What can be cooked from seaweed. Variety of seaweed dishes

Seaweed salad - the benefits and harms.

We talked in detail about the beneficial properties of seaweed and contraindications to its use, as well as how to get it, in a previous article. The same can be said about salads consisting of seaweed. If you do not add frankly harmful additives to them, then salads will be extremely useful. Now let's talk about how to cook seaweed at home.

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

How to cook seaweed?

The first and most useful...

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

Required products:

fresh, freshly frozen sea kale - 0.250 kg;
pickled onion - 1 pc. (more if you wish)
lemon juice 2-3 tbsp. l.;
garlic 3 large cloves;
unrefined sunflower oil - 2-3 tbsp. l.;
salt, ground black pepper and Korean seasoning for carrots - to taste.

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

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

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

How to cook dry seaweed?

On sale, kelp is also found in a dried state. How to be in that case? - Soak it for several hours (from 2 to 8), and then use it in the same way as raw.

How to cook dried seaweed?

From fresh kelp you can cook tasty and healthy salt at home, and then fill her salads. It is done like this: well-washed kelp thalli are ground on a grater, laid out on a tray in a thin layer and dried for about a week (drying time depends on weather conditions, humidity in the room, etc.). When the seaweed dries, it must be ground in a coffee grinder. By adjusting the degree of grinding of dried kelp, you can get useful salt, both coarse and fine enough.

Frozen seaweed - how to cook?

There are two options:
- defrost kelp, rinse it well and prepare salads from it;
- Boil after washing.

How much and how to cook seaweed?

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

1. Leave the frozen seaweed in a saucepan on the table until it melts.

2. Melted sea kale is covered with mucus. Moreover, it is almost impossible to wash off this mucus. There is a desire to wash the cabbage with soap. Mucus remains on the cabbage, and on the hands, and on the dishes. However, there are housewives who still manage to wash the mucus from frozen seaweed. In fact, it is not necessary to do this; in the process of preparation, the mucus is washed out without difficulty.

3. Pour thawed seaweed with water, put on fire. Bring to a boil, cook for 10 minutes.

4. Throw the seaweed in a colander, rinse under running water. At this stage, almost all the mucus will be washed out without any effort.

5. Again, fill the seaweed with water, put on fire, bring to a boil. Boil 10 minutes

6. Throw the seaweed in a colander, rinse under running water. If there were particles of mucus left in the cabbage, now it will be washed clean

7. If you use frozen seaweed as an additive to a salad, it must be boiled a third time in the same way. Ready seaweed should be soft. If you cook soup, then the third time it will be cooked already in the soup.

How long to cook frozen seaweed

2 times for 10 minutes (after boiling water) to remove mucus + 10-15 minutes in soup, when preparing seaweed soup

List of recipes

Thanks to the processing method, dried sea kale has all the valuable qualities of fresh kelp. The benefits that it can bring are due to its chemical composition. This is, first of all, the richest set of amino acids and microelements, such as iodine, sodium, calcium, chlorine and iron.
To this we must add a unique vitamin complex, which includes vitamins B1 and B2, known as stimulants of the endocrine system, B6 and PP, which are responsible for the condition of the cornea, as well as immunostimulants A, C and E.
At the same time, most of the dried kelp is protein, which the human body easily absorbs. Therefore, even a small amount of this product can create a feeling of satiety.
Its calorie content is only 5.9 kcal. Few products can compare with it in this indicator.
These properties could not but attract special attention of nutritionists who actively use dried kelp in diets for weight loss. Recipes for weight loss, which include dry seaweed, have more than one hundred.
Before preparing a dish of freeze-dried cabbage, it must be placed in water for a time sufficient for it to swell. Depending on the drying method, this period can vary from 2 to 20 hours.
It is necessary to cook dried seaweed for 20 to 30 minutes, then it is washed again.
We will offer recipes, the benefits of which for weight loss have been proven empirically.

