Canned seaweed soup

The benefits of seaweed are an undeniable fact long proven by science. This is primarily due to the fact that this brown algae contains such valuable substances for humans as vitamins and polysaccharides, as well as a whole range of mineral microelements that are beneficial for us. It has been noticed that after just five days of using this product, a person’s increasing soreness increases their performance, strength appears and their well-being improves. But the question is “What to cook from seaweed?” sometimes it leads us to a dead end; in almost every culinary source, seaweed is used only as an ingredient in all kinds of salads... But it is also good in first courses!

Seaweed soup

Delicious, healthy and nutritious soup.

INGREDIENTS

• chicken broth or water 1.5 l
• potatoes 3 pcs.
• carrots 1 pc.
• onion 1 pc.
• boiled eggs 3 pcs.
• sea ​​cabbage 200 g
• canned green peas 150 g
• vegetable oil for frying 1 tbsp.
• salt 1 pinch(s)
• freshly ground black pepper 1 pinch(s)
• for serving: sour cream 1 tbsp.
• fresh greens (sprig) 1 pc.

STEP-BY-STEP COOKING RECIPE

Step 1

The soup turns out very tasty with chicken broth, but you can also cook it simply with water. Chicken broth must be cooked in advance with chicken parts with the addition of allspice, salt and bay leaf. Add the prepared broth and bring to a boil.

Step 2

Wash the potatoes, peel and cut into cubes. Add potatoes to boiling broth.

Step 3

Finely chop the onion and fry in vegetable oil.

Step 4

Then add carrots, grated on a coarse grater, to the onion in the pan.

Step 5

Add the sautéed onions and carrots and cook over medium heat until the potatoes are almost fully cooked.

Step 6

Only after this do we add seaweed (without liquid), as its acid may cause the potatoes to remain hard. I added dried seaweed.

Step 7

After this, add peas (without liquid) and finely grated eggs. Cook for another 5 minutes, taste for salt and pepper and, if necessary, add salt and season the soup with pepper.

Step 8

When serving, sprinkle the soup with herbs and add sour cream.

Bon appetit!

Kimchi Ramen Soup

This recipe takes a little longer than a typical Asian soup, but is well worth the effort. This dish can satisfy hunger and impress a guest.

Ingredients:

• Chicken – 900 g;
• Carrots – 200 g;
• Onion – 200 g;
• Garlic – 10 cloves;
• Eggs – 6 pcs.;
• Thyme;
• Salt;
• Bay leaf – 1 leaf;
• Parsley - 2 sprigs;
• Green onions – 1 bunch;
• Ramen noodles;
• Ginger;
• Sesame;
• Pepper spice mixture - to taste;
• Sea kale;
• Vegetable oil;
• Nori seaweed.

Preparation:

First you need to bake the chicken. To do this, place the chicken carcass on a baking sheet, put 100 g of chopped carrots and onions next to it.

Place coarsely chopped garlic and a sprig of parsley on top and bake in an oven preheated to 180-200 degrees.

Next you need to prepare the sauce. Mash the sesame seeds with a mortar, pour them into a small saucepan, add half a bunch of chopped onions and 5 chopped garlic cloves.

Pour in a small amount of vegetable oil and fry over medium heat for 5 minutes.

Once cooked, add the pepper mixture and stir.

Boil soft-boiled eggs and noodles until half cooked.

Remove the chicken and shred it, removing all the meat. Pour water over the carcass skeleton, add the remaining chopped vegetables, a sprig of parsley, garlic, salt and cook the soup for 30-40 minutes.

Many Asian soups are usually “assembled” directly in the plate, so there is no need to rush to combine all the ingredients at once.

Before serving, put cooked Ramen noodles, pieces of meat, seaweed, cut egg, prepared sauce, Nori leaves, finely chopped green onions on a plate and pour broth on top.

Seaweed soup

This soup is also called Sakhalin cabbage soup. Not a new modern housewife would dare to cook dried seaweed for a long time (and not all households can simplify the smell of boiled seaweed), so this recipe is a simplified version of the classic dish of the Far Eastern pioneers.

