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.

62 recipes

1. Far Eastern ear

• 2 liters of water,
• 2 - 3 pieces of potatoes,
• 1 carrot
• 1 head of onion,
• 1 tablespoon vegetable fat
• spices, salt to taste.

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

2. Pickled seaweed

• 1000 grams sea boiled cabbage,
• 20 grams sugar
• 10 grams of vinegar,
• 0.5 grams of cloves,
• 0.2 grams bay leaf,
• 10 grams salt,

For the marinade hot water add sugar, cloves, bay leaf, salt 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 that, the marinade is drained. Pickled seaweed is served as independent dish or as a side dish for fish and meat dishes. It can also be used to prepare other dishes from seaweed.

3. Vinaigrette with seaweed

• 100 grams of sauerkraut,
• 1 cucumber
• 1 large beet,
• 2 potatoes
• 1 onion
• 150 grams canned green peas
• 3 tablespoons of vegetable oil,
• salt to taste.

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 pea, salt, vegetable oil and mix.

4. Vitamin seaweed salad

• 1 - 2 pickled or fresh cucumbers,
• 2 - 3 carrots,
• 1 - 2 apples,
• 1 egg
• 3 - 4 tablespoons of sour cream,
• salt and herbs.

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 in a slide in a salad bowl, decorate with hard-boiled eggs in the form of slices or circles and sprinkle with finely chopped parsley.

5. Seaweed salad with carrots and cucumber

• 1 onion
• 1 radish
• 1/2 carrot,
• 1 pickle,
• 2 boiled eggs.

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

6. Seaweed salad with vegetables

• 2 glasses sea pickled cabbage,
• 1 cup sauerkraut,
• 3 tubers of potatoes,
• 1 onion
• 1/2 cup vegetable oil
• salt to taste.

Mix sea and white cabbage, boiled potatoes and onion, sliced, salt, season with oil and mix well.

7. Vegetable vinaigrette with seaweed

• 100 - 150 grams marinated seaweed,
• 2 - 3 carrots,
• 2 - 3 beets,
• 3 - 4 potatoes,
• 1 - 2 cucumbers,
• 50 - 100 grams of green or onion,
• 1 - 2 tablespoons of vegetable oil,
• 1 - 2 tablespoons of 3% vinegar,
• salt to taste
• pepper to taste
• sugar to taste.

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.

8. Vinaigrette with seaweed

• 200 grams marinated seaweed,
• 1 carrot
• 1 beet
• 1.5 cups pickled onions
• 1/2 cup vegetable oil.

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

9. Seaweed with mayonnaise

• 100 - 150 grams marinated seaweed,
• 50 - 100 grams mayonnaise,
• 1 - 2 eggs.

Add a part of a 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.

10. Borscht with seaweed

• 100 grams beets,
• 80 grams carrots
• 20 grams parsley root,
• 50 grams onion,
• 80 grams potatoes,
• 10 grams tomato paste,
• 5 grams sugar
• 5 grams 3% vinegar,
• 20 gram sour cream,
• Bay leaf,
• parsley,
• black peppercorns,
• salt.

Boil seaweed, cool, chop into strips, pour cold marinade for 8-10 hours. For hot marinade boiled water put salt, sugar, cloves, bay leaf, 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 - vegetable stew, 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.

11. Shchi with seaweed and mussels

• 100 - 150 grams of boiled mussels,
• 100 grams marinated seaweed
• 200 grams white sauerkraut,
• 1 - 2 carrots,
• 1 bunch of parsley
• 1 bulb of onion,
• 2 - 3 tablespoons of cereals (millet, rice or pearl barley),
• 2 tablespoons of vegetable oil,
• 4 tablespoons of sour cream,
• spices, garlic, herbs.

Boil mussels, chop, fry in fat along with onions and roots. Separately, in the broth, boil the grits until almost ready, then add the stewed and pickled sea kale, put the fried mussels, roots and onions into the 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.

12. Seaweed salad

• 200 grams marinated seaweed,
• onion head,
• pepper and salt to taste.

13. Salad with seaweed and tomato

• boiled seaweed,
• onion head,
• 1 - 2 tablespoons vegetable oil,
• sugar and salt to taste.

14. Salad with seaweed and mayonnaise

• boiled seaweed,
• onion head,
• 1/2 cup mayonnaise
• sugar and salt to taste.

