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.