Soup with seaweed and rice.

Sea cabbage is incredibly healthy and rich in vitamins, amino acids, fatty acids, macro- and micro-elements that are so necessary for our body. Also, Kelp contains a huge amount of iodine and no heat treatment reduces its amount. It is an excellent tool for the prevention of thyroid diseases.
Salads and soups are prepared from this seaweed, and it is pickled and dried. In any form, it is very useful.

I bring to your attention a soup of Sea pickled cabbage. Cooking it is easy and fast, and the taste is excellent.

Peel the potatoes and cut them into small cubes, the smaller the size of the cubes, the faster the soup will be ready.
In a saucepan with a thick bottom, fry the chopped onions and carrots in a small amount of vegetable oil, stirring continuously.
Add potatoes to the roast, mix everything together.
Then pour all the broth. At this stage, you can use plain water, then you will get an excellent version of lean soup. Also, the amount of liquid can be adjusted to your preferences, depending on how thick you want to get soup.
Bring everything to a boil over high heat, reduce the heat to medium and cook under a closed lid until the potatoes are ready. It will take about 10 minutes.

While the potatoes are cooking, prepare all the other products, namely: peel the garlic and chop finely (you can skip through the press).
Wash the bay leaf, cut the greens arbitrarily.

Pre-boil the rice until ready in a separate container. This is necessary so that the broth in the soup does not become viscous and cloudy, which sometimes happens when rice is added to the soup in raw form and cooked all together.

The last moments remained: add sea cabbage and rice to the pot with the finished potatoes, make the fire to the maximum.
After boiling the soup, put the bay leaf, garlic and herbs in a saucepan. Try for salt and add salt if necessary. Stir and immediately remove from heat.
Under a closed lid, let the soup brew for about 10 minutes. During this time, all the ingredients will "make friends" and the soup will taste brighter.

Sprinkle with allspice when serving.
Very tasty with sour cream.
Bon appetit!