Which is called kelp. It belongs to the class of brown seaweed that inhabits almost all the seas and oceans of our planet. Seaweed is considered the leader among all other foods that contain iodine.

Some do not like seaweed because of their taste and texture, and in vain. With its regular use, even in small quantities, it is able to replace many bioactive additives. It all depends on how to cook dry seaweed.

Being so useful, it is rich in almost all the minerals and vitamins that are so necessary for any person. Laminaria contains: water - 88%, proteins - 0.9%, fats - 0.2%, and it is also rich in various forms of carbohydrates and edible organic acids, minerals represented by easily digestible compounds and vitamins B 1, 12, C, as well as carotene (provitamin A), folic acid, iron, magnesium and many others.

Manufacturers know how to cook sea kale, so they apply drying, pickling, pressing, freezing methods for consumers. The assortment of kelp on the shelves of shops and markets is very diverse.

And what if you bought frozen or Of course, you can use it instead of chips for beer. You can, chopping it, add instead of seasoning to rice or potatoes. But, in addition, knowing some of the nuances of its proper processing, you can cook it as a full meal.

How to cook seaweed (dry)

In order to eliminate the question of what to do with dry kelp, you need to know and comply with the following flow chart:

1. Pour water (cold) and soak for ten to twelve hours. During this time, the cabbage should swell. You can determine this by eye.
2. Then it must be thoroughly washed to completely eliminate the possible presence of sand.
3. In cabbage boiling water, place the cabbage and cook it at low temperature over low heat (minimum twenty, maximum thirty minutes).
4. After the seaweed is cooked, it must be washed again.

Now we know how to cook dry seaweed.

Useful advice: in order to be completely sure that the cabbage is ready, you need to take one of its chilled strip and crush the tip with your fingers. If it is easily subjected to deformation, then you have prepared it correctly. But if the pressed edge will spread on the fingers, then you have digested it. In this case, all its benefits are lost.

How to cook seaweed (frozen)

1. The cabbage must be thawed. As a rule, this procedure takes about thirty minutes. The required defrost temperature should be between 15 and 20 degrees Celsius.
2. After the cabbage has thawed, it must be washed. This should take a fairly large amount of water (cold).
3. Then it must be boiled at a sufficiently high temperature, but it must be done as follows. Poured with cold water (one to two proportion) cabbage put on fire. With intense fire, it is brought to a boil and boiled for ten to twenty minutes.
4. After this, it is necessary to drain the water and repeat the procedure described in the third paragraph. This must be done three times. With this three-time processing, we achieve an improved taste and smell of our cabbage.

Now you know how to cook frozen seaweed, as well as dry. This process will not take much time, and as a result, you will find a very useful dish on your table that can be complemented with any meal (including a festive lunch or dinner).

Bon Appetit!

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

  Dry or wet

Laminaria goes on sale in dry or wet form. The first can be purchased at pharmacies or health food stores. The second is sold in grocery stores in the form of an already pickled substance. Before cooking, dry cabbage needs to be soaked and boiled, and pickled cabbage can be eaten immediately after purchase or different dishes can be prepared on its basis.

  How to make dry cabbage suitable for further cooking

Buy only cabbage, which is sold in the form of long dark stripes. Do not take heavily shredded, because in the end it will turn out an unsightly brown mass. So:

1. Pour dry cabbage with ordinary drinking water and leave it to swell for at least 10 hours. Observe the following proportions - 1/8 (cabbage / water).
2. Fold the cabbage into a colander or sieve and rinse under running water.
3. Dip the soaked cabbage into a pot of boiling water and cook it for 15-20 minutes.
4. Remove the cabbage from the pan, put it on the colander again and let the excess liquid drain.
5. Leave the cabbage to cool completely, and then fold it into a container with a lid.
6. Send the cabbage in the refrigerator, where it can be stored for almost a week.

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

  In what dishes can you put kelp

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

  How to Pickle Cabbage for Salads

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

  Vinaigrette with kelp

As mentioned above, you can take any pickled cabbage (home or store). How to cook:

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

  Salad with Cabbage and Mushrooms

In any salad where mayonnaise is put, you can add pickled kelp - it all depends on the cook's preferences. Now write down the recipe for a very simple but very tasty snack dish:

1. Fry in oil 200 g of fresh champignons, previously sliced \u200b\u200binto slices.
2. Boil 3 eggs and cut two into cubes, and one into wide slices.
3. Grind 200 g of pickled cabbage to the size of mushrooms.
4. A bunch of green onions cut obliquely into feathers 2-2.5 cm long.
5. Mix all foods and season with mayonnaise.
6. Garnish the salad with egg slices and fresh dill.

  Pork with cabbage

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

1. Cut 200 g of pork into strips and fry on pork lard until crusted. When frying, add 1/2 of the large onion, chopped in half rings.
2. Put the meat and onions in a stewpan and put 200 cabbage chopped to the size of meat slices there.
3. Pour in 1 tbsp. l soy sauce and 1 cup of thickened meat broth (in a pan melt 1 tbsp. butter, fry 1 tbsp. flour on it and pour in the broth).
4. Stew the dish for 5-7 minutes, and then salt to taste.

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

  Borsch with kelp

With seaweed, you can even cook first courses. In the Far East, where it is mined on an industrial scale, in restaurants you can try borsch or pickle. One of the recipes we will give you now:

1. Straws beets (100 g), carrots (100 g), onion (medium size), small parsley root.
2. Put everything in a pan, add 1 tbsp. l tomato paste and 0.5 cups of water. Simmer over medium heat for 25-30 minutes.
3. To the stewed root vegetables, put 100 g of pickled kelp and leave it on fire for another 10 minutes.
4. In a pot of boiling water (1 l), cook one large potato, sliced.
5. When the potatoes are soft, add the stew from the pan and one bay leaf to it.
6. Bring borsch to a boil and season with salt and pepper to taste.

