Ingredients.

Pearl barley to soak for at least 1.5 hours in warm water. In this case the water should be drained and fresh fill every 15-20 minutes.

Cut tomatoes into cubes.

Pour the tomatoes with the water level and simmer them until semi-soft, adding 40 grams (2 tablespoons) of butter. Butter will impart a more delicate flavour to the pickle.

Cereal again rinse well. Pour as tomatoes with cold water at 0.5 cm above the level of barley and put it on the fire to soak up water. With this method of cooking barley gives the soup an unpleasant gray color.

All vegetables to chop. Carrots grate on a coarse grater.

In a saucepan with a thick bottom, which will cook the soup in olive oil first, fry the onions, stirring constantly over high heat, and every minute add carrots, celery and potatoes. Cooked broth bring to a boil.

Pour sauteed vegetable mixture to the broth, add paulsweeney rump. After 10 minutes add the tomatoes together with broth. Cook for another 15 minutes until cooked tomato. ATTENTION! Here it is necessary to add a glass of brine. For 5-7 minutes before end of cooking add salt, pepper, all condiments. At the last minute add the chopped fresh dill and parsley. Off the heat, cover with a lid to pickle for 20 minutes steep.