Recipes with seaweed. Freshly frozen sea cabbage cook at home

Hello, my dear subscribers and guests of the blog!

In this article, I want to tell you 5 delicious and healthy seaweed salads!
As I promised in the article about (aka kelp), I publish my favorite recipes, by the way, they are very easy to prepare.

All salads are very useful, because all the ingredients are natural and no mayonnaise, vinegar and other pesticides are used in dressings :)

Salad components can be interchanged and combined, tried and experimented, but in the recipes presented in this article, everything is quite harmonious, in my opinion!

Preparation of seaweed

Before proceeding directly to cooking, you must first prepare our kelp.

The kelp that is sold in stores, for the most part, is in the marinade, which contains vinegar and various other harmful additives. In order for our salads to be not only tasty, but also healthy, we need to get rid of these additives.

To do this, take sea kale, put it in a deep container and fill it with cold water for about 30 minutes.

Then we drain the water, transfer our kelp into a colander and rinse it under running water.

That's all! Now she is ready for further cooking! You can taste it and if you feel the taste of vinegar, you can repeat this procedure again.

So let's get started!

Classic salad with egg and peas

I think this is the most popular and familiar salad. It has a delicate, pleasant taste. All ingredients are very harmoniously combined with each other.

Ingredients:

• Seaweed - 500 gr.
• Egg - 4 pcs.
• Cucumber - 1 pc.
• Green peas - 1 bank.
• Green onions - a little.
• Sour cream for dressing

Cooking process:

1. We spread the prepared laminaria in a deep plate.
2. We cut pre-boiled hard-boiled eggs into small cubes.
3. We take a medium-sized fresh cucumber and cut it into strips (of course, you can cut it into cubes or something else, but straws, in my opinion, are more suitable here).
4. Open a jar of green peas and drain the liquid from it.
5. Finely chop green onions.
6. Mix all the ingredients and season with sour cream. Add salt.
7. Eat and enjoy the great taste!

Seaweed salad with squid

This recipe will appeal to all seafood lovers, squid goes well with kelp. In addition, they give additional benefits and saturate the body with the proteins we need so much.

Ingredients:

• Seaweed - 500 gr.
• Squids - 3 pcs.
• Cucumber - 1 pc.
• Bulgarian pepper - 1 pc.
• green onion - small bunch
• Sour cream for dressing

Cooking process:

1. We put the prepared cabbage in a deep plate.
2. We take three squids, medium in size and boil them. Then we cut them into strips.
3. Fresh medium-sized cucumber cut into strips.
4. Bulgarian pepper, preferably red, cut into strips (quarters of rings).
5. Finely chop the green onion.
6. We mix all the ingredients and season with sour cream, you can add a little mustard to the dressing to add a slight piquancy. Salt.
7. Let's start eating salad!

Salad of kelp, white cabbage and corn.

Sweet lovers will love this salad variation :) Canned corn adds a delicate sweet note.

Ingredients:

• Laminaria - 500 gr.
• White cabbage - 250 gr.
• Canned corn - 1 can.
• Dill - a small bunch.
• Sour cream for dressing
• Mustard - 1 teaspoon.
• Salt.

Cooking process:

1. Put the laminaria in a deep plate.
2. We chop the cabbage into small strips, add a little salt and knead it with our hands, so it will become more tender, in our case it will be tastier than if it had remained unrumpled. Let it stand and soften for a couple of minutes.
3. Open a can of canned corn and drain the liquid.
4. Finely chop a small bunch of dill.
5. We mix the ingredients and season the salad with sour cream (in the photo it is shown not seasoned), add a teaspoon of mustard. Salt to taste and do not forget that we have already salted the cabbage.
6. We eat salad with gusto.

Seaweed and carrot salad

A wonderful combination of seaweed and spicy carrots will appeal to lovers of Korean carrots and other spicy salads. This is one of my favorite recipes :)

Ingredients:

• Seaweed - 500 gr.
• Fresh carrots - 350 gr. (that's about two medium carrots)
• Herbs and spices (I used: coriander, thyme, dill seed, a mixture of 5 peppers.)
• Garlic - 2 cloves (medium size)
• Vegetable oil.
• Salt.

Cooking process:

Seaweed salad with apple, cheese and olives.

This salad has a rather interesting taste, sweet due to apples and, at the same time, with a slight sourness. Olives give a peculiar salty tint, and dressing from mustard and vegetable oil adds a pleasant spicy note.

