You will need
    • potato - 140g;
    • onions - 15g;
    • carrots - 40g;
    • pearl barley 20g;
    • greens - 15g;
    • meat broth - 600g;
    • salt
    • pepper to taste;
    • Bay leaves - 5g;
    • sour cream for the filling.
Pearl barley good sort, rinse and soak for 2-3 hours, then strain, pour boiling water, cover, and asprivate for 1 hour on low heat or water bath. Because if this is not done, the soup will become cloudy and slimy.
Peel one small onion, cut into half rings. Take medium size carrots, wash them, peel and shred on a fine grater. Combine the onion with the carrots and fry separately in vegetable oil in a frying pan for 5min.
Select medium-sized tubers of the potato. Wash it, peel and cut into large slices.
Separate the meat from the bones and cut into cubes of 1-2cm, and the bones cut into pieces. Cover with cold water and put on the stove. When boiling, remove the foam with a spoon and add fried onions and carrots. Continue to cook to readiness of meat.
When the broth is ready, put in the pot steamed pearl barley and simmer for 15-20 minutes. Then add the potatoes and cook until tender.
Shortly before the end of cooking, put the Bay leaf, pepper and salt. Before serving the soup, season with sour cream and sprinkle with herbs.