
• vegetable oil - 2 tbsp. l .;
• ready-made fresh seaweed - 0.3 kg;
• green onions.

Cooking method:

1. Cut the onion feathers into thin rings.
2. Transfer the seaweed from the package to a salad bowl, add the onion here.
3. Finely chop the peeled eggs, add to the rest of the ingredients.
4. Season the salad with oil, salt if necessary and serve.

With crab sticks

Such a light, healthy salad is combined with any dishes: from all kinds of soups, to boiled, fried or baked potatoes, any cereals, meat, poultry, fish, seafood. The calorie content of the snack is only 85 kcal, so it is even suitable for losing weight. Seaweed salad with crab sticks cooks in five minutes. To achieve excellent taste of the dish, you need to choose fresh crab sticks.

Ingredients:

• hard boiled eggs - 4 pcs.;
• mayonnaise / sour cream;
• crab sticks - 1 pack. (250 g);
• onions - ½ pcs.;
• kelp - 0.3 kg.

Cooking method:

1. Rinse the seaweed by placing in a strainer / colander. Cut them into small strips.
2. Chop the peeled eggs into small cubes, chop the onion in half rings.
3. Combine prepared foods with pieces of crab sticks, season the dish with mayonnaise.
4. If you wish, you can refresh the salad with canned corn.

With green peas

Before preparing a dish, you should choose high-quality and fresh products. Kelp can be purchased in one of two types - canned (packaged) or by weight. It is advisable to give preference to the second type, since canned food contains a large amount of spices, which will be superfluous in the appetizer. Below, a recipe for a salad with seaweed and peas is described in detail and with a photo.

Ingredients:

• Dill;
• green peas - 1 b.;
• sea ​​cabbage - 0.3 kg;
• boiled eggs - 3 pcs.;
• large pickled / pickled cucumber;
• mayonnaise.

Cooking method:

1. The eggs should be cut into cubes (not too small).
2. Finely chop the kelp, cut the pickled cucumber into small cubes or rub.
3. Mix the ingredients together with the peas after draining the marinade from the jar.
4. Season the appetizer, add a little mayonnaise, stir the salad well but gently. From above, you can decorate it with dill.

In korean

There is a wide variety of delicious seaweed dishes in Korean cuisine, below is one of them. Kelp does not have a pungent smell or taste, so few people love it. However, if you marinate the product with garlic and spices, you get a very aromatic and spicy Korean-style seaweed salad. Such an appetizer is not only tasty, but also healthy, therefore ideal for homemade meals. How to make a Korean salad?

Ingredients:

• sugar;
• soy sauce - 3 tbsp. l .;
• garlic cloves - 4 pcs.;
• dried sea cabbage - 100 g;
• sesame seeds - 2 tbsp l .;
• vegetable oil - 3 tbsp. l .;
• coriander - ½ tbsp. l .;
• chili pepper - 1 pc.

Cooking method:

1. Rinse the kelp, cover with water, leave overnight.
2. In the morning, rinse the plant again, discard in a colander.
3. Place the seaweed in a greased skillet and add the soy sauce. You need to cook the product for at least 5 minutes.
4. Squeeze the garlic, mix with chopped chili, add to the pan along with other seasonings, mix the ingredients thoroughly.
5. When the Korean salad has cooled down, place the fried dish in a suitable plate, add a couple of spoonfuls of the pan and serve.

With fresh cucumber

Kelp is considered very useful, thanks to the set of microelements and vitamins it contains. In Asian countries, the leaves of this algae are consumed every day in different forms and in various dishes. The plant is dried, dried, salted and can even be frozen to prolong its preservation and export. To prepare a fresh vitamin snack from kelp, cucumbers are often added to the dish. How to prepare a salad with seaweed and fresh cucumber is described in detail below.

Ingredients:

• kelp - 0.2 kg;
• white cabbage - 0.3 kg;
• spices;
• bulgarian pepper - 1 pc.;
• fresh cucumber;
• refined oil - 4 tbsp. l .;
• green onions - 50 g.

Cooking method:

1. Chop the cabbage finely, grind with salt.
2. Grind the bell pepper into small cubes, chop the green onions into rings.
3. Mix the ingredients by adding the seaweed and fresh cucumber pieces.
4. Season the appetizer, season with oil.

