Fresh seaweed. How to make dry seaweed salad

how to cook frozen seaweed?

1. In order to cook from seaweed delicious salads, you need to work a little harder.
   First, we go to the market and buy a couple of kilograms of boiled and frozen cabbage in briquettes. Secondly, when we come home, we pour water into a large saucepan, heat it, put our cabbage there (at the rate of three for every half a kilo of cabbage) liters of water), bring to a boil and cook for five minutes. Then we put it in a colander, rinse it, and fill it with acidified water. This is necessary so that the cabbage is not slippery. Then strain and put into bags. What we won’t eat now, we put it in the freezer.
   Then we make salads.
   SALAD "ANTICIPATION OF SPRING".
   So, let's take:
   500 g of prepared seaweed;
   one small onion;
   300 g crab sticks;
   five eggs;
   100 g cherry tomatoes;
   Apple vinegar;
   salt; sugar;
   mayonnaise.
   The cabbage should be lightly marinated. Make a solution - pour 50 ml into a glass apple cider vinegar. add water to a volume of 150 ml, pour this solution over the cabbage in a bowl, stir. Cover with a lid and let stand for half an hour. You need to stir from time to time.
   Chop the onion finely and marinate in the same way.
   Boil the eggs hard, cool and chop finely (we leave one for decoration).
   Cut the crab sticks into thin slices, cut the tomatoes in half (reserve a few for decoration).
   Strain the cabbage and onion from the marinade and mix with the rest of the ingredients. add some salt, add a teaspoon of sugar, season with mayonnaise. Place in a heap in a salad bowl and decorate. I made roses from crab sticks and a daisy from an egg. A very tasty, healthy and beautiful salad!
   Increase
   KOREAN SEA CABBAGE.
   Cut the onion into thin half rings and quickly fry in hot vegetable oil until golden brown.
   Remove the frying pan from the heat, add seaweed, soy sauce, sugar, ground coriander, vinegar, mix well, cover and cool.
   Then add chopped garlic, mix again, put in a salad bowl and put in the refrigerator for an hour. Fans can sprinkle with red hot pepper.
   Bon appetit!
   Ready seaweed - 250 g;
   half a head of red onion;
   soy sauce - two tbsp. l. ;
   vinegar 6% - two tbsp. l. ;
   sugar - two tsp. l. ;
   ground coriander - half a teaspoon;
   garlic - two large cloves;
   vegetable oil for frying.
2. Seaweed salad with squid
   What do you need:

   squid400 g
   seaweed 400 g
   pumpkin150 g
   cucumber 1 piece
   salt
   vegetable oil

   What to do:

   step 1
   Wash the squid carcasses. Remove outer film. Boil salted water in a saucepan, add squid and cook for 4 minutes. Remove and let cool.
   *Canned squid can be used in this salad.

   step 2
   Chop the pumpkin into thin strips and boil in squid broth for 4 minutes.

   step 3
   Wash the cucumber and cut into strips, and also cut the squid. Place seaweed, squid, pumpkin and cucumber in a bowl. Mix everything thoroughly, season with salt, pepper and vegetable oil.

Sea kale has been eaten for many centuries; it contains a lot of useful substances: iodine, phosphorus and other microelements necessary for human body. Because it is an algae, it consists of 80% water. For storage, it is dried, while all its expensive properties are preserved. Dried sea cabbage Use instead of salt, grinding in a coffee grinder. To prepare salads and other dishes from it, it is processed using the method below.

You will need

• 1) prepared seaweed - 100 g;
• 2) carrots - 100 g;
• 3) garlic - 2 cloves;
• 4) vegetable oil - 1-2 tablespoons;
• 5) ground scarlet pepper
• sugar
• soy sauce - to taste.

Instructions

1. Clean up the sea cabbage from impurities. After this, soak it in cold water for 10-12 hours, take about 1 liter of water per 100 g of cabbage. Do not throw out the remaining water, it contains a lot of substances suitable for the skin, let it settle and use it for washing or make ice cubes. Later soaking cabbage rinse thoroughly to remove every sand and mucus, resulting in more than 1 kg. Cut into thin strips if you purchased sheets.

2. Fill in cabbage cold water and boil for 20 minutes (from the moment of boiling), after which drain the water. Repeat three times. Such processing will improve its color, taste and smell, and the list of suitable substances will not change much. Sea kale is ready for preparing salads and other dishes. You can store it in the refrigerator for about a week or freeze it in the freezer and use it as needed.

3. Grate the carrots, add salt and quickly fry in a hot frying pan in a small amount of vegetable oil. Add crushed garlic and scarlet pepper there. Mix cabbage with the remaining vegetables, add soy sauce and, if desired, sugar (1/2 teaspoon). Appetizing salad from seaweed, which is easy to prepare every day and for a festive table, is ready.

Seaweed, or kelp, is a true storehouse of useful substances: iodine, organic acids, mineral trace elements, vitamins A, B and C. Including seaweed in the diet improves immunity, normalizes metabolism, and regulates cholesterol. Sea food in stores cabbage sold in canned, dried and frozen forms. It should be boiled before use.

