I want to pamper myself and my loved ones with something delicious as often as possible. Often there is a catastrophic lack of time for cooking. The salvation in this case will be the ones presented, which are easy to make, but turn out very tasty and healthy. Each recipe is special and does not require culinary skills, so absolutely everyone can prepare delicious ones.

The combination of vegetables and tender kelp causes applause. All the best and most delicious things are collected in a simple dish. It turns out extraordinary, bright and rich.

For a delicious salad with seaweed you need:

  • 150 gr. canned kelp;
  • 4 large eggs;
  • 250 gr. potatoes;
  • 150 gr. mayonnaise;
  • 1/4 tsp. salt;
  • 1 carrot;
  • 1/4 tsp. pepper;
  • 15 gr. dill.

Canned seaweed salad:

  1. Wash the potatoes and carrots with a brush, then put them in a saucepan, add water and boil.
  2. Place the eggs in another saucepan, cook until the yolk is hard, and cool. Afterwards they clean and cut into small squares.
  3. The cooled root vegetables are cleaned. Potatoes are cut into cubes, and carrots are grated.
  4. Open the jar of kelp, strain out the brine and put it in a salad bowl. If necessary, chop into smaller strips.
  5. Place all other products in the same salad bowl, add mayonnaise and salt and pepper, mix.
  6. If desired, you can decorate with greenery.

Advice: potatoes are an unpretentious root vegetable, but you also need to pay special attention to their preparation. After cooking, the vegetable must be doused with cold water, otherwise it will “cook” during the cooling process and become crumbly.

Salads with canned seaweed

This is one of the simplest recipes; the most difficult process here is preparing the eggs. With a minimum of effort, in just a few minutes an amazing and delicious dish appears on the table.

For a simple seaweed salad you need:

  • 200 gr. seaweed;
  • 1 onion;
  • 1 large carrot;
  • 2 large eggs;
  • 50 gr. mayonnaise;
  • 1 1/4 tsp. salt;
  • 35 gr. vinegar 9%;
  • 1 tbsp. l. Sahara.

Simple seaweed salad recipes:

  1. Place the cabbage in a colander and allow the marinade to drain. Afterwards the product is cut into strips three centimeters in length.
  2. The onion is peeled, washed and cut into thin strips.
  3. The carrots are washed and peeled, after which the root vegetable is grated on a Korean vegetable grater.
  4. Pour water into a saucepan, add sugar and salt, then boil, remove from heat and add vinegar.
  5. Pour the resulting mixture over chopped onions and carrots, cover with a lid until the brine has cooled completely.
  6. Beat the eggs, add literally a spoonful of water to them and pour them into a heat-resistant form, place them in the microwave for a few minutes.
  7. The pancake prepared from the egg is cut into strips as thin as possible.
  8. Pickled onions and carrots are strained from the marinade, mixed with cabbage and chopped egg, a little salt is added, mayonnaise is poured in, and everything is mixed.

Tip: you can simply boil the eggs and chop them finely, but it is the pancakes that will give the salad tenderness and airiness.

Pickled seaweed salad

It turns out that you can make more than just sandwiches from sprat. With their participation, many salads are prepared, but this appetizer deserves special attention: it is easy to prepare, its taste is amazing, and its aroma is stunning.

For a delicious seaweed salad you need:

  • 150 gr. sprat;
  • 300 gr. kelp;
  • 250 gr. crab sticks;
  • 2 large eggs;
  • 120 gr. mayonnaise.

Canned seaweed salad recipe:

  1. The cabbage is removed from the jar, placed in a colander and washed, then dried, chopped and placed in a salad bowl.
  2. The jar of sprats is opened, the oil is drained, and the fish itself is chopped with a fork and placed on top of the cabbage.
  3. The eggs are boiled for at least ten minutes, cooled in ice water, peeled and cut into cubes.
  4. Defrost, then peel and finely chop the crab sticks.
  5. All products are placed in a salad bowl, seasoned with mayonnaise and mixed with a spoon.

Advice: the kelp must be washed. This seafood is often mixed with grains of sand, which in a salad will turn out to be an unpleasant surprise and can even ruin your appetite.

Simple salad with seaweed

Unusual but amazing. The dish is so perfect that it can serve not only as an appetizer, but also as a full-fledged side dish for meat dishes. Another feature of the snack is that it can be served both cold and warm.

