Sea borscht. Borscht with seaweed. Soup with seaweed

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Borscht - multi-component vegetable soup with dressing. Traditionally, it is customary to add cabbage, potatoes, beets, onions, tomatoes or tomato paste to borscht. Mushrooms, beans, and zucchini improve the taste of borscht. There are options with dumplings and meatballs.

If you move away from tradition, then instead of the usual white cabbage, you can put kelp or, as it is most often called, seaweed in the borscht.

It should be added that brown algae kelp is an excellent source of iodine, which is very well absorbed by the body.

Ingredients

To cook 4-5 servings delicious borscht With seaweed and beans you need:

1.8 l vegetable, mushroom, chicken or meat broth;
a jar of seaweed salad;
a can of beans, preferably in tomato;
400 g potatoes;
bulb;
carrot;
50 ml oil;
spices and herbs.

Recipe

Peel the potato tubers and cut them into pieces.

Place the potatoes into the broth. Heat to a boil and cook for about 10 minutes. Finely chop the onion and carrot.

Fry them in oil to season the borscht.

If beans are used not in tomato, but in own juice, then you need to add a spoonful of tomato or a couple of fresh tomatoes to the dressing. Open cans of beans and seaweed.

Place beans, seaweed, and dressing into the boiling broth with potatoes.

Heat the borscht with kelp to a boil and cook for 5 - 7 minutes.

If the broth has been salted and peppered, then there is no need to add salt and pepper, just add a bay leaf and herbs. After three to four minutes, turn off the stove.

Serve the finished borscht with seaweed and beans hot, add sour cream or mayonnaise to each serving.

» » » » Borscht with seaweed

Borscht with seaweed

products

1.5 liters of water,
200 g seaweed, 4 beets,
potatoes 2 pcs.,
carrot,
parsley root,
onions 2 pcs.,
30 g tomato paste,
1 tbsp. spoon of sugar,
1 tbsp. spoon of vinegar,
salt.

For the marinade

1 tbsp. spoon of sugar,
1-2 tbsp. spoons of vinegar,
3-4 buds of cloves,
bay leaf,
salt.

Preparation

First boil the seaweed, then remove from the broth and cool. Then chop the cabbage and pour the prepared marinade into it in a separate bowl. Save the seaweed decoction.

Preparing the marinade

For 500 ml of water brought to a boil, take sugar, vinegar, clove buds, 1 bay leaf, salt to taste. Boil all the ingredients in the water again, then remove from the stove and cool. Seaweed should be marinated for 8 hours.

To prepare borscht with seaweed, prepare vegetables, beets, carrots, parsley root and onions, peel and chop into strips. Add a little water and tomato puree to the vegetable mass, then simmer over low heat for 20 minutes. Add the finished pickled seaweed to the vegetables and simmer again until the vegetables are ready.

Place the seaweed decoction on the stove and boil, add the chopped potatoes and cook for 20 minutes. When the potatoes are cooked, add them to the borscht stewed vegetables, add sugar, salt and vinegar. Cook the borscht with seaweed for another quarter of an hour, remove from the stove and let it brew.

by Notes of the Wild Mistress

Borscht with seaweed will not be inferior in taste classic borscht, and even surpasses it in usefulness. If you use the proposed recipe, the new first dish will definitely remain in your home cookbook as tasty, simple, healthy and inexpensive!

Products: 100 g pickled seaweed, 100 g beets, 100 g carrots, small parsley root, onion onions, 1 potato, 10 g tomato paste, 1 teaspoon sugar, 1 teaspoon 3% vinegar, 1 tablespoon sour cream, bay leaf, parsley, black peppercorns, salt.

Cooking borscht with seaweed

Boil the seaweed, cool, chop into strips, and pour cold marinade over it for 8-10 hours. To make the marinade, put salt, sugar, cloves, bay leaves in hot boiled water, boil for 10-15 minutes, then drain the broth, cool and add vinegar to it.

Cut beets, carrots, parsley root, onions into strips, add tomato paste, a little water and simmer for 20-30 minutes, then add pickled seaweed and continue simmering.

Place potatoes cut into cubes into boiling water, after 10 minutes - stewed vegetables, bay leaf, black peppercorns. Season the borscht with salt, vinegar and sugar. When serving, add sour cream and finely chopped parsley to a plate with borscht.