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

Sometimes it happens, especially in the first or second courses, that seaweed remains stiff, while the rest of the ingredients are already boiled. In this case, extinguish it separately before laying it in the main course, so that it becomes softer.

Trying something unusual and at the same time saturating your body with an exhaustive list of vitamins and minerals is not difficult if you consume sea kale with enviable regularity. In the domestic latitudes, not much is known about its non-exhausting benefits. But in the countries of the Rising Sun they consume kelp in large quantities and get all the miraculous components, which it has in abundance.

Unattractive at first glance, kelp is fraught with a real treasury of useful substances. Seaweed salads have a spicy taste that can surprise even a knowledgeable gourmet. If you prepare everything correctly, then guessing that the representative of the sea depths is in the composition will not work. But such a salad will diverge among the guests with a bang.

The usefulness of the algae growing in the depths of the Barents Sea and the Sea of \u200b\u200bJapan was learned by the ubiquitous Chinese. It was they who, for centuries, experimented with as a panacea for many diseases. And they began to add it to food as a preventive measure, and only later they came to realize that the taste of food due to seaweed becomes incredibly rich and saturated. We should also learn how to cook something unusual and tasty and treat ourselves to a new recipe.

Below are 6 different varieties of seaweed salads; choose any:

  Seaweed Salad with Egg and Crab Sticks

Despite the simplicity of the components, the taste of the dish is very interesting. It is very important that even children eat it with pleasure, while absorbing an enviable portion of iodine.

Ingredients:

• Sea cabbage - 300 grams.
• Selected egg - 4 units.
• Sugar corn - a can.
• Crab meat - packaging.
• White onion - head.
• Mayonnaise sauce.

Exit dishes for 5 people.

Cooking process:

1. Prepare the necessary products on the cutting surface.

2. Peel the white onion, cut into small squares.

3. Gently cut the sea cabbage into strips 3-4 cm long.

4. Boil eggs, cool, peel, chop.

5. Combine all prepared foods and season with mayonnaise sauce.

Very spicy taste. If the salad is prepared for children, then you should refuse to use onions. In this case, it will turn out more gentle and no less saturated.

Be sure to check out our recipe video:

Bon Appetit!

  Seaweed and Squid Salad

Fans of healthy foods and the right foods will appreciate the recipe. Not only is there an incredible storehouse of vitamins hidden in it, but the taste of seaweed salad is impressive and very memorable.

Ingredients:

• Sea kale - 100 grams.
• Squid - a couple of pieces.
• Selected egg - 2 units.
• Green onion.
• Vegetable oil.
• Dill.
• Salt.

Exit dishes for 2 persons.

Cooking process:

1.Rinse the squids. Boil in salted boiling water for about 3 minutes. Pull out. To clear of entrails and a skin.

2. Cut the carcasses into thin strips.

3. Boil eggs, cool, peel, cut into cubes.

4. Sea kale to drain. Cut into strips 2-4 centimeters long.

5. Chop green onion and dill.

6. Put all the products in a salad bowl. Add salt, pour over vegetable oil and mix.

7. Let stand a little and sprinkle with green onions and dill on top.

If desired, mayonnaise sauce can always be added to the seaweed salad. From this, the taste will benefit even more and will help more fully reveal the kelp.

  With carrots

About how useful seaweed is known to all, without exception. But, not everyone can consume it in its pure form. In this case, you should go for a little trick and prepare a salad of seaweed so that it would not only bring undeniable benefits, but also be incredibly tasty.

Ingredients:

• Carrots - 200 grams.
• Sea kale - 120 grams.
• Garlic is a prong.
• Mayonnaise sauce.

Exit dishes for 2 persons.

Cooking process:

1. Prepare the required products on the cutting surface.

2. Gently place the sea cabbage. Allow to drain. Cut into small ribbons.

3. Garlic peel. Skip through the press. Rinse the carrots, remove all excess. Using a grater to cook carrots in Korean chop.

4. Collect the cut ingredients.

5. Put in a deep bowl. Stir thoroughly by adding mayonnaise sauce.

6. If desired, you can add a few drops of lemon juice.

An incredibly healthy salad that can always come to the table. And most importantly, he never gets bored.

  Korean

It is quite possible to give seaweed a special taste and successfully beat its combination with other products. Moreover, if such a seasoning as kimchi is used. It has already been used in Asian cuisine and allows you to get first-class results. And most importantly, due to the skillful combination of spices, you can always get a different taste of the same dish.

Ingredients:

• Bell pepper - 2 pieces.
• Sea kale - 250 grams.
• White onion - head.
• Carrot carrot - root crop.
• Garlic is the head.
• Vegetable oil - 3 tablespoons.
• Apple cider vinegar - 2 tablespoons.
• Sesame - 50 grams.
• Kimchi seasoning.
• Soya sauce.
• Sugar.

Exit dishes for 5 people.

Cooking process:

1. Preheat the roasting pan. Pour in vegetable oil. Pour sesame seeds. Fry until golden brown.

2. Onion white peel. Cut into rings. Put on a roasting pan to sesame seeds. Fry thoroughly until clear.

3. Grate the carrots with a grater. Add to other products in a pan.

4. Stew until soft.

6. Cut the pepper into strips. Add to the roasting pan.

7. Strain seaweed. Cut into not long strips. Add to other products. Mix. Simmer no more than 3 minutes.

8. Put on a plate. Add minced garlic.

9. Add apple cider vinegar and soy sauce according to taste preferences. Knead.

10. It is important that all components are well connected. Place in the refrigerator for 3-5 hours for impregnation.

Such a salad can be consumed on the second and even third day. From this, his taste will only benefit.