Ingredients

How to cook

• Separate the chicken fillet from the bone. Fill the bone with cold water (about 1 liter) and put on fire. Add bay leaf, black peppercorns to taste and let the water boil. After boiling, switch the broth to low heat and leave to simmer for 30 minutes. According to the procedure, the finished broth should be transparent.

• While the broth is cooking, cut the onions, carrots and chicken fillet into strips, and the potatoes into cubes.

• First fry the onion and carrots in a hot frying pan (3 minutes), add chicken fillet, potatoes and fry, stirring all the time, for another 4 minutes.
• Boil the quail eggs (2 minutes is enough), cool and peel them.

• Add the whole mixture to the boiling broth and cook until the potatoes are soft (about 10-12 minutes). Add seaweed and salt to taste.

Serve with sour cream and place halved eggs on plates.

Ingredients

The basis

If you have vegetable or meat broth, feel free to use it for your soup instead of water, because with it the dish will turn out simply incredibly tasty.
In addition, instead of canned seaweed, you can take pickled one, or make it from dried or frozen, which is often sold by weight in stores. Seasonings

• 8 g ground paprika;
• 7 g curry powder;
• 7 g ground black pepper;
• 6 g table salt;
• 3 bay leaves.

Feel free to add other seasonings you like to your soup, as in most cases any spices are interchangeable. However, I would advise you to still leave the black pepper, even if you do not tolerate spicy dishes - you will not feel any heat in the soup, but the aroma will be much better! Additionally

• 30 ml sunflower oil;
• 2 table. l. chopped fresh herbs.

Soup with seaweed and barley

• 4 Servings
• 0 hours 30 minutes Preparation
• 1 hour 0 minutes Cook
• 0 Kcal / 100 g Calorie content

Not the usual combination of pearl barley and seaweed. A unique variation of Russian rassolnik. Tasty, nutritious and satisfying. Nomination - Lenten soups

This dish is made from:

• 1 cup pearl barley
• 3 potatoes
• Carrots and onions
• 200 gr. seaweed salad
• 2 l. water
• vegetable oil 2 tbsp.
• salt, spices

Preparation:

1. Rinse the barley and soak in water. Then add 2 liters of water and cook for 30 minutes.
2. Chop the onion and grate the carrots. Fry in oil and then add to the barley.
3. 10 minutes before the cereal is ready, add chopped potatoes. And 3 minutes before the start, add the seaweed. Add salt and pepper to taste.

Frozen seaweed salad, recipe with photos step by step

Prepare all the necessary ingredients. Peel the vegetables. First, take care of the algae. Because We use frozen seaweed, then immediately rinse it thoroughly in plenty of water. It is best to transfer it to a colander and rinse under running water. Then squeeze out the seaweed. Transfer to boiling water and cook for 2 - 3 minutes after boiling over medium heat (no salt!!!). Rinse the finished seaweed in cold water and squeeze again. The carrots need to be grated using a Korean carrot grater, or you can cut them yourself into long strips using a sharp knife. Pour oil into a frying pan and saute the carrots until soft, but do not fry them too much, you want softness, but not a golden color! At this time, cut the onion into very thin half rings or rings. Add a little oil to the frying pan again and sauté the onion until soft, again it should be said that as soon as the onion becomes soft, immediately remove it from the heat. Place the carrots and cabbage in a deep bowl. Chop the peeled garlic in any way convenient for you and place it on top of the carrots. Pour hot onions sautéed in oil over the garlic. Slice the radishes into very thin slices. Place radishes on top of all ingredients. Pour soy sauce over the salad ingredients, add ground pepper to taste, and salt the salad if necessary. Mix all the ingredients for the warm seaweed salad. Serve frozen seaweed salad as a snack or addition to any main dish.

On a note:

• This type of seaweed is sold in three forms: fresh, dried and frozen. Alas, we cannot get fresh kelp on our tables, but here are two other options available to us. I used frozen, but dried will work too.
• You can also buy canned seaweed, in the form of a salad in a small jar. But it is better to refuse this purchase, because most often such a product turns out to be tasteless and useless for your body.

Seaweed is a name given to a specific type of algae (brown) that grows in the sea. Their official name is kelp.

Thanks to the colossal range of all kinds of useful substances and microelements, from ancient times the peoples living on the seashore not only used it as a nutritious product from which many delicious dishes can be prepared, but also fertilized the land with it, on which trees and plants bore fruit, producing fruits used in food.