15. Salad with seaweed and sauce

• boiled seaweed,
• onion head,
• 1/2 cup hot or sweet sauce

16. Salad with seaweed and cucumbers

• boiled seaweed,
• 1 head of onion,
• 2 fresh cucumbers
• 1 carrot
• sour cream,
• salt to taste.

17. Salad with sea and white cabbage

• boiled seaweed,
• 1/4 medium fork white cabbage rubbed with salt
• 1 head of onion,
• sugar and pepper and salt to taste.

18. Salad with seaweed and vegetables

• boiled seaweed,
• 1 fresh cucumber
• 1 head of onion,
• minced garlic,
• pepper, sugar, salt to taste.

19. Salad with seaweed and bell pepper

• boiled seaweed,
• 1/4 fork white cabbage, grated with salt
• 1 - 2 fresh cucumbers,
• 2 tomatoes
• 1 carrot
• 1 sweet bell pepper cut into cubes
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• 2 - 3 tablespoons of vegetable oil,
• minced garlic,
• salt, pepper, sugar to taste.

20. Salad with seaweed and radish

• boiled seaweed,
• 2 - 3 medium radishes,
• 1 head of onion,
• 2 tablespoons vegetable oil,
• 1 teaspoon vinegar or citric acid,
• salt, pepper to taste.

21. Vitamin salad with seaweed

• 1 - 2 fresh apples without core, cut into small sticks,
• 1 - 2 fresh cucumbers,
• 1 tomato
• 1 carrot
• 1/2 cup sour cream
• sugar to taste.

22. Salad with seaweed and carrots

• salted boiled seaweed,
• 1 carrot
• 2-3 fresh apples, cut into cubes or cubes
• 4 - 5 plums,
• 1/2 lemon
• sugar and salt to taste.

23. Salad with seaweed and pickled vegetables

• boiled seaweed,
• 1 - 2 pickles,
• 2 salted tomatoes
• 1 carrot
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• minced garlic,
• pepper, sugar, salt to taste.

24. Salad with seaweed and vegetables and apples

• boiled seaweed,
• 1/2 cup sauerkraut, white cabbage
• 1 pod of salted bell pepper,
• 1 - 2 pieces of pickled apples,
• 1 fresh or salted carrots,
• 1/4 head of onion,
• 1 - 2 tablespoons vegetable oil,
• pepper and salt to taste.

25. Salad with seaweed and mushrooms

• boiled seaweed,
• 5 - 6 medium salted or pickled mushrooms,
• 1 head of onion,
• 2 - 3 tablespoons of vegetable oil,
• pepper and salt to taste.

26. Seaweed with eggplant caviar

• 150 grams of boiled seaweed chopped in a meat grinder,
• 200 grams eggplant caviar,
• vegetable oil,
• spices,
• salt to taste.

27. Salad with seaweed and fish

• boiled seaweed,
• 1/2 cup sauerkraut, white cabbage
• 60 grams of salmon fish or lightly salted pink salmon,
• 1 - 2 pickles,
• 1 carrot
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• 1/2 cup mayonnaise
• salt to taste.

28. Salad with seaweed and meat

• boiled seaweed,
• 1/2 cup sauerkraut, white cabbage
• 60 grams meat boiled beef,
• 1 pickled cucumber
• 1 - 2 pieces of boiled potatoes,
• 1 carrot
• 1/2 cup mayonnaise
• salt and spices to taste.

29. Vinaigrette with seaweed and vegetables

• boiled seaweed,
• 1/2 cup sauerkraut, white cabbage
• 1 beet
• 1 carrot
• 1 - 2 pieces of boiled potatoes,
• 1 - 2 pickles,
• 1 - 2 pickled tomatoes,
• 1 head of onion,
• 2 tablespoons green peas
• 2 - 3 tablespoons of vegetable oil,
• salt and spices to taste.

30. Vinaigrette with seaweed and apples

• boiled seaweed,
• 1 boiled beets,
• 1 - 2 pieces of apples,
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• 2 - 3 tablespoons of vegetable oil,
• sugar, salt, spices to taste.

31. Vinaigrette with seaweed and fish

• boiled seaweed,
• 60 grams of salmon fish or pink salmon or cod lightly salted,
• 1/2 cup sauerkraut, white cabbage
• 1 - 2 pickles,
• 1 - 2 pickled tomatoes,
• 1 boiled beetroot
• 1 carrot
• 1 - 2 tablespoons of green peas,
• 1/2 cup mayonnaise
• herbs, salt, sugar, spices to taste.

