Soup with sea kale.

Soup with sea kale.

Unusual for our area soup with sea kale. Quite usual for Japanese cuisine. Soup with sea kale. The Japanese manage to use sea kale in hundreds of recipes of dishes, and not only in salads, as we are accustomed to.

It turns out that it is possible to cook hot soups, ragout, casseroles, and many other useful dishes from it. Soup from sea kale, with the addition of canned or frozen peas. It is original and tastes like a distantly green borsch.

In the home soup recipe, you can optionally add rice. So it will get a little thicker. Serving soup is best with sour cream. Garnish with half a boiled egg. This vitamin soup will also saturate you, and will nourish the body with useful micronutrients.

How to properly prepare this first dish you can learn from the step-by-step preparation of soup from sea kale.

Fat burning soup.

🔸na 100gramm — 27.22 kkal🔸B / M / Y — 0.93 / 1.11 / 3.6🔸

Ingredients:

1.5L. water
3 large potatoes,
1 medium carrot,
1 medium bulb,
1b. Canned sea cabbage,
1 small can of canned green peas,
1 egg, hard boiled,
Greens, salt, pepper to taste,
Olive oil 9 g

Preparation:

In the boiling broth put the diced potatoes. Separately, in olive oil, sprinkle onions and carrots. Add to the potatoes and cook over medium heat until almost! Full of potatoes. Only after that we add sea kale (without liquid) because from its acid the potatoes can remain firm. After that, add peas (without liquid) and grated egg on a small grater. We cook another 5min. We try salt pepper, if necessary: salt and pepper. When serving, sprinkle the soup with herbs.

Bon appetit!

 

Soup with sea kale.

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