Bon appetit!

Vegetarian borscht and borscht with seaweed

Vegetarian borscht

Prepare the following vegetables and additional ingredients for 3 liters of water:

200 g potatoes, 1 large beet, 200 g white cabbage, 2 tbsp. l. vegetable oil, 2 tbsp. l. tomato paste (can be replaced with 2 tomatoes) 1 pc. onions, 1 carrot, herbs and a small parsley root, 1 tbsp. l. 3% vinegar, 3 cloves of garlic, salt, sour cream.

Cut the beets into strips, simmer together with vinegar, 1 tablespoon of vegetable oil and tomato paste. Vegetables - carrots, onions and parsley root cut into strips and lightly simmer in the remaining oil.

Salt boiling water and add potatoes and cabbage to it. Potatoes - in cubes, cabbage - in strips. Let it cook for 10 minutes. Then add stewed vegetables - onions, beets, carrots and parsley. Let's cook for another 5 minutes. Season the borscht with garlic and parsley.

When serving borscht, don’t forget to put a jar of sour cream. The borscht will be simply great with it!

Borscht with seaweed

For 2 liters of water: 250 g of beets, the same amount of seaweed, 0.4 kg of potatoes, 2 small onions, 1 carrot, 1 root parsley, 2 table. spoons of tomato paste, 2 cloves of garlic, 1 bay leaf, 4 tbsp. tablespoons of refined vegetable oil, 3 tablespoons of 9% vinegar, salt, pepper.

Marinate the seaweed. First let's let her in small quantity water for about 5 minutes. Then drain in a colander and cool. Then chop into strips, add salt, add 2 tablespoons of vinegar and leave overnight. We do not pour out the remaining water after cooking, but use it to prepare borscht.

Cut the onion, carrots and parsley into nice strips and simmer in 2 tablespoons of vegetable oil. This will take approximately 5 minutes. Then add tomato paste, simmer for 3 minutes, remove from heat. Cut the beets into strips, place them in a frying pan, add a little water (about a third of a glass), as well as 1 tablespoon of vinegar. Place on medium heat to simmer, covering with a lid.

After 10 minutes, add seaweed and 2 tablespoons of vegetable oil to the beets. Let it simmer for 5 minutes, remembering to stir. Pour the broth that remains after cooking the seaweed into the saucepan. Let's add water. You should get a total of 2 liters of liquid. Let's put it on fire. Salt the boiling broth, add bay leaves and diced potatoes. Cook covered over low heat for 10 minutes. Then add the stewed vegetables and seaweed. Cook for another 5 minutes, remove from heat. Chop the garlic and add to the borscht 1 minute before the end of cooking.

And this wonderful step-by-step recipe for borscht without beets with photos will further diversify your daily menu, making it healthy, aromatic and tasty! Quickly, find out how you can cook borscht if you don’t have beets in your supplies! First courses are necessary for the body in the cold season for the favorable functioning of the digestive system and as a warming food.

Borscht with seaweed

Boil the seaweed, cool, chop into strips, and pour cold marinade over it for 8 to 10 hours.
For the marinade, put salt, sugar, cloves, bay leaves in hot boiled water, boil for 10 - 15 minutes, then drain the broth, cool and add vinegar to it.
Cut beets, carrots, parsley root, onions into strips, add tomato paste, a little water and simmer for 20 - 30 minutes, then add pickled seaweed and continue simmering.
Place potatoes cut into cubes into boiling water, after 10 minutes - stewed vegetables, bay leaf, black peppercorns.
Season the borscht with salt, vinegar and sugar. When serving, add sour cream and finely chopped parsley to a plate with borscht.

Meat borscht with seaweed

Bring well-washed meat to a boil, skim off any foam that has formed, add salt and cook until half cooked.
Put sauerkraut, let it boil and add boiled seaweed, potatoes cut into pieces or cubes.
When the potatoes are half-ready, add sautéed, chopped carrots and onions.
Prepare flour sauté and season with borscht. Add spices.
For weak acidity, add brine or 3% acetic acid solution and sugar to taste.
Add beets, stewed separately in fat and vinegar essence, crushed into cubes or cubes, into the prepared borscht.
Boil for 10 minutes. Served with chopped egg and sour cream.