Ingredients:

• Seaweed - 500 gr.
• Cheese (better than hard varieties) - 120 gr.
• Apple (preferably green, slightly sour) - 100 gr.
• Olives (black olives) - 70 gr.
• Green onions - a bunch of medium size.
• Vegetable oil for dressing.
• Mustard - 1.5 teaspoons.

Cooking process:

1. We spread the prepared, washed kelp in a deep bowl.
2. We cut the cheese into strips (it is better to take hard cheese).
3. Peel the apple and cut into small cubes.
4. Finely chop the green onion.
5. Cut the olives into rings.
6. We mix the ingredients and season with vegetable oil, add mustard, add a little salt (maybe you don’t even have to add salt, since the cheese and olives are quite salty).
7. Let's start eating and admire the wonderful taste!

Well, how do you, dear readers, my salads? Did you like it?
I'm sure you'll find one you'll love!

Thank you all for your attention and bon appetit!
Write your feedback and suggestions in the comments!

The scientific name of this plant is kelp, in the culinary world it is known as "seaweed". Residents of coastal areas have been eating since time immemorial, knowing about its "magic" properties.

Cabbage grown in the sea contains a large amount of minerals, micro and macro elements, 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 a few popular recipes, consisting of ingredients that are simple in composition, democratic in price and very tasty.

Delicious seaweed salad with egg - photo recipe

Seaweed is a surprisingly healthy and at the same time inexpensive product. Nutritionists recommend eating it regularly. Only a few listen to this advice. Some people don't like the taste of seaweed. Others simply do not know what can be cooked from it.

The simplest dish with this product is a salad. An excellent addition here will be corn and eggs.

Your mark:

Time for preparing: 20 minutes

Quantity: 3 servings

Ingredients

• Seaweed: 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 make up a good company for it in salads. One of the most popular recipes suggests combining pickled seaweed and crab sticks.

Ingredients:

• Seaweed - 150-200 gr.
• Chicken eggs - 3 pcs.
• Crab sticks - packing 100 gr.
• Bulb - 1 pc. (small in size)
• Mayonnaise, salt (optional).

Cooking algorithm:

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

Simple, delicious, low-calorie salad with cucumbers

For many novice cooks, the most important thing in a recipe is its simplicity; pickled seaweed in such matters is a good helper, 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 at the table. Here is one of those recipes.

Ingredients:

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

Cooking algorithm:

1. Only carrots and eggs require preliminary preparation. The root crop must be thoroughly washed from dirt and sand, boiled (30-35 minutes), cooled, boiled eggs in boiling water for 10 minutes until hard-boiled.
2. If the rest of the products are bought, and are waiting in the wings in the refrigerator, then you can start culinary creativity.
3. Carrots cut into cubes or strips (as they like at home). Wash fresh cucumbers, cut off the ends, chop (again, cubes or straws). Peel the onion, rinse, 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, for this mix vegetable oil and vinegar (you need to be careful not to overdo it with it). Pour the marinade over the salad, decorate with yolk, 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. Products will be required simple and affordable.

Ingredients:

• Seaweed - 150-200 gr.
• Canned corn - 1 can.
• Fresh cucumbers - 2-3 pcs.
• Onion - 1 pc. small size.
• Mayonnaise, salt and spices.

Cooking algorithm:

1. In this salad, you don’t need to cook (fry, stew) anything in advance, so you can (and should) start cooking immediately before eating.
2. Wash cucumbers and onions, peel onions, cut very finely. Cucumbers can be cut into cubes, even better into thin strips.
3. Drain water from canned corn. It is advisable to cut the seaweed into strips of 1-2 cm, in this form it is more convenient to eat it.
4. Mix all the ingredients together in a salad bowl, add mayonnaise, if there is not enough salt and spiciness, then salt and sprinkle with ground pepper.

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

Recipe with peas

Sometimes one of the relatives “in spirit” does not tolerate canned corn, but they have a very positive attitude towards peas prepared in the same way. Seaweed is also loyal to green peas, 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.
• Onion - 1 pc. (small head).
• Mayonnaise, salt, spices.

Cooking algorithm:

1. In advance, you only need to boil the eggs, according to tradition, the cooking time is 10 minutes. Then cool them, peel and cut. The most common way is to cut into cubes, if desired, you can cut into thin strips or use a coarse grater.
2. A grater is also needed for chopping cheese. Pickled cabbage, too, preferably, cut into strips of 2 cm, and finely chop the onion.
3. Throw the canned peas on a sieve so that the glass is poured.
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 with salad, garnish with dill sprigs and parsley leaves.

