Soup with seaweed and dill
4 servings
30 minutes
Seaweed and dill soup is a vibrant embodiment of Russian culinary tradition, combining simplicity and health benefits. Seaweed, rich in iodine and minerals, adds a fresh, marine flavor to the soup, while dill imparts a delicate green note. Light yet nourishing, this soup warms and satisfies hunger while remaining easy on the stomach. At its base is a tender chicken broth that absorbs the rich aromas of vegetables and spices. Potatoes provide texture, and boiled eggs add softness and extra heartiness. In Russian homes, this soup is often prepared during cool seasons when warmth and coziness are especially valued. Its balanced taste and health properties make it an excellent choice for a light lunch or dinner.
1
Boil the eggs. Pour broth into the pot and bring to a boil.
- Chicken egg: 2 pieces
- Chicken broth: 1.5 l
2
Peel the potatoes, cut them into sticks, and add to the broth.
- Potato: 3 pieces
3
Peel the onion and carrot. Dice the onion and cut the carrot into quarter rounds (or grate it coarsely). Sauté the vegetables in vegetable oil. Add to the soup.
- Carrot: 1 piece
- Vegetable oil: 2 tablespoons
4
After 5 minutes, add seaweed to the soup. Cook for another 1-2 minutes. Add salt and pepper, then add chopped dill. Cook for 2 minutes.
- Kelp (sea kale): 150 g
- Salt: to taste
- Ground black pepper: to taste
- Dill: 0.5 bunch
5
Peel the eggs, cut them in half, and add to each plate.
- Chicken egg: 2 pieces
