Potato soup with pearl barley and mushrooms
Peel the pile, cleanse it several times with cold water, and then soak in cold water for 2-3 hours. In boiling salted water, lower the swollen pearl barley and cook, not allowing a violent boil, until soft.
Carrots, parsley or celery cut into small cubes. Onions finely chopped, put in a saucepan, add carrots and butter, brown until soft, add crushed boiled mushrooms and continue to lightly passer.
In boiling mushroom broth put the vegetables with mushrooms, cooked pearl barley, cut into large cubes potatoes, parsley or celery and cook the soup until the potatoes are ready. For 5-10 minutes before the end of cooking, add spices to the soup. When serving, sprinkle finely chopped greens.
700-850 g of potatoes, 25-30 g of dried mushrooms, 80-100 g of pearl barley, 80-100 g of onions, 80-100 g of carrots, 35-40 g of parsley or celery (root), 2-3 tbsp. spoons of vegetable oil, salt, spices, greens to taste.