Rice soup with squid and tomato juice

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

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.

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.

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

Season the ready squid soup with crushed garlic and salt.

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