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

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 soils and water, then these products will also not be saturated with iodine.

The most accurate indicator is the distance from the sea. In the coastal strip, cereals, vegetables, and fruits are literally filled with iodine. Iodine- such a capricious microelement that even within the same species (for example, algae) its amount varies infinitely. So, for example, according to the observations of scientists, the popular kelp near Vladivostok contains about 0.2% iodine (in dry matter), in the Tatar Strait - 0.3%. The filophore 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.

sea ​​kale- 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 correctly. You get used to the peculiar taste very quickly, and the smell is drowned out by spices.

If shrimp, crabs and lobsters are still quite rare on the table of 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 content of iodine in fish of different breeds also varies, but surprisingly, it depends not so much on the type of fish as on their fat content. Iodine accumulates in fish fat, and the use of 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: during heat treatment, a significant part of the iodine is destroyed.

Seaweed 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 as much iodine compounds easily digestible by the body as 11 kg of cod. Seaweed is highly effective due to the qualitative and quantitative composition of biologically active substances balanced by nature. Daily use of seaweed will help you ensure the normal functioning of the body, get rid of a number of diseases.

Compound: 100 g of the 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 amino acid forms 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 for internal and external use of algae.

Properties:

1) normalizes the function of the thyroid gland;

2) increases immunity;

3) regulates the level of cholesterol in the blood;

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 more than 150 culinary recipes for cooking dishes using seaweed.

Before cooking Rinse seaweed with warm water on a sieve and soak for 1 hour to swell, then boil for 15-30 minutes, drain the broth. Boiled sea kale is used for cooking cold and hot dishes, you can add it 10–15 g each to cabbage soup, soups, borscht, pickles. You can cook stews, cutlets, zrazy, casseroles and other dishes from it. Boiled seaweed is best stored 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.

Recipe for "iodized sauce" by G. Shatalova

Galina Shatalova suggests using seaweed in a sauce, it can be seasoned with any dish.

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

Cooking method: It is most convenient to pour dried sea kale 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 spicy flour into the swollen cabbage and mix thoroughly. Peel and chop the onion heads as finely as possible. If you like garlic, you can add 4-5 cloves. Thoroughly knead the onion into the sauce, add vegetable oil to taste. Knead with a spoon, as if driving air into the sauce. The sauce is ready the next day. 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 pre-finely chopped greens.

Marinated 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 marinade, sugar, cloves, bay leaves, salt are added to hot water and boiled for 3-5 minutes, then cooled, vinegar is added. Boiled seaweed is poured with chilled marinade and kept in it for 6-8 hours. After that, the marinade is drained. Pickled sea kale 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 marinated seaweed, 100 g sauerkraut, 1 cucumber, 1 large beetroot, 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 cucumber cut into cubes. Squeeze sauerkraut from 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 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 peeled carrots on a coarse grater. Cucumbers and apples cut into thin slices. Combine the prepared products with pickled cabbage, season with salt, sour cream and mix. Lay 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 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, 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 onion, 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 also cut. Mix all vegetables, add onions and pickled cabbage. Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and mix. Garnish with green onions when serving.

Vinaigrette with seaweed

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

Cooking method: Boiled beets and carrots cut into strips. Mix everything with seaweed and onions, salt and season.

seaweed with mayonnaise

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

Cooking method: Add a piece of 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 slices.

Borscht with seaweed

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

Cooking method: Boil seaweed, cool, chop into strips, pour cold marinade for 8-10 hours. For marinade, put salt, sugar, cloves, bay leaf 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 to simmer. In boiling water, put potatoes cut into cubes, after 10 minutes - stewed vegetables, bay leaf, black peppercorns. Season the borscht with salt, vinegar and sugar. When serving, put sour cream and finely chopped parsley on a plate with borscht.

Shchi 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 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, boil the cereals until almost ready, then add the stewed and pickled seaweed, put the fried mussels, roots and onions in tomato paste. Then cook until fully cooked. At the end of cooking, put salt, spices and finely chopped garlic. Serve with pieces of mussels, sour cream and herbs.

seaweed 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 head, 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 head, 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 of white cabbage grated with salt, 1–2 fresh cucumbers, 2 tomatoes, 1 carrot, 1 sweet bell pepper, cut into cubes, 1–2 boiled potato tubers, 1 onion, 2– 3 art. 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.