This type of algae has a pleasant taste and low calorie content (one hundred grams contain only 24.9 kilocalories). Therefore, they can be eaten by overweight people.

Sea kale soup or vegetarian soup

Cooking time: 40 minutes.

A deficiency in the body of such an essential microelement as iodine can lead to serious diseases, which especially affects these children. Therefore, a tasty and healthy sea kale soup, rich in vitamins and microelements, can be a way out. In addition, seaweed contains a large amount of fiber, which has a positive effect on the gastrointestinal tract.

For vegetarian fish soup we will need:

• 5 medium-sized cooked potatoes
• one carrot
• a handful of dry seaweed
• 200 grams of Adyghe cheese
• level teaspoon of nutmeg
• a few black peppercorns
• two to three tablespoons of good olive oil
• 1.5 - 2 liters of clean water
• salt to taste (I put 1.5 tablespoons)

Recipe:

1. First you need to prepare the vegetables. They should be cleaned and then washed thoroughly.
2. After this, you need to cut the potatoes into cubes, add finely chopped seaweed, black pepper and nutmeg, and salt.
3. After this, add water to everything and cook over low heat. The amount of water can be considered depending on what kind of soup to cook: thick or thin.
4. Meanwhile, grate the carrots and Adyghe cheese on a coarse grater. Then fry in olive oil until slightly brownish.
5. When the potatoes are ready, add carrots fried with cheese to the soup. After this, the soup needs to be stirred and left covered for 10 minutes. Then you can serve it to the table.

If desired, you can make some changes to it: instead of olive oil, take refined vegetable oil. You can use seaweed that is sold for making sushi. In addition, depending on personal preferences, you can add more or less salt, dill and other favorite spices to the soup, such as turmeric and asafoetida. Adyghe cheese can be replaced with feta cheese, but then you need to be careful not to oversalt the soup.

The simplest dishes

Sometimes there is no time to spend a long time cutting food, frying vegetables or monitoring the cooking process. In this case, very simple recipes that even a beginner can handle come to the rescue.

How to cook seaweed soup in a slow cooker? You can reduce cooking time by choosing this recipe with photo . It requires the following ingredients:

• canned cabbage – 400 g;
• onions – 1-2 pcs.;
• carrots – 1 pc.;
• water – 1.5-2 l;
• potatoes – 3 medium pieces;
• sunflower or butter 2 tbsp. l;
• salt, spices and bay leaf to taste.

Preparing the dish is as easy as shelling pears, all you need is a slow cooker and a little time to prepare the ingredients. Peel the vegetables, cut into strips and slices. Pour water into the bowl, add all the products into it, add bay leaf, salt and pepper, and oil. Select the “Steaming” or “Cooking” mode, depending on the device. Cook the canned seaweed soup with vegetables for 30-35 minutes.

The next recipe is a little more difficult, but very tasty. Many housewives not only prepare fish soup with seaweed, but also use crab sticks. So, the ingredients:

• water – 2 l;
• processed cheese – 100 g;
• dried seaweed – 70 g;
• crab sticks – 1 package;
• eggs – 2 chicken or 7-8 quail;
• carrots – 2 pcs.

Preparation begins with preparing the kelp - fill it with warm water and leave for 20-30 minutes. At this time, boil the eggs, cool and remove the shells; they just need to be cut in half. Cut the swollen cabbage into thin strips, place in a saucepan with water and boil for 7-10 minutes. Grate the carrots on a medium grater or finely chop them, and then add to the boiling broth. Send chopped crab sticks and processed cheese there (it’s better to grate it or grind it in a blender so that it dissolves faster in the soup).

The dish is cooked until the cheese is liquid, and you need to stir the soup periodically. Before serving, place the egg halves in a plate, add salt and pepper, and you can also sprinkle with chopped parsley or other herbs.

Soups do not have to be prepared from ordinary products; for variety, it is recommended to serve a dish of seaweed for lunch. The soup always surprises guests and is popular because it is tasty and healthy. Plus, many recipes don't require a lot of ingredients or time. Sometimes they are supplemented with tofu cheese, dried mushrooms and miso paste to create a traditional Japanese dish.