32. Vinaigrette with seaweed and mushrooms

• boiled seaweed,
• 5 - 6 pieces salted mushrooms,
• 1 boiled beetroot
• 1 - 2 pieces of boiled potatoes,
• 1/2 cup sauerkraut, white cabbage
• 1 - 2 pickles,
• 1 head of onion,
• 3 tablespoons of 3% solution acetic acid,
• sugar, pepper, salt to taste.

33. Vinaigrette with seaweed and meat

• boiled seaweed,
• 1/2 cup sauerkraut, white cabbage
• 60 grams of meat beef or lamb or veal,
• 1 boiled beetroot
• 1 - 2 pickles,
• 1 carrot
• 2 - 3 tablespoons pickled cherries or plums or lingonberries,
• 1 egg
• 1/2 cup mayonnaise
• salt to taste.

34. Vinaigrette with seaweed and clam meat

• boiled seaweed,
• 60 grams of shellfish meat scallops or mussels or squid or octopus,
• 1 - 2 pieces of boiled potatoes,
• 1 - 2 pickles,
• 1 carrot
• 1 beet
• 1 - 2 tablespoons plums or pickled cherries or lingonberries,
• 1/2 cup mayonnaise
• greenery,
• salt to taste.

35. Shchi with seaweed and meat

• 200 - 300 grams of meat,
• 1 cup sauerkraut white cabbage
• 2 - 3 pieces of potatoes,
• 1 - 2 carrots,
• 1 head of onion,
• 1 tablespoon tomato paste
• 1/2 tablespoon margarine
• 1 tablespoon flour
• 2 - 3 tablespoons sour cream,
• 2 eggs,
• Bay leaf,
• parsley,
• dill, garlic, pepper,
• salt to taste.

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 cabbage into the broth sauerkraut, boil and then add boiled seaweed, sliced ​​potatoes, when the potatoes are half cooked - chopped carrots, chopped onions, parsley root, chopped into strips. Prepare flour passivation 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.

36. Shchi with seaweed in meat broth

• 300 - 450 grams of brain bones,
• 1 - 1.5 cups boiled seaweed,
• 2 - 3 pieces of potatoes,
• 1 - 2 carrots,
• 1 head of onion,
• 1.5 tablespoons margarine
• 1 tablespoon flour
• Bay leaf,
• greens, dill, pepper,
• salt to taste.

Pour well-washed brain 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.

37. Green cabbage soup with seaweed

• 200 - 300 grams of meat,
• 1 cup sauerkraut white cabbage
• 1.5 cups boiled seaweed
• 2 - 3 pieces of potatoes,
• 1 carrot
• 1 head of onion,
• 1 - 2 bunches of sorrel,
• 1 - 2 tomatoes,
• 1 tablespoon flour
• 1 egg
• 2 - 3 tablespoons of sour cream,
• pepper, bay leaf,
• salt to taste.

Bring the 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 sautéed carrots, onions chopped into strips, add the sorted washed chopped sorrel, tomatoes cut into slices. 10 minutes before the cabbage soup is ready, season and put the spices. Serve with egg and sour cream.

38. Meat borscht with seaweed

• 200 - 300 grams of meat,
• 1/2 cup sauerkraut, white cabbage
• 1/2 cup boiled seaweed
• 1 - 2 pieces of potatoes,
• 1 beet
• 1 carrot
• 1 head of onion,
• 1 tablespoon flour
• 1 - 2 tablespoons of tomato paste,
• 1 - 2 tablespoons margarine,
• 1 egg
• 2 - 3 tablespoons of sour cream,
• spices, salt to taste.

Bring well-washed meat 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, chopped carrots and onions. Prepare flour passivation and season borscht. Put spices. With weak acidity, add brine or 3% solution of acetic acid, sugar to taste. Separately stewed in fat, vinegar essence chopped beets or cubes put into ready borscht. Boil 10 minutes. Served with chopped egg and sour cream.