  With eggs and corn

You can serve an original and at the same time incredibly tasty salad if you know what products to use initially. Are you tired of the standard options? In this case, you can always look at seaweed. She will be able not only to please, but also to surprise.

Ingredients:

• Corn is a can.
• Sea cabbage in a marinade (kelp) - 120 grams.
• A perfect egg - a pair of pieces.
• Boiled carrots are root crops.
• Cucumber - 2 pieces.
• Mayonnaise sauce - 25 grams.
• Sour cream is not greasy - 25 grams.
• Green onions.
• Salt.

Exit dishes for 3 persons.

Cooking process:

1. Thoroughly chop the laminaria. Pour boiled carrots into cubes.

2. Boil eggs, cool, peel, chop into cubes. Rinse the cucumbers thoroughly. Cut into small squares. Add to other products.

3. Drain the corn, chop the onion. Pour to other products.

4.Salt. Pour in mayonnaise and sour cream sauce. Mix.

5. Put in a salad bowl or with the help of a cooking ring, arrange neat portions and decorate with greens.

A great option for a holiday serving. And most importantly, absolutely everyone will be delighted with it.

  With mushrooms

Seaweed salad can always be varied with all kinds of interesting products. With a competent combination, the result will always turn out to be excellent. It is important to maintain a balance.

Ingredients:

• Gouda cheese - 150 grams.
• Sea cabbage - 220 grams.
• White onion - head.
• Champignons - a jar.
• Soy sauce - 30 milliliters.
• Homemade mayonnaise.
• Greenery.

Exit dishes for 4 persons.

Cooking process:

1. Assemble the required products on the cutting surface.

2. Rinse the champignons, cut, place on a red-hot roasting pan. Fry until fully cooked. Peel the onion, chop finely and bring to a golden color using the second roasting pan.

3. Once the onion has turned golden add to the mushrooms.

4.Use the colander to remove the oil from the mushrooms.

5. Sea kale to drain. Cut into small ribbons.

6. Grate the gouda cheese on a medium grater.

7. Mix the mushrooms and seaweed in a deep salad bowl.

8. Pour a couple of spoons of soy sauce.

9. Sprinkle with grated cheese.

10. Add homemade mayonnaise. Stir thoroughly.

11. Put in a beautiful salad bowl and serve.

Despite everything, the salad is very tasty and nutritious. Therefore, you will not eat much of it, although you really want to.

Video recipe:

Bon Appetit!

  Useful properties of seaweed

Sea kale favorably affects the state of the thyroid gland. She is useful to everyone who has problems with her. To normalize the composition of the blood, one can not do without it either. The ability to bind and remove harmful substances is inherent in it like nothing else. Therefore, seaweed should be taken by people at risk of stroke. Regular consumption of kelp not only strengthens the walls of blood vessels, but also prevents the formation of blood clots. In addition, the level of cholesterol in the blood decreases markedly. For the beautiful half of humanity, seaweed is also useful, as it normalizes the menstrual cycle and helps to moderate pain on adverse days.

Another indisputable advantage is the low calorie content of the product. For 100 grams, no more than 6 kcal. Therefore, kelp is included in many diets. It is an excellent base, well saturates and starts intestinal motility. By consuming seaweed in sufficient quantities, you can not only improve your health, but also lose some weight. Only do this is necessary correctly. Moreover, the beneficial properties are more fully revealed if you add olive or sesame oil to the salad. Residents of Japan have proven that this product should be consumed at least once a day to cleanse the blood and get a sufficient portion of iodine. In this case, a fair amount of toxins will be eliminated and health will improve by an order of magnitude.

Contraindications

Despite all the undeniable advantages, like all products, seaweed has a number of contraindications that can negatively affect the body and harm it. A number of people should treat kelp with extreme caution.

The tendency to intolerance to iodine is that indicator, according to which in no case should you consume such seafood. A predisposition to hypersensitivity also implies a rejection of this product. Pregnant women can consume kelp only in minimal quantities, since significant reserves of iodine in the body can lead to abnormalities in the development of the fetus, which should be avoided in any way. Allergy sufferers are advised to refuse to take this product, as well as people with kidney and adrenal diseases. Dermis diseases and hyperthyroidism also means a complete rejection of the product.

Algae Harm

Like all foods, seaweed should be consumed sparingly and in no case should overdo it. Otherwise, peculiar signs of food poisoning may occur. At first glance, they are practically invisible and only with time it becomes clear that the source of the problem is precisely kelp. Although, not just she, but those additives that are usually added during conservation. They lead to the fact that the work of the adrenal glands and liver increases by an order of magnitude. Therefore, it is worth purchasing a product for further consumption with a minimum amount of additives. And if you managed to become the owner of fresh algae, then you should conserve yourself and then you can get only benefit.

Seaweed salads are very healthy and delicious. Having learned how to cook them correctly, you can delight your family with seafood tirelessly and every time they will be delighted.

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

When other foods, such as milk, cereals, fruits, or vegetables, are recommended, this is not always true. They may have sufficient iodine, but may not be. It all depends on where 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 surest indicator is the distance from the sea. In the coastal strip, cereals, vegetables, and fruits are literally filled with iodine. Iodine - so capricious trace element that even within the same species (for example, algae) its amount varies infinitely. For example, according to the observations of scientists, in the popular kelp kelp near Vladivostok contains about 0.2% of iodine (in dry matter), in the Tatar Strait - 0.3%. In the phylophore near Sevastopol contains 0.1% iodine, and in the open sea - 0.3%. Different vertical zones correspond to different iodine contents: the deeper the algae live, the more iodine they contain. 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 simple enough - you need to learn how to cook it correctly. You get used to a peculiar taste very quickly, and the spices drown out the smell.

