Kelp soup
Description
Perfect for lunch. The benefits of kelp have been widely discussed and documented. Since ancient times, these brown seaweed have been used as food and valued not only for their taste but also for their high content of organic iodine essential for human health. To meet the daily iodine requirement (especially in regions where water lacks sufficient iodine), a person needs to consume about 30–40 grams of fresh kelp daily. Moreover, seaweed is rich in proteins, vitamins, and trace elements. Unfortunately, fresh seaweed is available only to residents of a few Russian regions. However, canned kelp is widely available everywhere. Let me show you how to prepare it. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients: wash and dry the vegetables, open the peas and seaweed.
- 2
Step 2
Bring 1.5-2 liters of fish or vegetable broth (can be substituted with water) to a boil and add peeled and chopped potatoes to the pot.
- 3
Step 3
Slice the onion and sauté in oil.
- 4
Step 4
Add the grated carrot to the onion.
- 5
Step 5
Place the vegetables in a saucepan.
- 6
Step 6
Add seaweed.
- 7
Step 7
And green peas.
- 8
Step 8
Add chopped boiled eggs to the soup.
- 9
Step 9
And with greens. Salt, pepper, and cook covered over low heat for another 2-3 minutes.
- 10
Step 10
Pour the soup into bowls, placing half a boiled egg in each. Serve with sour cream.