You will need

• For pickled seaweed:
• - 600 g boiled kelp;
• — 2 glasses of water;
• - sugar;
• - salt;
• — Bay leaf;
• - carnation;
• - a tablespoon of 3% vinegar.

Instructions

1. Sort out the dried seaweed cabbage, place on a sieve and rinse with warm boiled water. Transfer to another container and fill fresh water at a rate of 1:8 (one part kelp, eight parts water). Leave the sea cabbage soak for ten to twelve hours.

2. Thoroughly rinse the kelp in running water, place it in a saucepan, add hot water in the same proportion of 1:8 and place on medium heat. After boiling, boil the sea water cabbage until ready within thirty to forty minutes. After this, drain the broth.

3. For double boiling, pour the washed kelp after soaking with water 1:4 (one part seaweed, four parts water), boil for about thirty minutes after boiling. Place the kelp in a colander and drain the broth. Fill the sea cabbage hot boiled water and boil for another 30 minutes. Use a slotted spoon to catch the kelp, cool and use for cooking. different dishes: borscht, pickles, soups, salads, stews, cutlets and casseroles.

4. Frozen sea cabbage defrost before cooking. To do this, lower it for about thirty minutes in cool water (15-20 degrees). After this, rinse thoroughly with plenty of water.

5. Fill the kelp with cold water at a ratio of 1:2, place on high heat and bring to a boil. Boil for 15-20 minutes and drain the broth. Do this procedure two more times. Heat treatment of seaweed three times will greatly improve its taste.

6. Canned seaweed is ready to eat. But they also recommend boiling it for about five minutes.

7. Pickled seaweed. Boil water, add sugar, salt, cloves, bay leaf and cook for ten to fifteen minutes. Cool the marinade and pour in the vinegar. Chop the boiled seaweed cabbage noodles, pour cold marinade and place in cool place Marinate for eight to ten hours. Laminaria prepared according to this recipe can be served as a side dish for vegetables and fish dishes, add to salads.

Note!
Boiled seaweed can be stored in the refrigerator for several days and used as needed for preparing various dishes.

Helpful advice
When preparing soup with seaweed, boiled kelp should be added at the same time as sautéed onions, and canned kelp should be added together with seasonings.

The assortment of frozen vegetables always includes frozen cauliflower. People buy it willingly, although it is ideally easy to make such reserves yourself when this cabbage is sold in abundance at the market during the season.

You will need

• Cauliflower, Brussels sprouts or kohlrabi;
• Flash freezer (-18°C);
• Containers or bags for storage in the freezer.

Instructions

1. Place the head of cauliflower on a cutting table and remove the dark green leaves. Carefully divide the head into individual florets (stems). Remove excess pert stems, leaving only 1.5-2 cm from the inflorescence.

2. Pour water into a saucepan and bring it to a boil. add colored water in small portions to boiling water cabbage and blanch in it for no more than 3 minutes.

3. Using a slotted spoon, place each portion of the cabbage in a colander to drain the water. After this, it is advisable to lay it out on a clean kitchen towel to dry.

4. Sort the water-dried cabbage inflorescences into portions for one preparation and place them in bags or containers for storage in the freezer. Arrange the prepared food in this way. cabbage inside the freezer, without piling them up, so that freezing occurs as quickly as possible. Protect in this way cabbage allowed all winter.

Note!
You can also freeze other types of cabbage using this method: Brussels sprouts or kohlrabi, chopped into cubes. White cabbage can be frozen only for subsequent use in semi-finished products (stuffed cabbage rolls or stuffed cabbage), because When frozen, it loses its crunchy properties.

Helpful advice
You can also put in freezer cabbage inflorescences without blanching in advance, this will slightly lengthen the cooking time for frozen cabbage dishes.

Did you know that seaweed is a storehouse of useful substances? Tea contains significant quantities of magnesium, iodine, zinc, steel, calcium, phosphorus, sodium, potassium, vitamins A, C, D and B, as well as a lot of other useful macro- and microelements. And, importantly, seaweed (kelp) has an energy value of less than 10 kilocalories per 100 grams.

Instructions

1. You will need: - 0.3 kg of canned seafood cabbage;- 3 medium-sized potatoes;- 1 onion;- 2 carrots;- 2 pickled cucumbers;- vegetable oil, salt. This dish - good remedy from winter and spring vitamin deficiency. Boil carrots and potatoes in their jackets. Peel the root vegetables and cut into small cubes. Peel the onion and cut it into rings or half rings. Chop the pickled cucumbers into cubes just like carrots and potatoes. Take salad bowl and put the prepared vegetables, as well as seaweed, into it. Season the salad with vegetable oil, mix thoroughly and serve. You can also take fresh seaweed. Then before cooking it will need to be boiled for 16-20 minutes, and then rinsed with cold water.