Salad with seaweed vitamin

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: salted 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 and salt to taste.

Salad with seaweed and pickled vegetables

Required: boiled seaweed, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 2 pickled tomatoes, 1 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 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 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.

Seaweed 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 sauerkraut, 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 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 beetroot, 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 beetroot, 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 salmon fish or pink salmon or lightly salted cod, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beetroot, 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 of salted mushrooms, 1 boiled beet, 1–2 boiled potato tubers, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 1 onion, 3 tbsp. l. 3% solution of acetic acid, sugar, pepper, salt to taste.

Vinaigrette with seaweed and meat

Required: boiled seaweed, 1/2 cup sauerkraut, 60 g beef, lamb or veal, 1 boiled beetroot, 2-3 boiled potato tubers, 1-2 pickles, 1 carrot, 2-3 tbsp. l. pickled cherries, plums or cranberries, 1 egg, 1/2 cup mayonnaise, salt to taste.

Vinaigrette with seaweed and clam meat

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

Shchi 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 white sauerkraut into the broth, boil and then add boiled seaweed, sliced ​​potatoes, when the potatoes are half cooked - sliced ​​browned carrots, chopped onions, parsley root. Prepare flour sauté with tomato paste and season cabbage soup. 10 minutes before readiness, add pepper, bay leaf, garlic, salt to taste. Serve with chopped egg, sour cream and herbs.

Shchi with seaweed in meat broth

Required: 300–450 g of brain 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 boil for 2–2.5 hours, after which remove the bones. In the finished broth, brought to a boil, put boiled seaweed, vegetables, spices and other ingredients.

Shchi green 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 chopped white cabbage into strips, boil, add boiled seaweed, potatoes, parsley. When the broth boils, put the browned carrots, onions cut into strips, add the sorted washed chopped sorrel, sliced ​​​​tomatoes. 10 minutes before the cabbage soup is ready, season and put the spices. Serve with egg and sour cream.

Meat borscht with seaweed

Required: 200–300 g of 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: Well-washed meat put in water, bring to a boil, remove the resulting foam, salt and cook until half cooked. Put sauerkraut, let it boil and add boiled seaweed, potatoes cut into slices or cubes. When the potatoes are half cooked, add the sautéed carrots and onions cut into strips. Prepare flour passerovka and season borscht. Put spices. Add to taste brine or 3% solution of acetic acid, sugar. Stewed separately in fat, vinegar essence, cut into cubes or cubes, add beets to the finished borscht. Boil 10 min. Served with chopped egg and sour cream.

Green meat borscht with seaweed

Required: 200–300 g meat, 1/2 cup boiled seaweed, 1/2 potato, 1 bunch sorrel, spinach, 1 carrot, 1 onion, 1–2 fresh tomatoes, 2–3 tsp. canned beans, 1 beetroot, 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 sea kale, chopped potatoes, and then (after boiling) add washed, chopped sorrel, spinach. Boil and put browned carrots and onions, fresh tomatoes cut into slices, 2-3 tsp. canned beans, spices, brine to taste or 3% solution of acetic acid, sugar, grated garlic. In the finished borscht, add the beetroot, cut into cubes or cubes, poached, then cook for 7-10 minutes. Served with 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: Rassolnik 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, lower the potatoes cut into cubes, cubes or slices into the pan, add the browned carrots chopped into strips and the head of the onion, 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. Before eating, season with sour cream, 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) 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. Potatoes are laid in front of seaweed and when the potatoes are half cooked, the remaining components are introduced. Spices, salt to taste.

Solyanka team liquid with seaweed

Required: 1/2 cup boiled seaweed, 1/2 cup sauerkraut, 1 pickle, 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 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 browned carrots, onions. Prepare flour sauté with tomato paste. A few minutes before the end of cooking, put salt, spices to taste. Serve with sour cream and finely chopped greens.