The following set of ingredients will help prepare this dish:

We will prepare this salad for weight loss in the following sequence:

Place dry kelp in water for an hour, then boil it. Cook for no more than twenty minutes, checking readiness, so as not to overcook.
The degree of readiness of the product is checked by touch. If, when pressed, it retains its elasticity, then it can be eaten. If it spreads from pressing, then the product is overcooked.
We conscientiously wash the boiled cabbage and cut it into pieces 20 cm long, roll each into a tube and chop it into strips.
Straws are placed for a minute in vinegar, then washed.
We pass the onion in oil, transfer the kelp to the pan and season, stirring, with soy sauce. Add sesame seeds, crushed garlic cloves, salt and pepper, then mix again.

The benefits of this slimming salad are not just limited to weight loss. One portion of it is able to satisfy the body's weekly need for vitamins and trace elements.

Recipes for hot meals in weight loss diets are not very common. Let's take one of them. The benefits of this soup for weight loss are obvious, just look at its composition, which includes:

We will prepare this low-calorie soup as follows:

Soak and thoroughly rinse the seaweed. When the foam ceases to stand out during washing, cut the kelp into thin strips.
We heat the oil at the bottom of the container and fry the straws until it softens.
Pour the rice water into the container and, when it boils, continue to cook until the soup becomes opaque.
Season the soup with sauce, salt, and again continue to cook until boiling.

It should be said that recipes for weight loss soups do not always look so ascetic. Some recipes clearly show that the process of losing weight can be made not only useful, but also enjoyable. The calorie content of this nutritious and delicious chicken soup is only 200 kcal, its preparation will require for four servings:

Soup should be prepared in the following order:

We clean the ham from the skin and set to boil in cold water. It is necessary to cook for at least 40 minutes, while not forgetting to remove the foam.
After that, we filter the broth, put the kelp into it and continue cooking for another 20 minutes.
Remove the bones and finely chop the chicken.
Onion, cut into cubes, sauté in oil with grated carrots.
Finely chop the greens.
Beat raw quail eggs.
We put chicken meat with vegetables in the broth and salt.
When the broth boils again, pour in the beaten eggs.

Sprinkle the soup poured into bowls with herbs.

Seaweed is useful in any dishes, but most of all it is useful in vegetable salads. After all, the benefits of any vegetable salad consist of the beneficial qualities of its ingredients. To prepare three servings of our dish you will need:

We will prepare the salad like this:

Soak the kelp without squeezing the water, mix it with Chinese cabbage.
Rub the apple with carrots through a grater, finely chop the pepper.
We put all the products in one bowl and mix them.

The calorie content of the finished dish will be 140 kcal. Its benefits for weight loss are obvious.

Dried kelp is useful not only for those who want to get rid of excess weight. Due to its valuable qualities, it is useful for almost all spheres of life of the human body. But besides that, it is also very tasty. You just need to know how to cook it right.
To prepare this delicious salad, we must take:

Let's break the cooking process into the following steps:

We clean and wash the squid fillet, lower it for 2-3 minutes in salted boiling water. We take out the squid, let the broth cool and add vinegar to it.
Finely chop the squid meat and place it in the cooled broth for 40 minutes.
We chop the washed and peeled carrots with onions, dip them in boiling water for a few seconds, and then transfer them to the broth for 6 hours.
Soak dried cabbage, rinse, cut into noodles and mix with squid, mackerel, onions and carrots, cut into pieces. Then pepper to taste.

Dried seaweed sauce

This sauce is interesting for its versatility, it can be seasoned with many dishes. To prepare this original dish, you must use the following ingredients:

A glass of dry kelp;

To prepare the sauce, perform the following operations:

We place the kelp in a liter glass jar, fill it with boiling water, cover the jar and leave it for six hours so that the cabbage swells.
We pass the spices through a coffee grinder, send the mixture to a jar and mix with kelp.
Grind the peeled onions and mix with the contents of the jar. Add oil to it, based on your taste preferences, and beat the sauce with a spoon.
We cork the jar and put the sauce to infuse for a day.

Before use, the sauce must be mixed with chopped herbs without sparing.
It should be remembered that the finished sauce can be stored in the refrigerator for no more than two weeks.