2. You will need: - 1 jar of canned seafood cabbage;- juice of 0.5 lemon;- 1-2 cloves of garlic;- 1 onion;- 1 fresh cucumber;- 1 fresh tomato;- 0.5 cans of corn;- 2 boiled eggs;- mayonnaise. This salad is easy to prepare and for the stomach. Cut the tomato and cucumber into cubes. Finely chop the onion and fry it in vegetable oil until translucent. Peel and chop the boiled eggs. To do this, it is convenient to use not a knife, but a fork and a cup: the egg is placed in a cup and crushed in it with a fork. Squeeze the juice from the lemon. If you don’t have a juicer, it’s also convenient to do this with a fork. Insert a fork into the middle of the lemon half and begin to rotate, squeezing out the juice. Combine seaweed, fried onions, vegetables, and corn in a salad bowl. Squeeze the garlic and pour in lemon juice. Before serving, season the salad with mayonnaise.

3. You will need: - 150 grams or 1 jar of sea water cabbage;- 100 grams of rice;- 2 boiled eggs;- 2 tablespoons of vegetable oil or mayonnaise;- 1 medium onion; salt. Not everyone likes the smell of the sea cabbage. In this salad, rice will wonderfully fight off the iodine smell of kelp. Boil the rice and mix with chopped boiled egg. Peel and finely chop the onion. IN salad bowl Mix all the ingredients, add salt, season with mayonnaise, or better yet, with vegetable oil.

Helpful advice
If you use canned seaweed, be sure to rinse it thoroughly before adding it to the dish. Otherwise, you risk forever hating this amazing algae for the creaking of sea sand on your teeth.

Sea kale is the common “folk” name for kelp algae, the best natural source of iodine, which is so necessary for modern man. Eating seaweed regulates blood clotting, reduces cholesterol in the blood, reduces the risk of developing mental and vascular diseases, and improves work function. gastrointestinal tract, strengthens the immune system.

You will need

• Recipe No. 1. Seaweed casserole. Ingredients: boiled seaweed 500 g
• eggs 2 pcs.
• butter 4 tablespoons
• salt to taste.
• Recipe No. 2. Dumplings with seaweed. Ingredients for filling: fish fillet 500 g
• seaweed 300 g
• ground black pepper 0.5 teaspoon
• onion 100 g
• salt to taste. Ingredients for the dough: wheat flour 500 g
• purified drinking water 200 g
• eggs 2 pcs.
• vegetable oil 1 tablespoon
• salt 0.5 teaspoon.

Instructions

1. Recipe No. 1. Seafood cabbage It is allowed not to defrost, but to cook immediately. At the same time, it is boiled in 3 waters: bring to a boil and cook in boiling water for 10-15 minutes.

2. Cooked cooled seaweed cabbage finely chop and fry in butter.

3. Beat 2 eggs together.

4. Rearrange cabbage into a baking dish, fill it with beaten eggs and salt.

5. Place the dish in the oven and bake until done: about 20 minutes.

6. Melt the rest butter and pour it over the finished casserole.

7. Complete cabbage casserole lemon slices.

8. Recipe No. 2. Filling: Boil seafood cabbage and rinse it with cold water.

9. Grind together in a meat grinder fish fillet, sea cabbage and onions.

10. Add salt and pepper to the minced meat.

11. Dough for dumplings. Pour flour into a large bowl, break 2 eggs, vegetable oil and salted water into it. Mix the ingredients thoroughly with your hands.

12. When the dough becomes rough, turn it out onto a floured surface and knead. The dough should become homogeneous.

13. Roll out the dough into a flat cake 2 cm thick.

14. Cut out round dumplings from a huge flatbread.

15. Stuff the dough with minced seaweed and roll into dumplings.

16. Cook the dumplings in lightly salted water for about 20 minutes. Pour melted butter over the finished dumplings with seaweed. Sour cream goes well with this dish.

Dried asparagus is a soy product, what is called fuju in Eastern countries. Very often it can be found in the composition korean recipes. And asparagus is served both as an independent dish and in salads.

You will need

• For the first recipe:
• 100 grams of dried asparagus;
• 2 tomatoes;
• scarlet pepper;
• 100g low-calorie mayonnaise;
• dill greens.
• For the second recipe:
• a pack of dried asparagus;
• 3 onions;
• 2 carrots;
• 2 bell peppers;
• 5 tablespoons of vegetable oil;
• 1 tablespoon of tomato paste;
• 4 tablespoons soy sauce;
• salt;
• pepper;
• 4 cloves of garlic.
• For the third recipe:
• 100 grams of dried asparagus;
• 1 bell pepper;
• 20 grams of parsley;
• 20 grams of dill;
• salt;
• 2 tablespoons olive oil;
• 3 tablespoons Chinese vinegar;
• pepper.

Instructions

1. In order to cook low calorie salad take 100 grams of dried asparagus and soak in a bowl of cold water for 6 or 8 hours. After this, transfer it to a saucepan and cook for low heat within four minutes. Wait for the asparagus to cool and then cut into small pieces. Wash and dry 2 tomatoes, cut them into thin slices. Place the asparagus and tomatoes in a salad bowl, add salt to taste and season with red pepper. Pour 100 grams of low-calorie mayonnaise into the salad and mix all the ingredients. Garnish with chopped dill.

