1. Pearl barley rinsed till clear water and boil until soft.

2. My chicken neck and put in a saucepan (2.5 l) filled with 1.8 liters of cold water. Put the saucepan on medium heat, after boiling broth, remove the foam with a slotted spoon. Then you put the quiet fire and continue to cook.

3. Cereals drained and residual water can be rinsed again with water and put it in the broth.

4. Prepare the vegetables: wash and peel. Onions, peppers, potatoes and cucumbers cut into cubes, carrots straws. Tomatoes in small slices.

5. Cucumbers...

6... and potatoes are sent after the barley in a saucepan. Add the brine.

7. In hot oil fry onions until transparent,

8... add carrots and simmer for 1-2 minutes.

9. Then put the tomatoes and pepper, simmer until cooked peppers.

10. Place the onion in a pan, add 1/2 of greens, sprinkle with salt, put pepper and Bay leaf. Bring soup to a boil and turn off heat. When the pickle is a little infusion, remove Bay leaf. Serve soup with sour cream and greens. Bon appetit! PS According to the rules, meat after it is cooked, remove from the pan and leave only the broth. In the broth provided the rest of the products. But since I like rich soup, and juicy meat, I leave the meat in the soup.