Dissolve tomato paste with 2 tablespoons of hot water. Cut thinly 1 onion and fry in 1 tablespoon of butter. Add dissolved tomato paste and cook through for some minutes. Cut the remaining onion into rings and fry in the remaining butter until golden.

Cut squids into rings, pour them with 2 liters of hot water, salt and cook for 10 minutes.

Filter prepared stock, bring it to boil, put sliced potatoes, shredded parsley root and cook for 10 minutes. Then add spices, thyme, onion with tomato and cook for additional 10 minutes. Then put squids, fried onion and bring the soup to boil.

When serving, season the soup with chopped parsley greens.