Sliced diced onion, carrot and fried in a pan with sunflower oil. Added a chopped stalk of celery and salt. Cauliflower shredded in a blender.

Cabbage shifted into the pan. Sliced zucchini and stir continuously extinguished in a frying pan over medium heat.

Barley I cooked in advance in a slow cooker. Soak it overnight in cold water. Cooked barley 60 minutes was in the slow cooker, I reprisals.

In the pan with the vegetables shifted the barley. Added the butter, and stewed until tender.

Dish of barley with vegetables ready.

For do not fast cooked beef liver. Cut it and washed in running water and fried in a pan adding salt. After the moisture from the pan has evaporated filled roots, poured olive oil and fried the liver until tender. ( It is interesting - homemade mix of dried root. Dried roots of carrot, parsnip, parsley and celery finely ground. Added salt and turmeric. You can add chopped dried herbs. I do greens separately. Store the mixture in a glass jar in a dark place.)

To a vegetable dish of barley added amber and cherry tomatoes, green onions and dill.

The sauce used from the Bulgarian red pepper.

For the liver, this sweet sauce is also very suitable. Help yourself. Bon appetit!

Barley Mistral.