Soup with seaweed and egg is characterized primarily by the fact that its central ingredient is a very healthy and exotic kelp. Although this product is very much for everyone, it comes in handy in this dish. In addition to the fact that the soup itself is very lean and light, it is also very nutritious due to the extensive content of beneficial amino acids in cabbage, and the egg replaces heavy meat, which makes the dish even easier and is recommended even for children.

The soup is also different in that it includes a minimum of ingredients, which makes it very easy to prepare; it is only important to follow the technology. However, a minimum of ingredients does not limit the chef’s imagination. The basic set of products is the basis, to which, if desired, you can add your own variations.

For soup, you can use both fresh and dried seaweed, which can be bought in almost any store. If the cabbage was purchased in canned form, then it must be thoroughly rinsed in hot water. It is best to use spices that are appropriate in a particular traditional cuisine.

Soup "Far Eastern"

Ingredients:

• 6 potatoes;
• 1400 ml broth;
• 1 can of seaweed (Far Eastern salad);
• 1 carrot;
• oil.

Cooking time: 40 minutes.

Calories: 42.

Cooking process:

1. Chop the carrots and then grate them coarsely. It is better to use a grater for Korean carrots. You can also simply cut the root vegetable with a knife into fairly thin strips. Place in a saucepan where the soup will be cooked;
2. Add a spoon or two of oil and turn on the heat. Fry the carrots until they become softer;
3. During this time, you need to peel the potatoes and cut them into small cubes, add them to the soft carrots and pour the broth over everything;
4. Boil the potatoes and then add a jar of Far Eastern salad to it. It is sold in the same place as regular cabbage: in the fish and “everything for sushi” section. It contains onions, so they are not added separately. A jar is about 200 g;
5. The brine in which the salad was lying can also be added, but in very small portions, constantly tasting the soup. If you overdo it, there will be too much vinegar;
6. Let it boil and turn it off after a minute. Serve immediately.

The benefits of seaweed

Sea kale is an incredibly healthy product. Once upon a time it was even used as a medicine. For example, the Indians used it to treat tuberculosis, and the people of Ireland used it to treat scrofula. And today it is used to strengthen the body as a whole and prevent various diseases.

Sea kale contains:

• iodine;
• polyunsaturated fatty acids;
• potassium;
• iron;
• bromine;
• magnesium;
• vitamins A and group B.

In Eastern countries, this product is called sea ginseng. Sea kale provides a person with a large supply of strength and energy, which is especially important during illness. By regularly consuming this product, you can prevent thyroid diseases. Sea kale also helps in the prevention and treatment of the following ailments:

• atherosclerosis;
• ischemic disease;
• high blood pressure.

This product not only heals the body, but also makes you look better. Lovers of this cabbage have thick hair, strong nails, and smooth skin. This is an affordable and delicious beauty recipe!

It is also believed that regular consumption of seaweed helps prevent cancer. Connoisseurs of this product really very rarely get cancer.

Soup "Sakhalin"

• 380 g pork;
• 3 potatoes;
• 60 g sour cream;
• 2 onions;
• 140 g seaweed;
• 1 carrot.

Cooking the soup:

1. Pork should be taken with a bone. Rinse the meat, separating it from the bone, and then cut it into small cubes. Lightly fry in a hot frying pan so that the pork takes on a different color and is literally slightly fried;
2. Cut the cabbage into more manageable pieces and place it with the meat;
3. Remove the skin from the onion, chop it finely and add it to the pan;
4. Add the peeled, grated carrots to the rest of the ingredients, mix everything and sauté for another five minutes. You can add very little spices;
5. You need to cook broth on the bone and then throw it away;
6. Place peeled and chopped potatoes into the broth, cook for about fifteen minutes, and then place the contents of the frying pan here and stir;
7. Add various spices and ensure the meat and potatoes are fully cooked. When serving, add sour cream to each plate.

Dried kelp soup

• 90 g processed cheese;
• 70 g dried seaweed;
• 2 carrots;
• 1 package of crab sticks;
• 8 quail eggs.

Cooking time: 1 hour.