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 pureed boiled seaweed. Wipe browned carrots, onions and parsley. Take a glass of milk, heat up to 60 ° C and add the egg yolk, beat with browned flour. Sort fresh mushrooms, rinse well and boil in an acetic-salt solution, then wipe, cut some of the mushrooms into strips. In the broth, first add browned grated carrots, onions, parsley, then chopped mushrooms and lastly beaten egg yolks, milk and browned wheat flour. Boil for 10-15 minutes.

Seaweed stewed

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 must be stewed for 15 minutes, then add boiled seaweed, add browned carrots, chopped into strips or cubes, onions. Put the tomato, spices and bring everything to readiness.

Solyanka combined 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 onion, 1 tbsp. l. margarine, 1-2 tbsp. l. tomato paste, herbs, spices, salt to taste.

Cooking method: Fry sauerkraut on margarine until soft, then put boiled seaweed, pickled cucumbers, sliced ​​tomatoes, add beef, ham, sausage, sautéed chopped carrots, onions and 1 tbsp. l. tomato. Bring everything to readiness. Salt, spices put to taste. Sprinkle with herbs before serving.

Seaweed stewed with pork

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

Cooking method: Finely chop the boiled seaweed. Peel the raw pork flesh from fat and cut into slices. Chop the onion. In a very hot pan with a small amount of fat, put the pork, onions and fry. Add 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 boiled seaweed, 700 g chicken meat, 50 g pork fat, 1 tbsp. l. soy sauce, 1/2 onion, 1 egg (protein), salt to taste.

Cooking method: Chop the onion. Cut the boiled chicken flesh into slices, green onions into slices. Put onion on a very hot 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 cups 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 1.5–2 tsp citric acid to the hot syrup. for 1 kg of cabbage, put 500 g of chopped seaweed on 1 kg of syrup and soak in 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 hot jam into glass jars. According to the same recipe, you can cook seaweed jam with lingonberries.

Salad "Captain"

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

Salad "Carolina"

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 pickled apples, 1 fresh carrot, 1/4 onion, 1-2 tbsp. l. vegetable oil, pepper, salt to taste.

Salad "Maryana"

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, sea kale and onion are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, 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, pepper to taste.

Cooking method: Seaweed, apples, cucumbers, tomatoes, carrots, parsley are cut into small pieces. Mix thoroughly, add sour cream, salt, 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, 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, sea kale, cucumbers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.

Salad "Island"

Required: boiled seaweed, white cabbage, 1 onion, a few fresh cucumbers, 2 tomatoes, 1 carrot, 1 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, sweet peppers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.

Salad "Primorsky"

Required: boiled seaweed, sauerkraut, salmon 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 "Rogneda"

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

Sakhalin salad

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

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

Salad "Szegeda"

Required: boiled seaweed, 1/2 cup sauerkraut, 1-2 pickled cucumbers, 1 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, chopped onions. Mix thoroughly, season with vegetable oil, add salt, 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 crushed. Mix thoroughly, add the juice of half a lemon, sour cream, salt, pepper to the salad.

Salad "Tana"

Required: boiled seaweed, salmon fish or pink salmon or boiled cod, sauerkraut, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beetroot, 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 ear

Required: 2 liters of water, 200–300 g of fish heads, 1/2 cup boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable oil, 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 until the potatoes are half cooked. Add seaweed, chopped parsley roots. Fry carrots and onions in vegetable oil and add when the ear is ready. Spices, salt to taste.

Laminaria 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 pan, then add 1 cup of kelp broth. Cover with a lid and simmer for another 5 minutes on the lowest heat. (If there is no such 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.

Laminaria 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 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 ordinary salt).

Cooking method: place the kelp at the bottom of the pot, put the zucchini on top, then put the azuki beans. Pour the water in which the kelp was soaked in so as to cover only the zucchini, but 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 half a cup of onion, diced or sliced; 1/4 cup celery, cut into large cubes or squares 1/8 cup fresh sweet corn; 1/4 cup large diced carrots 1 strip of kelp, pre-soaked and cut into pieces; a solution of 1/8 or 1/4 teaspoon of sea salt; chopped green onions for garnish.

Cooking method: Laminaria put on the bottom of the pan. Top, in layers, onions, celery, corn, carrots. Lay the pre-soaked 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 until 80% cooked, adding water as needed to just cover the beans. Then add the sea salt and continue to cook until the beans are soft, about another half an hour.

