In our family, everyone loves a hodgepodge of seaweed 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 is reworked to use ready-made seaweed salad.
Bring the water to a boil, salt, lower the squid there and, when it boils again, get it. The broth is not yet poured.
Squid cut finely.
Heat the oil in a frying pan and fry the finely chopped onion. If the seaweed salad lots of onions, respectively, the amount of onions to reduce.
Add the carrots and fry a little more.
Add flour and mix well.
Add the seaweed salad, stir and simmer a little.
Add the tomato paste and a ladle of broth from the squid. Salt to taste. Add vinegar. If the salad of seaweed contains vinegar, then it is not necessary to make additional. Mix everything and put out a little more.
In the last turn to make the squid, stir and saute for another minute, remove from heat and leave for a while so all the flavors have mixed.