Beetroot hot soup with squids - Borscht.
300 g (10,6 oz) fresh squids, washed, cook for 5 minutes, drain, chop.
3 beets, peeled, grated.
200 g (8 oz) fresh cabbage, shredded.
1 carrot, peeled, grated.
2 onions, chopped.
3 tbsp tomato paste.
2 tbsp butter.
1 tbsp vinegar.
1,5 litres / 3 pint water.
1 tsp sugar.
2 tbsp chopped green dill.
parsley, green onions, bay leaf, pepper, to taste.
1. Simmer squids with butter and onion. Set aside.
2. Stew vegetables in the butter and vinegar. Pour water into pot with vegetables. Bring to boil, cook until done.
3. Add into pot with vegetables simmered squids with butter and
onion. Cook on low heat for 7 - 10 minutes. Season with salt and greenery.
Serve with sour cream and greenery.
Soup will be beautiful and very tasty: red with a lot greenery.