How to make black seaweed salad. Seaweed salad with vegetables. Delicious seaweed salad with egg – photo recipe

Sea kale salad is an extremely healthy and original dish that will decorate a festive feast and add bright colors to drab everyday life. The salad will be loved by all family members. It can be consumed by people who adhere to a diet and proper nutrition.

Seaweed salad with egg is very filling and healthy. It can be served at the children's table.

Ingredients:

• chicken egg – 6 pieces;
• canned seaweed – 470 g;
• onion – 1 piece;
• mayonnaise on quail eggs – 110 g;
• cow's butter – 13 g;
• salt to taste.

Preparation:

1. Place chicken eggs in a deep saucepan, add cool water and cook for 7 - 9 minutes. Remove from boiling water, place in ice water and wait for eggs to cool. Peel, grate and mash.
2. Peel the onion and chop into small slices. Pour into a hot frying pan greased with oil and fry for 2 - 3 minutes.
3. Remove the canned seaweed from the jars, stir, and drain off excess water.
4. Place cabbage, onion and grated eggs into a deep container. Pour quail egg mayonnaise on top. Mix all ingredients thoroughly with each other. Add salt if desired.

You can replace mayonnaise with sour cream sauce or fresh cream. It is recommended to serve the dish garnished with cranberries or a sprig of cilantro.

Korean cooking recipe

The dish turns out to be spicy and spicy, ideal for a men's feast or bachelor party. Can be served with boiled potatoes or rice.

Ingredients:

• dried seaweed – 110 g;
• onion – 1 piece;
• pork meat – 190 g;
• olive oil – 45 g;
• soy sauce – 65 g;
• garlic – 4 cloves;
• salt and pepper to taste.

Preparation:

1. Rinse the seaweed under running water. Place in a plate, cover with cool water and place in a dark place for 5 – 7 hours.
2. When the cabbage is saturated with water and swells, rinse it with warm water and place in a colander. Wait for excess liquid to drain.
3. Remove the peel from the onion and chop it into thin half rings.
4. Rinse the pork meat under running warm water and wipe with a paper towel. Cut the pork into 2.5 cm squares.
5. Drizzle oil into a hot frying pan and add pork and onions. Fry, stirring gently, 9 – 12 minutes.
6. Remove the husks from the garlic and chop into a paste.
7. Add cabbage, garlic, soy sauce, salt and spices to the meat and onions in a frying pan. Close the lid tightly and simmer for 4 - 6 minutes over high heat.
8. Reduce heat to low and simmer for another 22-24 minutes, stirring regularly.

Korean salad is served hot. To add some spice to the dish, you can add chopped pepper.

Salad with seaweed and mushrooms

Salad saturates the body with iodine and beneficial microelements. The dish is served with Jerusalem artichoke puree or cauliflower inflorescences.

Ingredients:

• dried seaweed – 110 g;
• fresh chanterelle mushrooms – 190 g;
• onion – 1 piece;
• sour cream – 140 g;
• salt to taste.

Preparation:

1. Rinse the seaweed, add warm water and leave to swell for 5 – 7 hours.
2. When the cabbage is saturated with moisture, rinse it again, put it in a saucepan, add cool water and cook for 8 - 11 minutes.
3. Peel the onion and finely chop into long slices.
4. Soak chanterelle mushrooms in warm water for 4 – 6 minutes, cut into thin oblong pieces.
5. Place the onions and mushrooms on a greased hot frying pan. Fry for 11 – 13 minutes, stirring constantly.
6. Cool all ingredients in a cool, dark place.
7. Chop the cabbage, stir with mushrooms, onions and sour cream. Add salt.

The salad is ideal for a holiday feast. Served with black grain bread or garlic croutons.

Seaweed salad with squid and vegetables

The salad amazes with its uniqueness and taste. Seafood lovers will love it.

Ingredients:

• canned seaweed – 190 g;
• fresh cucumber – 1 piece;
• fresh bell pepper – 1 piece;
• canned olives – 60 g;
• canned squid in oil – 135 g;
• lime – 1 piece;
• vegetable oil – 50 g;
• salt and pepper to taste.

