Rice soup with squid and tomato juice

4 servings

45 minutes

The recipe is taken from the book "Seafood. Very simple.

Energy value per serving

• Calories: 705
• Proteins: 67.5g
• Fats: 22.7g
• Carbohydrates: 60.2g

Ingredients

• Squid: 500 g
• Rice: 200 g
• Onion: 4 head
• Butter: 4 tbsp
• Tomato juice: 0.5 glass
• Garlic: 1 head
• Chili pepper: 1 pc
• Khmeli-suneli: to taste
• Parsley: to taste
• Salt: to taste
• Bay leaf: 1 pc

Cooking steps

1. Add the prepared rice to the boiling broth obtained from cooking squid, and simmer until partially cooked.

   Required ingredients:

   • Rice: 200 g
   • Squid: 500 g

2. Finely chop the onion, place it in a pot with melted butter, bring to a boil, and heat for 3-4 minutes while stirring, then pour in the tomato juice, stir, and simmer on low heat for 8-10 minutes.

   Required ingredients:

   • Onion: 4 heads
   • Butter: 4 tablespoons
   • Tomato juice: 0.5 glass

3. When the oil turns orange-red, combine the onion with the oil and tomato juice with the rice and continue cooking the rice until done.

   Required ingredients:

   • Onion: 4 heads
   • Butter: 4 tablespoons
   • Tomato juice: 0.5 glass
   • Rice: 200 g

4. At the end of cooking, add diced boiled squid, hot pepper, and bay leaf.

   Required ingredients:

   • Squid: 500 g
   • Chili pepper: 1 piece
   • Bay leaf: 1 piece

5. Season the ready squid soup with crushed garlic and salt.

   Required ingredients:

   • Garlic: 1 head
   • Salt:  to taste

6. When serving, sprinkle the soup with dried spicy herbs (khmeli-suneli) and finely chopped fresh parsley or dill.

   Required ingredients:

   • Khmeli-suneli:  to taste
   • Parsley:  to taste