39. Green meat borscht with seaweed

• 200 - 300 grams of meat,
• 1/2 potato,
• 1 bunch of sorrel
• spinach,
• 1 carrot
• 1 head of onion,
• 1 - 2 fresh tomatoes,
• 2 - 3 teaspoons canned beans,
• 1 beet
• 1 teaspoon grated garlic,
• 1 tablespoon margarine
• 1 tablespoon flour
• Bay leaf,
• salt to taste.

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

40. Pickle with seaweed

• 200 - 300 grams of meat,
• 1 - 1.5 cups boiled seaweed,
• 2 - 3 pieces of potatoes,
• 1 carrot
• 1 head of onion,
• 1 bunch of sorrel
• 1 - 2 pickles,
• 1 - 2 tablespoons of sour cream,
• parsley,
• greenery,
• spices,
• salt to taste.

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 carrots and the head of the onion, sautéed chopped with straws or noodles, and boil. Sort the sorrel, wash, chop, peel the parsley roots. Cut pickled cucumbers into cubes, rhombuses and add to taste cucumber pickle, spices and salt. Before eating, season with sour cream, sprinkle with herbs.

41. Fish soup with seaweed

• 200 - 300 grams of fish heads,
• 1/2 cup boiled seaweed
• 2 - 3 pieces of potatoes,
• 1 carrot
• 1 head of onion,
• 1 tablespoon vegetable fat
• spices,
• salt to taste.

Well-washed fish heads, you can add 100 - 150 grams of fish fillet chopped into pieces, pour cold water, bring to a boil, salt. Then put the boiled seaweed, chopped parsley roots and bring to a boil again, then add the sautéed carrots, onions, cut into cubes. Potatoes are laid before seaweed and when the potatoes are half cooked, the remaining components are introduced. Spices, salt to taste.

42. Mixed liquid hodgepodge with seaweed

• 1/2 cup boiled seaweed
• 1/2 cup sauerkraut,
• 1 pickled cucumber
• 1 tomato
• 1 - 2 tablespoons of capers,
• 30 - 50 grams beef,
• 20 - 30 grams sausage,
• 20 - 30 grams of ham,
• 1 tablespoon margarine
• 1 tablespoon flour
• 1 dining room spoon sour cream,
• spices,
• greenery,
• salt to taste.

Take a few glasses of meat broth, bring to a boil, put boiled seaweed and sauerkraut, boil. When half cooked, add chopped pickled cucumber, pickled tomato, capers and meat components: beef, sausage, ham - boil all this and add sautéed carrots, onions. Prepare flour passivation with tomato paste. A few minutes before the end of cooking, put salt, spices to taste. Serve with sour cream and finely chopped greens.

43. Seaweed puree soup with mushrooms

• 230 - 350 grams of bones,
• 1/2 cup boiled seaweed
• 1 carrot
• 1 head of onion,
• 1 - 2 parsley roots,
• 7 - 8 pieces of fresh mushrooms,
• 3 tablespoons wheat flour,
• 2 - 3 tablespoons butter,
• 1 cup milk
• 1 - 2 egg yolks,
• salt to taste.

Pour well-washed bones with cold water, cook until tender. Strain the broth, put the pureed boiled seaweed. Rub the sautéed carrots, onions and parsley. Take a glass of milk, heat up to 60 degrees and add the egg yolk, shake with the passaged flour. fresh mushrooms sort, rinse well and boil in vinegar - saline solution, then wipe, part of the mushrooms cut into strips. In the broth, first add the passivated grated carrots, onions, parsley, then chopped mushrooms and, lastly, beaten egg yolks, milk and passivated wheat flour. Boil 10 - 15 minutes.

44. Stewed seaweed

• 1/3 cup sauerkraut,
• 1/2 cup boiled seaweed
• 1 - 2 pieces carrots,
• 1 head of onion,
• 2 - 3 tablespoons tomato paste,
• 1 tablespoon wheat flour,
• 1 tablespoon margarine
• sugar,
• spices,
• salt to taste.

Take a spoonful of margarine or butter, sauerkraut, bring to half-cooked, add boiled seaweed, add sauteed carrots, chopped into strips or cubes, onions. Put the tomato, spices and bring everything to readiness.

45. Combined solyanka with seaweed in a frying pan

• 1/2 cup sauerkraut,
• 1/2 cup boiled seaweed
• 1 - 2 pickles,
• 1 - 2 pickled tomatoes,
• 40 - 50 grams beef,
• 20 - 30 grams of ham,
• 20 - 30 grams sausage,
• 1 carrot
• 1 head of onion,
• 1 tablespoon margarine
• 1 - 2 tablespoons tomato paste,
• greenery,
• spices,
• salt to taste.