Lentils with vegetables and kelp

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

Cooking method: put the kelp on the bottom of the pan. Next, in layers - onions, celery and carrots. Lay the lentils on top of the vegetables. Pour in water to cover the vegetables. Bring to a boil, reduce heat to medium, cover and cook for 45 minutes - 1 hour, occasionally adding water as needed to just cover the lentils. When the beans are 70% done, 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 sesame (sesame) oil

Cooking method: Rinse the rice and place it preferably in a pressure cooker or in a steel pot or ceramic fireproof dish. Add water, salt, kelp, oil. Cover tightly. Bring to a boil over high heat. Then reduce the heat and cook for 1 hour. Do not open the rice during cooking! When ready, remove the lid and gently mix everything with a wooden spoon. Cover tightly again and let the rice rest for another 5 minutes before serving. Never cook in aluminum cookware!

Sea kale is a seaweed called kelp. It belongs to the class of brown algae that grows in almost all the seas and oceans of the world. Seaweed is the leader among food products in terms of iodine content.

Many refuse to use kelp because of its specific taste and texture. However, it is absolutely in vain, since seaweed has a lot of useful substances and vitamins. It consists of 88% water, 0.9% protein and 0.2% fat. Seaweed is an easily digestible product. Laminaria is sold dried, pickled, pressed and frozen.

The taste of seaweed largely depends on how it was cooked. And today we will tell you how to cook dried seaweed.

About one kilogram of finished seaweed comes out of one hundred grams of dry kelp.

How to cook dried seaweed - recipe

We will need:

- 100 grams of dried seaweed;

- one liter of boiled water;

- two dessert spoons of table salt;

- six dessert spoons of granulated sugar;

And so, pour dried seaweed with boiling water until it swells. The time can take from ten minutes to one hour. It all depends on the degree of freshness of the product.

After swelling, seaweed is thoroughly washed under running water, as sand particles may be found in it.

We prepare the brine from water, table salt, granulated sugar and apple cider vinegar. Pour the boiled sea kale with this brine and put it in the refrigerator for pickling for two hours.

In the same brine, cabbage can be stored in the refrigerator. From it you can cook a variety of salads or eat it in this form.

Finally, I would like to note that they are not recommended in large quantities for women in position, as well as for those who have iodine intolerance or allergic reactions, as well as kidney and gastrointestinal tract diseases in the acute form of the disease.

List of recipes

Thanks to the processing method, dried sea kale has all the valuable qualities of fresh kelp. The benefits that it can bring are due to its chemical composition. This is, first of all, the richest set of amino acids and microelements, such as iodine, sodium, calcium, chlorine and iron.
To this we must add a unique vitamin complex, which includes vitamins B1 and B2, known as stimulants of the endocrine system, B6 and PP, responsible for the condition of the cornea, as well as immunostimulants A, C and E.
At the same time, most of the dried kelp is protein, which the human body easily absorbs. Therefore, even a small amount of this product can create a feeling of satiety.
Its calorie content is only 5.9 kcal. Few products can compare with it in this indicator.
These properties could not but attract special attention of nutritionists who actively use dried kelp in diets for weight loss. Recipes for weight loss, which include dry seaweed, have more than one hundred.
Before preparing a dish of freeze-dried cabbage, it must be placed in water for a time sufficient for it to swell. Depending on the drying method, this period can vary from 2 to 20 hours.
It is necessary to cook dried seaweed for 20 to 30 minutes, then it is washed again.
We will offer recipes, the benefits of which for weight loss have been proven empirically.

The following set of ingredients will help prepare this dish:

We will prepare this salad for weight loss in the following sequence:

1. Place dry kelp in water for an hour, then boil it. Cook for no more than twenty minutes, checking readiness, so as not to overcook.
2. The degree of readiness of the product is checked by touch. If, when pressed, it retains its elasticity, then it can be eaten. If it spreads from pressing, then the product is overcooked.
3. We conscientiously wash the boiled cabbage and cut it into pieces 20 cm long, roll each into a tube and chop it into strips.
4. Straws are placed for a minute in vinegar, then washed.
5. We pass the onion in oil, transfer the kelp to the pan and season, stirring, with soy sauce. Add sesame seeds, crushed garlic cloves, salt and pepper, then mix again.