If shrimps, crabs and lobsters are still rarely present on ordinary people’s table, 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 various breeds also varies, but what is surprising: it depends not only on the type of fish, but on their fat content. Iodine accumulates in fish oil, 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 sea dried fish or freshly salted: during heat treatment, a significant part of iodine is destroyed.

Sea kale is practically the only source of dietary iodine necessary for the normal functioning of the thyroid gland. Iodine is present in it in the form of a complex with amino acids, which contributes to its more efficient absorption by the body. 10 g of seaweed contains as much as easily absorbed iodine compounds as 11 kg of cod. Sea kale 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 ensure the normal functioning of the body, get rid of a number of diseases.

Structure:  On average, 100 g of product contains: energy - 1470 kJ (350 kcal), protein - 12 g, carbohydrate - 70 g, fat - 0.5 g.

This miraculous product is based on 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 effect both with internal and external use of algae.

Properties:

1) normalizes thyroid function;

2) increases immunity;

3) regulates the level of cholesterol in the blood;

4) stabilizes the metabolism;

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

6) stimulates the gastrointestinal tract;

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

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

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

Prefabricated Dried Seaweed

Dried seaweed must be soaked in fresh water. For 1 part of cabbage, up to 8 parts of water is taken, soaked for several hours (usually at night). After that, the cabbage is thoroughly washed in running water and boiled for about 15-20 minutes. Prefabricated ready. It can be stored in the refrigerator for several days. This boiled seaweed is used to prepare almost all dishes from kelp.

The recipe for “iodized sauce” G. Shatalova

Galina Shatalova suggests using seaweed in sauce, they can be seasoned with any dishes.

It is required:  1 cup dried seaweed, 2.5 cup boiling water, 3 tbsp. l coriander seeds, 1 tbsp. l caraway seeds, 16 sweet pea grains, 2-3 clove buds, 10 medium-sized onion heads, 100-150 g of sunflower or corn oil.

Cooking method: It is most convenient to pour dried seaweed from the bag into a liter jar, pour boiling water over it, cover with a napkin and let it swell for several hours. Grind all spices mixed together in a coffee grinder. Pour spiced flour into 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. Knead the onions carefully in 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 pre finely chopped greens.

Pickled Seaweed

It is 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 salt.

Cooking method:For marinade, sugar, cloves, bay leaf, 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 there 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 make other seaweed dishes.

Vinaigrette with seaweed

It is required:  200 g pickled sea cabbage, 100 g sauerkraut, 1 cucumber, 1 large beet, 2 potatoes, 1 onion, 150 g canned green peas, 3 tbsp. l vegetable oil, salt to taste.

Cooking method:  Boiled beets and potatoes, as well as cut the cucumber into cubes. Squash the 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

It is required:  100-150 g of pickled sea cabbage, 1-2 salted or fresh cucumbers, 2-3 carrots, 1-2 apples, 1 egg, 3-4 tablespoons l sour cream, salt and herbs.

Cooking method:  Grate peeled carrots on a coarse grater. Cut cucumbers and apples into thin slices. Combine the prepared foods with pickled cabbage, season with salt, sour cream and mix. Lay 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

It is required:  2 cups pickled sea kale, 1 onion, 1 radish, 1/2 carrot, 1 pickled cucumber, 2 boiled eggs.

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

Seaweed Salad with Vegetables

It is 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, sliced, salt, season with oil and mix well.

Vegetable vinaigrette with seaweed

It is required:  100-150 g of pickled sea cabbage, 2-3 carrots, 2-3 beets, 3-4 potatoes, 1-2 cucumbers, 50-100 g of 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 the cucumbers and also chop. Mix all vegetables, add onions and pickled cabbage. Add vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and mix. When serving, garnish with green onions.

Vinaigrette with seaweed

It is required:  200 g pickled sea kale, 1 carrot, 1 beetroot, 1.5 cup 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.

Sea kale with mayonnaise

It is required:  100-150 g of pickled sea cabbage, 50-100 g of mayonnaise, 1-2 eggs.

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

Borsch with seaweed

It is required:  100 g pickled sea kale, 100 g beets, 80 g carrots, 20 g parsley root, 50 g onions, 80 g potatoes, 10 g tomato paste, 5 g sugar, 5 g 3% vinegar, 20 g sour cream, laurel leaf, parsley, black peas, salt.

Cooking method: Boil seaweed, cool, chop with straws, pour cold marinade for 8-10 hours. For the 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. Beets, carrots, parsley root, onions cut into strips, add tomato paste, a little water and stew for 20-30 minutes, then introduce pickled sea kale and continue to stew. Put boiled potatoes into boiling water, after 10 minutes - stewed vegetables, bay leaf, black pepper and peas. Season the soup with salt, vinegar and sugar. When serving, put sour cream and finely chopped parsley on a plate with borsch.

Cabbage soup with seaweed and mussels

It is required:  100-150 g boiled mussels, 100 g pickled sea cabbage, 200 g white sauerkraut, 1-2 carrots, 1 bunch of parsley, 1 onion, 2-3 tbsp. l cereals (millet, rice or pearl barley), 1 tbsp. l tomato paste, 2 tbsp. l vegetable oil, 4 tbsp. l sour cream, spices, garlic, herbs.

Cooking method:  Boil the mussels, chop, fry in the fat along with the onions and roots. Separately, in the broth, until almost ready to boil the cereals, then add the stewed and pickled seaweed, put the tomato paste fried mussels, roots and onions. Then cook until cooked. At the end of cooking, put salt, spices and finely chopped garlic. Serve with sliced \u200b\u200bmussels, sour cream and herbs.