Seaweed is commercially available in different types. If ordinary kelp is taken for a salad, then you can and should use salt or mayonnaise. If the cabbage is pickled, then salt is not needed at all, while mayonnaise must be taken less than usual.

Another important tip is that pickled cabbage must be put on a sieve before use so that excess liquid is glassed, otherwise the salad will look like porridge-slurry.

The same applies to peas with corn, from which the marinade also completely merges. Of vegetables, cabbage goes well with carrots, which can be put boiled or in the form of Korean carrots.

Crab sticks are the most affordable dish, but seaweed is friends with all other seafood too. Therefore, if there is hot-smoked fish or boiled fish, then it can also make a company in a fish salad with seaweed. It is only necessary to carefully select the bones from the fish and finely chop it.

If you do not like the taste of pickled kelp, cooks advise buying and using dry seaweed for cooking various dishes. It is sold in the form of briquettes of various weights. First you need to separate the part of the cabbage that will be used, soak. The soaking process is at least two hours, so it is sometimes advised to do it in the evening. Then in the morning it will be ready for use, it remains only to rinse it thoroughly.

We are waiting for your comments and ratings - this is very important for us!

Knowing how to cook seaweed correctly and tasty, beginners in this business will be able not to spoil the first impression of the meal, and admirers of kelp will taste it in a completely different performance. The benefits of such a tasting are beyond doubt.

How to cook seaweed?

In order for seaweed dishes to turn out delicious and retain all the value of the base product, the latter should be properly prepared and appropriate accompaniment should be selected for it.

1. Fresh or frozen kelp can be pre-boiled. It is washed from sand and mucus, after which, if necessary, it is cut and dipped in boiling water. It often takes 10-15 minutes for the leaves to become soft.
2. If dry sea kale is available, it should be pre-soaked for 12 hours, and then thoroughly rinsed from the remnants of sand and mucus. The prepared product is boiled for 10-20 minutes or used for its intended purpose without heat treatment.
3. If ready-made pickled or canned seaweed is available, its preparation does not require prior preparation. The product is immediately added to salads, first and second courses.

What is useful sea kale for the human body?

Numerous beneficial properties of seaweed motivate the frequent use of this valuable product, which is an indispensable natural remedy for many chronic ailments.

1. The high content of iodine in cabbage contributes to the normalization of the thyroid gland, helps with endemic goiter, hypothyroidism.
2. The rich chemical composition of seaweed makes them an ideal source of the lion's share of vitamins and all kinds of valuable elements and minerals.
3. With a relatively low calorie content, kelp after consumption causes a feeling of satiety, normalizes metabolic processes and is indicated for obesity, to normalize weight.
4. Seaweed removes excess fluid, toxins, radionuclides, heavy metals, barium salts and other undesirable components from the body, which are often the cause of various diseases.
5. Regular use of seaweed is indicated for atherosclerosis, constipation, disorders in the gastrointestinal tract and the cardiovascular system, to restore metabolic processes, and strengthen immunity.

Dry seaweed - how to cook?

Further details on how to cook dry sea kale, which fully retains all valuable properties and has the same impressive chemical composition as a fresh product. After soaking, the algae are saturated with moisture and increase in weight and volume by about 7-8 times. If necessary, boil the cabbage until soft.

Ingredients:

• dry seaweed - 50 g;
• water - 1.5 l;
• apple cider or wine vinegar - 2 tbsp. spoons;
• sugar - 1 teaspoon;
• vegetable oil - 2 tbsp. spoons;
• garlic - 2 cloves;
• salt - 0.5 tsp;
• pepper and paprika - ¼ teaspoon each.

Cooking

1. The cabbage is washed, poured with water for 3-12 hours.
2. Rinse the algae again, let the moisture drain.
3. Add salt, pepper, paprika, garlic, sugar.
4. Oil and vinegar are brought to a boil, poured over the cabbage.
5. Soaked dry seaweed is mixed with spices and can be used for its intended purpose.

How to pickle seaweed?

Seaweed, the recipes of which require its preliminary pickling, can be used to prepare complex healthy salads and other dishes. You can cook in this manner both dried and frozen. Both raw materials require thorough washing to get rid of sand.

