Seaweed soup with peas and eggs

14-05-2019
Soups

Unusual for our area seaweed soup, quite familiar to Japanese cuisine. The Japanese manage to use seaweed in hundreds of recipes, and not just in salads, as we are used to. It turns out that you can cook hot soups, stews, casseroles, and many other healthy dishes from it. Seaweed soup, with the addition of canned or frozen peas, is original in taste and resembles a distantly green borsch. You can add rice to your homemade soup recipe if you wish, so it will turn out a little thicker. Serve the soup best with sour cream, and garnish with a half boiled egg. Such a vitamin soup will saturate you and nourish the body with useful trace elements. How to cook this first dish you can learn from step-by-step preparation of seaweed soup with peas and eggs with a photo.

Ingredients for making seaweed soup and peas

Sea kale 250 g
Potatoes 3 pcs
Onion 1 PC
Carrot 1 PC
Water or meat broth 1,5 l
Boiled eggs 2-3 pcs
Canned peas 1 can
Salt taste
Pepper taste
Greenery taste

Step-by-step preparation of seaweed soup with peas and eggs with a photo

  1. Boil water or meat broth, throw peeled and diced potatoes into it.
  2. Spasseruyte on vegetable oil slightly chopped onions or half rings onions.
  3. Add the grated carrots and simmer for about 5 minutes.
  4. Dip the fried onions and carrots in a boiling broth with potatoes.
  5. When the potatoes are cooked, add seaweed. If it is too long, cut it into shorter straws.
  6. Then lower the green peas.
  7. Next to the peas, add the grated boiled egg. Leave the second egg for decoration.
  8. Salt and pepper the soup, add chopped herbs.
  9. When serving, dip a boiled egg, cut into two or four parts, into each plate. Add one spoonful of sour cream.

Serve seaweed soup with a slice of white or rye bread, as well as sour cream. Enjoy your meal!

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