- Olive oil - 4 items. spoons
- Bow - 1 piece
- Garlic - 3-4 teeth
- Carrot - 2 pieces
- Potatoes - 4 pieces
- Vegetable broth - 1 Liter
- Canned tomatoes in own juice, cans - 0.5 Pieces
- Frozen corn - 0.5 cups
- Green parsley - To taste
- Salt, pepper - To taste
- Lemon, juice and peel - 1 piece
- Garlic powder - 1 teaspoon
- Powdered paprika - 0.5 teaspoons
- Pearl barley - 0.5 Cups
- Tomato paste - 1 st. a spoon
- Seasonings - To taste
1. Peel and rinse pearl barley. Soak it with cold water for several hours. Wash and clean vegetables. Cut the potatoes into small cubes. Carrots - ringlets. Cut the onions into half rings. Garlic chop finely with a knife. In a large saucepan, heat the butter and fry the chopped onion a little. Add chopped garlic and salt. After 3-4 minutes in a pot, put the potatoes, carrots and pearl barley. Fry everything for 7-8 minutes. 2. Vegetables to salt and pepper, put seasonings and paprika, tomato paste. All fry for another 5-6 minutes. 3. Pour the broth into the pan. Canned tomatoes cut into small pieces and pour with juice into the soup. Reduce the heat when the soup boils, and cook for 25 minutes. Add corn to the soup, boil for another 5 minutes and turn off the fire. Put the lemon juice and lemon zest in the soup.
Servings: 4