Required:

  • 300 gr. canned seaweed;
  • 1 carrot;
  • 1 onion head;
  • 30 gr. oils;
  • 1/4 tsp. salt;
  • 1/4 tsp. pepper;
  • 1/2 tsp. coriander;
  • 2 cloves of garlic.

Simple seaweed salad:

  1. The cabbage from the jar is transferred to a sieve to drain the marinade, washed and squeezed by hand.
  2. Carrots are washed with a brush and peeled. After cleaning, tinder on a Korean vegetable grater.
  3. Peel and thinly slice the onion.
  4. Place the onion in the frying pan first, add oil and fry for a few minutes.
  5. Then carrots, pepper, coriander and salt are added to the onion. Fry in this composition for 5 minutes with occasional stirring.
  6. The garlic is peeled and grated on a fairly fine grater.
  7. After 5 minutes, place the cabbage with garlic in the frying pan, mix everything and cover with a lid.
  8. The salad simmers in a frying pan for about 5 minutes.
  9. The dish is served both hot and cold. This depends entirely on personal preference.
  • 3 large eggs;
  • 40 gr. celery stalks;
  • 30 gr. lemon juice;
  • 1 onion head;
  • 60 gr. mayonnaise;
  • 1/4 tsp. pepper;
  • 1/4 tsp. salt.

    • Preparation step by step:

    1. The seaweed is transferred from the jar to a colander, where it is thoroughly washed and excess liquid is removed. If necessary, chop into shorter strips.
    2. The eggs are boiled in water, cooled, peeled and cut into cubes.
    3. Peel the onion and chop it into thin slices. If the taste is very strong, then pour boiling water over the slices, leave for at least five minutes, then drain the water and gently squeeze out the mass.
    4. Wash and finely chop the celery.
    5. The shrimp are poured into a saucepan with already boiling water and boiled for about five minutes, after which they are cooled, if necessary, they are also chopped. After this it is added to other products.
    6. For dressing, prepare a special sauce from lemon juice and mayonnaise. The products are mixed together, whipped and poured into the salad.
    7. Add salt and pepper to the dish, mix and briefly place the appetizer in the refrigerator.

    What’s great about canned seaweed salads is their ease of preparation. Everyone has known about the benefits of the main component for a very long time. Dishes that contain kelp can be anything, but their taste invariably remains high. With the right combination of products, even naughty children will enthusiastically absorb these masterpieces, filled with benefits for their growing body.

    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 festive 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 is not on the list of products loved by the mass audience - which is a pity. Few connoisseurs know how tasty it can be, and the benefits and dietary qualities of seaweed are legendary. True, they mainly walk from the kitchen to the dining room of sanatoriums, and even between the tables of Asian restaurants. They are prevented from going further by social prejudices and the deep-rooted stereotype that seaweed is unappetizing, not beautiful, too salty/bland/slippery and simply not tasty. Although, in reality, it turns out that most adherents of such rumors not only do not know how to cook it properly themselves, but have simply never tried truly high-quality and properly prepared seaweed. Meanwhile, not only from fresh and spicy marinated seaweed, but even from dried seaweed, you can create such a culinary masterpiece that henceforth, in response to the question “What to cook?” your household will ask you for seaweed. Want to pull off this trick? So, let's learn how to cook from dry seaweed.

    Sea kale: composition and properties. The benefits of seaweed
    Sea kale is a colloquial and gastronomic name, but the real name of this brown algae is kelp. Since it is found mainly in the waters of the eastern seas (Japanese, Kara, White), it has long been and to this day remains a traditional food product for the peoples inhabiting their coasts. Many of them, not distinguished by a rich diet, sometimes survived precisely thanks to seaweed - or rather, its nutritional qualities. Laminaria has a unique chemical composition, in which the lion's share is occupied by microelements: chlorine, potassium, sodium, magnesium, phosphorus, silicon, calcium, iron, zinc, vanadium, manganese and even nickel, molybdenum and cobalt. But this entire spectrum simply pales in comparison with the amount of iodine contained in seaweed in a form that is easily absorbed by the human body. That is why kelp is strongly recommended for use by everyone who suffers from thyroid diseases and others associated with iodine deficiency, and indeed by everyone - for the purpose of prevention. The list of indications includes: goiter, atherosclerosis, a tendency to increase blood sugar, cholesterol deposition and the formation of blood clots. Wounds, swelling and burns heal much faster under the influence of kelp, and largely due to the organic form of iodine in its composition. Special pharmaceutical preparations have been created based on dried kelp, but it is no less effective as part of daily nutrition.

