Borshch s Kal’marami

• squid, 450 g (1 lb)
• medium beetroots, 3
• carrot

Peel the beetroot, carrot and parsley root and chop them into strips. Dice the pork fat, heat it in a thick frying-pan and add these vegetables with a little vinegar and the tomato purée. Cover and stew gently until soft.

Boil the cleaned squid in salted water for 3 to 5 minutes; then remove it and cut it into strips. Add the cabbage to the same boiling water and, 15 minutes later, the