For borscht, take the following products and spices:

To prepare this dish, we will do the following:

Soak dried cabbage, wash, boil, finely chop.
Next, prepare the marinade. To do this, put salt, cloves, sugar into heated water and boil them for 10 minutes. We filter the broth, cool it and add vinegar.
We chop carrots, parsley, onions, beets and simmer them for 20-25 minutes with water and tomato paste.
Add seaweed to the vegetables and then simmer for another 10 minutes.
Boil the broth again, put chopped potatoes in it, after 10 minutes add vegetables, kelp, pepper and bay leaf.

Ready borscht is seasoned with sour cream and chopped herbs.

We will prepare a pie from the following products:

Let's write down the step-by-step procedure:

Soak the cabbage and chop it into noodles.
Dilute the yeast in warm water and, adding sugar, set aside for 20 minutes.
Pour kefir into an empty bowl, pour out the egg, add salt and mix. Pour the yeast into a bowl, put the kelp into it and add the flour.
We knead the dough from this mixture, set it aside for an hour and, after kneading again, put it in a baking sheet with vegetable oil. Then brush the top of the pie with egg.
We will cook the cake for half an hour in an oven at 180 degrees.

The list of components from which we will prepare the pickle looks like this:

Instead of beef, you can cook this dish with sausage, ham or sausages.
Let's proceed as follows:

Soak and boil the kelp, then finely chop it.
Saute chopped onions with carrots.
Peel and cut potatoes into cubes.
We chop the washed sorrel leaves, cut the cucumbers.
Put the diced meat to boil, after 20 minutes add cabbage to it. When the broth boils again, dip the potatoes and onions with carrots into the broth. After the pickle comes to a boil, pour cucumbers, parsley, salt and spices into it and remove from heat.
Finished borsch before serving, season with sour cream.

Video recipe: Seaweed salad with vegetables

Today, more and more people are switching to a healthy diet. In their diet, in addition to all kinds of vegetables and fruits, dried seaweed is often present. This product can be stored for quite a long time and does not lose its useful qualities. How to cook it yourself, we will tell below.

Chemical composition

Seaweed contains 0.25% iodine, which is considered an essential trace element to maintain the body's vital functions. By the way, during extraction and subsequent heat treatment, the amount of this substance decreases. It also contains a number of useful elements and compounds: bromine, potassium, iron, magnesium and other macro- and microelements that are responsible for various processes occurring in our body.

Dried seaweed, as well as fresh, contains pantothenic and folic acids. Thanks to the regular use of the finished product, polysaccharides and fructose enter the body. This allows you to get the missing substances and improve its performance.

Laminaria contains almost all the amino acids that we cannot do without. Sea plant cells contain a substance called a cholesterol antagonist that helps reduce and eliminate harmful deposits.

The benefits of dried seaweed

Eating seaweed is especially common among people with thyroid problems. It is not only an effective remedy for fighting the disease, but also used as a prophylactic agent for an enlarged thyroid gland. Doctors recommend eating this product for vascular atherosclerosis and high blood pressure.

It has long been known that this plant has excellent bactericidal properties. It is often taken in the treatment of various inflammatory processes. Dried and fresh seaweed is used in cosmetology in the form of body wraps and rejuvenating masks.

It is believed that regular consumption of kelp reduces the risk of breast cancer. It lowers cholesterol levels and eliminates toxins. In addition, algae has a beneficial effect on vision, improves memory and brain function. With its help, you can get rid of chronic runny nose and sinusitis.

Where to buy seaweed

It is clear that seaweed lives in the water, so people living on the coasts of the oceans collect it. They go fishing at low tide. It is even better to do this after a storm, during which the waves throw a lot of sea delicacies and algae ashore.

By its appearance, seaweed looks like a long ribbon. It has wavy edges and a pungent marine scent. The color of the algae can be green or brown, depending on its habitat.

People who live away from the sea can buy kelp at grocery stores. It is usually sold in several forms: dried, frozen or pickled seaweed. By the way, algae in a tin can have fewer useful qualities than fresh ones.