    In addition to trace elements and mineral salts, seaweed contains vitamins, amino acids, polysaccharides and even the popular sweetener mannitol. And the structure of kelp fibers and its ability to absorb large volumes of water made it a natural remedy for stimulating intestinal motility. But kelp also gives up moisture as readily as it absorbs it - which is why the nutritional value of dried seaweed is in no way inferior to fresh one. After being extracted from water, dried and pressed, it is still actively involved in the processes of normalizing metabolism, improves immunity and raises the overall tone of the body. When consumed regularly, seaweed has a positive effect on the balance of the nervous system, strengthens bone tissue, heart muscle and blood vessel walls. The ability of kelp to remove heavy metals, radionuclides, antibiotic breakdown products and other toxic substances from the human body is widely known. Seaweed in baby food helps nourish the blood vessels of the brain and the proper development of the visual organs, and it increases endurance and improves memory at any age. In addition, it has been noted that in Japan, where kelp is eaten more than in other countries of the world, a uniquely low number of cases of breast cancer has been recorded.

    Preparation of dry seaweed
    Dried seaweed is devoid of only water, and all vitamins, minerals and biologically active substances remain intact. After drying, it is packaged in sealed bags and briquettes under vacuum, so that the benefits are preserved even during long-term transportation and storage. But, of course, few people dare to eat dry kelp. Before eating or adding to other dishes, dry seaweed must be prepared. This is not difficult to do and does not take much time. But it is better to observe the order and correctness of actions, so as not to disturb the natural composition at the last moment and not to deprive the seaweed of its unique qualities. You can use seaweed from any manufacturer and any packaging that you find on sale: the manufacturing technology is the same all over the world. And then, as necessary, prepare dry seaweed in this way:

    • Pour the amount of seaweed that you plan to cook at one time with cool drinking water in a deep bowl of suitable volume (to completely cover the kelp) and leave to soak for several hours. Depending on your capabilities, aim for a time of 2 to 8 hours, but it is most convenient to soak the kelp from evening to night.
    • You will need a lot of water, because fresh seaweed consists of almost 80% of it. Take this into account when choosing dishes and the amount of water for soaking.
    • In the morning, drain the water, transfer the swollen seaweed to a colander and rinse under running water several times to remove any remaining sand. Rinse the seaweed one last time with drinking water, not chlorinated tap water. Gently squeeze the kelp or allow excess water to drain through a colander.
    • Using scissors or a knife, cut the seaweed into manageable pieces.
    • Pour the kelp with a small amount of vegetable oil: linseed, sesame, but you can also olive, sunflower or any other. Stir.
    There is no need to cook seaweed. Firstly, it will destroy the microelements and vitamins in its composition. Secondly, it simply doesn’t make sense, because kelp is completely ready to eat after the moistening procedure described above, but after cooking it becomes tough. This recipe is the simplest, least labor-intensive and, as a result, the healthiest of all. As a result, seaweed is suitable both for independent use as a salad or side dish, and for adding to other, more complex dishes. Of course, recipes that do not involve heat treatment are preferable. Therefore, we specially selected those that have been tested by the experience of chefs, the taste of gourmets and simply the author’s personal preferences. You are free to choose at your own discretion and find new, tasty and healthy options for preparing dry seaweed.

