Beetroot with Squid

Pay attention to what an elegant version of the familiar beetroot with meat. When our chefs prepared this soup, there was a queue of people who wanted to try it. Those who had finished eating got up in another queue - for more.

Ingredients

• 700 g squid carcasses
• 3 medium young beets
• 2 medium green apples
• 2 medium fresh cucumbers
• 2 eggs
• 1 small bunch of green onions
• 1 small bunch of dill
• 1 slice of black or rye bread
• salt, freshly ground black pepper
• natural yogurt for dressing

Directions

1. Wash the beets with a brush, cover with cold water, bring to a boil and cook until tender, about 40 minutes. Remove the finished beetroot from the broth (save it), pour over with cold water, let cool, then peel and cut into thin strips.
2. Strain the broth. Place the beets in a bowl, add the broth and a slice of black bread. Cover and refrigerate for 24 hours.
3. The next day strain the infusion, add salt.
4. Peel the squid from the viscera, outer thin film and chitinous plates.
5. Cut into strips, boil in boiling salted water, 1 min.
6. Throw in a colander, pour over with cold water.
8. Boil eggs hard-boiled, 10 minutes, crackle with a spoon, rinse with cold water and peel. Mash the eggs with a fork.
9. Peel and cut the apples and cucumbers into small cubes. Chop the onion and dill.
10. Combine squid, apples, cucumbers, egg and green onions in a bowl. Pour in the beetroot infusion. Season with yogurt and let it brew in the refrigerator for 30 minutes. Sprinkle with dill before serving.