Cooking features

There are many dishes that include dried seaweed. Recipes differ in ingredients and method of preparation. Let's talk first about how to process fresh seaweed. After the kelp has been removed from the water, it should be poured with hot water and left for a while. Then the tapes are washed and placed in a salting container. Seaweed covered with salt should be left for a day.

The next step in the processing of kelp is the sorting of sheets. Dense thick ribbons are left for making salad, and thin parts will go to dry. How to cook dried seaweed will be discussed below. Fresh leaves can be boiled or frozen immediately.

Cooking seaweed is recommended in several stages. First, pour cold water into the pan, put the kelp and put on fire. After boiling, you need to let it boil for 15 minutes. Then drain the liquid and rinse the cabbage under the tap. Pour water again and cook for about 20 minutes. We repeat the procedure 2 more times. This will make it possible to get rid of the unpleasant smell and make the delicacy even tastier.

Dry seaweed

How to cook dried sea kale correctly in order to preserve all its beneficial properties? To do this is quite simple. We have already said that thin leaves are taken for drying. They should be washed well and laid out separately from each other on a table or other surface. Excess water can be removed by blotting the ribbons with a paper towel. After that, the layers must be left to dry.

Such seaweed should be stored in a cool, dry place without lighting in a bag or box. She has a long shelf life. Now useful algae can be used for salads or as an additive to a dish. To do this, you just need to pour the required amount of dry kelp with boiling water and wait for it to swell. Then rinse it with water and cook for about 20 minutes.

Dried seaweed salad

Dried seaweed for salad is best prepared in advance. Just fill it with cold water and leave overnight. During this time, it will swell and become soft.

To prepare the salad we need:

seaweed;
1 egg;
1 onion;
1 carrot;
salt;
1 st. a spoonful of vinegar;
3 art. tablespoons of vegetable oil.

Cut the swollen cabbage and onion into thin strips. Boil carrots and eggs. Cut into small cubes and add to the rest of the ingredients. Season with a sauce of vinegar and vegetable oil. Add salt to taste and mix well. Delicious vitamin salad is ready! As you can see, it is done very quickly.

Can sea kale harm the body

Undoubtedly, supporters of a healthy lifestyle widely use such a dietary product as dried seaweed in their diet. The benefits and harms of algae are discussed by many. To avoid the negative impact of the components of kelp, you just need to be aware of the contraindications, which include diathesis, chronic furunculosis, nephritis and hyperthyroidism. In addition, some people may experience an allergic reaction.

Given the fact that sea kale consists mainly of the water in which it lives, you should carefully consider buying it. Algae from environmentally polluted seas may contain radioactive elements and heavy metals.

So, we found out how dried seaweed is useful, and learned how to properly cook kelp. By including it in your diet, you will not only improve your health and brain function, but also become more active.

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

When other foods are recommended, such as milk, cereals, fruits or vegetables, this is not always true. They may or may not have enough 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 accurate indicator is the distance from the sea. In the coastal strip, cereals, vegetables, and fruits are literally filled with iodine. Iodine- such a capricious microelement that even within the same species (for example, algae) its amount varies infinitely. So, for example, according to the observations of scientists, the popular kelp near Vladivostok contains about 0.2% iodine (in dry matter), in the Tatar Strait - 0.3%. The filophore near Sevastopol contains 0.1% iodine, and in the open sea - 0.3%. Different vertical zones correspond to different iodine content: the deeper the algae live, the more iodine they contain. In algae growing off the coast of California, only at a depth of 10 m, the iodine content increases by 10 times, and in the Barents Sea at great depths it can increase by 400 times.

sea kale- the most affordable product, but not everyone can get used to its taste. Making yourself fall in love with seaweed is 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 spices.

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

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

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

Compound: 100 g of the 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 amino acid forms 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 for internal and external use of algae.

Properties:

1) normalizes the function of the thyroid gland;

2) increases immunity;

3) regulates the level of cholesterol in the blood;

4) stabilizes metabolism;

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

6) stimulates the work of the gastrointestinal tract;

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

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

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

Semi-finished product from dried seaweed

Dried seaweed must be soaked in fresh water. For 1 part of cabbage, up to 8 parts of water are taken, soaked for several hours (usually overnight). After that, 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 a sauce, it can be seasoned with any dish.