Seaweed Salad

It is required:  200 g pickled sea kale, 1 head of onion, 1-2 tbsp. l vegetable oil, pepper and salt to taste.

Salad with Seaweed and Tomato

It is 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

It is required:  boiled seaweed, onion head, 1/2 cup mayonnaise, sugar and salt to taste.

Salad with Seaweed and Sauce

It is required:  boiled seaweed, onion head, 1/2 cup hot or sweet sauce.

Salad with Seaweed and Cucumbers

It is required:

Salad with sea and white cabbage

It is required:  boiled seaweed, 1/4 medium fork of white cabbage, grated with salt, 1 head of onion, 2 tbsp. l vegetable oils, sugar, pepper and salt to taste.

Salad with seaweed and vegetables

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

Salad with seaweed and bell pepper

It is 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 potato tubers, 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

It is 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 Seaweed Salad

It is required:  boiled salted seaweed, 1-2 fresh apples without a core, chopped 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

It is required:  boiled salted seaweed, 1 carrot, 2–3 fresh apples, chopped 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

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

Salad with seaweed and vegetables and apples

It is required:  boiled seaweed, 1/2 cup sauerkraut, 1 pod of salted bell pepper, 1–2 soaked 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

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

Seaweed with eggplant caviar

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

Salad with seaweed and fish

It is required:  boiled seaweed, 1/2 cup sauerkraut, 60 g salmon or pink salmon, 1–2 pickled cucumbers, 1 carrot, 1–2 boiled potato tubers, 1 head of onion, 1 tbsp. l green peas, 1/2 cup mayonnaise, salt to taste.

Salad with seaweed and meat

It is 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

It is required:  boiled seaweed, 1/2 cup sauerkraut, 1 beetroot, 1 carrot, 1–2 boiled potato tubers, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 head of onion, 2 tbsp. l green peas, 2-3 tbsp. l vegetable oil, salt and spices to taste.

Vinaigrette with seaweed and apples

It is required:  boiled seaweed, 1 cup sauerkraut, 1 boiled beet, 1–2 apples, 1–2 boiled potato tubers, 1 head of onion, 2–3 tbsp. l vegetable oil, sugar, salt, spices to taste.

Vinaigrette with seaweed and fish

It is required:  boiled seaweed, 60 g salmon or pink salmon fish or low-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 cherries, plums or lingonberries pickled, 1/2 cup mayonnaise, herbs, salt, sugar, spices to taste.

Vinaigrette with seaweed and mushrooms

It is required:  boiled seaweed, 5–6 pieces of pickled mushrooms, 1 boiled beets, 1–2 boiled potato tubers, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 1 head of onion, 3 tbsp. l 3% solution of acetic acid, sugar, pepper, salt to taste.

Vinaigrette with seaweed and meat

It is 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

It is required:  boiled seaweed, 60 g of clam, scallops, mussels, squid or octopus meat, 1-2 boiled potato tubers, 1-2 pickled cucumbers, 1 carrot, 1 beet, 1-2 tbsp. l plums, cherries or lingonberries pickled, 1/2 cup mayonnaise, herbs, salt to taste.

Cabbage soup with seaweed and meat

It is required:  200-300 g of meat, 1 cup sauerkraut, 1-1.5 cup boiled seaweed, 2-3 potato tubers, 1-2 carrots, 1 head of 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 \u200b\u200bpotatoes, with half-cooked potatoes - chopped sautéed carrots, chopped onions, parsley root. Cook the flour sauté with tomato paste and season the cabbage soup. 10 minutes before cooking, add pepper, bay leaf, garlic, salt to taste. Serve with chopped egg, sour cream and herbs.

Cabbage soup with seaweed on meat broth

It is required:  300–450 g of cerebral bones, 1–1.5 cups of boiled seaweed, 2-3 potato tubers, 1-2 carrots, 1 head of 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, after which remove bones. In the prepared broth, brought to a boil, put boiled seaweed, vegetables, spices and other components.

Green cabbage soup with seaweed

It is required:  200-300 g of meat, 1 cup sauerkraut, 1.5 cup boiled seaweed, 2-3 potato tubers, 1 carrot, 1 head of onion, 1-2 bunch of sorrel, 1-2 tomatoes, 1-2 tablespoons. 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, boil, add boiled seaweed, potatoes, parsley. When the broth boils, put chopped strawberries, carrots, onions, add the disassembled washed shredded sorrel, sliced \u200b\u200btomatoes. 10 minutes before the cabbage soup is ready to season and put spices. Serve with egg and sour cream.

Meat borsch with seaweed

It is required:  200-300 g of meat, 1/2 cup sauerkraut, 1/2 cup boiled seaweed, 1-2 potato tubers, 1 beetroot, 1 carrot, 1 head of 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. Put sauerkraut, let it boil and add boiled seaweed, sliced \u200b\u200bpotatoes in slices or cubes. When the potatoes are half ready, add the carrots and onions, chopped into strips, and chopped into strips. Prepare the flour sauté and season the borsch. Put spices. Add to taste the brine or 3% solution of acetic acid, sugar. Put the beets stewed separately in fat, vinegar essence, cut into cubes or cubes into the finished borsch. Boil for 10 minutes. Served with chopped egg and sour cream.

Green meat borsch with seaweed

It is required:  200-300 g of meat, 1/2 cup boiled seaweed, 1/2 potato tuber, 1 bunch of sorrel, spinach, 1 carrot, 1 head of 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, chopped potatoes into cubes, and then (after boiling) add the washed chopped sorrel and spinach. Boil and put sautéed carrots and onions, sliced \u200b\u200bfresh tomatoes, 2-3 tsp. canned beans, spices, to taste brine or 3% solution of acetic acid, sugar, grated garlic. In the finished borscht, add the beets, stewed into cubes or cubes, and then cook for 7-10 minutes. Served with a chopped egg.