Canned seaweed

Canned seaweed is very tasty, so many people serve it as a separate dish. However, when combined with other ingredients, it only enhances its taste. Canned seaweed makes any dish useful, and the one described below is doubly useful, since it contains not only a large amount of vitamins, but also proteins and other valuable substances. How to make a snack?

Ingredients:

• hard boiled eggs - 4 pcs.;
• beef - 0.2 kg;
• canned seaweed - 100 g;
• large carrots;
• mayonnaise;
• Dill;
• potatoes - 4 pcs.

Cooking method:

1. Grate the carrots, finely chop the eggs.
2. Boil potatoes without peeling. When it cools, free from the skin, cut into small cubes.
3. Disassemble the beef into smaller fibers.
4. Mix all the ingredients in one salad bowl, season, cover with mayonnaise.

Far Eastern salad

The key ingredient in the dish is kelp, an edible seaweed from the brown class. Its regular use improves the functioning of the intestines, lowers cholesterol levels, prevents the formation of blood clots, has a positive effect on the nervous system, and normalizes the water-molar balance. Far Eastern seaweed salad is distinguished not only by its benefits, but also by its wonderful piquant taste. The calorie content of such a salad is only about 50 kcal.

Ingredients:

• vinegar - 2 tbsp. l .;
• bulb;
• kelp - 0.3 kg;
• sugar - 1 tsp;
• allspice - 3 pcs.;
• Bay leaf;
• vegetable oil.

Cooking method:

1. Boil the seaweed in plenty of water, adding salt, pepper, bay leaf to the liquid, 1 tbsp. l. vinegar.
2. Chop the onion into thin half rings, pour boiling water over it.
3. Add the vegetable to the strained cabbage, season the salad with sugar, the rest of the vinegar, vegetable oil.
4. When the appetizer is infused for a couple of hours, treat your family to it.

Frozen seaweed

This delicious, incredibly healthy snack can be served not only on a regular, but also on a festive table. Making frozen seaweed salad is not difficult, you just have to pickle the main ingredient and chop the minor ones. In order for the algae to be well saturated with spices, the component must be kept in them for at least 5 hours. This vegetable salad is perfect for losing weight.

Ingredients:

• bulb;
• pickled mushrooms - 0.2 kg;
• potatoes - 2 pcs.;
• beets - 0.2 kg;
• citric acid - ½ tsp;
• frozen seaweed - 0.25 kg;
• white cabbage - 150 g;
• seasonings;
• vinegar - 1 tbsp. l .;
• pickled cucumbers - 2 pcs.

Cooking method:

1. Defrost the seaweed, rinse it, boil it with citric acid and salt. This will take about 15 minutes (5 minutes before boiling and 10 after).
2. Boil other vegetables separately, except for white cabbage (chop it raw). Grind them together with pickled cucumbers and mushrooms.
3. Combine the ingredients in a salad bowl, pour the food with oil, vinegar, season.
4. When the salad is infused for at least a couple of hours in the refrigerator, serve it with fresh herbs.

With squid

This is a very light, nutritious meal perfect for an afternoon snack or light dinner. In addition to excellent taste, the snack is of great benefit, since it contains a lot of iodine and other valuable substances. Culinary experts advise serving the salad along with rye toast or hot cheese sandwiches. How to cook seaweed salad with squid?

Ingredients:

• mayonnaise;
• canned corn - 100 g;
• fresh / canned sea cabbage - 150 g;
• boiled eggs - 2 pcs.;
• squid - 200 g.

Cooking method:

1. If, after purchasing, you decide to freeze the squid, then before preparing the dish, you should defrost them in the refrigerator (this will take 8-10 hours).
2. Scalding the carcasses with boiling water will help to remove the skin easier. Using a knife, pry off the film and remove it from each squid, remove the chords, insides.
3. Boil the squid in salted water, letting it boil for 3-4 minutes. Then they should be cooled and cut into thin rings.
4. Cut the kelp, making it shorter.
5. Rub the eggs on a fine grater.
6. Mix the ingredients, add the drained corn, season the appetizer with mayonnaise, add salt.

With corn

Such a salad turns out to be fresh, spicy, in addition, it is extremely easy to prepare it. The set of components listed below helps to soften the peculiar taste of algae, which few people like to eat in its pure form. A salad with seaweed and corn will be especially useful for women, as the main ingredient prevents the development of breast diseases. In addition, it is worth including the dish in your diet for people with hypertension and heart ischemia.