Fry sauerkraut on margarine until soft, then put boiled seaweed, pickled cucumbers, chopped tomatoes, add beef, ham, sausage, sauteed carrots chopped into strips, onions and a spoonful of tomato. Bring everything to readiness. Salt, spices put to taste. Sprinkle with herbs before serving.

46. ​​Seaweed stewed with pork

• 200 grams pork
• 50 grams pork fat,
• 1 tablespoon soy sauce
• 1/2 head of onion,
• salt to taste.

Finely chop the boiled seaweed. Remove fat from raw pork meat and cut into slices. Onion chop. To a very hot skillet a small amount fat put pork, onions and fry. Add seaweed, soy sauce, 1 - 2 cups seasoned broth and, when the liquid boils, pour in the melted lard.

47. Seaweed stewed with chicken

• 200 grams boiled seaweed
• 700 grams chicken,
• 50 grams pork fat
• 1 tablespoon soy sauce,
• 1/2 head of onion,
• 1 egg (white)
• salt to taste.

Chop the onion. Cut boiled chicken flesh into slices green onion pieces. 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 seasoned broth and let it boil, add melted lard.

48. Seaweed in syrup

• 1 kg boiled seaweed
• 1.5 kilograms of granulated sugar,
• 2 glasses of water
• 1 - 2 teaspoons citric acid.

Pass the boiled seaweed through a meat grinder, cook in enamelware sugar syrup and filter. In hot syrup, add citric acid 1.5 - 2 teaspoons per 1 kilogram of cabbage, put 500 grams of chopped sea kale per 1 kilogram of syrup and soak in syrup for 1 hour. Then cook for 20 - 25 minutes until cooked, then add an infusion of boiled spices (cloves, cinnamon) or vanilla to the jam for flavor. Ready jam pour hot into glass jars. According to the same recipe, you can cook seaweed jam with lingonberries.

49. Captain salad

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

50. Carolina salad

• boiled seaweed,
• boiled beef meat,
• 1 pickled or pickled cucumber
• 1 - 2 pieces of boiled potatoes,
• 1 carrot
• 1 - 2 tablespoons of green peas,
• mayonnaise,
• salt, spices to taste.

51. Salad "Merchant"

• boiled seaweed,
• sauerkraut white cabbage,
• 1 bell pepper,
• 1 - 2 pickled apples,
• 1 fresh carrot,
• 1/4 head of onion,
• 1 - 2 tablespoons vegetable oil,
• pepper, salt to taste.

52. Salad "Maryana"

• boiled seaweed,
• White cabbage,
• 1 head of onion,
• 2 tablespoons vegetable oil,
• sugar,
• pepper, salt to taste.

White cabbage is finely chopped and rubbed with salt, seaweed and onions are cut small pieces, mix thoroughly, add vegetable oil, sugar, salt, pepper.

54. Salad "Natalie"

• boiled seaweed,
• 1 - 2 fresh apples,
• 1 - 2 fresh cucumbers,
• 1 tomato
• 1 carrot
• parsley or celery,
• 0.5 cup sour cream
• salt, pepper to taste.

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

54. Salad "Oxy"

• boiled seaweed,
• 100 grams of mushrooms salted or pickled,
• 1 head of onion,
• 2 - 3 tablespoons vegetable oil,
• pepper, salt to taste.

55. Salad "Olesya"

• boiled seaweed,
• White cabbage,
• 1 head of onion,
• several fresh cucumbers,
• 2 - 3 pieces of boiled potatoes,
• 1 head of onion,
• garlic, pepper, sugar,
• salt to taste.

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

56. Salad "Island"

• boiled seaweed,
• White cabbage,
• 1 head of onion,
• a few fresh cucumbers
• 2 tomatoes
• 1 carrot
• 1 sweet bell pepper, cut into cubes
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• 2 - 3 tablespoons of vegetable oil,
• 1 teaspoon acetic or citric acid,
• garlic, salt, pepper, sugar to taste.

White cabbage is finely chopped and rubbed with salt, seaweed, cucumbers, tomatoes, carrots, Bell pepper and onion cut into small pieces, mix thoroughly, add vegetable oil, sugar, salt, pepper.

