- Mushrooms - 450 Grams (fresh or frozen)
- Perlovka - 1/3 Cup
- Green peas - 1 cup (fresh or frozen)
- Average bulb - 1 piece
- Average potatoes - 2 pieces
- Basis of parsley - 1/2 Pieces
- The basis of celery - - Pieces (a little)
- Carrot - 1 piece
- Fresh dill - 1 piece
- Garlic - 3 Teeth
- Bay Leaf - 3 Pieces
- Seeds of black pepper and cloves - - Pieces (several)
- Salt - - To taste
- Vegetable oil - - Piece
- Sour Cream - - Pieces
Ingredients. Pour cold water into a saucepan and pour the barley. Bring to a boil over medium heat. When the pearl barley is almost ready (become soft), pour it into a colander and drain the water, then set aside. In a frying pan, heat 1-2 tablespoons. vegetable oil and fry in it, chopped, onion until soft and golden. Cut the mushrooms and add to the onion, cook over medium heat, stir occasionally. While mushrooms are cooking, bring to a boil 10 cups of water in a saucepan and add the chopped roots of parsley and celery. Brush and cut the carrots, add to the pot with roots and reduce the fire, so that the water does not boil. Cook for about 10 minutes. Peel and cut large potatoes and add to the pan. The liquid from a frying pan with mushrooms should already evaporate, if not, then grill a little more. When the mushrooms are cooked, add them, along with the onion, into a saucepan. When the potatoes become soft add the pearl barley and cook for another 10 minutes. Then add the green peas. Next, add laurel leaves, bell pepper and clove seeds. Add finely chopped garlic. Add finely chopped dill. cook the soup for another two minutes, salt to taste and turn off the fire. Soup is ready, serve hot with a tablespoon of sour cream. Bon Appetit.
Servings: 4