- Purified squid - 400-500 Grams
- Potatoes - 2 pieces
- Bow - 1 piece
- Carrot - 1 piece
- Vegetable oil - - To taste
- Salt, pepper, bay leaves - - To taste
- Fresh greens - - To taste
Pour a liter of water into the pan and put it on the fire. At this time, our squid is thoroughly rinsed under running water. It is better to buy at once in the store cleaned squid, so you do not have to mess with it. After the water boils, we thoroughly salt the water and lower the whole carcass of the squid into it, cook three minutes (no more, otherwise it will become rubbery and tasteless), and then cool it, dropping it into cold water. Then cut into half rings. By the way! We do not pour water from the squid - it is the broth of our future soup. We return the saucepan to the stove (you can add more water) and bring it to a boil. At this point, we clean and cut the potatoes. After the water has begun to boil, we lower into it the cut potato. While the potatoes are brewed, we make roast from onions and carrots. First in vegetable oil fry finely chopped onions, and then grated carrots on an average grater. When the potatoes are almost ready, add the roast in a saucepan and cook on low heat for about 5 minutes. By the way! do not forget to add bay leaf and favorite condiments. After roasting we add squid and finely chopped greens. Kalmar, in fact, can be added immediately after roasting, but here you have to be very careful, see that the soup with squid is no longer boiling on high heat, but it was just boiling. I wish you bon appetit!
Servings: 4-5