Ingredients:

• dry seaweed - 25 g;
• water - 1.5 l;
• vinegar - 3 tbsp. spoons;
• honey - 1 teaspoon;
• olive oil - 4 tbsp. spoons;
• garlic - 3 cloves;
• salt - 1 teaspoon.

Cooking

1. Washed seaweed is soaked for a couple of hours, washed again and boiled in water for 10 minutes.
2. Laminaria is transferred to a colander, left to drain moisture.
3. Oil, vinegar, garlic, salt, honey are mixed, poured into cabbage.
4. After 1 hour, pickled seaweed will be ready for tasting.

Seaweed chips - recipe

When thinking about how to cook seaweed in order to feed its not special admirers in its natural form with a valuable product, you should first consider the option of creating seaweed chips. In this case, beets are used as an additional component, instead of which carrots are suitable.

Ingredients:

• seaweed - 0.5 kg;
• beets - 1 pc.;
• onion - 1 pc.;
• flax seeds - 60 g;
• sunflower seeds - 20 g;
• garlic - 1 clove.

Cooking

1. The cabbage is washed from the remnants of the marinade, squeezed, dried.
2. Grind on a grater beets, onions, garlic.
3. Flax and sunflower seeds are ground in a coffee grinder, added to cabbage and vegetables.
4. The resulting base is punched in a blender.
5. The paste is spread in a thin layer on sheets of parchment, cut to the size of the chips, sent to the oven, heated to a minimum.
6. After 7 hours, seaweed chips will be ready.

Lenten salad with seaweed

A simple and accessible to everyone canned seaweed salad can be prepared not only on fasting, but also on any other day of the year. Instead of pickles, you can add pickled cucumbers, replace onions with a more delicate sweet salad, and combine peas with sweet canned corn or beans.

Ingredients:

• canned cabbage - 1 can;
• pickled cucumbers - 3-4 pcs.;
• onion - 1 pc.;
• peas - 0.5 cans;
• vegetable oil.

Cooking

1. Cabbage is cut randomly.
2. Add cucumbers, onions and peas.
3. Fill the components with oil, mix.

Seaweed in Korean

Korean-style seaweed salad is prepared with soy sauce, red hot pepper and coriander. You can take a ready-made mix of Korean salad dressings, which will add the necessary piquancy to the appetizer and oriental notes. Olive oil is added fresh or preheated to a boil.

Ingredients:

• dry seaweed - 100 g;
• wine vinegar and soy sauce - 50 ml each;
• sugar and salt - 2-3 teaspoons each;
• olive oil - 30 ml;
• garlic - 3 cloves;
• coriander - 1 teaspoon;
• red and black ground pepper, paprika - 0.5 tsp each.

Cooking

1. Wash dry cabbage.
2. The product is soaked for 2-8 hours, washed again, allowed to drain.
3. Salt, sugar, vinegar, soy sauce, oil, 3 types of pepper, coriander and squeezed garlic are added to the cabbage.
4. The cabbage mass is thoroughly kneaded, crushed, covered with a film, put in the refrigerator for several hours.

Soup with seaweed - recipe

An ideal solution for a healthy, nutritious everyday lunch is an egg, which is prepared quickly, simply and without much fuss. Here they use ready-made pickled cabbage, canned seaweed from a can or dried kelp. The latter is pre-soaked and washed.

Ingredients:

• seaweed - 250 g;
• potatoes - 5 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• eggs - 4 pcs.;
• salt, pepper, spices, butter, sour cream.

Cooking

1. Potatoes are poured with water and boiled for 10 minutes.
2. Add sautéed onion with carrots, seasonings, cabbage.
3. Cook hot until vegetables are ready.
4. Add chopped boiled eggs, serve a dish with sour cream.

Vinaigrette with seaweed - recipe

It goes well with beets, other vegetables and pickles. It's time to take advantage of this fact when preparing a vinaigrette, which with seaweed will turn out to be especially useful and acquire a completely new refined, unusual and original taste.

Ingredients:

• seaweed - 100 g;
• potatoes - 3 pcs.;
• beets, onions and carrots - 1 pc.;
• pickled cucumbers - 2 pcs.;
• peas - 3 tbsp. spoons;
• oil - 5 tbsp. spoons;
• wine vinegar and mustard - 1 teaspoon each;
• salt, pepper, sugar, ginger, herbs.