Preparation:

1. Remove the cabbage from the jar, drain off excess liquid, and place in a bowl.
2. Rinse the cucumber under running warm water, cut off the stem, and chop into large cubes.
3. Wash the pepper, remove the seeds, cut into thin half rings.
4. Chop the olives into small squares or slices.
5. Place cucumber, pepper, and olives in a bowl with cabbage. Mix all ingredients carefully.
6. Squeeze the juice out of the lime. Mix it with olive oil.
7. Season the salad with lemon-olive mixture. Add salt and pepper.

The dish turns out bright and juicy. It will fit perfectly into the summer menu, adding even more color to hot sunny days. The salad can be complemented with egg sauce and hot croutons.

Sea salad with crab sticks - step-by-step recipe

A dish for lovers of original and healthy cuisine. The salad goes well with stewed eggplants, Korean carrots and fried beef sausages.

Ingredients:

• onion – 1 piece;
• crab sticks – 120 g;
• canned seaweed – 220 g;
• olive mayonnaise – 120 g;
• egg - 3 pieces;
• cilantro – 16 g;
• cow's butter – 17 g;
• salt to taste.

Preparation:

1. Remove the film from the crab sticks and chop into small squares.
2. Peel the onion, chop it into half rings, and place it in a greased frying pan. Fry for 4 – 6 minutes, stirring thoroughly.
3. Remove the shells from the eggs and chop finely.
4. Rinse the green cilantro under running warm water and chop finely.
5. Remove the canned seaweed from the jar, drain off the excess liquid and mash.
6. Place cabbage, onions, crab sticks, cilantro and mayonnaise in a deep salad bowl. Gently stir all ingredients and add salt.

The salad will be tastier if you add canned saury or mackerel.

Serve the dish with garlic croutons and cheese sauce.

Original salad with seaweed and corn

The dish comes out with a spicy aftertaste and unique aroma. You can decorate the salad with orange slices or basil leaves.

Ingredients:

• pickled seaweed – 330 g;
• carrots – 330 g;
• canned corn – 330 g;
• soy sauce – 55 g;
• olive oil – 55 g;
• salt and pepper to taste.

Preparation:

1. Rinse the carrots under running warm water, remove the skin and cut into thin oblong slices.
2. Wash the seaweed, cut it, mix with corn and carrots. Pour in soy sauce and place in a dark place for 27 - 37 minutes.
3. Add oil, salt and pepper to a bowl. If necessary, you can use sour cream sauce or mayonnaise instead of butter.

Serve the salad with fried potatoes or stewed vegetables. Can also be used as an independent dish. Ideal with fruity sparkling drinks.

Sea kale salads saturate the body with nutrients and improve the functioning of the gastrointestinal tract. There are many variations, each housewife can choose exactly the one that her family will love.

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

How to prepare salad with seaweed

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

Dried seaweed

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

• pour the product with cool water so that the liquid completely covers the cabbage for 3-8 hours;
• then drain the water, place the wet, swollen kelp into a sieve, rinse with running water several times, and lightly squeeze the plant;
• Using a sharp knife or scissors, cut the seaweed into pieces suitable for the salad.

How long to cook seaweed

There is no point in subjecting kelp to heat treatment, since this will destroy most of the valuable substances included in its composition. In addition, seaweed is sold ready-to-eat, unless you purchase a frozen product. How long to cook frozen seaweed? Before subjecting seaweed to heat treatment, it should be prepared. How the plant is prepared:

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

Sea kale salad - recipe

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

With egg

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

Ingredients:

• boiled eggs – 3 pcs.;
• vegetable oil – 2 tbsp. l.;
• prepared fresh seaweed – 0.3 kg;
• green onions.

Cooking method:

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

With crab sticks

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

Ingredients:

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

Cooking method:

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

With green peas

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

Ingredients:

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

Cooking method:

1. Eggs should be cut into cubes (not too small).
2. Finely chop the kelp, cut the pickled cucumber into small pieces or grate.
3. Mix the ingredients together with the peas after draining the marinade from the jar.
4. Season the appetizer, add a little mayonnaise, and mix the salad thoroughly but gently. You can decorate it with dill on top.