    Recipes for dishes with seaweed

    1. Seaweed with soy sauce. Take 100 grams of dry seaweed, 3 tablespoons of natural soy sauce, 1 tablespoon of cedar oil (can be replaced with other virgin vegetable oil), 1 teaspoon of Korean soy sauce seasoning. Soak the seaweed in water and rinse. Mix soy sauce with vegetable oil, add seasoning mixture and beat lightly with a fork. Chop the kelp and place it in a salad bowl. Pour over the sauce and stir.
    2. Spicy seaweed. Take 100 grams of dry seaweed, 1 carrot, 2 cloves of garlic, 3 tablespoons of soy sauce, 2 tablespoons of vegetable oil for frying, a pinch of salt, sugar and ground red pepper. Soak the seaweed for several hours, then rinse and cut into manageable pieces. Peel the carrots, grate them on a coarse grater and fry them in vegetable oil in a frying pan with high sides. Chop the garlic and add to the carrots along with pepper and salt. Let the vegetables cool slightly in the pan, then add the cabbage to them, pour over the soy sauce and stir. Serve as a warm salad or side dish.
    3. Salad of sea and white cabbage. Take 50 grams of dry seaweed, half a kilo of white cabbage, 200 grams of low-fat sour cream or natural yogurt without additives, 1 medium-sized cucumber and lettuce pepper, a few green onions, a pinch of salt. Soak the seaweed, rinse and chop. Chop white cabbage, add salt and lightly crush in a deep salad bowl. Cut the pepper and cucumber into small cubes and add to the salad. Chop the onion, place in a salad bowl, pour over yogurt or sour cream and mix the salad again.
    4. Sakhalin seaweed salad. Take 50 grams of dry seaweed, 1 onion, 3 eggs, 200 grams of crab sticks, 100 grams of caviar (red or black), 50 ml of unrefined vegetable oil, 20 ml of soy sauce, 1 tablespoon of vinegar, 1 teaspoon of sugar. Soak the seaweed, rinse and cut into convenient pieces. Hard-boil the eggs and cool, then cut into small cubes. Cut the crab sticks into cubes the same size as the eggs. Cut the onion into thin half rings and pour boiling water over it. Mix sugar and vinegar and pour this mixture over the onion. In a deep salad bowl, mix cabbage with onions, eggs and crab sticks. Mix soy sauce with oil, season the salad and stir. Place and distribute the caviar on top and serve.
    5. Hearty seaweed salad. Take 50 grams of dry seaweed, 5 medium-sized potatoes, 3 eggs, 1 onion, 100 grams of low-fat sour cream and a pinch of salt and ground pepper. Soak the seaweed, rinse and chop. Boil potatoes and eggs, cool and cut into cubes. Cut the onion into thin half rings. Mix sour cream with salt and pepper. Mix potatoes, eggs, cabbage and onions in a salad bowl. Season with sour cream and serve.
    When choosing a recipe, remember that an adult who constantly lives in conditions of iodine deficiency (and this characteristic applies to the vast majority of our compatriots) needs to eat at least 30 grams of seaweed to fill the daily need for this element. But, if even that weighty argument has not made you get used to the specific marine aroma of kelp, try chopping dry seaweed and sprinkling it on other dishes. You will not feel the taste or smell of seaweed, but your body will receive the necessary benefits. Don't believe me? Then it’s time to be surprised: marmalade and marshmallows also contain seaweed, or rather, the jelly-like component agar-agar made from it. Here’s another reason to love and cook seaweed more often.

    The scientific name of this plant is kelp, but in the culinary world it is known as “sea kale”. Residents of coastal areas have been eating it since time immemorial, knowing about its “magical” properties.

    Cabbage grown in the sea contains a large number of minerals, micro- and macroelements, the most useful of which is undoubtedly iodine. Moreover, the chemical element is absorbed by the body almost completely, thanks to a certain organic form. Below are several popular recipes consisting of simple ingredients, affordable prices and very tasty.

    Delicious seaweed salad with egg – photo recipe

    Seaweed is a surprisingly healthy and inexpensive product. Nutritionists recommend eating it regularly. But few people listen to this advice. Some people don't like the taste of seaweed. Others simply don’t know what can be made from it.

    The simplest dish with this product is a salad. Corn and eggs would be a great addition here.

    Cooking time: 20 minutes


    Quantity: 3 servings

    Ingredients

    • Sea kale: 200 g
    • Canned corn: 150
    • Eggs: 2 pcs.
    • mayonnaise: 80 g

    Cooking instructions


    Recipe with crab sticks

    Since kelp is a gift from the world's oceans to man, other seafood makes good company in salads. One of the most popular recipes suggests combining pickled seaweed and crab sticks.

    Ingredients:

    • Sea kale – 150-200 gr.
    • Chicken eggs – 3 pcs.
    • Crab sticks – pack 100 gr.
    • Onion – 1 pc. (small in size)
    • Mayonnaise, salt (optional).

    Cooking algorithm:

    1. Boil chicken eggs (cooking time - 10 minutes), put in cold water, peel, cut into small cubes.
    2. Leave the crab sticks at room temperature for a while, cut into cubes.
    3. Onion - chop finely.
    4. Place the cabbage in a colander to drain excess liquid.
    5. Combine the ingredients together, add mayonnaise, mix gently. There is no need to add salt if the cabbage is pickled.
    6. Transfer to a salad bowl, garnish with slices of boiled eggs and herbs.

    Simple, tasty, low-calorie salad with cucumbers

    For many novice cooks, the most important thing in a recipe is its simplicity; pickled seaweed is a good helper in such matters, since it does not require a large company of vegetables and meat. Just 1-2 more ingredients are enough and a delicious salad can be served. Here is one such recipe.

