Soup from sea kale: recipes, secrets, benefits

Laminaria, or sea kale, is a very popular and very useful product. He is included in the regular diet of people who are monitoring their health and figure. Sea kale is indispensable in the treatment of many diseases and during diets. Not for nothing since ancient times in Japan and China it was called sea ginseng.

Benefits of Sea Cabbage

Like any other marine product, kelp are rich in iodine. It also contains pantothenic and folic acid necessary for the body. Sea kale is rich in vitamins A, B, C, E, D, it contains magnesium, iron, bromine, potassium, polyunsaturated fatty acids, amino acids, fructose, plant fibers, polysaccharides and protein.

Doctors recommend to regularly eat kelp and various dishes made from it, including seaweed soup, second dishes, salads with diseases of female genital organs. It will also help people with reduced hemoglobin and increased blood pressure. Sea cabbage has no less beneficial effect in diseases of the upper respiratory tract, and even under stress.

Sea kale with losing weight

It is noteworthy that the alga loved by many not only helps women look younger and prettier, but also relieves excess weight. The powerful charge of microelements and vitamins contained in kelp gives an excellent opportunity to lose excess pounds without worsening the state of health. In addition, sea kale purifies the body of salts, toxins, heavy metals and toxins, and lowers the level of cholesterol in the blood.

The eaten soup from sea kale will satisfy the hunger for a long time. The use of laminaria dishes will reduce the deposition of other foods eaten per day into a stock, turning them into vital energy.

As it was already written above, it is possible to prepare a lot of snacks from sea kale, but it is more satisfying, tastier and easier to prepare different first courses. How to prepare soup from sea kale? Recipes will be presented in several versions at once. This is a traditional national, and for cooking in a multivariate. For example, soup from sea cabbage canned, "Far East", or Miekkuk soup, and others.

Miekkuk

National Korean dish, which is customary to cook for the holidays. At us it is more known as soup "Far East" with sea cabbage.

Ingredients:

• 30 grams of dried sea kale;
• 300 grams of beef brisket (can be replaced with chicken fillet);
• One medium bulb;
• Four cloves of garlic;
• 40 ml of soy sauce.

Cooking method:

• Cook broth from beef or chicken with whole head of onions. It should be about 1.5 liters of fluid.
• While broth is being prepared for seaweed soup, take the dried kelp and pour it for about 30-40 minutes with hot water.
• In the prepared broth, add soaked seaweed, garlic, crushed on a press, cut into small pieces of meat and soy sauce. In case the salt is not enough, add salt.
• Simmer for 20 minutes.

"Far Eastern" soup is ready. In Korea, it is customary to serve boiled rice without salt.

Soup with sea kale and egg

Saturated, rich, aromatic soup.

Required products:

• One 250-gram can of canned algae;
• Average carrots;
• Three medium-sized potatoes;
• One onion;
• 120 grams of canned green peas;
• One chicken egg;
• sour cream;
• Two liters of broth;
• Vegetable refined oil;
• Pepper and salt.

Preparation:

• In order to prepare seaweed soup for this recipe, first clean the vegetables: carrots, onions and potatoes - and boil the egg.
• Cut potatoes with small cubes, chop the onions and carrots on a large grater.
• Prepared bulb and carrots fry on a small amount of vegetable oil.
• In the boiling broth, place the sliced potatoes, cook for 10 minutes, then add the fried vegetables.
• Drain the liquid from the canned green peas and sea kale, add them to the broth.
• Egg grate on a large grater and also throw in the soup. Mix everything well and cook for another 5 minutes.
• Focusing on your taste, salt and pepper.

This soup is served in a hot form with sour cream added to the plate.

Fish soup with sea kale

Ingredients:

• Two liters of water;
• 100 grams of rice;
• One large potato;
• Average carrots;
• One 250-gram can of canned pink salmon in its own juice;
• One can of sea kale;
• Vegetable oil, salt and pepper.

Let's start cooking:

• Bring the water to a boil, add the washed rice and finely chopped potatoes into it.
• Chop onion, carrot grate on a medium grater, fry them in vegetable oil.
• When the potatoes and rice are cooked, put the fried vegetables in the soup, cook for 5 minutes.
• Canned fish mash with a fork, drain the sea kale. Add all this to the prepared soup. Cook for another 5 minutes. Salt, pepper to your taste preferences.

This soup will be delicious both hot and cold.

Soup "Fast" in the multivariate

And this soup cook even easier than the previous ones.

Products:

• 400 grams of canned seaweed;
• One small onion;
• One medium carrot;
• Three medium potatoes;
• salt pepper;
• 2 large spoons of sunflower oil;
• 1.5 liters of water;
• A pair of laurel leaves.

Preparation:

Put a whole bulb, sliced potatoes, grated carrot and sea cabbage on a small grater. Salt and pepper it all, add bay leaf, butter and pour water. Turn on steam cooking for 30 minutes. "Quick" soup is ready.

Soup from sea kale, the recipes of which were presented in this article, will help you to remain always beautiful and healthy.

Eat on health!