Soup with seaweed
6 servings
90 minutes
Seaweed soup is an unusual blend of ocean freshness and the cozy comfort of Russian cuisine. This recipe has roots in the traditions of northern regions where seaweed is valued for its rich micronutrient content. The flavor of the soup is multifaceted: it combines the softness of potatoes, the spiciness of tomato paste and garlic, along with a delicate salty note from seaweed. The light acidity of tomatoes harmoniously complements the thick base made from meat broth, while eggs add richness to the soup. This soup not only warms but also nourishes, strengthening the body with natural minerals from algae. It is served with aromatic herbs and a spoonful of sour cream, turning each spoonful into true delight. Ideal for lunch, especially on cool days when something warming and healthy is desired.
1
Add potatoes to the broth and cook until done.
- Potato: 5 piece
- Meat broth: 3 l
2
Heat vegetable oil in a pan and sauté finely chopped onion, carrot, and bell pepper.
- Refined oil: 50 ml
- Onion: 1 head
- Carrot: 1 piece
- Red sweet pepper: 1 piece
3
Add tomato paste, garlic, a few spoons of broth, and simmer for 10 minutes.
- Tomato paste: 1 tablespoon
- Finely chopped garlic: 3 cloves
- Meat broth: 3 l
4
Boil the eggs and chop them finely. Add seaweed, seasoning, and eggs to the cooked broth with potatoes, bring to a boil, and add greens.
- Chicken egg: 3 pieces
- Seaweed: 300 g
- Sour cream: 1 tablespoon
- Chopped dill: 2 teaspoons
- Chopped parsley: 1 tablespoon