The benefits of this slimming salad are not just limited to weight loss. One portion of it is able to satisfy the body's weekly need for vitamins and trace elements.

Recipes for hot meals in weight loss diets are not very common. Let's take one of them. The benefits of this soup for weight loss are obvious, just look at its composition, which includes:

We will prepare this low-calorie soup as follows:

1. Soak and thoroughly rinse the seaweed. When the foam ceases to stand out during washing, cut the kelp into thin strips.
2. We heat the oil at the bottom of the container and fry the straws until it softens.
3. Pour the rice water into the container and, when it boils, continue to cook until the soup becomes opaque.
4. Season the soup with sauce, salt, and again continue to cook until boiling.

It should be said that recipes for weight loss soups do not always look so ascetic. Some recipes clearly show that the process of losing weight can be made not only useful, but also enjoyable. The calorie content of this nutritious and delicious chicken soup is only 200 kcal, its preparation will require for four servings:

Soup should be prepared in the following order:

1. We clean the ham from the skin and set to boil in cold water. It is necessary to cook for at least 40 minutes, while not forgetting to remove the foam.
2. After that, we filter the broth, put the kelp into it and continue cooking for another 20 minutes.
3. Remove the bones and finely chop the chicken.
4. Onion, cut into cubes, sauté in oil with grated carrots.
5. Finely chop the greens.
6. Beat raw quail eggs.
7. We put chicken meat with vegetables in the broth and salt.
8. When the broth boils again, pour in the beaten eggs.

Sprinkle the soup poured into bowls with herbs.

Seaweed is useful in any dishes, but most of all it is useful in vegetable salads. After all, the benefits of any vegetable salad consist of the beneficial qualities of its ingredients. To prepare three servings of our dish you will need:

We will prepare the salad like this:

1. Soak the kelp without squeezing the water, mix it with Chinese cabbage.
2. Rub the apple with carrots through a grater, finely chop the pepper.
3. We put all the products in one bowl and mix them.

The calorie content of the finished dish will be 140 kcal. Its benefits for weight loss are obvious.

Dried kelp is useful not only for those who want to get rid of excess weight. Due to its valuable qualities, it is useful for almost all spheres of life of the human body. But besides that, it is also very tasty. You just need to know how to cook it right.
To prepare this delicious salad, we must take:

Let's break the cooking process into the following steps:

1. We clean and wash the squid fillet, lower it for 2-3 minutes in salted boiling water. We take out the squid, let the broth cool and add vinegar to it.
2. Finely chop the squid meat and place it in the cooled broth for 40 minutes.
3. We chop the washed and peeled carrots with onions, dip them in boiling water for a few seconds, and then transfer them to the broth for 6 hours.
4. Soak dried cabbage, rinse, cut into noodles and mix with squid, mackerel, onions and carrots, cut into pieces. Then pepper to taste.

Dried seaweed sauce

This sauce is interesting for its versatility, it can be seasoned with many dishes. To prepare this original dish, you must use the following components:

A glass of dry kelp;

To prepare the sauce, perform the following operations:

1. We place the kelp in a liter glass jar, fill it with boiling water, cover the jar and leave it for six hours so that the cabbage swells.
2. We pass the spices through a coffee grinder, send the mixture to a jar and mix with kelp.
3. Grind the peeled onions and mix with the contents of the jar. Add oil to it, based on your taste preferences, and beat the sauce with a spoon.
4. We cork the jar and put the sauce to infuse for a day.

Before use, the sauce must be mixed with chopped herbs without sparing.
It should be remembered that the finished sauce can be stored in the refrigerator for no more than two weeks.

For borscht, take the following products and spices:

To prepare this dish, we will do the following:

1. Soak dried cabbage, wash, boil, finely chop.
2. Next, prepare the marinade. To do this, put salt, cloves, sugar into heated water and boil them for 10 minutes. We filter the broth, cool it and add vinegar.
3. We chop carrots, parsley, onions, beets and simmer them for 20-25 minutes with water and tomato paste.
4. Add seaweed to the vegetables and then simmer for another 10 minutes.
5. Boil the broth again, put chopped potatoes in it, after 10 minutes add vegetables, kelp, pepper and bay leaf.

