Lean pickle

It will be no less tasty than the classic one. After all, pickles give this fragrant meatless soup the same piquant taste.

Ingredients

• Pearl barley 4 tbsp. spoons
• Onion 2 pieces
• Carrot 1 piece
• Potato 5 items
• Vegetable oil 3 tbsp. spoons
• Pickled or pickled cucumbers 2 pieces
• Water 2 l
• Salt taste
• Bay leaf 1 piece
• Ground black pepper taste
• Parsley 3-4 branches

Directions

1. Rinse the pearl barley and boil in boiling water until half cooked for 20-30 minutes.
2. Peel and cut onions, carrots and potatoes into small cubes.
3. Heat vegetable oil in a frying pan, fry the onion in it until golden brown for 4-5 minutes.
4. Add carrots to it, cook vegetables for another 3-4 minutes.
5. Cut the cucumbers into small cubes. Add them to frying, stir.
6. Cover the skillet with a lid and cook the vegetables over low heat for 10-12 minutes.
7. Boil water in a saucepan, add salt and add potatoes and barley.
8. Cook over low heat for 15–20 minutes, until the cereal is soft.
9. Add fried vegetables, bay leaves and black pepper to the soup, cook for another 3-4 minutes. Sprinkle with chopped herbs before serving.
10. To make the dish taste brighter, add a little cucumber brine to the broth at the end of cooking.