2. To prepare hot dried asparagus in vegetables, take one pack soy product and leave to soak in a bowl of cold water. It will be better if the asparagus is soaked for 8 hours. Then it will be more soft and tender. Peel 3 onions and cut them into cubes. After this, peel 2 medium carrots and grate them. Remove the seeds from 2 bell peppers and chop them into strips. Cut the swollen asparagus into small slices. Pour 5 tablespoons of vegetable oil into a cauldron, add onions and carrots into it and put on fire. Add 1 tablespoon of tomato paste. Stir and add chopped asparagus. After a couple of minutes, add the bell pepper and fry for another 7 minutes, stirring all ingredients occasionally. Pour 4 tablespoons of soy sauce into the cauldron, pepper and salt to taste, mix everything again. After this, add 4 chopped cloves of garlic. Stir, cover the cauldron with a lid, turn off the heat and let the dish brew for 10 minutes.

3. In order to prepare the salad one at a time oriental recipes, take 100 grams of dried asparagus, break it into small slices and pour hot boiling water over it. Cover the dish with a lid and leave to swell for 30 minutes. After this, drain the water and squeeze out excess moisture from the asparagus. Remove seeds and cut into strips one bell pepper. Grind 20 grams of parsley and dill. Place pepper, asparagus in a salad bowl and add a little salt. Add 2 tablespoons olive oil, 3 tablespoons Chinese vinegar and pepper. Stir and sprinkle with herbs.

Cabbage is a very suitable product. It contains approximately every set of vitamins needed for typical human life (vitamins B1, B2, B3, B6, K, C, provitamin A, antiulcer vitamin U). It is used as in fresh, and boiled, stewed and fried. The only disadvantage of cabbage is the difficulty of storing it. In the refrigerator it either withers or rots. But saving cabbage is certainly allowed.

You will need

• Cling film
• Plastic bags
• Paper
• Blanching utensils

Instructions

1. The most acceptable temperature for storing any type of cabbage is 0–1 °C. Modern refrigerators have a freshness zone that has exactly this temperature regime. If your refrigerator does not have such a zone, then a section for storing vegetables will do. But in this case, the temperature in the refrigerator itself should be set to the lowest possible level.

2. If we are talking about white or red cabbage, then before putting it in the refrigerator, you need to wrap it in cling film. Strictly tightly so that the film fits perfectly to the head of cabbage and there are no voids left between them. With this method of storing a cut head of cabbage cling film It needs to be changed periodically as condensation accumulates on it.

3. Long-term preservation of whole heads of cabbage can be ensured in another way. For example, wrap the cabbage in paper, then place it in a plastic bag, making several holes in it in advance. Such heads of cabbage should be stored in the refrigerator, periodically changing the paper, which absorbs moisture from the vegetable.

4. A similar method is also suitable for preserving broccoli and cauliflower. An exceptional nuance here is that in the first 2-3 weeks the cabbage is stored together with the leaves, and later they must be torn off.

5. But most the best method Storage for cauliflower and broccoli is freezing. To do this, you need to wash the cabbage, boil it a little in water (3-5 minutes), then cool and disassemble it into inflorescences. Then the vegetables must be dried, placed in plastic bags and placed in the freezer. You can also preserve Brussels sprouts using the same method.

6. In theory, white cabbage can also be frozen, but in the future such cabbage will be absolutely unsuitable for salads. It is only suitable for boiling, stewing and frying. The process of freezing it is exactly the same as for broccoli and cauliflower, but first it should be chopped.

Video on the topic

Dishes from squid valued in many countries. A lot of dishes are prepared from it. Squid is added to salads, fried, stewed and stuffed. Dried squid is considered a special delicacy. It can also be prepared at home; it is troublesome, but absolutely doable.

You will need

• Frozen squid;
• salt.

Instructions

1. Thaw the squid in cool water and rinse under running water. Do not leave carcasses in water for a long time, so as not to lose their nutritional properties. Cut the squid into fillets and tentacles. Rinse the prepared carcasses thoroughly again to remove all debris.

2. Now clean the squid from the films. To do this, pour boiling water over the carcasses, and then cold water. The films will peel off easily. Remove the entrails and chord. Rinse thoroughly.

3. Prepare a brine solution (2 tablespoons of salt per liter of water) and marinate the squid in it for 10-12 hours. If you need to speed up the process of preparing a snack, make brine - a very strong salt solution (about 200-250 g of salt per liter of water). It is enough to lower huge fillets into it for 3-4 minutes, small fillets and tentacles for 0.5-1 minute.

4. After salting, remove the squid carcass from the brine, let the liquid drain and cut into thin rings. Place them on a baking sheet and place in the oven at the lowest temperature for 2.5-3 hours. In production, squids are dried at a temperature of 40-50 degrees in special drying chambers. Control the temperature at home, otherwise the squid may turn out “rubbery”.

5. Allowed to dry in microwave oven at low power if it has a convection mode. Do not increase the temperature to achieve more rapid drying. In this case, drying will be uneven and will lead to a decrease in taste qualities. The duration of drying squid fillets in the microwave varies from 30 to 60 minutes. It depends on the size of the squid and taste preferences. For lovers of juicy seafood, you can put a container of water in the oven during drying for additional moisture. You can put a bay leaf in this dish - this will give the dish an additional piquant smell.

