Green borscht or culinary gift of the forest

Wash the pearl barley in the evening, put it in a saucepan for the microwave, pour boiling water so that the amount of water doubles over the barley itself, cover with a lid, wrap in a towel and leave to swell overnight.

The next day, barley should absorb all the water and swell, becoming soft.

Pour the barley again with boiling water so that the water barely covers the cereal, salt and put in the microwave for 6 minutes at maximum power.

Water should be absorbed into the cereal, so add the same amount of boiling water, stir and put in the microwave, setting the following cooking mode: 2 minutes - at maximum and 4 minutes - at medium mode.

The porridge should turn out a little tight, “al dente” - by the tooth.

While the porridge is cooking, start cooking vegetables and herbs.

Put a 5-liter saucepan on the fire, filling it halfway with water, put crushed peppers and spices into it, salt a little and, while the water boils, prepare other ingredients.

Mushrooms cut into thin strips and put in a pan.

Peel the carrots, celery root and chop into small strips, peel and cut the onion into cubes, add to the pan as soon as the mushrooms boil.

Peel potatoes and cut into strips. After the vegetables boil, add the potatoes to the pan, bring to a boil, reduce the heat and cook over low heat until tender ~ 15 minutes.

While the vegetables are cooking, peel, wash all the greens and chop them finely.

As soon as the vegetables are cooked, add pearl barley porridge to them and let it boil.

After the vegetables and porridge boil, add greens, mix, let it boil for 1-2 minutes, remove from heat, cover and leave the borscht to infuse for 30 minutes. During this time, boil the eggs for 10 minutes, peel and crumble them into cubes.

When pouring borscht into a plate, add chopped eggs in portions and sour cream to taste.