Cooking

1. Boil potatoes, beets, carrots, peel, cut into cubes.
2. Add onions, peas, cabbage, cucumbers.
3. Oil is mixed with vinegar, mustard, salt, pepper, ground ginger, sugar.
4. Flavor the vinaigrette with seaweed dressing, serve with herbs.

Seaweed with squid - recipe

Combines superbly. A salad from such a duet turns out to be nutritious, tasty and appetizing. In addition to onions, the composition of the snack can be supplemented with garlic, as well as boiled chopped eggs. As a dressing, both just vegetable oil and mayonnaise, seasoned sour cream are suitable.

Ingredients:

• seaweed - 200 g;
• squid - 2 pcs.;
• onion - 1 pc.;
• oil - 3 tbsp. spoons;
• salt, sugar, pepper, herbs.

Cooking

1. Seaweed is prepared, peeled squids are boiled.
2. Squid carcasses are cut into strips, mixed with cabbage and finely chopped onions.
3. The components are seasoned with vegetable oil, adding salt, sugar, pepper to taste, mix.

Solyanka from seaweed - recipe

Seaweed hodgepodge, original in taste, is a cross between a thick soup and a stew with sauce. It is important not to overcook the prepared squids, but, on the contrary, bring the seaweed to the required degree of softness, after boiling it a little or simmering it separately in a saucepan.

Ingredients:

• seaweed - 500 g;
• squid - 250 g;
• onions and carrots - 1 pc.;
• tomato paste - 2 tbsp. spoons;
• flour - 2 tbsp. spoons;
• oil - 2 tbsp. spoons;
• salt, pepper, sugar, water.

Cooking

1. Onion and carrots are fried in oil.
2. Flour is added, and after a minute, paste diluted in water.
3. Lay chopped squid, cabbage.
4. Season the dish to taste, warm up for a minute, remove from the stove and immediately lay out on plates.

Fried seaweed

Seaweed, fried in equal proportions with refined sunflower or olive, will be an excellent side dish for fried or baked fish, seafood or vegetable dishes. In addition to onions, you can add grated carrots, beets, other vegetables, and greens at the end to the fry.

Although seaweed can be found in almost any store, very few people use all its culinary possibilities. In fact, kelp is suitable not only for traditional salads, but also for soups, desserts and a variety of snacks.

What do you eat kelp with?

Seaweed goes well with eggs, mushrooms and seafood, such as squid or crab sticks. They use kelp with vegetables such as Korean carrots and pickles. For dressing, as a rule, they take either mayonnaise, or olive oil sprinkled with lemon juice, or soy sauce. As part of the diet, it is recommended to combine the product with crispy bran, fish, beets, apples, rice and boiled meat. In general, all non-starchy vegetables will be a good solution.

What can be cooked at home?

At home, you can make a variety of dishes from seaweed, from salads to mashed potatoes. Of course, kelp is an indispensable component of homemade rolls. It is great to add it to borscht, hodgepodge, cabbage soup or pickle, bringing a new taste to the usual dishes. Seaweed fried in oil can be served as an appetizer, and dried and chopped can be used as a condiment. Finally, there are exotic applications of this ingredient to create variations of desserts, pastries and deli meats.

Vegetarian dishes

Borsch

• 100 grams of beets;
• 100 grams of pickled seaweed;
• 80 grams of carrots and the same amount of potatoes;
• twenty grams of parsley root;
• fifty grams of onion (bulb);
• ten grams of ketchup or tomato paste;
• five grams of granulated sugar, the same amount of three percent vinegar;
• twenty grams of sour cream;
• fresh herbs, bay leaf, a few black peppercorns, cloves and salt.

Laminaria must be boiled, cooled, cut into strips and marinated for ten hours in a cold liquid. The latter is prepared in this way: sugar with salt, lavrushka and cloves are put in boiling water, and everything is boiled for about a quarter of an hour. At the next stage, the broth is drained, cooled and mixed with vinegar - the marinade is ready.

Vegetables (without potatoes) are cut into strips, poured with tomato and a small amount of water, they will have to be stewed for about half an hour. After the above period, it is necessary to add kelp to the vegetable mass and stew a little more. Finally, a pot of water is placed on the stove, which is brought to a boil. First, slices of potatoes are immersed in it, after a dozen minutes - a vegetable mixture, bay leaf and black pepper. Ready borsch is seasoned with vinegar, sugar and salt and infused for a certain amount of time. Serve it with sour cream and finely chopped parsley.

