Krupenya with mushrooms

Rinse the pearl barley until the water runs clear, add 2.5 l of water, bring to a boil and simmer for 40 minutes.

Soak the barley in cold water overnight and it will cook in half the time.

While the barley cooks, dice the potatoes, slice the mushrooms, finely chop the onion and grate the carrot.

Add the potatoes to the barley, season with salt and simmer for 15 minutes.

Fry the onion and carrot in the oil for 5 minutes, add the mushrooms and cook for 8–10 more minutes until their liquid evaporates and they brown.

Transfer the mushrooms to the soup, add the bay leaves and simmer for 10 minutes until the barley and potatoes are tender.

Turn off the heat, remove the bay leaves, add the finely chopped dill and let stand, covered, for 10 minutes. Done!