    Ingredients:

    • Marinated kelp – 150 gr.
    • Cucumbers (medium size) – 2-3 pcs.
    • Carrots – 1 pc.
    • Eggs – 1-2 pcs.
    • Onions – 1 pc.
    • Salt, olive or vegetable oil, vinegar.

    Cooking algorithm:

    1. Only carrots and eggs require preliminary preparation. The root vegetable must be thoroughly washed to remove dirt and sand, boil (30-35 minutes), cool, and cook the eggs in boiling water for 10 minutes until hard-boiled.
    2. If the remaining products have been purchased and are waiting in the refrigerator, then you can begin culinary creativity.
    3. Cut the carrots into cubes or strips (as homemade ones like). Wash fresh cucumbers, trim the ends, chop (again into cubes or strips). Peel the onion, rinse and chop finely. Cut the eggs into cubes, leave 1 yolk to decorate the “masterpiece”.
    4. Combine all the chopped vegetables together in a salad bowl, make a marinade dressing by mixing vegetable oil and vinegar (you need to be careful with it so as not to overdo it). Pour the marinade over the salad, garnish with yolk, and can be cut into circles or into small crumbs.

    How to make seaweed and corn salad

    Canned corn is another “reliable partner” for kelp. Corn kernels will add sweetness, and the golden color will turn a banal salad into a spring miracle. The products you will need are simple and affordable.

    Ingredients:

    • Sea kale – 150-200 gr.
    • Canned corn - 1 can.
    • Fresh cucumbers – 2-3 pcs.
    • Onions – 1 pc. small size.
    • Mayonnaise, salt and seasonings.

    Cooking algorithm:

    1. There is no need to cook (fry, stew) anything in advance in this salad, so you can (and should) start preparing it immediately before eating.
    2. Wash the cucumbers and onions, peel the onions and chop very finely. Cucumbers can be cut into cubes, or even better into thin strips.
    3. Drain canned corn. It is advisable to cut the seaweed into strips of 1-2 cm, in this form it is more convenient to eat.
    4. Mix all the ingredients together in a salad bowl, add mayonnaise, if there is not enough salt and spiciness, then add salt and sprinkle with ground pepper.

    This salad can be easily modified, for example, by adding boiled eggs or carrots, or the already familiar crab sticks.

    Recipe with peas

    Sometimes one of the relatives “spiritually” does not tolerate canned corn, but has a very positive attitude towards peas prepared in the same way. Seaweed is also loyal to green peas, and the taste of the salad is very harmonious.

    Ingredients:

    • Laminaria – 200 gr.
    • Canned milk peas – 1 can.
    • Boiled chicken eggs – 3 pcs.
    • Hard cheese fat content from 30% to 50% – 100 gr.
    • Onions – 1 pc. (small head).
    • Mayonnaise, salt, seasonings.

    Cooking algorithm:

    1. You only need to boil the eggs in advance; according to tradition, the cooking time is 10 minutes. Then cool them, peel and cut them. The most common method is cutting into cubes; if desired, you can cut into thin strips or use a coarse grater.
    2. A grater is also needed for grinding cheese. It is also advisable to cut the pickled cabbage into 2 cm strips, and finely chop the onion.
    3. Place the canned peas in a sieve to drain.
    4. Mix all the ingredients for the salad in a bowl, season with mayonnaise, salt and sprinkle with seasonings.
    5. Transfer to a beautiful salad bowl and serve. To make the dish look aesthetically pleasing, you can leave a little grated cheese, sprinkle it on the salad, and garnish with dill sprigs and parsley leaves.

    There are different types of seaweed available for sale. If you use regular kelp for a salad, then you can and should use salt or mayonnaise. If the cabbage is pickled, then there is no need for salt at all, but you need to use less mayonnaise than usual.

    Another important tip is that pickled cabbage must be placed in a sieve before use to drain excess liquid, otherwise the salad will look like a messy porridge.

    The same applies to peas and corn, from which the marinade is also completely drained. As for vegetables, cabbage goes well with carrots, which can be placed boiled or in the form of Korean carrots.

    Crab sticks are the most affordable dish, but seaweed goes well with all other seafood too. Therefore, if you have hot smoked fish or boiled fish, then it can also make company in a fish salad with seaweed. You just need to carefully select the bones from the fish and chop it finely.

    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!