Salads

Ordinary fruits or vegetables in combination with kelp can turn into a very tasty, and most importantly, healthy salad.

1. The list of ingredients includes 200 grams of cooked kelp, a couple of apples, a small green pear, half a glass of steamed raisins and one third of a glass of liquid honey. All ingredients are finely chopped and seasoned with honey.
2. To prepare a simple vegetable salad, you will need a grated apple, lemon juice and pickled kelp, which are combined with a cucumber.
3. Quickly prepared salad with egg and corn. It will be necessary to take 200 grams of cabbage, 150 grams of corn from a jar, a couple of eggs and 80 grams of mayonnaise. The eggs are boiled hard, cut into small pieces, combined with the rest of the ingredients and seasoned with mayonnaise.
4. Salad with sesame seeds can be very tasty. In this case, 200 grams of pickled cabbage are supplemented with three bell peppers, three garlic cloves, 50 milliliters of vegetable oil, a bunch of parsley, half a teaspoon of ground black pepper, apple cider vinegar in the amount of three tablespoons, soy sauce in the same volume, two white onions and two tablespoons of sesame seeds. The sharp funchose also fits well here. Onions and peppers are cut into strips, then they are fried with sesame seeds. Having added seaweed, you will need to hold everything on fire for a couple of minutes, season with spices and put it in the refrigerator for three or four hours. Before serving, the salad is decorated with parsley and seasoned with oil, vinegar and soy sauce.

Stuffed pepper

For a snack for vegetarians, you can stuff bell peppers instead of meat with seaweed and cheese. You will need one sweet pepper, 250 grams of kelp, one hard and softer processed cheese, mayonnaise in the amount of one tablespoon and a couple of garlic cloves. Everything is cut, rubbed and mixed, seasoned with sauce and laid in peeled peppers.

By the way, you can put boiled rice in the filling.

Vegetable smoothie with seaweed can be supplemented with avocado and spinach, kiwi and banana with the same spinach or cucumber and parsley. Do not forget about the possibility of using kelp in such a common dish as vinaigrette. In addition, crispy fried cabbage fried in sesame oil will always be a great addition to classic side dishes and meat dishes.

Recipes with animal products

cutlets

Seaweed with meat makes unusual hearty meatballs. To create them you need:

• about 500 grams of beef;
• 100 grams of boiled seaweed;
• fifty grams of wheat bread;
• half a glass of milk.

All these ingredients are ground in a meat grinder, after which they are salted and peppered. Cutlets are formed from the meat mass, which are breaded and fried over medium heat. It is customary to serve such a dish with fried potatoes, pickles and sliced ​​\u200b\u200bfresh vegetables.

Salad with squid

The combination of seaweed and squid is considered traditional. In addition to the six seafood itself, you will need a package of ready-made vegetable mix, ideally Hawaiian, one cucumber, a package of seaweed, mayonnaise, pepper and salt, and vegetable oil.

Squids need to be boiled: first bring the water to the appearance of bubbles, then lower the seafood there for three minutes. The readiness of the meat is determined by the color that has changed to white. The Hawaiian mixture can be prepared in the microwave: put in a glass container, add four tablespoons of water, a tablespoon of vegetable oil and soak in a working device for eight minutes. Cucumber and seafood are cut into neat pieces, then mixed with the Hawaiian mixture, seaweed and sauce.

If necessary, the salad is salted and seasoned with black pepper.

Omelette

Laminaria with egg becomes a suitable base for an omelette. You will need to stock up on 100 grams of boiled seaweed, a quarter cup of milk, three or four raw eggs, a piece of butter, salt and fresh herbs. Chopped cabbage lightly fried in butter. Milk is beaten with an egg, salted and poured into a pan. But it is still better to cook an omelet not on gas, but in an oven preheated to 180 degrees for fifteen minutes. Before serving, the dish is sprinkled with chopped fresh herbs, such as dill and parsley.

Snack with cottage cheese

As a snack, a mixture of seaweed and cottage cheese is suitable. It can be consumed in its usual form or spread on fresh black bread or rye bread. The list of ingredients includes 150 grams of pasteurized cottage cheese, 150 grams of melted butter, 50 grams of boiled seaweed and salt. Laminaria is crushed in a combine, ideally twice. The cottage cheese is passed through a sieve, and the butter is whipped with a convenient unit (mixer, blender). The cabbage mass is mixed with dairy products, whipped and, if necessary, salted.

