Bosun's soup
Description
A hearty first course. This is quite a unique dish—I personally didn't even know seaweed soups existed until my dad treated me to one! It turned out to be unusual, yet very delicious—especially when prepared with meat or chicken broth and combined with sweet stewed cabbage, which completely eliminates the "metallic" bitterness of the seaweed during cooking! So, here's how to make it: ladle into bowls and serve.
Instructions
- 1
Step 1
1. Place the peeled potatoes and seaweed into the broth. Set over medium heat and cook until the potatoes are done.
- 2
Step 2
2. On a neighboring burner, place water on the stove and boil the eggs. Cool them and grate on a grater.
- 3
Step 3
3. On the third burner, sauté the onion, carrots, and cabbage in vegetable oil with tomato paste until the cabbage becomes soft. Then simply add all the ingredients to the prepared broth!
- 4
Step 4
4. When you add the eggs and vegetable mixture to the pot (don't forget the seaweed), simmer everything together for another 5–10 minutes, adding spices and herbs to taste. Then serve, garnishing each portion with a lemon wedge!