Ingredients:

• hard boiled eggs - 5 pcs.;
• corn - 1 b.;
• crab sticks - 0.2 kg;
• kelp - 0.2 kg;
• mayonnaise / sour cream - 3 tbsp. l.

Cooking method:

1. Divide long algae into shorter strips.
2. Crab sticks, like eggs, should be cut into small cubes.
3. Put food in a salad bowl, add corn, season with mayonnaise / sour cream. After decorating the salad with greens, you can treat them to your family.

Delicious seaweed salad - cooking secrets

You can combine kelp with both exquisite seafood and components that are familiar to us. You don't need to be an experienced cook to make a seaweed salad, but you can still take into account certain secrets:

• if you want to make a seafood appetizer, you can combine seaweed with any fish - salted herring, smoked mackerel and even canned food such as tuna or sprat;
• dry seaweed salad requires a longer cooking time, since the main ingredient must be poured with water in advance;
• to make "spaghetti" from large leaves of kelp, cut the seaweed into 20 cm pieces, then roll each part into a roll and chop into thin strips;
• You can fill the appetizer with any sauces, including homemade / purchased mayonnaise, sour cream, fatty kefir, lemon juice, vegetable oil, balsamic vinegar, etc.;
• store the prepared salad in the refrigerator for no longer than 4-6 days.

Video

Almost everyone knows about this - in order 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, cereals, fruits or vegetables, this is not always true. They may or may not have enough iodine. It all depends on the area in which the plants were grown or the cows grazed. If there is a lack of iodine in the soil and water, then these products will also not be saturated with iodine.

The most accurate indicator is distance from the sea. In the coastal strip, cereals, vegetables and fruits are literally filled with iodine. Iodine- such a capricious trace element that even within the same species (for example, algae), its amount varies infinitely. So, for example, according to the observations of scientists, in the popular seaweed kelp 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 content: the deeper the algae live, the more iodine they contain. In algae growing off the coast of California, only at a depth of 10 m, the iodine content increases by 10 times, and in the Barents Sea at great depths it can increase by 400 times.

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

If shrimps, crabs and lobsters are still rarely present on the table among ordinary people, then this 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: it depends not so much on the type of fish, but on their fat content. Iodine accumulates in the fish fat layer, and the use of the fish oil itself will be beneficial in two aspects: the body is simultaneously saturated with vitamins and iodine.

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

Seaweed is practically the only source of dietary iodine, which is 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 assimilation by the body. 10 g of seaweed contains iodine compounds readily assimilated by the body as much as 11 kg of cod. Seaweed is highly effective due to the balanced nature of the qualitative and quantitative composition of biologically active substances. Daily use of seaweed will help you to ensure the normal functioning of the body, get rid of a number of diseases.

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

At the heart of this miraculous product are the 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.

The combination of all the healing properties of kelp provides a high therapeutic and prophylactic effect both with internal and external use of the seaweed.

Properties:

1) normalizes the function of the thyroid gland;

2) enhances immunity;

3) regulates blood cholesterol levels;

4) stabilizes metabolism;

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

6) stimulates the work of the gastrointestinal tract;

7) removes salts of heavy metals and radionuclides from products from the body.

In Japan, there are over 150 recipes using seaweed.

Before cooking rinse seaweed in warm water on a sieve and soak for 1 hour to swell, then you can boil for 15-30 minutes, drain the broth. Boiled seaweed can be used to prepare hot and cold dishes; you can add it 10-15 g each to cabbage soup, soups, borscht, pickle soup. You can make stews, cutlets, zrazy, casseroles and other dishes from it. Cooked seaweed is best kept in the refrigerator.

Semi-finished product from dried seaweed

Dried seaweed must be soaked in fresh water. For 1 part of cabbage, up to 8 parts of water are taken, soaked for several hours (usually overnight). After that, 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.

The recipe for "iodized sauce" G. Shatalova

Galina Shatalova suggests using seaweed in sauce, it can be used to dress any dishes.

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

Cooking method: It is most convenient to pour dried seaweed from the package 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 spicy flour into the swollen cabbage and mix thoroughly. Peel and chop the onion heads as small as possible. If you like garlic, add 4-5 cloves. Stir the onion into the sauce, add vegetable oil to taste. Knead with a spoon, as if driving air into the sauce. The next day the sauce is ready. It can be stored in the refrigerator for 10-15 days. Put in a salad bowl or just in a deep plate and mix with a glass of 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 leaves, 10 g of table salt.

Cooking method: 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 that, the marinade is drained. Pickled 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.