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

Cooking method: It is most convenient to pour dried sea kale 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 spicy flour into the swollen cabbage and mix thoroughly. Peel and chop the onion heads as finely as possible. If you like garlic, you can add 4-5 cloves. Thoroughly knead the onion into the sauce, add vegetable oil to taste. Knead with a spoon, as if driving air into the sauce. The sauce is ready the next day. It can be stored in the refrigerator for 10-15 days. Put in a salad bowl or just in a deep plate and mix with a glass of pre-finely chopped greens.

Marinated 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 marinade, sugar, cloves, bay leaves, salt are added to hot water and boiled for 3-5 minutes, then cooled, vinegar is added. Boiled seaweed is poured with chilled marinade and kept in it for 6–8 hours. After that, the marinade is drained. Pickled sea kale 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 marinated seaweed, 100 g sauerkraut, 1 cucumber, 1 large beetroot, 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 cucumber cut into cubes. Squeeze sauerkraut from brine and chop. 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 peeled carrots on a coarse grater. Cucumbers and apples cut into thin slices. Combine the prepared products with pickled cabbage, season with salt, sour cream and mix. Lay a slide in a salad bowl, decorate with eggs in the form of slices or circles and sprinkle with finely chopped parsley.

Seaweed salad with carrots and cucumber

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, 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 onion, 1–2 tbsp. l. vegetable oil, 1-2 tbsp. l. 3% vinegar, salt to taste, pepper to taste, sugar to taste.

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

Vinaigrette with seaweed

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

Cooking method: Boiled beets and carrots cut into strips. Mix everything with seaweed and onions, salt and season.

seaweed with mayonnaise

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

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

Borscht with seaweed

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

Cooking method: Boil seaweed, cool, chop into strips, pour cold marinade for 8-10 hours. For marinade, put salt, sugar, cloves, bay leaf in hot water, boil for 10-15 minutes, then drain the broth, cool and add vinegar to it. 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 to simmer. In boiling water, put potatoes cut into cubes, after 10 minutes - stewed vegetables, bay leaf, black peppercorns. Season the borscht with salt, vinegar and sugar. When serving, put sour cream and finely chopped parsley on a plate with borscht.

Shchi 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 barley), 1 tbsp. l. tomato paste, 2 tbsp. l. vegetable oil, 4 tbsp. l. sour cream, spices, garlic, herbs.

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

seaweed 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 head, 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 head, 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 of white cabbage grated with salt, 1–2 fresh cucumbers, 2 tomatoes, 1 carrot, 1 sweet bell pepper, cut into cubes, 1–2 boiled potato tubers, 1 onion, 2– 3 art. 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.

Salad with seaweed vitamin

Required: boiled salted seaweed, 1-2 fresh apples without a core, 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: salted 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 and salt to taste.

Salad with seaweed and pickled vegetables

Required: boiled seaweed, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 2 pickled tomatoes, 1 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 and vegetables and apples

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

Salad with seaweed and mushrooms

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

Seaweed 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 sauerkraut, 60 g chum salmon fish or slightly 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 sauerkraut, 60 g boiled beef, 1 pickled cucumber, 1-2 boiled potato tubers, 1 carrot, 1-2 tbsp. l. green peas, 1/2 cup mayonnaise, salt and spices to taste.

Vinaigrette with seaweed and vegetables

Required: boiled seaweed, 1/2 cup sauerkraut, 1 beetroot, 1 carrot, 1-2 boiled potato tubers, 1-2 pickles, 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 cup sauerkraut, 1 boiled beetroot, 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 of salmon fish or pink salmon or lightly salted cod, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beetroot, 1 carrot, 1–2 tbsp. l. green peas, 1-2 tbsp. l. 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 salted mushrooms, 1 boiled beetroot, 1-2 boiled potato tubers, 1/2 cup sauerkraut, 1-2 pickled cucumbers, 1 onion, 3 tbsp. l. 3% solution of acetic acid, sugar, pepper, salt to taste.

