Beets cut into small cubes. Finely chop the onion. Crush the garlic.

Heat the oil in a frying pan or saucepan. Add the onion and fry for about 3 minutes until it becomes soft. Add the garlic, salt, pepper and cook for another 2 minutes. Add barley (I usually soak in the evening or in the morning pour hot water, and then it will be faster to prepare), stir that it was covered with oil, and add the wine.

Cook several minutes, stirring, until the wine almost evaporates. Add two cups of broth mixed with water (the broth should be warm), the beets, cover, reduce heat to slightly below medium and cook, stirring occasionally, about 25 minutes, until the sugar is almost completely ready. You can add a bit more broth if the liquid is very small.

Remove the cover and cook on low heat for another 20 minutes, stirring frequently and adding broth a ladle until all the liquid disappears.

Cook until the barley is ready and not until the beetroot is soft. If all the broth over, then add a little water. When ready, add the cilantro and lemon juice. Mix well and check for spices.