57. Seaside salad

• boiled seaweed,
• chum salmon or pink salmon lightly salted,
• 1 - 2 pickles,
• 1 carrot
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• 1 tablespoon green peas
• 0.5 cups mayonnaise
• salt to taste.

58. Salad "Rogneda"

• boiled seaweed,
• sauerkraut white cabbage,
• 1 boiled beetroot
• 1 - 2 fresh apples,
• 1 - 2 boiled potatoes
• 1 head of onion,
• 2 - 3 tablespoons of vegetable oil,
• sugar, salt, spices to taste.

59. Salad "Sakhalin"

• boiled seaweed,
• 1 head of onion,
• 2 fresh cucumbers
• 1 carrot
• sour cream,
• salt to taste.

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

60. Salad "Szegeda"

• boiled seaweed,
• 0.5 cups sauerkraut
• 1 - 2 pickles,
• 1 sweet bell pepper,
• 1 carrot
• 1 - 2 pieces of boiled potatoes,
• 1 head of onion,
• garlic,
• 2 - 3 tablespoons vegetable oil,
• pepper, sugar, salt to taste.

Seaweed, pickles, peppers, carrots, boiled potatoes, chopped onions. Mix thoroughly, season with vegetable oil, add salt, pepper.

61. Salad "Tynyanov"

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

Seaweed, carrots, apples, plums, chopped. Mix thoroughly, squeeze half a lemon into the salad, add sour cream, salt, pepper.

62. Salad "Tana"

• boiled seaweed,
• chum fish or pink salmon or boiled cod,
• sauerkraut white cabbage,
• 1 - 2 pickles,
• 1 - 2 pickled tomatoes,
• 1 boiled beetroot
• 1 carrot
• 1 - 2 tablespoons of green peas,
• 1 - 2 tablespoons cherries or plums or marinated lingonberries,
• mayonnaise,
• fresh parsley,
• salt, sugar, spices to taste.

Laminaria (or, as we used to call it, seaweed) is a rare guest on our tables. Few people regularly include it in their diet, while the rest either do not like it or have never tried it. useful product. And it really has a lot of benefits. First of all, it is iodine, which you can get plenty of from it, and more than 30 trace elements and minerals needed by the human body. At least for the sake of this, it is worth using kelp more often. And to get rid of its specific smell and make it more appetizing, we will tell you how to cook sea kale yourself.

Homemade seaweed vs store bought

All kinds of salads with seaweed are sold in supermarkets and markets. As a rule, they are united not only by this ingredient, but also by not very attractive features: the presence of preservatives and other chemical additives, a large number of oil or mayonnaise, long shelf life (which is why cabbage ceases to be crispy and loses beneficial features). Therefore, it is best to cook it at home to your liking and eat it immediately. To do this, you need to purchase either frozen or dry kelp in the store.

warm salad

First, consider how to cook frozen seaweed. Let's make a sea salad with chicken. Remove a pound of frozen cabbage from the freezer. Let thaw in cool water for about 40 minutes. Then boil for 5 minutes (after boiling water) with a spoonful of vinegar. It is needed to get rid of mucus. Next, fry the onion in vegetable oil in a pan, add the chicken cut into strips or small pieces and fry until tender. Put seaweed in a pan, pepper and salt to taste, pour in a little chicken broth and simmer without a lid. When the liquid has evaporated and the chicken is tender and golden brown, the dish is ready. Here's how to cook seaweed quickly and easily. This warm salad quite low-calorie, nutritious and satisfying. A good option spring and summer treats.

fresh and light dish from dry kelp

And now we will tell you how to cook dry seaweed is just as easy. Will do cold salad with an egg. First you need to soak in boiling water and boil dry kelp. It takes about 40 minutes to prepare. If overcooked, it will turn out soft and nevusty. boiled cabbage drain in a colander and then cut into 2 cm strips. Onion cut into half rings, egg whites- cubes. Salt, squeeze a clove of garlic. Now add the egg-onion mixture to the kelp, season with unsweetened natural yogurt and mix everything again. This salad can be served in special bowls, garnished with grated egg yolks. It is also low in calories and very refreshing in the heat.

