– Sort out, rinse and soak the mushrooms in cold water for 3 hours. Rinse the swollen mushrooms again, filter soak liquor and cook the mushrooms therein until ready. Take the mushrooms out of bouillon, rinse, cut fine and fry in oil.

– Peel and dice the potatoes. Peel the onion and roots, chop in stripes and fry in oil without color shift. Hull the cucumbers, remove seeds, cut in stripes and sauté.

– Filter the bouillon, add vegetables, pearl barley, mushrooms and cook until ready

– Add the boiled and filtered cucumber pickle. Dress with the sour cream and greens.