Pickle with seaweed

You will like this lean version of the soup just as much as the classic version, because pickled seaweed and pickled cucumbers make its taste very rich and bright.

Ingredients

• Pearl barley 70 g
• Potato 2 pieces
• Onion 1 piece
• Garlic 2 cloves
• Carrot 1 piece
• Salted cucumbers 2-3 pieces
• Vegetable broth 1 500 ml
• Vegetable oil 2 tbsp. spoons
• Tomato paste 1 tsp
• Bay leaf 1 piece
• Pickled seaweed 100 g
• Salt taste
• Ground black pepper taste
• Dill taste

Directions

1. Rinse the pearl barley and pour boiling water over for 15–20 minutes.
2. Peel and cut the potatoes into large cubes. Peel the onion and garlic and cut into small cubes.
3. Peel and grate the carrots. Cut pickled cucumbers into small cubes or grate.
4. Bring the vegetable broth or water to a boil, add the pearl barley and cook for 15–20 minutes.
5. Heat the vegetable oil in a skillet, fry the onion until soft for 2-3 minutes, then add the carrots and cook for another 3-4 minutes.
6. Add garlic, tomato paste and cucumbers to vegetables, stir and simmer covered over low heat for 10-15 minutes.
7. Add bay leaf and potatoes to a saucepan with barley, cook for 10-15 minutes.
8. Cut the seaweed into small pieces and add to the soup along with the stir-fry.
9. Add salt and pepper to the soup to taste, pour in the brine if desired, stir and cook for another 5 minutes.
10. Remove soup from heat and leave for 10-15 minutes. Sprinkle chopped dill on the pickle before serving.