Combine seafood with sea plants

Now you will know how to cook seaweed from dry and frozen kelp. You can use either one or the other in dishes - it will practically not affect the taste. By the way, vegetable and animal seafood are very well combined with each other. And here's to you great option light seaweed salad with squid. Take these components in equal amounts, boil and cut into strips. Add thinly sliced fresh cucumbers, green onions and olive oil. Season with salt and pepper to taste, refrigerate and serve as a side dish.

Have you started cooking seaweed at home yet?

Note that everything listed recipes very easy to prepare and for the stomach. From such salads you will not get better, but saturate the body with vitamins and minerals. Try these and come up with your own ways to cook seaweed at home tasty and fast.

And kelp. And I often buy dry kelp and make a salad out of it.

Therefore, I was interested to know why dried sea kale is so useful for our body? And I decided to write this post.

I hope this information is useful to you too

From this article you will learn:

Dried seaweed - useful properties and recipes

Seaweed in grocery stores can be found quite often.

It is sold both as a standalone product and as a variety of salads, for example, with Korean carrot, eggplant, etc.

But dry kelp (the second name of seaweed) often remains unclaimed, although it is it that should be bought by those who want to get the maximum benefit from it.

What is the value of dry seaweed, how it is harvested, how to use it correctly and how to cook, we will consider further.

What is dried seaweed?

After landing on land, algae in any case go through a drying process, which helps to get rid of excessive amount moisture.

After that, it can be sent to a factory, where it will turn into canned food, into a dryer, or under a press (the latter method is used when further use is expected for cosmetic preparations).

Dry seaweed is the same algae, just more in kind. They are dried after collection, and processed before use in food.

They are more useful, because they do not contain flavors and various additives used for the preparation of canned food.

Again, if ready-made seaweed is used only for salads or eaten separately, then dried seaweed can be used for cooking variety of dishes, But more on that later.

A lot depends on how the kelp was dried.

How dried sea kale is made - Cooking technology

There are several types of dried seaweed harvesting.

Let's consider the most common.

• Freezing

Criliophilization or freezing is considered the crudest way to dry kelp. Indeed, during it, the quality and nutritional abilities of the product deteriorate significantly.

Also, which is especially important for Japanese cuisine, it becomes impossible to recognize the type of seaweed at the molecular level.

But there are more than 30 types of them, and each has its own characteristics and cardinal differences.

It is interesting! Few people know, but seaweed, depending on the type, can be used to make broths and snacks, as well as in confectionery industry. The second dishes from it are very tasty and satisfying.

• Spray drying

This processing method is carried out by exposure to hot air in special dryers. Algae are dried at a temperature of 200-300 degrees.

This option is also not considered the most optimal, it has disadvantages similar to the previous one.

But at the same time, it is the least expensive and it is precisely because of this that it is quite common.

• Instant dry

This option for harvesting algae is considered the most optimal. With it, in a special device, the temperature rises sharply above 40 degrees.

As a result, kelp is preserved, as it were. naturally, its maximum benefit and nutritional qualities are preserved.

Cabbage prepared from a dry product is perfectly absorbed by the body.

• vacuum drying

For this processing method, special vacuum filters are used. In this case, high temperatures are not used.

Spirulina is most often harvested using the vacuum method. Tunnel drying is similar to this method, but with it the temperature is gradually increased to 50 - 80 degrees.

• infrared drying

This method is innovative. Drying is carried out in special devices.

As a result of processing, very valuable products, even more useful than natural ones due to the removal of harmful substances as a result of processing.

Iodine, alginate and lures remain in the composition by almost 100%.

The raw material can be laid out in one layer, and then the shape is also perfectly preserved, because. no stirring required during processing.

If there are several layers, the algae may be slightly damaged externally, but this does not affect the content.

Composition of dried seaweed

Everyone knows that iodine is the main component of seaweed.

But in fact, the ability of algae is much more extensive.

Yes, iodine is the main element, but it is supplemented by potassium, magnesium, iron, phosphorus, vitamins and many other useful macro and microelements.

It contains a lot of folic acid, there is fructose.

What is useful dried seaweed?

Regular consumption of it contributes to:

• prevention of atherosclerosis;
• cleansing of blood vessels and vein walls from cholesterol plaques;
• normalization of blood clotting, prevention of blood clots;
• strengthening immunity;
• normalization of metabolic processes;
• regulation of water-salt balance in the body;
• getting rid of edema;
• speedy healing of wounds and burns.