6. In another drying option, the squid is pulled out of the brine and, without cutting, whole, put on a hook and hung in a ventilated room. Avoid exposure to direct bright light. After drying, cut or tear the squid fillets and tentacles along the fibers into even strips. Small tentacles can be left intact.

Salted cabbage is not only appetizing, but also a very useful product - it contains a huge amount of ascorbic acid, magnesium, selenium and potassium. In addition, it is necessary for preparing some Russian dishes and is a wonderful appetizer for alcoholic drinks. In addition, salting it is extremely primitive, using an exclusively cold method.

You will need

• For pickling cabbage classic recipe:
• - 3 kg of cabbage;
• - 1-2 carrots;
• - 1 teaspoon granulated sugar;
• — 25-30 peas of allspice;
• - 50 g salt.
• To pickle cabbage with horseradish and honey:
• - 3 kg of cabbage;
• - 150 g of fresh horseradish root;
• - 2 carrots;
• - 5 tbsp. spoons of honey;
• - 20 peas of allspice;
• - 1 tbsp. spoon of salt.

Instructions

1. To pickle cabbage using the cold method according to the classic recipe, tear off the top leaves of the head of cabbage, cut it into two halves and finely chop each one. The remaining stalks will be thrown away after this. Peel the carrots and grate them on a huge grater.

2. Place all the ingredients in a saucepan or basin, sprinkle with sugar, add plenty of table salt and allspice. If you wish, you can add a little more dill seeds - they will give the cabbage an additional smell. Mix thoroughly and taste for salt - the cabbage should turn out a little more salty than the salad.

3. Place the cabbage in a clean and dry three-liter jar up to the neck, compacting it well with your fist or a wooden masher. Place the jar on a flat plate so that excess juice does not drain onto the floor or table, and then put it in a cool, dark place for several days. Ideally, cabbage should be salted at a temperature of 15°C above zero, but a few extra degrees will not spoil the taste of the product. But it is under no circumstances possible to expose cabbage to the cold while salting.

4. If foam begins to form on the surface, pierce the cabbage with a fork in several places to release the resulting gases. After 3-4 days, taste the cabbage - it should already be salty and moderately crispy. In a couple more days prepared cabbage shake it up and put it back into the jars, but not so tightly. Cover them with a traditional plastic lid and store them in the refrigerator or basement.

5. To pickle cabbage with honey and horseradish, chop it using the method described above, mix with grated carrots in a large bowl and add salt. After this, add grated horseradish and melted liquid honey. Stir thoroughly again, but do not press, otherwise the cabbage will not turn out crispy.

6. After this, put it in clean jars without closing them, and put them away for several days in a dark, cool place, but not in the refrigerator. After a few days, test the cabbage for salt - if it is ready, shake it up, put it back into jars and put it in the refrigerator. If you want to get more salty product, leave the cabbage to ferment for another 1-2 days.

Note!
Seaweed is prescribed to patients with atherosclerosis because it lowers cholesterol in the blood, reduces blood clotting and the risk of blood clots. In addition, it has a mild laxative effect. Sea kale is used in the confectionery industry; the gelling agent agar-agar produced from it is included in the recipe for marmalade and marshmallows.

Helpful advice
Use boiled seaweed as a side dish. It harmonizes perfectly with meat and fish dishes. Eat thick meat with seaweed - the fat will not be completely absorbed, a huge part of it will be excreted from the body.

Sea kale should definitely be eaten, because it contains a lot of useful minerals, there is iodine and vitamins necessary for the body. Salads are sold ready-made in fish stores and supermarkets, but you can make them yourself at home if you know the recipe.

Features of kelp

Sea kale is supplied for sale in briquettes, frozen, and also dried. It can be used to prepare delicious and healthy salads, ferment for the winter, pickle for the holiday.

From the very beginning, people fed on shellfish, crabs, fish and other edible seafood, among which was seaweed. The root of the plant is nutritious and edible in raw or cooked form. The leaves are also nutritious, they are used to make salads, adding various other vegetables, and even seafood, for example, crab, squid.

From history we know that seafood was very popular among ancient peoples. Them in large quantities used by the Chinese and Japanese. Sea kale is mentioned in some early sources, for example, the Romans stored it in barrels and consumed it during sea voyages. High content vitamin C prevented scurvy. Sea kale was cultivated in Europe from the 1600s until World War II. And some coastal Indians of Alaska even now say that at low tide you can serve a whole dinner.

Blanched seaweed leaves are eaten raw in salads. They are edible boiled, baked, stewed, and even fried, like asparagus. At proper preparation the leaves retain their hardness and have a very pleasant taste, similar to hazelnuts, with a slight bitterness.

The leaves can be stuffed, seasoned with garlic and served as spinach. The root has more starch than potatoes.

