Pearl barley, pour cold water, put on fire, bring to boil, drain the water, rinse. Again cover with cold water, return to heat and bring to a boil. Then reduce the fire, cover the pan with a lid and cook on slow fire until tender. I have spent on it 1 hour. Drain off any excess liquid. Barley turns out not viscous and crumbly. Finely chop the onion, grate the carrots. Fry in small amount of vegetable oil for 3-4 minutes. Add chopped large pieces of mushrooms. Fry all together for another 5-6 minutes on low heat, stirring occasionally.

Add the green peas. Mix well.

Add the chopped garlic, pour soy sauce, season with black pepper, mix well.

Add the prepared vegetables to the barley and mix. Stew all together on low heat for 4-5 minutes, stirring occasionally. Adjust to taste for salt if needed and serve!