In Korean

There are a large variety of delicious dishes with seaweed in Korean cuisine, one of them is offered below. Kelp does not have a strong smell or taste, so few people like it. However, if you marinate the product by adding garlic and spices, you get a very aromatic and spicy Korean-style seaweed salad. This snack is not only tasty, but also healthy, making it ideal for home lunches. How to prepare Korean salad?

Ingredients:

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

Cooking method:

1. Rinse the kelp, cover with water, and leave overnight.
2. In the morning, rinse the plant again and drain in a colander.
3. Place the seaweed in a greased frying pan and add soy sauce. The product needs to be cooked for at least 5 minutes.
4. Squeeze the garlic, mix with chopped chili, add to the pan along with other seasonings, mix the ingredients thoroughly.
5. When the Korean salad has cooled, place the fried dish on a suitable plate, add a couple of spoons of the sauce from the pan and serve.

With fresh cucumber

Laminaria is considered very useful due to the set of microelements and vitamins it contains. In Asian countries, the leaves of this algae are consumed daily in different forms and as part of various dishes. The plant is dried, dried, salted and can even be frozen to prolong storage and be sent for export. To prepare a fresh vitamin snack from kelp, cucumbers are often added to the dish. Below we describe in detail how to prepare a salad with seaweed and fresh cucumber.

Ingredients:

• kelp – 0.2 kg;
• white cabbage – 0.3 kg;
• spices;
• bell pepper – 1 pc.;
• fresh cucumber;
• refined oil – 4 tbsp. l.;
• green onion – 50 g.

Cooking method:

1. Finely chop the cabbage and grind together with salt.
2. Chop the bell pepper into small pieces and chop the green onion into rings.
3. Mix the ingredients, adding seaweed and slices of fresh cucumber.
4. Season the appetizer with oil.

From canned seaweed

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

Ingredients:

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

Cooking method:

1. Grate the carrots and finely chop the eggs.
2. Boil the potatoes without peeling them. When cool, remove the skin and cut into small cubes.
3. Break the beef into smaller fibers.
4. Mix all ingredients in one salad bowl, season, pour mayonnaise.

Far Eastern salad

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

Ingredients:

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

Cooking method:

1. Boil the seaweed in a large amount of water, adding salt, pepper, bay leaf, 1 tbsp. l. vinegar.
2. Chop the onion into thin half-rings and pour boiling water over it.
3. Add the vegetable to the strained cabbage, season the salad with sugar, the rest of the vinegar, and vegetable oil.
4. When the snack has been steeped for a couple of hours, treat your family with it.

From frozen seaweed

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

Ingredients:

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

Cooking method:

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

With squid

This is a very light, nutritious dish that is ideal for a midday snack or as a light dinner. In addition to its excellent taste, the snack has great benefits because it contains a lot of iodine and other valuable substances. Culinary experts advise serving the salad with rye bread toast or hot cheese sandwiches. How to prepare seaweed salad with squid?

Ingredients:

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

Cooking method:

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

With corn

This salad turns out fresh, piquant, and is also extremely easy to prepare. The set of components listed below helps soften the peculiar taste of seaweed, which few people like to eat in its pure form. Salad with seaweed and corn will be especially useful for women, since the main ingredient prevents the development of breast diseases. In addition, people with hypertension and cardiac ischemia should include the dish in their diet.

Ingredients:

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

Cooking method:

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

Delicious salad with seaweed - cooking secrets

You can combine kelp with both exquisite seafood and familiar, everyday components for us. To prepare a seaweed salad, you don’t need to be an experienced cook, but certain secrets can still be taken into account:

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

Video

Sea kale salad is an ideal dish for a menu at any time of the day. Sea kale has a huge number of beneficial properties, including helping to maintain weight. And the Chinese even attribute healing properties to kelp, calling it sea ginseng. However, not only Asians considered this seaweed to be a medicine; at various periods of history, seaweed became part of the first aid kits of many peoples of the world. And if now rarely does anyone prescribe kelp dishes as a medicine for ailments, then, as a tasty addition to any main dish, seaweed salad would be very appropriate.