Porridge

Surprisingly, this product is used even for cooking porridge. It is necessary to prepare 300 grams of millet, 500 grams of pumpkin pulp, 150 grams of canned kelp, a liter of milk, two tablespoons of sugar and salt. Shredded pumpkin is boiled in boiling milk for fifteen minutes. Millet is added to the liquid, as well as sugar and salt, after which the porridge is cooked until tender.

Next, kelp chopped with a blender is added to the total mass, if necessary, more spices, and the saucepan is removed for a third of an hour in an oven preheated to 180 degrees. To avoid burning, the container will need to be placed on a tray with hot water.

cabbage soup

Ordinary cabbage soup will “sparkle with new colors” if served with mussels and kelp. In addition to one hundred grams of boiled seafood, one hundred grams of canned seaweed, two hundred grams of sauerkraut, a couple of carrots, one onion, a bunch of parsley, about three tablespoons of pearl barley, a tablespoon of tomato paste or ketchup, two tablespoons of vegetable oil, four tablespoons of sour cream, garlic to taste, fresh herbs and spices.

Boiled seafood is finely chopped and fried with onion in fat, followed by the addition of tomato paste. Groats are boiled in water, then stewed sauerkraut and canned sea cabbage, as well as mussels with onions, are added to it. Shchi is cooked, and at the end they are salted, seasoned and sprinkled with garlic passed through a press.

Serve the dish with sour cream and fresh herbs.

Salad with crab sticks

Salad with crab sticks is very easy to prepare. Two hundred grams of kelp is paired with three eggs, a hundred-gram package of crab meat, one onion, salt and mayonnaise. Eggs are boiled, everything else is cut, mixed and seasoned with mayonnaise. Similarly, by the way, you can make a salad with cucumaria.

If the smell of seaweed is unpleasant, then you can remove it by adding lemon juice, garlic, black pepper, vinegar or boiled rice. When choosing a pickled variety, it is better to refuse salt in cooking, but you will definitely need to hold the plant mass in a colander so that excess liquid is gone. Ordinary kelp requires the addition of mayonnaise or salt. Used dry product briquettes will first have to be soaked for at least a couple of hours, and rinsed with water immediately before use.

For information on how to cook seaweed salad, see the video below.

seaweed- it is a storehouse of vitamins, trace elements and amino acids, it is also an excellent tool for cleansing the body of toxins. In seaweed, unlike ordinary cabbage, there are twice as much phosphorus, 11 times more magnesium, 16 times more iron and 40 times more sodium. It also contains polysaccharides, fructose, alginic acid, iodine, vitamins B1, B2, B12, D, A, E, ascorbic acid, potassium, fiber, micro and macro elements. In terms of vitamin content, kelp surpasses many fruits and vegetables.

Seaweed helps to improve digestion and metabolic processes, strengthen immunity, normalize thyroid function (seaweed contains a large amount of easily digestible iodine, which contributes to the normalization of thyroid function), the central nervous system and cardiovascular systems, removes toxins, radionuclides (due to the content of alginates), cholesterol, eliminates vitamin and mineral deficiency. Laminaria also helps to purify the blood in the body. In the blood, there are continuous processes of destruction of old cells and the creation of new ones, which requires a constant influx of active substances, vitamins (vitamins of group B are especially important), microelements, in particular iron, and all this is just the same in sea kale.

LAMINAR SALAD

Ingredients:

0.5 kg seaweed,
1 bunch of green lettuce
1 st. a spoonful of starch
1 teaspoon of sugar, salt to taste.

Cooking:

Rinse the seaweed well, cut into strips and boil for 10 minutes. Dissolve starch in a small amount of cold water.
Wash the lettuce leaves, shake off the water, cut into 5-6 parts and fry in heated olive oil. Cool and spread around the edges of the dish.
In the same pan, fry the seaweed, and then pour 1.5 cups of boiling water, season with sugar and salt to taste. Add starch diluted in water and simmer for about 1 minute, then remove from heat and cool slightly.
Place the seaweed in the center of the dish.
Serve hot.

seaweed casserole

Ingredients:

0.5 kg of boiled seaweed,
2 carrots
2 eggs,
4 tbsp. tablespoons of olive oil
2 tbsp. spoons of sour cream
3 art. spoons of breadcrumbs,
1/2 teaspoon red ground pepper,
salt to taste.