Cooking methods

You can prepare the described product at home, the main thing is to do it correctly, only then it will turn out very tasty and healthy. Dried seaweed is best used to prepare winter supplies. When fresh, they are used in soups, marinated with seafood, and act as an ingredient in various salads. Fresh seaweed can be cut and fried. To make them crispy, you will need to fry the seaweed for 3 to 20 seconds, depending on the variety.

Tender varieties are obtained well with quick and not intense heat treatment, but some of them can also be eaten raw. Due to its structure, seaweed can also be used to wrap fish during cooking; it perfectly conveys amazing aroma seas.

The thicker brown leaves are used for soups. Some varieties are prepared just a few hours before consumption. This is the only way to get the best flavor they can demonstrate.

Dried seaweed is versatile and is the basis of many dishes. Japanese cuisine. In addition, dried seaweed can be used as an excellent seasoning for a number of dishes.

The most common form of seaweed is nori. This type is mainly used for making sushi, but it is also deep-fried or used as a seasoning.

Boiled

Boiled seaweed is no less healthy than raw seaweed. To cook it, you don’t need to be a professional cook; you just need to put a pan of water on the fire and add salt.

Before boiling the product, you will need to rinse the seaweed well and tie it into bundles. The complete cooking process takes fifteen minutes, after the liquid boils a second time. The bundles are untied when the product is removed from the water and cooled. Serve boiled seaweed with melted butter. You can use mayonnaise, sour cream or regular yogurt with garlic and seasonings as a sauce.

Fried

Not everyone knows what fried kelp is; in fact, this dish is quite exotic, but incredibly healthy at any age. For the holiday, it can not only decorate the table, but also add variety to the menu. It’s easy to prepare; you only need to follow a few steps step by step.

Before using seaweed, rinse it well under running water. There is no need to waste time, because if you do not devote it to the process, then you may end up with grains of sand.

To prepare, take a dry product, a little onions and greens: both green onions and dill or parsley. To make the product suitable for use, it is soaked in cold water for a short amount of time. It only takes ten minutes for the cabbage to return to its shape and become saturated with moisture.

Peel the onion and cut it into half rings. Fry on olive oil until it changes color to golden. Add the seaweed and simmer for another ten minutes. Salt and spices are placed directly on the plate, herbs are added, and served.

Dish recipes

Seaweed salad is a very popular side dish not only in Japan but throughout the world. Those who love sushi can also... large quantities eat this product. Korean salad seaweed is a variation on the basic Japanese version, but is made with a different type of seaweed that is thicker and tougher.

In this case salad dressing consists of one teaspoon of dried red chili flakes, one teaspoon of rice wine vinegar, the same amount of soy sauce and sesame oil. All listed ingredients are mixed together. Then a small amount of salt is added along with a teaspoon of honey or sugar. Finally, after cooling, the dish is topped with sesame seeds.

Seaweed, rice wine, ginger, Sesame oil, honey or sugar are present in almost every seaweed salad recipe, but sometimes you see some unusual ingredients that give unique taste. One of them is garlic.

Rice vinegar can also be replaced with lemon juice. There is also a type of unpasteurized soy sauce called tamari. Seaweed salad is very good for healthy eating, because it quickly brings a feeling of satiety. There are many other options for making a light main dish by mixing kelp with jasmine rice, tuna, mushrooms, chicken or vegetable broth.

There are incredibly many recipes for how to quickly prepare seaweed, for example, you can make it without vinegar, in tomato sauce, with or without sesame seeds. It will be interesting to cook seaweed in Sakhalin or even Far Eastern style. In any case, any housewife can handle such a dish.

Seaweed salad in Japan usually includes a mixture of different types with vegetables such as lettuce, corn, cucumbers and tomatoes, but in our country it is not always possible to find anything other than nori and chuka.

Dry cabbage salad

Sea kale is full of minerals and vitamins, it should be eaten even in such a limited version. There are hundreds, if not thousands, of different seaweeds in the world's oceans. They are not all edible, but many of them appear on store shelves. For cooking simple dish You will need dry seaweed, toasted sesame seeds and shallots. The whole secret lies in the dressing, which you need to prepare yourself.

For the dressing you will need the following ingredients:

• sesame oil - one tablespoon;
• soy sauce - the amount depends on personal preference;
• rice vinegar– one and a half teaspoons;
• sugar and salt to taste;
• ginger juice, squeeze out 10 grams.

If you can’t find the dry product in your city, you can order it online. It will take 6-7 minutes until the product is saturated with moisture and takes on its previous appearance. The problem is that if you soak the seaweed for too long, it will become sticky and tear easily.

Japanese-American-style seaweed salad gets its signature flavor from toasted sesame oil, which is combined with soy sauce, sugar, vinegar and salt. The resulting sauce is sweet, savory and tangy, infused with the nutty flavor of toasted sesame seeds.

To make ginger juice, grate the root and then pass it through a strainer, pressing it down with your fingers. You can wrap it in gauze and squeeze it out.

Some people prefer pungent taste, they can be advised to add chili in any form. In Japan, seaweed salad is often dressed with ponzu. Ponzu – citrus sauce, made from yuzu (Japanese lemon) juice, soy sauce and not large quantity Sahara. It's light, refreshing and perhaps the most savory way to dress a dish, but the ingredients are not so easy to find in Russia.