Pickle with seaweed

It is required:  200–300 g of meat, 1–1.5 cups of boiled seaweed, 2-3 potato tubers, 1 carrot, 1 head of 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 slices and cook until half cooked. Put boiled seaweed, boil. After that, put potatoes chopped into cubes, cubes or slices into a saucepan, add carrots, chopped carrots and onions, chopped into slices, boil. Sorrel sort, wash, chop, peel the roots of parsley. Cut pickles with rhombuses, rhombuses and add cucumber pickle, spices and salt to taste. Before eating, season with sour cream, sprinkle with herbs.

Fish soup with seaweed

It is required: 200-300 g of fish heads, 1/2 cup boiled seaweed, 2-3 potato tubers, 1 carrot, 1 head of 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, chopped into small cubes. Potatoes are laid in front of seaweed and when the potatoes are half ready, the remaining components are introduced. Spices, salt to taste.

Liquid solyanka with sea kale

It is required:  1/2 cup boiled seaweed, 1/2 cup sauerkraut, 1 pickle, 1 tomato, 1-2 tbsp. l capers, 30-50 g of beef, 20-30 g of sausage, 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-prepared, add chopped pickles, pickled tomatoes, capers and meat components: beef, sausage, ham. Boil all this and add sautéed carrots, onions. Cook the flour sauté with tomato paste. A few minutes before the end of cooking, put salt, spices to taste. Serve with sour cream and chopped herbs.

Mushroom seaweed soup with mushrooms

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

Cooking method:  Pour well-washed bones with cold water, cook until tender. Strain the broth, put mashed boiled seaweed. Wipe the carrots, onions and parsley. Take a glass of milk, heat to 60 ° C and introduce the egg yolk, whisk with sautéed flour. Sort out fresh mushrooms, rinse well and boil in acetic-saline solution, then wipe, cut some of the mushrooms into strips. In the broth, first add the strained mashed carrots, onions, parsley, then chopped mushrooms and, lastly, beaten egg yolks, milk and wheat flour. Boil for 10-15 minutes.

Braised Seaweed

It is required: 1/3 cup sauerkraut, 1/2 cup boiled seaweed, 1-2 carrots, 1 head of 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 sea kale, add sautéed carrots, onions, chopped into strips or sticks. Put tomato, spices and bring everything to readiness.

Solyanka national team with seaweed in a pan

It is required:  1/2 cup sauerkraut, 1/2 cup boiled seaweed, 1-2 pickled cucumbers, 1-2 pickled tomatoes, 40-50 g of beef, 20-30 g of ham, 20-30 g of 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 cabbage on margarine until soft, then put boiled seaweed, pickles, sliced \u200b\u200btomatoes, add beef, ham, sausage, sautéed carrots, onions and 1 tbsp. l tomato. Bring everything to readiness. Salt, spices to taste. Sprinkle with herbs before serving.

Stewed seaweed with pork

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

Cooking method:  Finely chop the boiled seaweed. Peel the raw pork pulp and cut into slices. Chives. Put pork, onions and fry in a very hot pan with a little fat. Add seaweed, soy sauce, 1-2 cups of broth and, when the liquid boils, pour in the melted pork lard.

Chicken Stew

It is 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:  Chives. Cut pulp of boiled chicken into slices, green onion slices. Onion, put onion on a very hot skillet with a little fat, fry it, then add chopped boiled seaweed, sliced \u200b\u200bchicken, pour 1/2 cup of broth and let it boil, add melted pork lard.

Sea kale in syrup

It is 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 enameled bowl and filter. In hot syrup add citric acid 1.5–2 tsp. per 1 kg of cabbage, put in 1 kg of syrup 500 g of chopped seaweed and soak in the syrup for soaking for 1 hour. Then cook for 20-25 minutes until cooked, then add the infusion of boiled spices (cloves, cinnamon) or vanilla to the aroma. . Pour the finished jam hot in glass jars. According to the same recipe, you can cook seaweed jam with lingonberries.

Salad "Captain"

It is required:  boiled seaweed, boiled beef, 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.

Salad "Carolina"

It is required:  boiled seaweed, boiled white cabbage, boiled beef meat, 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"

It is required:  boiled seaweed, sauerkraut, 1 pod of bell pepper, 1–2 apples soaked, 1 fresh carrot, 1/4 heads of onions, 1–2 tbsp. l vegetable oil, pepper, salt to taste.

Salad Mariyana

It is required:  boiled seaweed, white cabbage, 1 head of onion, 2 tbsp. l vegetable oils, sugar, pepper, salt to taste.

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

Natalie Salad

Is 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

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

Salad "Olesya"

It is required:  boiled seaweed, white cabbage, 1 head of onion, several fresh cucumbers, 2-3 potato tubers, 1 head of onion, 2-3 tbsp. l vegetable oils, garlic, pepper, sugar, salt to taste.

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

Salad "Island"

It is required:  boiled seaweed, white cabbage, 1 head of onion, several fresh cucumbers, 2 tomatoes, 1 carrot, 1 pod of sweet bell pepper, sliced \u200b\u200binto cubes, 1-2 potato tubers, 1 head of onion, 2-3 tbsp. l vegetable oil, 1 tsp acetic or citric acid, garlic, salt, pepper, sugar to taste.

Cooking method:White cabbage is finely chopped and ground with salt, sea cabbage, cucumbers, tomatoes, carrots, sweet peppers and onions, cut into small pieces, mix thoroughly, add vegetable oil, sugar, salt, pepper.