Vinaigrette with seaweed

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

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

Vitamin seaweed salad

Required: 100-150 g of 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 the cucumbers and apples into thin slices. Combine prepared foods with pickled cabbage, season with salt, sour cream and stir. Put in a slide in a salad bowl, decorate 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 the seaweed with sliced ​​cucumber, grated radish, finely chopped onion, eggs and season.

Seaweed salad with vegetables

Required: 2 cups marinated 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, salt, season with oil and mix well.

Vegetable vinaigrette with seaweed

Required: 100-150 g of pickled seaweed, 2-3 carrots, 2-3 beets, 3-4 potatoes, 1-2 cucumbers, 50-100 g of 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. Rinse cucumbers and chop also. Mix all vegetables, add onions and pickled cabbage. Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and stir. Garnish with green onions when serving.

Vinaigrette with seaweed

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

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

Seaweed with mayonnaise

Required: 100-150 g of marinated seaweed, 50-100 g of mayonnaise, 1-2 eggs.

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

Borscht with seaweed

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

Cooking method: Boil seaweed, cool, chop into strips, pour cold marinade for 8-10 hours. For 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. Beets, carrots, parsley root, onions cut into strips, add tomato paste, a little water and simmer for 20-30 minutes, then add pickled seaweed and continue simmering. Put potatoes cut into cubes in boiling water, after 10 minutes - stewed vegetables, bay leaves, black peppercorns. Season the borsch with salt, vinegar and sugar. When serving, put sour cream and finely chopped parsley in a plate with borsch.

Cabbage soup with seaweed and mussels

Required: 100-150 g of boiled mussels, 100 g of pickled seaweed, 200 g of 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 mussels, chop, fry in fat along with onions and roots. Separately in the broth, almost until ready to boil the cereals, then add the stewed and pickled seaweed, put the fried mussels, roots and onions in the tomato paste. Then cook until cooked. At the end of cooking, add salt, spices and finely chopped garlic. Serve with chunks of mussels, sour cream and herbs.

Seaweed salad

Required: 200 g of marinated 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 of white cabbage, grated with salt, 1 onion, 2 tbsp. l. vegetable oils, sugar, pepper and salt to taste.

Salad with seaweed and vegetables

Required: boiled seaweed, 1/4 fork of 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 of white cabbage, grated with salt, 1–2 fresh cucumbers, 2 tomatoes, 1 carrot, 1 pod of sweet bell pepper, chopped into cubes, 1–2 tubers of boiled potatoes, 1 head of onion, 2– 3 tbsp. l. vegetable oil, garlic, 1 tsp. acetic 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 apples without a core, 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 small 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 sauerkraut

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

Salad with seaweed and vegetables and apples

Required: boiled seaweed, 1/2 cup sauerkraut, 1 pod of salted bell pepper, 1-2 pickled apples, 1 fresh or salted carrot, 1/4 head of onions, 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.

Seaweed with eggplant caviar

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

Salad with seaweed and fish

Required: boiled seaweed, 1/2 cup sauerkraut, 60 g of salted chum or pink salmon fish, 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 sauerkraut, 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 sauerkraut, 1 beet, 1 carrot, 1-2 boiled potato tubers, 1-2 pickles, 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 sauerkraut, 1 boiled beet, 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 of 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. cherries, plums or pickled lingonberries, 1/2 cup mayonnaise, herbs, salt, sugar, spices to taste.

Vinaigrette with seaweed and mushrooms

Required: boiled seaweed, 5-6 pieces of pickled mushrooms, 1 boiled beet, 1-2 boiled potato tubers, 1/2 cup sauerkraut, 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 sauerkraut, 60 g of beef, lamb or veal, 1 boiled beet, 2-3 boiled potato tubers, 1-2 pickled cucumbers, 1 carrot, 2-3 tbsp. l. cherries, plums or pickled lingonberries, 1 egg, 1/2 cup mayonnaise, salt to taste.

Vinaigrette with seaweed and clam meat

Required: boiled seaweed, 60 g of shellfish meat, 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 sauerkraut, 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 formed on the surface of the broth, salt. Put the white sauerkraut in the broth, boil and then add the boiled seaweed, the potatoes cut into pieces, when the potatoes are half cooked - browned carrots, chopped onions, parsley root. Prepare flour sautéed with tomato paste and season the cabbage soup. Add pepper, bay leaf, garlic, salt to taste 10 minutes before readiness. Serve with chopped egg, sour cream and herbs.