Vinaigrette with seaweed and meat

Required: boiled seaweed, 1/2 cup sauerkraut, 60 g beef, lamb or veal, 1 boiled beetroot, 2-3 boiled potato tubers, 1-2 pickles, 1 carrot, 2-3 tbsp. l. pickled cherries, plums or cranberries, 1 egg, 1/2 cup mayonnaise, salt to taste.

Vinaigrette with seaweed and clam meat

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

Shchi with seaweed and meat

Required: 200–300 g of meat, 1 cup of sauerkraut, 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 formed on the surface of the broth, salt. Put white sauerkraut into the broth, boil and then add boiled seaweed, sliced potatoes, when the potatoes are half cooked - sliced browned carrots, chopped onions, parsley root. Prepare flour sauté with tomato paste and season cabbage soup. 10 minutes before readiness, add pepper, bay leaf, garlic, salt to taste. Serve with chopped egg, sour cream and herbs.

Shchi with seaweed in meat broth

Required: 300–450 g of brain 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 boil for 2–2.5 hours, after which remove the bones. In the finished broth, brought to a boil, put boiled seaweed, vegetables, spices and other ingredients.

Shchi green with seaweed

Required: 200–300 g of meat, 1 cup of sauerkraut, 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 put chopped white cabbage into strips, boil, add boiled seaweed, potatoes, parsley. When the broth boils, put the browned carrots, onions cut into strips, add the sorted washed chopped sorrel, sliced tomatoes. 10 minutes before the cabbage soup is ready, season and put the spices. Serve with egg and sour cream.

Meat borscht with seaweed

Required: 200–300 g of meat, 1/2 cup sauerkraut, 1/2 cup 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: Well-washed meat put in water, bring to a boil, remove the resulting foam, salt and cook until half cooked. Put sauerkraut, let it boil and add boiled seaweed, potatoes cut into slices or cubes. When the potatoes are half cooked, add the sautéed carrots and onions cut into strips. Prepare flour passerovka and season borscht. Put spices. Add to taste brine or 3% solution of acetic acid, sugar. Stewed separately in fat, vinegar essence, cut into cubes or cubes, add beets to the finished borscht. Boil 10 min. Served with chopped egg and sour cream.

Green meat borscht with seaweed

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

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

Pickle with seaweed

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

Cooking method: Rassolnik can be cooked with meat, ham, sausages or sausage. Cut the meat into pieces and cook until half cooked. Put boiled seaweed, boil. After that, lower the potatoes cut into cubes, cubes or slices into the pan, add the browned carrots chopped into strips and the head of the onion, boil. Sort the sorrel, wash, chop, peel the parsley roots. Cut pickled cucumbers into cubes, rhombuses and add cucumber pickle, spices and salt to taste. Before eating, season with sour cream, 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: Well-washed fish heads (you can add 100-150 g of fish fillet, cut into pieces) pour cold water, bring to a boil, salt. Then put boiled seaweed, chopped parsley roots and bring to a boil again, then add browned carrots, onions, cut into cubes. Potatoes are laid in front of seaweed and when the potatoes are half cooked, the remaining components are introduced. Spices, salt to taste.

Mixed liquid hodgepodge with seaweed

Required: 1/2 cup boiled seaweed, 1/2 cup sauerkraut, 1 pickle, 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 a few glasses of meat broth, bring to a boil, put boiled seaweed and sauerkraut, boil. When half cooked, add pickled cucumber, pickled tomato, capers and meat components cut into cubes: beef, sausage, ham. Boil all this and add browned carrots, onions. Prepare flour sauté with tomato paste. A few minutes before the end of cooking, put salt, spices to taste. Serve with sour cream and finely chopped greens.

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 well-washed bones with cold water, cook until tender. Strain the broth, put the pureed boiled seaweed. Wipe browned carrots, onions and parsley. Take a glass of milk, heat to 60 ° C and add the egg yolk, beat with browned flour. Sort fresh mushrooms, rinse well and boil in an acetic-salt solution, then wipe, cut some of the mushrooms into strips. In the broth, first add browned grated carrots, onions, parsley, then chopped mushrooms and lastly beaten egg yolks, milk and browned wheat flour. Boil for 10-15 minutes.

