Soup with pearl barley.

• 200 grams of pearl barley

• offal from 3 chickens

• 40 grams of carrots

• 1 onion

• 8 slices of dried white mushrooms

• 150 grams of potatoes

• 40 grams of butter

• 1 tablespoon of sunflower oil

• 1.5 liters of water

• salt

• parsley greens

1. Pearl barley should be put in a pan with cold water for the whole night.

2. Place mushrooms in a saucepan with water for 2-3 hours.

3. Rinse the rump, pour water so that the water covers the croup somewhere 2cm and cook until ready (about 40 minutes). Then you must mix the pearl barley with the butter until it turns white. Salt.

4. Peel and peel the liver, cut off the fat from the hearts, peel the stomach from the film and cut into 2 parts.

5. Put the neck, wings, stomachs and hearts in a pot of water and cook until ready (about 1 hour) on very low heat. Strain the broth and put aside the meat.

6. Onions and carrots cut into cubes and fry in sunflower oil, add mushrooms without water, lightly fry. Put in broth. Cook over low heat for 30 minutes.

7. Cut the potatoes into pieces, pour into broth.

8. Remove the meat from the bones. 5 minutes before the potato is ready to add chicken, stomach, heart and liver. Mix everything with porridge, if necessary, salt more.

9. Add the parsley greens.