Ingredients:
1 kilo small octopus
2 cloves of garlic, chopped
2 onions, chopped
1 bunch of dill, chopped
½ cup of tomato paste soup
Salt, pepper, vinegar
Rice (optional)
Instructions:
Boil the octopuses and keep the broth. After they boil, chop them finely. In a pan sauté onion in olive oil and garlic. Pour a little juice from the octopus and add the dill, the tomato paste dissolved in a little water, salt and pepper. After they get a couple of boils, add the remaining broth (as much as needed) and add the chopped octopus. If you see that the soup is too waterish, add a little rice. Before you remove the pot from the heat, pour vinegar as much as you want.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