Note! They say that the Japanese owe their longevity primarily to the regular presence of kelp in the diet.

Seaweed is used both internally and externally.

In the second version, it is valued for its composition, similar to healing mud.

Algae masks promote rejuvenation, tighten the skin, make it more elastic, accelerate wound healing, relieve inflammation.

It also has an effective effect on internal systems and organs. So, for example, seaweed wraps help fight diseases of the female reproductive system.

Treatment of colds and especially with problems with the respiratory system is recommended to be carried out with the help of To do this, after washing the kelp, the water is not poured out, but collected in a separate container (the first one is especially valuable, despite the fact that it is with sand, it can be used further). After it is heated and breathe, covered with a towel for a quarter of an hour.

Note! The water remaining after preparation can be used for rinsing with angina and for washing the nose with sinusitis.

For diseased joints, it is enough to pour boiling water over kelp, let it stand for a while, wring it out and apply it to the sore spot for a couple of hours, wrapping it in a warm blanket or blanket.

How to use dry seaweed correctly?

In order for dried sea kale to retain its benefits, it must not only be properly prepared, but also prepared for use.

To do this, it must be soaked for a while. Depending on the volume, the time can vary from 2 to 8 hours.

Advice! Before soaking dried algae, keep in mind that they will increase in size by 1.5-2 times, so choose a suitable container for this.

After the kelp must be cut with scissors.

This has to be done if they have retained their shape, because in their natural form, algae reach a length of 3-7 meters.

Then rinse thoroughly to remove all sand.

After the water drains, the seaweed is ready to eat. Further, it can be used for cosmetic, medicinal or culinary purposes.

All recipes are simple.

What can be cooked from dried seaweed - recipes

Laminaria is often used as part of a variety of diets.

She satiates beautifully, despite low calorie(depending on the method of preparation, 100 g per 100 g accounts for from 10 to 100 Kcal), and any dish prepared from it is very tasty.

In many recipes, seaweed is boiled.

But only pre-cleaned, which are carefully processed before drying, are suitable for this. How much to cook should be indicated on the package.

Salad with soy sauce and dry kelp

It is very easy to prepare it.

For 100 g of dry cabbage, you need three cloves of garlic, a small onion, a spoonful of soy sauce, a little sesame, salt and pepper to taste.

Soak kelp for an hour, rinse and bring to a boil over low heat. After boil for 10 minutes and turn off.

Rinse a few more times, drain excess liquid, cut into small pieces.

Add simmered on the usual rast. butter onion, season with soy sauce, crushed garlic, add sesame seeds, salt and pepper. Ready!

Despite its simplicity, dry seaweed salad turns out so delicious that festive table don't be ashamed to submit it.

Diet soup with dried kelp

Dishes for weight loss can be hearty and tasty, and this recipe is a great proof of that.

Peel the chicken leg, add water, cook for about 40 minutes, not forgetting to remove the foam.

Remove the chicken, strain the broth, put dry kelp into it and continue cooking.

After 20 minutes, add chopped chicken, finely chopped onion quarter, grated carrot.

When the whole mass begins to boil, pour 5 pre-beaten quail eggs into it in a slow stream. A few minutes and the soup is ready.

When serving, it does not hurt to sprinkle with fresh herbs.

Dried seaweed sauce

Enough original sauce suitable for dressing almost any dish.

To prepare it, you need to take a glass of dried kelp, pour it into liter jar, pour 600 ml of boiling water, cover and leave for 5-6 hours until swelling.

Grind a spoonful of caraway seeds, 8-10 peas of soul pepper, 3 cloves of cloves in a meat grinder, mix with seaweed, pour in two-thirds corn oil(can be replaced with vegetable), knead, whisking lightly.

A day later, the sauce is ready for use.

Just don't do too much. The shelf life of the finished sauce when stored in the refrigerator is no more than 2 weeks.

Harm and contraindications

Seaweed has no contraindications and correct application cannot cause harm.

It should not be abused only with individual intolerance to iodine, with serious forms of allergies, severe diseases of the kidneys and gastrointestinal tract.

Pregnant women should consult their doctor before taking kelp internally or externally.

Now you know how dry seaweed is useful, how to cook from it delicious food, as well as how to apply for cosmetic and medicinal purposes.

It is advisable to buy it in small briquettes and only in pharmacies or specialized stores.

Alena was with you, bye everyone!