Pickle with pickled cucumbers

Light and hearty pickle with pickled cucumbers and pearl barley, a great option for a delicious lean lunch or dinner.

Cooking time 50 minutes


Pearl barley 20 g

Potatoes 2 pcs

Onion 1 pc

Carrot 1 pc

Pickled cucumbers 2-3 pcs

Vegetable oil 2 tbsp. l.

Parsley (greens) 1 bunch

Salt to taste


Rinse the pearl barley, add water and cook. After boiling, cook for 10-15 minutes, then drain the water.

Peel and dice the potatoes. Put potatoes and semi-prepared barley in a saucepan. Cover with water and cook.

In a frying pan with vegetable oil, fry finely chopped onions and carrots. Put in a saucepan.

Cut the cucumbers into strips and fry in 1 tbsp. a spoonful of vegetable oil for 1-2 minutes. Add to a saucepan and cook for 10-12 minutes. Season to taste.

Pour the soup into bowls and sprinkle with finely chopped herbs.

Bon appetit!