Seaweed stewed

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, sauerkraut, all this must be stewed for 15 minutes, then add boiled seaweed, add browned carrots, chopped into strips or cubes, onions. Put the tomato, spices and bring everything to readiness.

Solyanka combined 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 onion, 1 tbsp. l. margarine, 1-2 tbsp. l. tomato paste, herbs, spices, salt to taste.

Cooking method: Fry sauerkraut on margarine until soft, then put boiled seaweed, pickled cucumbers, sliced tomatoes, add beef, ham, sausage, sautéed chopped carrots, onions and 1 tbsp. l. tomato. Bring everything to readiness. Salt, spices put to taste. Sprinkle with herbs before serving.

Seaweed stewed with pork

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

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

Seaweed stewed with chicken

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

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

Seaweed in syrup

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

Cooking method: Pass the boiled seaweed through a meat grinder, cook sugar syrup in an enamel bowl and filter. Add 1.5–2 tsp citric acid to the hot syrup. for 1 kg of cabbage, put 500 g of chopped seaweed on 1 kg of syrup and soak in 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 hot jam into glass jars. According to the same recipe, you can cook seaweed jam with lingonberries.

Salad "Captain"

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

Salad "Carolina"

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 pickled apples, 1 fresh carrot, 1/4 onion, 1-2 tbsp. l. vegetable oil, pepper, salt to taste.

Salad "Maryana"

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, sea kale and onion are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, 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, pepper to taste.

Cooking method: Seaweed, apples, cucumbers, tomatoes, carrots, parsley are cut into small pieces. Mix thoroughly, add sour cream, salt, 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, a few 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, sea kale, cucumbers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.

Salad "Island"

Required: boiled seaweed, white cabbage, 1 onion, a few fresh cucumbers, 2 tomatoes, 1 carrot, 1 sweet bell pepper, cut into cubes, 1–2 boiled potato tubers, 1 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, pepper are added.

Salad "Primorsky"

Required: boiled seaweed, sauerkraut, salmon fish or slightly 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 "Rogneda"

Required: boiled seaweed, sauerkraut, 1 boiled beetroot, 1-2 fresh apples, 1-2 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.

Sakhalin salad

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

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

Salad "Szegeda"

Required: boiled seaweed, 1/2 cup sauerkraut, 1-2 pickled cucumbers, 1 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, chopped onions. Mix thoroughly, season with vegetable oil, add salt, 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 crushed. Mix thoroughly, add the juice of half a lemon, sour cream, salt, pepper to the salad.

Salad "Tana"

Required: boiled seaweed, salmon fish or pink salmon or boiled cod, sauerkraut, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beetroot, 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 ear

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

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

Laminaria 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 pan, then add 1 cup of kelp broth. Cover with a lid and simmer for another 5 minutes on the lowest heat. (If there is no such pan, then you can, of course, use a regular one with high sides). When cool, refrigerate for at least 2 hours. Makes 4-8 servings.

Laminaria marinade with ginger and honey

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

Cooking method: prepare kelp, as in the previous recipe. Add 2 tsp to 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, pre-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 ordinary salt).

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

Pinto beans with vegetables and kelp

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

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

Lentils with vegetables and kelp

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

Cooking method: put the kelp on the bottom of the pan. Next, in layers - onions, celery and carrots. Lay the lentils on top of the vegetables. Pour in water to cover the vegetables. Bring to a boil, reduce heat to medium, cover and cook for 45 minutes - 1 hour, occasionally adding water as needed to just cover the lentils. When the beans are 70% done, 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 sesame (sesame) oil

Cooking method: Rinse the rice and place it preferably in a pressure cooker or in a steel pot or ceramic fireproof dish. Add water, salt, kelp, oil. Cover tightly. Bring to a boil over high heat. Then reduce the heat and cook for 1 hour. Do not open the rice during cooking! When ready, remove the lid and gently mix everything with a wooden spoon. Cover tightly again and let the rice rest for another 5 minutes before serving. Never cook in aluminum cookware!