Vegetable salad with seaweed

Truly dietary and economical seaweed salad. It is perfect for breakfast or a light late dinner for anyone who does not like to gain extra centimeters and kilograms.

• Sea kale – 200 g;
• Medium carrots – 1 pc.;
• Medium pickled cucumber – 1 pc.;
• Onion – 1 head;
• Chicken egg – 2 pcs.;
• Greens - a small bunch;
• Vinegar and vegetable oil.

Preparation takes no more than half an hour, and the salad can be prepared in the evening; in the morning all you have to do is season the finished mixture.

1. Boil carrots and eggs in different dishes until tender.
2. Cut the boiled carrots into small strips. Also cut the cucumber.
3. Grind the eggs.
4. Steam the onion with boiling water to remove bitterness. To do this, cut it into rings, pour boiling water over it, which must be drained after 10–15 seconds.
5. Mix the ingredients with kelp, season the dish with vegetable oil and vinegar in a ratio of 4 to 1.
6. Sprinkle chopped herbs on top.
7. Have a nice breakfast.

"Dark Templar" with kelp

The dish, like almost any seaweed salad, is considered a literal storehouse of useful elements. Interestingly, it is equally useful for women, due to its vitamin diversity, and for men, thanks to squid meat. As you know, sea creatures, in particular squid, when eaten, help men improve intimate health.

• A can of green peas;
• A jar of olives or pitted olives;
• Sea kale – 400 g;
• Canned squid meat – 450 g;
• Carrot;
• Soy sauce for dressing.

You could say it's a salad out of a jar. Prepares in 10–15 minutes.

1. Boil the carrots until tender and cut them into small cubes.
2. Chop the squid meat and seaweed.
3. Combine carrots, kelp, peas and olives in a salad bowl.
4. Season the dish with soy sauce and pepper.
5. Enjoy your meal.

Some expand the list of marine ingredients and add mussels and shrimp to the salad, which makes the salad more nutritious.

Far Eastern kelp salad recipe

Not only in the central part of Russia, but also in the Far East they have their own special seaweed salad. And don’t believe it when they try to pass off something seasoned with mayonnaise as a Far Eastern recipe. The real secret of the salad’s piquancy is in a completely different dressing “with a spark.”

• Sea kale – 400 g;
• Carrots – 1 pc.;
• Cucumber – 1 pc.;
• Pepper – 1 pc.;
• Onion head;
• Half a head of garlic;
• Ginger root or its juice (teaspoon);
• Ground coriander and black pepper;
• Olive oil, vinegar and mustard for the sauce.

For lovers of oriental exotica mixed with the indescribable benefits of salad ingredients.

1. Directly in the salad bowl for the sauce you need to crush the garlic and ginger, add pepper, coriander, wine vinegar, mustard and olive oil.
2. Cut fresh carrots into thin strips.
3. Cut the onion into rings or half rings, depending on the size of the onion.
4. Add onions and carrots to the salad bowl and let marinate in the sauce for about 20 minutes.
5. Cucumber, pepper and kelp should also be cut into strips and mixed with the already pickling ingredients of the dish.
6. All that remains is to add salt and pepper to taste and serve.

Recipe for salad with kelp and fuju

For this dish you will have to find fujuju on sale, which is easiest in season and closer to Asian countries.

• Fuzhu – 100 g;
• Laminaria – 150 g;
• Boiled poultry meat – 150 g;
• A couple of pickles;
• Tomato – 1 pc.;
• Greenery;
• Soy sauce.

Before cooking, the fuzhu will have to be soaked in boiling water for about an hour, during which time you can just boil the chicken.

1. The soaked fuju should be boiled in salted boiling water for 3-5 minutes, then cooled and cut as finely as possible.
2. Cut the pickles, tomato and chicken into cubes and add to the asparagus.
3. Chop the seaweed and finely chop the greens, leaving a third to decorate the dish.
4. Combine the ingredients, season with soy sauce and mix.
5. Sprinkle chopped herbs on top of the salad.