Cooking stages:

1. Place a bunch of dry kelp in a bowl. It is usually sold in Korean stores. Next, fill it with water and leave to swell for half an hour. It will greatly increase in volume, so you need a large bowl;
2. Next, use your hands to squeeze the mass out of the seaweed, rinse it, squeeze it again and transfer it to a cutting board. Cut into small pieces, you can even finely chop;
3. Hard boil the eggs. To do this, they will only need four minutes in boiling water, after which, as usual, cool and clean. To cut in half;
4. Transfer the seaweed to a saucepan, where it should simmer for about ten minutes;
5. Peel the carrots and grate them quite coarsely, put them in the soup;
6. Fry finely chopped onion in oil, add it to the rest of the products;
7. Remove the crab sticks from the packaging and cut into small circles, also add to the pan;
8. The cheese can be cut into cubes, or into sticks, or better yet, grate it and add it to the pan;
9. Cook until the cheese is completely dissolved. To do this, the soup must be stirred constantly;
10. Before serving, place the boiled egg halves directly on the plate. You can also grate them.

Multicooker recipe

• 120 g rice;
• 1 can of canned seaweed;
• 1 onion;
• 3 potatoes;
• 40 g carrots;
• 2 laurel leaves.

Cooking time: 50 minutes.

Calories: 107.

Cooking the soup:

1. Rinse the rice and transfer it to the multicooker bowl. Fill it with water and let the cereal boil for ten minutes on the “Fry” mode. Rice can be either round or long - it will still boil quite badly. Therefore, some housewives use millet or pearl barley instead of rice;
2. At this time, you need to peel the potatoes and cut them into cubes, add to the bowl, cook for another ten minutes;
3. Grate the carrots, after peeling them, and add them to the soup along with the bay leaf; you can add other spices;
4. Cut the onion into half rings and add to other products, and change the mode to “Steam” with a timer for half an hour;
5. Five minutes before the device beeps, add kelp, close the lid and continue cooking for the remaining time. After the signal, you can immediately serve it by taking out the laurel leaves.

Soup with fish and seaweed

• 1 potato;
• 1 can of canned fish;
• 45 g rice;
• 1 can of seaweed;
• 1 onion;
• 2 liters of water.

Cooking time: 35 minutes.

Calories: 20.

How to cook:

1. Pour water into the pan and let it boil. At this time, the rice should be washed, the potatoes should be peeled and cut into convenient pieces. When boiling begins, place both products into the pan at the same time;
2. Chop the onion and lightly fry in oil, you can add black pepper. Then it needs to be transferred to a saucepan;
3. Next, add the fish, do not use oil. It can be pink salmon, tuna, or sardines - whoever likes what. The fish should be in its own juice, and not in tomato sauce or anything else. It is very important;
4. Add the seaweed and cook for a few more minutes. Remove from heat and serve. And if you have time, you can cook the broth with fresh fish, then take it out, prepare everything according to the recipe, and at the very end, during serving, add neat pieces of boneless fish to everyone’s plate. You can even cook with leftovers from salmon or other fish, the so-called “fish soup set.”

Ramen soup

Rich and elite recipe for soup with seaweed. This dish can really impress your guests.

Ingredients:

• Pork meat – 500 g;
• Ginger – 50 g;
• Green onions -100 g or a bunch;
• Soy sauce – 200 ml;
• Chicken meat – 1 kg;
• Onion – 1 pc.;
• Carrots – 1 pc.;
• Celery – 50 g;
• Shrimp – 300 g;
• Tuna (chips) – 50 g;
• Eggs – 10 pcs.;
• Egg noodles – 500 g;
• Seaweed or Kombu seaweed;

Preparation:

Cut the pork meat into several large pieces and fry over high heat.

Then transfer to a saucepan and add chopped green onions, grated ginger, and soy sauce.

Pour in water and bring to a boil with the lid closed, then reduce heat to medium and simmer for 40 minutes.

Remove the meat and cut into small pieces. Strain the broth.

Boil chicken meat with vegetables. Strain the broth. Divide the chicken into fibers.

Boil tuna and seaweed in 1 liter of water and strain the broth.

Boil noodles and eggs.

Boil and fry the shrimp. Chop the green onions.

Combine all three broths and add soy sauce and salt.

Pour the resulting broth into the bowl with the used ingredients.