Shred beet, fry in 1 tablespoon of oil, add vinegar, tomato paste, sugar, a dollop of water and stew until softens. Cut thinly carrot and onion and fry in the remaining oil.

Cook squids in boiling water for 3-5 minutes, then shred.

Put shredded cabbage in boiling water (4 cups), 5 minutes later add potato cubes. When potato is done, put the remaining vegetables and squids, cook through, dress with pound garlic and salt.

Serve with sour cream and greens.