In our family, everyone loves sea cabbage soup with squid. But recently, the quality of the purchased hodgepodge leaves much to be desired, so I armed myself with the book "200 seafood dishes" and prepared the hodgepodge myself. Boiled seaweed is used for solyanka, but cooking it at home is a dubious pleasure. The smell is very strong. Therefore, the recipe has been reworked to use a ready-made seaweed salad.
| Cook Time | 80 minutes |
| Servings |
Ingredients
- 200 gram Sea cabbage
- 300 gram Squid
- 100 gram Carrot
- 1 piece Onion
- 2 tablespoons Flour wheat / Flour
- 4 tablespoons Vegetable oil
- 3 tablespoons Tomato paste
- 1 tablespoon Vinegar (rice)
- Salt to taste
Ingredients
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Instructions
- Bring the water to a boil, add salt, put the squid in there and when it boils again, take it out. The broth has not been poured out yet.
- Finely chop the squid.
- Heat the oil in a frying pan and fry the finely chopped onion. If there are a lot of onions in a seaweed salad, accordingly, the amount of onions should be reduced. Add the carrots and fry a little more. Add flour and mix well.
- Add the seaweed salad, stir and simmer a little.
- Add tomato paste and a ladle of squid broth. Add salt to taste. Add vinegar. If the seaweed salad contains vinegar, then you do not need to add it. Mix everything and put out a little more.
- Last of all, cook the squid, stir and fry for another minute, remove from the heat and leave for a while so that all the flavors are mixed.
- Serve as a cold snack.
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