Cabbage soup with seaweed in meat broth

Required: 300-450 g of marrow, 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 brain bones with cold water and cook for 2–2.5 hours, then remove the bones. Put boiled seaweed, vegetables, spices and other ingredients into the finished broth, brought to a boil.

Green cabbage soup with seaweed

Required: 200-300 g of meat, 1 cup of sauerkraut, 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 put white cabbage cut into strips, boil, add boiled seaweed, potatoes, parsley. When the broth boils, put sautéed carrots, onions, cut into strips, add disassembled washed chopped sorrel, chopped tomatoes. Season and add spices 10 minutes before the soup is ready. Serve with egg and sour cream.

Meat borsch with seaweed

Required: 200-300 g meat, 1/2 cup sauerkraut, 1/2 cup 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: Put well washed meat in water, bring to a boil, remove the resulting foam, salt and cook until half cooked. Add sauerkraut, let it boil and add boiled seaweed, diced or diced potatoes. When the potatoes are half cooked, add sauteed carrots and onions, cut into strips. Prepare flour sautéing and season borscht. Add spices. Add brine or 3% acetic acid solution, sugar to taste. Beetroot, stewed separately in fat, vinegar essence, cut into cubes or cubes into the finished borscht. Boil for 10 minutes. Served with chopped egg and sour cream.

Green meat borsch with seaweed

Required: 200-300 g meat, 1/2 cup boiled seaweed, 1/2 potato tubers, 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, bring to a boil. When the meat is half cooked, put boiled seaweed, potatoes cut into cubes, and then (after boiling) add washed chopped sorrel and spinach. Boil and put sautéed carrots and onions, fresh tomatoes cut into slices, 2-3 tsp. canned beans, spices, brine or 3% acetic acid solution, sugar, grated garlic to taste. Into the finished borscht add the steamed beetroot cut into cubes or cubes, then cook for 7-10 minutes. Served with a chopped egg.

Pickle with seaweed

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

Cooking method: Pickle can be cooked with meat, ham, sausages or sausage. Cut the meat into pieces and cook until half cooked. Put boiled seaweed, boil. After that, put potatoes cut into cubes, cubes or wedges into a saucepan, add sauteed carrots and onions, chopped into strips, and boil. Sort the sorrel, wash, chop, peel the parsley roots. Cut pickled cucumbers into cubes, rhombuses and add cucumber pickle, spices and salt to taste. Season with sour cream before meals, 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 fillets, cut into pieces) pour cold water, bring to a boil, salt. Then put boiled seaweed, chopped parsley roots and bring to a boil again, then add sautéed carrots, onions, cut into cubes. The potatoes are laid in front of the seaweed and when the potatoes are half-cooked, the remaining components are introduced. Spices, salt to taste.

Mixed 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 of beef, 20-30 g of sausages, 20-30 g of 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 of meat broth, bring to a boil, put boiled seaweed and sauerkraut, boil. When half cooked, add pickled cucumber, pickled tomato, capers and meat components: beef, sausage, ham, cut into cubes. Boil all this and add sautéed carrots and onions. Prepare flour sautéed 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 well washed bones with cold water, cook until tender. Strain the broth, put the mashed boiled seaweed. Rub the sautéed carrots, onions and parsley. Take a glass of milk, heat to 60 ° C and add the egg yolk, beat with browned flour. Sort fresh mushrooms, rinse well and boil in a vinegar-saline solution, then wipe, cut some of the mushrooms into strips. In the broth, first add browned mashed carrots, onions, parsley, then chopped mushrooms and, last of all, whipped egg yolks, milk and browned 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, sauerkraut, all this needs to be stewed for 15 minutes, then add boiled seaweed, add sautéed carrots, cut into strips or cubes, onions. Put the tomato, spices and bring everything to readiness.

Mixed solyanka with seaweed in a 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 sauerkraut in margarine until soft, then put boiled seaweed, pickled cucumbers, sliced ​​tomatoes, add beef, ham, sausage, sauteed carrots, onions and 1 tbsp. l. tomato. Bring everything to readiness. Add salt and spices to taste. Sprinkle with herbs before serving.

Seaweed stewed with pork

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

Cooking method: Finely chop the boiled seaweed. Remove fat from raw pork and cut into slices. Chop the onions. Put pork, onions in a highly heated frying pan with a little fat and fry. Add the seaweed, soy sauce, 1-2 cups of broth and, when the liquid boils, pour in the melted lard.

