2 liters of broth from vegetables (without cabbage) and beef bones
5 dried mushrooms
2 cards • 10 a dag of barley groats
teaspoon of vegeta • 5 potatoes
a cup of sour cream • salt
coarsely ground pepper • pinch of hot pepper;
Wash the mushrooms, soak in water. Remove, pour the water into a saucepan (there may be some sand left at the bottom, You need to be careful, so that it does not get into the food), put mushrooms, add Vegeta and cook over low heat. Strain the broth of vegetables and bones and put into it coarsely grated carrots, barley groats and soft mushrooms cut into strips. After approx. 15 minutes, add the diced potatoes and cook, until the potatoes are soft. Then add half a teaspoon of coarsely ground pepper, some hot ground pepper, pour in cream, boil once. Serve the barley soup sprinkled with green parsley.
Preparation time: ok. 60 minutes.
6 portions, each contains approx. 220 kcal.