Salad "Seaside"

It is required:boiled sea cabbage, sauerkraut, cabbage, salmon or pink salmon, slightly salted, 1–2 pickled cucumbers, 1 carrot, 1–2 boiled potato tubers, 1 head of onion, 1 tbsp. l green peas, 1/2 cup mayonnaise, salt to taste.

Rogneda Salad

It is required:  boiled seaweed, sauerkraut, 1 boiled beet, 1–2 fresh apples, 1–2 boiled potato tubers, 1 head of onion, 2–3 tbsp. l vegetable oils, sugar, salt, spices to taste.

Sakhalin Salad

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

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

Szeged Salad

It is required:  boiled seaweed, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 1 pod of sweet bell pepper, 1 carrot, 1–2 boiled potato tubers, 1 head of onion, garlic, 2–3 tbsp. l vegetable oil, pepper, sugar, salt to taste.

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

Salad "Tynyanov"

It is 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:  Sea kale, carrots, apples, plums are crushed. Mix thoroughly, add the juice of half a lemon, sour cream, salt, pepper to the salad.

Tana Salad

It is required: boiled seaweed, boiled or pink salmon fish or boiled cod, sauerkraut, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beets, 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

It is required:  2 l of water, 200-300 g of fish heads, 1/2 cup boiled seaweed, 2-3 potato tubers, 1 carrot, 1 head of onion, 1 tbsp. l vegetable oils, spices, salt to taste.

Cooking method:  Well washed fish heads (you can add the fillet of sea fish) pour cold water, bring to a boil, salt. Then put the potatoes. When the broth boils, cook until half-cooked potatoes. Add 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

It is 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 l 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 cloves of garlic. Simmer for 10 minutes in a pan with a convex bottom, then add 1 cup of broth in which kelp was cooked. Cover and simmer another 5 minutes over the smallest fire. (If there is no such frying pan, then you can, of course, use the usual one, with high sides). When it cools down, refrigerate for at least 2 hours. Designed for 4-8 servings.

Kelp marinade with ginger and honey

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

Cooking method:  prepare kelp, as in the previous recipe. Add to the kelp 2 tsp. 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

It is required:  1 cup azuki beans, previously washed and soaked; 1 strip of kelp 2-3 inches long, also previously washed and soaked; 1 zucchini, cut into small cubes; 1/8 or 1/4 tsp sea \u200b\u200bsalt (of course, you can use ordinary salt).

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

Pinto Beans with Vegetables and Laminaria

It is required:  1 cup pre-soaked pinto beans; half a cup of onion, diced or sliced; 1/4 cup celery, cut into large cubes or rectangles; 1/8 cup fresh sweet corn; 1/4 cup diced carrots; 1 strip of kelp, previously soaked and cut into pieces; a solution of 1/8 or 1/4 teaspoon of sea salt; chopped green onion feathers for a side dish.

Cooking method:  put kelp to the bottom of the pan. Top, in layers, onions, celery, corn, carrots. Put soaked beans on top on vegetables. Add water so that it only covers the beans. Bring to a boil, reduce heat to medium. Boil for about 2 hours to 80% readiness, adding water as needed, so that only covers the beans. Then add sea salt and continue cooking until the beans are soft, for about another half hour.

Lentils with vegetables and kelp

It is required:  1 cup washed lentils; 1/2 cup finely chopped onion; 1/8 cup diced celery (solera), 1/4 cup diced carrot, 1 strip of kelp 1-2 inches long, soaked and finely chopped, a solution of sea salt.

Cooking method:  put kelp to the bottom of the pan. Further, on layers - onions, celery and carrots. Put lentils on top of vegetables. Pour water to cover vegetables. Bring to a boil, reduce heat to medium, cover and cook for 45 minutes - 1 hour, sometimes adding water as necessary so that only covers the lentils. When the beans are 70% ready, season with sea salt to taste and continue cooking for a few more minutes until cooked. Do not add more water after salted.

Brown rice with kelp

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

Cooking method: Rinse the rice and place it preferably in a pressure cooker or in a steel pan or in ceramic refractory dishes. 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 ready, remove the lid and mix gently with a wooden spoon. Cover tightly again and let the rice brew for another 5 minutes before serving. Never cook in aluminum cookware!

1 can of canned seaweed, 1/2 can of canned sweet corn, 2 boiled eggs, 1 fresh tomato, 1 small fresh cucumber, 1 medium onion, 1/2 lemon, garlic to taste, mayonnaise

Fry finely chopped onions until transparent. Cut tomato, cucumber and eggs.

Mix all. Squeeze out lemon juice. Add garlic to taste (no need to add). Stir and season with mayonnaise.

Vinigrette with sea kale!

The usual vinigret - boiled beets, carrots, potatoes, onions. And then the change. Instead of sauerkraut - take pickled sea. Instead of sour cucumber - herring fillet (for example, “Matias” from “Santa Bremor.” Oil, salt to taste.

fry seaweed, onions, carrots, mushrooms, you can add anything (brussels sprouts, cauliflower .....) just fry everything separately, and then mix, you can add a boiled egg. Tasty, long stored, and very satisfying. I don’t even know what to call it, toli salad, toli appetizer, toli garnish Good both in hot and in cold form.

Pickled seaweed (chopped if long) - 300 gr., Onions - 1 head (chopped, scalded), crab sticks - 50 gr., Mussels - 150 gr, vegetable oil, salt, soy sauce, a little lemon. Instead of vegetable oil, you can have a little mayonnaise.

beetroot caviar. Seaweed is a ready-made seaweed salad with onions and carrots in 700 gram bags. I chop onions, pickles, boiled beets and this cabbage. I add vegetable oil and seasoning from a mixture of peppers (a little) and a blender in mashed potatoes. All this on black bread.

1 ban.salad from seaweed, 1 ban.green peas, 4 boiled eggs, dill, mayonnaise.