Ready borscht is seasoned with sour cream and chopped herbs.

We will prepare a pie from the following products:

Let's write down the step-by-step procedure:

1. Soak the cabbage and chop it into noodles.
2. Dilute the yeast in warm water and, adding sugar, set aside for 20 minutes.
3. Pour kefir into an empty bowl, pour out the egg, add salt and mix. Pour the yeast into a bowl, put the kelp into it and add the flour.
4. We knead the dough from this mixture, set it aside for an hour and, after kneading again, put it in a baking sheet with vegetable oil. Then brush the top of the pie with egg.
5. We will cook the cake for half an hour in an oven at 180 degrees.

The list of components from which we will prepare the pickle looks like this:

Instead of beef, you can cook this dish with sausage, ham or sausages.
Let's proceed as follows:

1. Soak and boil the kelp, then finely chop it.
2. Saute chopped onions with carrots.
3. Peel and cut potatoes into cubes.
4. We chop the washed sorrel leaves, cut the cucumbers.
5. Put the diced meat to boil, after 20 minutes add cabbage to it. When the broth boils again, dip the potatoes and onions with carrots into the broth. After the pickle comes to a boil, pour cucumbers, parsley, salt and spices into it and remove from heat.
6. Finished borsch before serving, season with sour cream.

Video recipe: Seaweed salad with vegetables

Seaweed has long ceased to be exotic and is increasingly taking an important place in the diet of a person who cares about his health. You can buy this healthy seaweed, which is also called sugar kelp, in any supermarket, both raw and pickled. However, in Europe and Asia, this product is also found in dried form. What is good about dried seaweed - the benefits and harms of this product will be studied in this article.

Healing composition of seaweed

Initially, you need to remember what this wonderful seaweed is famous for. Fans of a healthy lifestyle will immediately tell about the richness of seaweed in iodine, which is 5% of the mass of kelp. However, this product is famous not only for the content of this trace element. It contains a lot of phosphorus, potassium and sodium, vitamins and proteins, polysaccharides and fats. By the way, the proteins of this unusual cabbage contain more than 20 (!) Amino acids and a minimum of nitrogenous substances. One of the most valuable components contained in sea kale are polyunsaturated fatty acids, for example, which enter the human body only with food, without being synthesized by the body itself.

The benefits of seaweed

Experts in the field of nutrition say that due to such a diverse composition, weekly use has a beneficial effect on overall health. In people with a weakened body, well-being noticeably improves, strength appears, which means that working capacity increases.

Given the richness of this algae in iodine, its use is especially useful for people with thyroid diseases, as well as residents of the central strip of Russia, where, according to the geographical location, there are few products with such a healing composition. Moreover, the components that kelp is rich in effectively reduce the level of "bad" cholesterol, and radionuclides, toxins and salts of heavy metals. This algae is also useful for people with a high prothrombin index, because both dried and fresh sea kale prevent the formation of blood clots due to its ability to reduce blood clotting. According to experts who have studied the unique vitamin composition of kelp, regular use of seaweed replaces the course of vitamins.

Features of dried seaweed

Nutritionists say that dried seaweed is no different from a fresh product. But taking into account the fact that this algae does not lose its properties during drying, the manufacturers, thus, solved the issue of product storage. Seaweed in this form is much cheaper, it has become convenient and practical to store it, and you can use dried kelp in hot summers and frosty winters. From now on, to prepare a dish using dried sea kale, it is enough to pour it with warm water for 20 minutes, due to which it will increase in volume by 7 (!) times.

Dishes with seaweed

You can cook a wide variety of dishes from kelp. Such cabbage is an excellent base for salads, which are especially useful in winter, soups with this seaweed become much tastier and more aromatic, it can be stewed with garlic, onions or carrots, and also cooked with fish and seafood. In any version, dishes with seaweed will become a real storehouse of substances useful for the body.

Having learned what dried sea kale is unique for, the benefits and use of this product should be for the benefit of the body, which means that it should be consumed daily, but not more than two teaspoons per day. Health to you!