Green meat borscht with seaweed

canned beans

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

Rassolnik with seaweed

Rassolnik can be prepared with meat, ham, sausages or sausages.
Cut the meat into pieces and cook until half cooked.
Add boiled seaweed and boil.
After this, place the potatoes cut into cubes, cubes or slices into the pan, add sautéed carrots and onions, chopped into strips or noodles, and boil.
Sort the sorrel, wash, chop, peel the parsley roots.
Cut the pickled cucumbers into cubes and diamonds and add cucumber pickle, spices and salt to taste.
Before eating, season with sour cream and sprinkle with herbs.

Soup with seaweed

Fish soup with seaweed

Well washed fish heads, you can add 100 - 150 grams fish fillet chopped into pieces, add cold water, bring to a boil, add salt.
Then add boiled seaweed, chopped parsley roots and bring to a boil again, then add sauteed carrots, onions, cut into cubes.
The potatoes are placed in front of the seaweed and when the potatoes are half-ready, the remaining components are introduced.
Spices, salt to taste.

Seaweed puree soup with mushrooms

fresh mushrooms

Pour cold water over the well-washed bones and cook until tender.
Strain the broth, add mashed boiled seaweed.
Grate the sautéed carrots, onions and parsley.
Take a glass of milk, heat to 60 degrees and add the egg yolk, shake with sautéed flour.
Fresh mushrooms sort, rinse well and boil in a vinegar-salt solution, then wipe, cut some of the mushrooms into strips.
First add sauteed grated carrots, onions, parsley into the broth, then chopped mushrooms and lastly beaten egg yolks, milk and sautéed wheat flour. Boil for 10 - 15 minutes.

Liquid solyanka with seaweed

pickled cucumber

Take several glasses of meat broth, bring to a boil, add boiled seaweed and sauerkraut, boil.
When half-ready, add chopped pickled cucumber, salted tomato, capers and meat components: beef, sausage, ham; Boil everything and add sautéed carrots and onions.
Prepare flour sauté with tomato paste.
A few minutes before the end of cooking, add salt and spices to taste.
Serve with sour cream and finely chopped herbs.

Solyanka with seaweed

Pickled white cabbage fry in margarine until soft, then add boiled seaweed, pickled cucumbers, chopped tomatoes, add beef, ham, sausage, sautéed chopped carrots, onions and a spoonful of tomato.
Bring everything to readiness. Add salt and spices to taste.
Sprinkle with herbs before serving.

Cabbage soup with seaweed

Cabbage soup with seaweed and mussels

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

Cabbage soup with seaweed and meat

Pour well-washed meat with cold water, bring to a boil and cook until half cooked.
Remove the foam that forms on the surface of the broth and add salt.
Place white sauerkraut in the broth, boil and then add boiled seaweed, chopped potatoes, and when the potatoes are half-ready, chopped carrots, chopped onions, and parsley root.
Prepare flour sauté with tomato paste and season with cabbage soup. About 10 minutes before it’s ready, add pepper, bay leaf, garlic, and salt to taste.
Serve with chopped egg, sour cream and herbs.

Cabbage soup with seaweed in meat broth

Pour well-washed marrow bones with cold water and cook for 2 - 2.5 hours, after which remove the bones.
Add boiled seaweed, vegetables, spices and other ingredients to the prepared broth, brought to a boil.

Green cabbage soup with seaweed

Bring well-washed meat to a boil, cook until half cooked, then add chopped white cabbage, boil, add boiled seaweed, potatoes, parsley.
When the broth boils, add the sauteed carrots and onions, chopped into strips, add the disassembled, washed, chopped sorrel, and tomatoes cut into slices.
10 minutes before the cabbage soup is ready, season it and add spices.
Serve with egg and sour cream.

Fish soup with seaweed

Far Eastern fish soup with seaweed

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

Ingredients

Recipe

Borscht with seaweed

Cooking borscht with seaweed

Rassolnik with seaweed

Soup with seaweed

Liquid solyanka with seaweed

Cabbage soup with seaweed

Fish soup with seaweed

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