For example, I mix seaweed from transparent jars with grated egg, cheese and mayonnaise. It is so tasty and easy !!! You will not regret if you try.

The simplest salad: canned seaweed from a can; boiled rice, onion finely chopped; season with vegetable oil. Additionally, you can add finely chopped boiled egg. the taste and smell of cabbage are removed when mixed with freshly boiled rice.

I make such a salad from weighted sea cabbage (Sakhalin salad, as it is called). I also add crab sticks or boiled squid to this salad, but I do not put garlic, onions and lemon juice, since there are already onions in the weighted cabbage and vinegar.

Since childhood, I love such a salad of seaweed (even those who do not digest it from the spirit drag out from it). A can of ordinary seaweed, which was even during the Soviet era (you can have a salad, but it is worse), boiled carrots, onions, boiled eggs, mayonnaise - all by sight, as you like. Everything is cut into cubes, mixed with cabbage - it turns out to be a merger. You can add boiled squid, or you can make the same salad with squid instead of cabbage.

For a long time I lived on Sakhalin and there are a lot of options for preparing seaweed salad, but the coolest one in my opinion: sea cabbage, onion, the more the better, red hot pepper, soy sauce, agino-mota, Korean seasoning, vinegar , garlic, salt to taste ... you can add finely chopped squid or octopus

Also, seaweed mixes well with mushrooms, both dry (rinse, boil, chop) and fresh (e.g. mushrooms - boil or fry). Add boiled eggs, lightly fried onions and mayonnaise to everything.

try this salad:

sea \u200b\u200bkale

pickled onions (you can and just fresh)

herring fillet slices

a little oil and vinegar

awesomely tasty

i mix with sea kale (mostly Far Eastern salad or the one sold in Korean salads) any ingredients. which at hand are potatoes, eggs, an apple. cucumber, corn and other, other. Try, for example, instead of boiled beets, grate on a coarse grater - fresh. I think that it’s both delicious and very healthy.

And I do this option:

Sea kale

2 finely chopped boiled potatoes

Finely chop 3-4 marinated gherkins

2 boiled eggs

Season with mayonnaise

I tried to mix boiled beets (on a grater) with seaweed (from a can), garlic and mayonnaise ...

VKU-U-U-U-U-USNO-O-O-O-O and fast

and I really like the Neptune salad:

Sea kale (1 can)

Crab sticks (2 packs)

Onions finely chopped (small onion)

Boiled egg (3 pcs.)

Mayonnaise

I make a salad a little differently.

Boil dry seaweed for about 12 minutes. Then rinse with cold water. I cut it.

Boil no more than two minutes sprouts of bean grams 200. Also then quickly rinse with cold water, for quick cooling. Then I cut the radishes, celery stalks, onions in half rings half the middle. I add salt, vegetable oil 1-2 tablespoons, lemon juice a spoon and a half, no more. I mix everything and infuse in the refrigerator for about 2 hours. If you eat immediately, it will not be so tasty. Then shift to plates and eat. Mayonnaise may be added. But this is an amateur. I like. Try it, the smell of cabbage is not at all felt.

And it’s also very tasty and simple, if you take green peas (1/2 can), sea kale 100-150 grams and one boiled egg and 3 tbsp. Mayonnaise. l I hated sea kale, but when they gave me this recipe, I loved it.

Frozen seaweed must be thawed in cold water, rinsed thoroughly (otherwise the sand comes across :)), boiled in salted water for 20-30 minutes to the desired softness, seasoned with olive / sunflower oil, 1-2 tbsp. tablespoons of balsamic vinegar, garlic, spices to taste. Eat cold :)

My husband loves seaweed with the smell of algae. We sell dry and freshly salted. I rinse one and the other thoroughly and boil for 30 minutes. In a small cauldron on a small amount of oil, I fry one onion, cut into half rings. Add 200g. minced meat and 3 cloves of finely chopped garlic. I drain the water from the cabbage and mix with the gravy. Tasty and hot and cold.

I really liked the Ichthyander salad: seaweed, onions in half rings, squid straws, eggs, fresh cucumber, mayonnaise.

my version

With all kinds of marine life: crab meat / crab sticks, shrimp, squid and other things that come to hand.

Onion

Chopped eggs

Salt to taste

Dress with mayonnaise

And we make a salad with seaweed with the following ingredients: crab sticks, boiled egg, mayonnaise. Sometimes add cod liver. It is necessary that the salad is saturated, then there will not be a trace of the specific taste of cabbage. Previously, the phrase “sea kale” could not stand the ear. Now - this is one of the favorite salads.

I love the simplest salad with seaweed: a jar of sea cabbage - canned or preserved food + finely chopped boiled eggs (to taste) + mayonnaise

far Eastern salad in 2 variants. And I really liked him. I recommend. Very tasty.

1. A can of pink or chum salmon, a can of sea kale, onions, 5 holes eggs. All mix dabavi mayonnaise. Salt to taste.

2. The same thing, only instead of canned cabbage, boiled and fried with onions. So even tastier.

It’s also not bad (it discourages the taste of seaweed, who doesn’t like it) Korean kale: a set of prepared spices and salt with crushed garlic in washed defrosted cabbage.

I marinate frozen seaweed: I wash it well in warm water, then boil it, but not until soft. Then I put it in a glass jar and fill it with marinade (salt, sugar, cloves, pepper, vinegar). After 10 hours, you can consume.

Sea kale 400 gr.

Boiled rice ½ tbsp.

Egg 3 pcs.

Onion 1 pc.

Mayonnaise 200 gr.

Hard-boiled eggs, cool, cut into small cubes.

Chop the onion.

Cut seaweed not long strips.

Mix eggs, onions, rice and seaweed, season with mayonnaise.