Mushroom soup with potatoes and pickles

I want some delicious lean soup for lunch. Please :)

Ingredients

• Champignons - 300 g
• Pearl barley - 1/3 cup
• Potatoes - 3-4 pcs.
• Pickled cucumbers - 3-4 pcs.
• Bulb onions - 1 pc.
• Green onions - 1 bunch
• Carrots - 1 pc.
• Vegetable oil - 30-40 g
• Salt - 1-2 tsp
• Pepper - 1 pinch
• Sugar - 1-2 tsp
• Greens (dill, parsley) - 0.5 bunch
• Bay leaf - 1 pc.
• Tomato paste - 1 tbsp a spoon

Directions

1. Pour 2-2.5 liters of water into a saucepan, put on fire.
2. While the water is heating, rinse the pearl barley well.
3. Peel, wash, cut the potatoes.
4. The water has boiled, put the potatoes and pearl barley in a saucepan. Boil. Cook covered over low heat for 20 minutes.
5. Meanwhile, wash and chop the green onions.
6. Wash the champignons, cut into thin slices.
7. Peel the onion, wash, cut into cubes.
8. Peel the carrots, wash, cut into thin strips.
9. Cut the cucumbers into cubes.
10. Wash the dill and chop finely.
11. Preheat a frying pan. Pour in vegetable oil. Put prepared onions and carrots in hot oil. Simmer over medium heat, stirring occasionally, for 2-3 minutes.
12. Then add mushrooms, mix. Simmer for 1-2 minutes.
13. Then add cucumbers. Mix. Simmer for 1-2 minutes.
14. Add tomato paste. To mix everything.
15. Add vegetable stock from the saucepan (1/3 cup). Simmer over low heat for 5-7 minutes.
16. Put green onions in a saucepan.
17. Add frying, salt, pepper, a little sugar, bay leaf. Cook mushroom soup with potatoes, covered over low heat for 10 minutes. Add greens. Remove from heat.
18. Mushroom soup with potatoes and pickles is ready.
19. Bon Appetit!