You can also add boiled eggs to this seaweed salad and replace the tomato with an apple, this will add piquancy to the dish.

And finally, remember that kelp is useful mainly for those who understand its specific flavor. So if you don’t like the taste of seaweed, you shouldn’t forcefully eat it, as it is less effective as a medicine than as an appetizing iodized component of interesting, light and nutritious salads.

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

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

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

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

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

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

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

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

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

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

Properties:

1) normalizes the function of the thyroid gland;

2) increases immunity;

3) regulates blood cholesterol levels;

4) stabilizes metabolism;

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

6) stimulates the gastrointestinal tract;

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

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

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

Semi-finished product from dried seaweed

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

Recipe for “iodized sauce” by G. Shatalova

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

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

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

Pickled seaweed

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

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

Vinaigrette with seaweed

Required: 200 g pickled seaweed, 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. Squeeze the sauerkraut from the brine and chop it. Finely chop the onion. Combine all products, add seaweed, green peas, salt, vegetable oil and mix.

Vitamin seaweed salad

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

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

Seaweed salad with carrots and cucumber

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

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

Seaweed salad with vegetables

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

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

Vegetable vinaigrette with seaweed

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

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

Vinaigrette with seaweed

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

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

Sea kale with mayonnaise

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

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

Borscht with seaweed

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

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

Cabbage soup with seaweed and mussels

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

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

Sea kale salad

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

Salad with seaweed and tomato

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

Salad with seaweed and mayonnaise

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

Salad with seaweed and sauce

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

Salad with seaweed and cucumbers

Required:

Salad with sea and white cabbage

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

Salad with seaweed and vegetables

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

Salad with seaweed and bell pepper

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

Salad with seaweed and radish

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

Vitamin salad with seaweed

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

Salad with seaweed and carrots

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

Salad with seaweed and pickled vegetables

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

Salad with seaweed, vegetables and apples

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

Salad with seaweed and mushrooms

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

Sea kale with eggplant caviar

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

Salad with seaweed and fish

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

Salad with seaweed and meat

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

Vinaigrette with seaweed and vegetables

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

Vinaigrette with seaweed and apples

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

Vinaigrette with seaweed and fish

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

Vinaigrette with seaweed and mushrooms

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

Vinaigrette with seaweed and meat

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

Vinaigrette with seaweed and shellfish meat

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

Cabbage soup with seaweed and meat

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

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

Cabbage soup with seaweed in meat broth

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

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

Green cabbage soup with seaweed

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

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

Meat borscht with seaweed

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

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

Green meat borscht with seaweed

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

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

Rassolnik with seaweed

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

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

Fish soup with seaweed

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

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

Liquid solyanka with seaweed

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

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

Seaweed soup with mushrooms

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

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

Stewed seaweed

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

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

Solyanka with seaweed in a frying pan

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

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

Sea kale stewed with pork

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

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

Sea kale stewed with chicken

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

Cooking method: Chop the onion. Cut the flesh of the boiled chicken into slices, green onions 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 broth and let it boil, add melted lard.

Sea kale in syrup

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

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

Salad "Captain"

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

Carolina salad

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

Salad "Merchant"

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

Salad "Mariana"

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

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

Salad "Natalie"

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

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

Salad "Oxy"

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

Salad "Olesya"

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

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

Salad "Island"

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

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

Salad "Primorsky"

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

Salad "Rogneda"

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

Salad "Sakhalin"

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

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

Salad "Szeged"

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

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

Salad "Tynyanov"

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

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

Salad "Tana"

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

Far Eastern soup

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

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

Kelp marinade with soy sauce and honey

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

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

Kelp marinade with ginger and honey

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

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

Azuki beans (small red beans) with zucchini and kelp

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

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

Pinto beans with vegetables and kelp

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

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

Lentils with vegetables and kelp

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

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

Brown rice with kelp

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

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