Many people, for objective reasons, are forced to follow a dietary diet, but not everyone is ready to exclude meat dishes from their diet. This explains the recent rise in popularity of recipes for low-calorie steamed dishes that exclude the use of oil and fats. The most acceptable option in this situation is the use of beef meat, which experts “by default” refer to as dietary products, since it contains a minimum of fat and is rich in protein. Consider a few recipes for how to cook diet beef cutlets:

Dietary beef steam cutlets

In this case, the list of ingredients looks modest and will require half a kilo of ground beef, two chicken eggs and the same number of onions for cooking. The highlight of the program will be 100 grams of hard cheese. We must not forget about melted butter with a volume of 20 grams, as well as adding salt, seasonings and herbs to taste.

Meat and peeled onions are ground in a meat grinder or blender, and chopped chicken eggs are added to the minced meat. The resulting mass is "flavored" with salt, spices and melted butter are added to taste. At the end of the whole scheme, the cheese is finely ground, with which the meat cutlet is stuffed.

Diet steamed beef cutlets are prepared in a slow cooker in 45 minutes. To do this, the “steaming” mode is set on the device panel.

Cooking in the oven

In this version, diet beef cutlets in the oven are well baked, the minced meat retains juiciness, but is not greasy. The ingredients are:

• beef (500-700 gr.),
• onion (1-2 pcs.),
• chicken egg (1 pc.),
• seasonings - salt, pepper, fresh herbs.

The meat is pre-washed, cut into pieces and ground into minced meat. Then finely grated onions are added, which can alternatively be minced in a meat grinder along with beef, as well as an egg, salt and pepper. The resulting mass should be well mixed.

The baking sheet is covered with foil, which will not allow burning, formed cutlets are laid out on it. All this is closed on top with another sheet of foil and fastened around the perimeter. Cutlets are baked for 40 minutes in an oven heated to 170-180 degrees.

Using the multicooker

Diet beef cutlets in a slow cooker do not particularly differ from the option of using the oven oven. The components of the dish in both cases are a pound of ground beef, one head of onion. You also need to add salt and spices to taste.

Ground beef is mixed with finely chopped onions, after which this mass is seasoned with salt and spices, mixed thoroughly, placed in a plastic bag and “beaten” on the edge of the table. Cutlets are molded in the form of oval cakes.

Water is poured into the pan to the bottom measure, and a steam container is placed on top. Cutlets are boiled in it for half an hour and can be recommended for consumption by people suffering from allergies, including children.

Beef and chicken cutlets

Diet ground beef cutlets are distinguished by a rich meat taste, but often they turn out to be quite dense and tough. This can be avoided by adding chicken meat to minced meat, which gives the dish a unique shade and properties.

The crumb of bread made from white wheat flour is also added to the cutlet mass, at the rate of 1 to 4 (250 g per 1 kg of minced meat). Bread must be dried and then soaked before use. Otherwise, the stuffing will turn out to be quite viscous.

The juiciness of the products will add to the meat mass of water, milk, mayonnaise or sour cream. Egg yolk, which is a binding component for cutlets, should not be ignored, makes them denser and prevents them from falling apart. The shape of cutlets is also preserved due to thorough stirring and beating of minced meat.

Dietary beef and chicken cutlets are unpretentious in manufacturing and can be fried in a pan, baked in the oven, steamed or slow cooker.

Diet cutlets of beef with cabbage

The combination of cabbage and meat has long been known for its excellent taste. Along with the traditional pound of ground beef, 100-150 grams of onions and one chicken egg, you will need 200-300 grams of white cabbage. The recipe includes half a teaspoon of dried marjoram and ground black pepper and salt added to taste.

Minced meat is pre-prepared. The cabbage is peeled from the top layer and thick veins, after which it is finely chopped with a knife. Similar manipulations are carried out in relation to onions. As an alternative, you can simultaneously pass cabbage, onions and meat through a meat grinder.

Minced meat is seasoned with a chicken egg, and at the end of the entire procedure for making this masterpiece, dried marjoram, as well as black ground pepper and salt, are used. The resulting mass must be thoroughly mixed and beaten off.

Diet beef cutlets are fried on both sides in a pan in sunflower oil until golden brown. After that, the product is folded into a separate closed dish, in which the cutlets languish for another half hour on low heat.