Seaweed stewed with chicken

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

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

Seaweed 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, cook sugar syrup in an enamel bowl and filter. Add citric acid 1.5–2 tsp to 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 infusion of boiled spices (cloves, cinnamon) or vanilla to the jam for flavor ... Pour the prepared jam hot into glass jars. Using the same recipe, you can make seaweed jam with lingonberries.

Captain salad

Required: boiled seaweed, boiled beef meat, sauerkraut, boiled beets, boiled potatoes, 1-2 pickled cucumbers, 1 carrot, lingonberry 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.

"Merchant" salad

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

"Maryana" salad

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, pepper are added.

"Natalie" salad

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

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

Oxy salad

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

Olesya salad

Required: boiled seaweed, white cabbage, 1 onion, a few 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, pepper are added.

Ostrovnoy salad

Required: boiled seaweed, white cabbage, 1 onion, several 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, 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 peppers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.

Primorsky salad

Required: boiled seaweed, sauerkraut, chum or pink salmon fish, slightly 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.

Rogneda salad

Required: boiled seaweed, sauerkraut, 1 boiled beet, 1-2 fresh apples, 1-2 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oils, sugar, salt, spices to taste.

Sakhalin salad

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

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

Szegeda salad

Required: boiled seaweed, 1/2 cup sauerkraut, 1-2 pickles, 1 bell pepper pod, 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, chopped onions. Mix thoroughly, season with vegetable oil, add salt and pepper.

Tynyanov salad

Required: boiled seaweed, 1 carrot, 2-3 fresh apples, cut into small 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 juice of half a lemon, sour cream, salt, pepper to the salad.

Tana salad

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

Far eastern ear

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 oils, spices, salt to taste.

Cooking method: Well washed fish heads (you can add sea fish fillets) pour cold water, bring to a boil, salt. Then put in the potatoes. When the broth boils, cook the potatoes until half cooked. Add the seaweed, chopped parsley roots. Fry the carrots and onions in vegetable oil and add when the ear 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. Get 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 pan, then add 1 cup of the broth in which the kelp was cooked. Cover and simmer for another 5 minutes on very low heat. (If there is no such frying pan, then you can, of course, use a regular one with high sides). When cool, refrigerate for at least 2 hours. Makes 4-8 servings.

Kelp marinade with ginger and honey

Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce, 2 garlic cloves, 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, pre-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 common salt).

Cooking method: Place the kelp on the bottom of the pan, put the zucchini on top, then put the azuki beans. Pour it over with water, in which the kelp has been soaked, so as to cover only the zucchini, not the beans. Bring to a boil, reduce heat to medium, cover and cook until tender (this is 1.5-2 hours). Add water to cover the beans, add sea salt and simmer until tender (another half hour).

Pinto beans with vegetables and kelp

Required: 1 cup pre-soaked pinto beans 1/2 cup onions, diced or sliced 1/4 cup celery, cut into large cubes or rectangles 1/8 cup fresh sweet corn 1/4 cup coarsely diced carrots 1 strip of kelp, presoaked and cut into pieces; a solution of 1/8 or 1/4 teaspoon of sea salt; chopped green onion feathers for garnish.

Cooking method: put the kelp on the bottom of the pan. Top, in layers, onions, celery, corn, carrots. Put the presoaked beans on top of the vegetables. Add water just enough to cover the beans. Bring to a boil, reduce heat to medium. Cook for about 2 hours to 80% done, adding water as needed to just cover the beans. Then add the 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 "long strip of kelp, soaked and finely chopped, sea salt solution.

Cooking method: put the kelp on the bottom of the pot. Further, in layers - onions, celery and carrots. Put the lentils on top of the vegetables. Cover with water to cover vegetables. Bring to a boil, reduce heat to medium, cover and cook for 45 minutes - 1 hour, sometimes adding water as needed just to cover the lentils. When the beans are 70% cooked, season with sea salt to taste and continue cooking for a few more minutes until tender. 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: Rinse the rice and place it preferably in a pressure cooker or in a steel pot or ceramic refractory dish. Add water, salt, kelp, oil. Cover tightly. Bring to a boil over high heat. Then reduce heat and cook for 1 hour. Do not open rice while cooking! When done, remove the lid and stir gently with a wooden spoon. Cover tightly again and let the rice steep for another 5 minutes before serving. Never cook in an aluminum pan!