You can make seaweed according to another recipe; for preparation you will need:

• dried product;
• red chili - a pinch of flakes;
• 10 milliliters of soy sauce;
• a little sesame oil;
• salt to taste;
• honey or sugar - no more than a teaspoon;
• a pinch of sesame seeds.

Place a pot of water on the stove and bring it to a boil. Boiled dried seaweed about 3 minutes or until softened. Drain the water and remove excess from the seaweed. Set the product aside and allow to cool. Add the indicated seasonings and stir. Cool in the refrigerator and serve as a snack.

Exotic recipe

Sea kale can be cooked different ways, this is its advantage, since every time it tastes differently. If you want something exotic, then you should prepare seaweed using the following ingredients:

• kelp;
• one apple;
• soy sauce - three tablespoons;
• rice vinegar - 20 milliliters;
• Asian sesame oil – 20 milliliters;
• chopped fresh cilantro;
• sugar – one teaspoon;
• chopped garlic - two cloves.

Soak the seaweed in cool water for 5 minutes. Leaves that are too thick can be cut. After the specified time, drain the water.

In a separate bowl, mix soy sauce, sesame oil and sugar until the sweet ingredient is completely dissolved. Cut the apple into pieces and add it to the seaweed as an additional ingredient. Lay out the cilantro and pour in the prepared sauce. Everything is sprinkled with sesame seeds, after fifteen minutes you can serve.

There is another, more interesting recipe, how you can make seaweed in an unusual way, but in such a way that everyone will like it. The cook will need:

• medium sized tomato;
• a small cucumber, which should not have seeds;
• green onion feathers.

To create a good dressing you need to take:

• 20 milliliters of rice vinegar;
• 10 milliliters of soy sauce;
• a small amount of olive oil;
• a bunch of coarsely chopped cilantro;
• salt and pepper.

Before cooking, it is necessary to soak the dry seaweed with water. It's best to do this just before cooking, so all other ingredients should already be prepared.

To make the dressing, mix rice vinegar, soy sauce and freshly chopped cilantro in a bowl. Now cut the algae and remove it excess water and pour into a container with sauce. Mix everything well with your hands to completely saturate the seaweed; add olive oil at the end.

With mayonnaise and crab sticks

In our country we are used to seeing salads with crab sticks and mayonnaise. There is nothing difficult to make this at home, just prepare the seaweed, then season it with mayonnaise. You can add seasoning to taste, cut the crab sticks or not.

It will be very tasty if you use the following ingredients:

• one carrot;
• small cucumber;
• one medium-sized onion;
• daikon - a third of the root vegetable.

For refueling:

• olive oil – 20 milliliters;
• wine vinegar - 20 milliliters;
• mustard powder - one teaspoon;
• diluted soy sauce - 20 milliliters;
• salt and black pepper to taste.

Soak seaweed in a bowl of warm water within 10 minutes. Before this, cut the cucumber and carrots into thin strips. The onion and daikon are also finely chopped. Now put these ingredients in a bowl of water for 15 minutes, it should be cold.

Take out the algae and let it drain. The sauce is prepared very simply, for this you mix all the specified ingredients. Remove vegetables and dry on paper towels. Combine all recipe ingredients together in a large bowl and serve.

How to prepare?

Oddly enough, seaweed can be perfectly salted, thus creating an original preparation for the winter. If you purchase a frozen product, you will need to cover it with warm water, but you cannot use boiling water. After the product has melted, it will need to be boiled for ten minutes, drained, and new liquid poured in. Repeat the procedure three times, changing the water each time.

To prepare the marinade you will need sugar and salt. For a liter of water, take one tablespoon of salt and two of sugar. Spices include bay leaf, black peppercorns and cloves. The marinade is boiled, the seaweed is placed in jars, poured with the resulting mixture, and a small spoonful of vinegar is placed in each jar separately.

To save as much as possible useful elements, it is dry seaweed that should be marinated. Seasoning can be used for Korean carrots, vegetable oil, vinegar and salt and pepper.

The product must be soaked in water for a couple of minutes. Then the seaweed is laid out in jars and filled with a solution of specified ingredients. They roll it up and put it in the basement. You can put vegetables, for example, carrots, onions, tomatoes. They will make the dish more interesting.

You will learn the recipe for making seaweed from the video below.

Sea kale salad - benefits and harm.

We talked in detail about the beneficial properties of seaweed and contraindications for its use, as well as how to obtain it, in a previous article. The same can be said about salads consisting of seaweed. If you don't add it frankly harmful additives, then salads will be extremely healthy. Now we’ll tell you how to cook seaweed at home.

Laminaria most often comes to our table in the following forms: fresh, dried, frozen and boiled. Types are listed in descending order of usefulness. But since our site is about switching to a raw food diet, I believe that it is permissible here to provide recipe options for all of the above types of seaweed processing.

How to cook seaweed?

The first, most useful option...

