Seaweed Soup

Recipe for a light and nutritious soup. It pairs well with sour cream. Seaweed soup can be served cold as well. This soup can also be prepared with beef broth.

Chicken Meat

14 oz (breast)

Potatoes

3-4 pcs

Onion

1 pc

Carrot

1 pc

Seaweed

10-14 oz

Green Peas

1 can (canned)

Egg

1 pc (hard-boiled)

Salt

Black Pepper

to taste

Green Onion

Sour Cream

To prepare seaweed soup, rinse the meat, cover with 3 liters of water and cook until done (30-40 min). Remove the cooked meat from the broth and chop into small pieces.

Dice the potatoes, finely dice the onion, and grate the carrot.

Add the diced potatoes, then carrot and onion, into the boiling broth. Cook until the potatoes are done.

When the potatoes are cooked, add seaweed (without liquid), peas (also without liquid), grated hard-boiled egg, and chopped meat. Cook for another 3 minutes, season with salt and pepper.