- Pearl barley - 100 Grams
- Pickled cucumber - 2 pieces
- Large carrots - 1 piece
- Potatoes big - 1 piece
- Bow - 1 piece
- Tomato paste - 1 st. a spoon
- Ginger - 2 Art. spoons
- Cumin - 1 teaspoon
- Coriander - 1 teaspoon
- Seeds of dill - 1 teaspoon
- Bay leaf - 2 pieces
- Water - 3 liters
- Salt - - To taste
Fill the pearl bar with water, add cumin and coriander, put on fire and cook until the pearl bar is ready. Salted cucumbers cut into small cubes and put out under the lid for 10-15 minutes. Onions and carrots cut into small cubes. Fry the onions until transparent, add the carrots and pass for 3-4 minutes on medium heat. In a frying pan with onions and carrots add the tomato paste and ginger, warm a couple of minutes. In the broth with boiled pearl barley put the diced potatoes, dill seeds and bay leaf, bring to a boil. Add the saucepan to the pan. After a couple of minutes add the cucumber to the soup. Salt and pepper to taste. Cook until the potatoes are ready. Bon Appetit! ;)
Servings: 6