How to prepare fresh seaweed salad (aka seaweed salad in Korean (raw version)):

Required Products:

• fresh, frozen seaweed - 0.250 kg;
• pickled onions - 1 pc. (more is possible if desired);
• lemon juice 2-3 tbsp. l.;
• garlic 3 large cloves;
• unrefined sunflower oil - 2-3 tbsp. l.;
• salt, black ground pepper And korean seasoning for carrots - to taste.

Place thawed or fresh, cut into thin noodles, kelp in a deep bowl and wash for 30 seconds in warm water.

The thinner you cut the cabbage, the easier it will be to chew later 😉


Drain in a colander and rinse for about a minute under running water. You may have to spend more time washing the seaweed. The goal is to get rid of mucus and sand, if any. Place the washed kelp in a salad bowl. Place on top. Sprinkle the onion with lemon juice and add spices. Finely chop or squeeze the garlic through a garlic press. You can add greens if you wish. Then mix the salad well and let it brew for 10-15 minutes. Then add unrefined oil and you can eat it - fresh seaweed salad in Korean is ready. This salad seriously and for a long time satisfies hunger.

How to cook dry seaweed?

Laminaria is also found on sale in a dried state. What to do in this case? — We soak it for several hours (from 2 to 8), and then use it in the same way as raw.

How to cook dried seaweed?

Fresh kelp can be used to prepare tasty and healthy salt at home, and then dress her salads. It is done like this: well-washed kelp thalli are grated, laid out on a tray in a thin layer and dried for about a week (drying time depends on weather conditions, room humidity, etc.). When the seaweed dries, it must be ground in a coffee grinder. Adjusting the grinding degree dried kelp, you can get healthy salt both coarsely and fairly finely ground.

Frozen seaweed - how to cook?

There are two options:
— defrost the kelp, rinse it well and prepare salads from it;
- After washing, boil.

How much and how to cook seaweed?

During the transition to a raw food diet, you can make a salad from boiled seaweed, but you need to cook it for 5 minutes, with the windows open (if you are using frozen kelp), since its smell is not very pleasant. And, finally, a gentle cooking method - wash the thawed kelp thoroughly in warm water to remove the mucus, throw it into boiling water, wait until the water boils again and immediately turn it off. Pour out the water and prepare a delicious salad from the seaweed.

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

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

62 recipes

1. Far Eastern ear

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

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

2. Marinated seaweed

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

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

3. Vinaigrette with seaweed

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

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

4. Vitamin seaweed salad

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

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

5. Seaweed salad with carrots and cucumber

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

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

6. Seaweed salad with vegetables

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

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

7. Vegetable vinaigrette with seaweed

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

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

8. Vinaigrette with seaweed

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

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

9. Sea kale with mayonnaise

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

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

10. Borscht with seaweed

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

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

11. Cabbage soup with seaweed and mussels

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

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

12. Sea kale salad

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

13. Salad with seaweed and tomato

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

14. Salad with seaweed and mayonnaise

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

15. Salad with seaweed and sauce

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

16. Salad with seaweed and cucumbers

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

17. Salad with sea and white cabbage

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

18. Salad with seaweed and vegetables

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

19. Salad with seaweed and bell pepper

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

20. Salad with seaweed and radish

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

21. Vitamin salad with seaweed

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

22. Salad with seaweed and carrots

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

23. Salad with seaweed and pickled vegetables

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

24. Salad with seaweed, vegetables and apples

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

25. Salad with seaweed and mushrooms

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

26. Seaweed with eggplant caviar

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

27. Salad with seaweed and fish

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

28. Salad with seaweed and meat

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

29. Vinaigrette with seaweed and vegetables

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

30. Vinaigrette with seaweed and apples

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

31. Vinaigrette with seaweed and fish

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

32. Vinaigrette with seaweed and mushrooms

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

33. Vinaigrette with seaweed and meat

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

34. Vinaigrette with seaweed and shellfish meat

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

35. Cabbage soup with seaweed and meat

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

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

36. Cabbage soup with seaweed in meat broth

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

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

37. Green cabbage soup with seaweed

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

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

38. Meat borscht with seaweed

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

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

39. Green meat borscht with seaweed

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

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

40.Rassolnik with seaweed

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

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

41. Fish soup with seaweed

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

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

42. Liquid solyanka with seaweed

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

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

43. Seaweed puree soup with mushrooms

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

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

44. Stewed seaweed

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

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

45. Solyanka with seaweed in a frying pan

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

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

46. ​​Sea kale stewed with pork

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

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

47. Stewed seaweed with chicken

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

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

48. Sea kale in syrup

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

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

49. Salad "Captain"

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

50. Carolina Salad

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

51. Salad "Merchant"

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

52. Salad "Mariana"

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

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

54. Salad "Natalie"

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

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

54. Oxy salad

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

55. Salad "Olesya"

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

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

56. Salad "Island"

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

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

57. Salad "Seaside"

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

58. Salad "Rogneda"

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

59. Salad "Sakhalin"

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

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

60. Salad "Szeged"

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

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

61. Salad "Tynyanov"

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

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

62. Salad "Tana"

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