Cooking:

Boil carrots in a small amount of water until soft and cool. Finely chop the seaweed, and grate the carrots on a coarse grater (leave some for decoration).
Heat the olive oil and fry the carrots and seaweed in it. Cool slightly, beat in raw eggs, salt, add breadcrumbs and ground red pepper.
Mix everything thoroughly, put on a baking sheet or in a greased pan, pour over sour cream and put in a preheated oven for 20 minutes.
Serve hot, garnished with boiled carrots.

SALAD FROM LAMINAR AND CRAB

Ingredients:

1 cup boiled seaweed
200 g canned crab meat,
2 apples
4 tbsp. raisin spoons,
1 st. a spoonful of liquid honey,
1 cup sour cream
1/2 teaspoon black ground pepper,
salt to taste.

Cooking:

Rinse raisins several times in warm water and drain in a colander. Peel the apples, remove the core and grate on a coarse grater. Finely chop the crab meat and mix with apples, raisins and seaweed.
Separately, mix sour cream with honey, black pepper and salt and season the salad with this sauce. Mix all ingredients thoroughly.
If desired, the salad can be decorated by sprinkling it with finely chopped crab meat before serving.

Stuffed cabbage with sea kale

Ingredients:

1/2 head white cabbage
1/2 cup sea kale
3 art. rice spoons,
1 egg
1 small head of onion,
1 carrot
1 cup sour cream

juice of 1 lemon,
2 tbsp. tablespoons chopped parsley,
1/4 teaspoon mustard powder
1/3 teaspoon red ground pepper,
salt to taste.

Cooking:

Rinse the rice several times in warm water, transfer to an enamel pan, pour water and cook crumbly porridge. Cool down.
Boil seaweed in salted water until soft and cool.
Also boil the leaves of white cabbage in salted water (make sure that they do not boil).
Wash parsley, shake off water and chop. Peel onions and carrots, wash and finely chop. Heat vegetable oil in a frying pan and fry the onion and carrots in it. Cool and mix with rice, seaweed and parsley, add the egg. Spread the resulting filling on cabbage leaves, wrap the cabbage rolls and fry them lightly in vegetable oil.
Prepare the sauce: boil the mustard powder with boiling water and stir to a pulp. Mix sour cream with lemon juice, add pepper, salt, mustard.
Put the finished cabbage rolls in a saucepan with a thick bottom or a saucepan and, pouring the sauce, put in the oven for 30 minutes.
Serve hot.

STEWED SEA CABBAGE

Ingredients:

2 cups seaweed,
2 heads of onions,
2-3 cloves of garlic
2 tbsp. tablespoons of vegetable oil
1/2 cup sour cream
1 pod of red pepper,
salt to taste.

Cooking:

Boil the seaweed until soft and drain in a colander to drain the liquid.
Peel, wash and chop the onion into thin half rings. Peel and finely chop the garlic (or crush it in a garlic press). Peel red peppers from seeds and stalks and cut into strips.
Thoroughly mix boiled seaweed, onion, garlic and red pepper.
Heat a frying pan with vegetable oil, put the resulting mixture into it, season with sour cream and salt to taste. Mix again.
Simmer over moderate heat until done.

SEA CABBAGE WITH CHICKEN

Ingredients:

80 g dried seaweed,
0.5 kg chicken fillet,
3 art. spoons of chicken broth
4 tbsp. tablespoons melted fat
2 heads of onions,
3 art. spoons of sour cream
1 bunch of green onions
1/3 teaspoon black ground pepper,
salt to taste.

Cooking:

Place the dried cabbage in an enamel bowl, pour cold water over it and cook over low heat for 4-5 hours (until the cabbage becomes soft). Remove the prepared cabbage from the stove and place in the refrigerator for 8 hours without removing it from the broth. Then drain the broth, wash the seaweed and cut into small pieces.
Wash the chicken fillet well under cold running water and boil in salted water until tender. Cut the finished fillet into thin slices.
Peel the onion, wash and chop finely. Wash the green onion, shake off the water and chop finely.
In a deep saucepan, heat the fat and fry the onion in it until golden, and then add the chicken slices, seaweed and green onions. Mix chicken broth with sour cream, black pepper and pour the resulting mixture into a saucepan. Mix thoroughly.
Simmer over low heat for about 10 minutes.