Ingredients:
1 big Carrot
1 big Onion
3 big Potatoes
200gr (7 oz.) of Pearl Barley
6-8 medium Pickle Gherkins
500ml (2.15 cups) of Pickle Juice
2 Bay leaves
Vegetable Oil
Salt and Pepper
Garnish:
Olives
1 slice of Lemon per bowl
Cilantro
Parsley
Wash the pearl barley in cold water several times until the water is clean. Then toss it on the stove and bring it to a boil. Boil it for 5 minutes, then remove the barley from the stove and drain the water. Fill the pot of barley back up with cold water and bring back to a boil. This step allows you to avoid soaking the barley for hours before cooking. Once boiling, allow the barley to boil for around 15-20 minutes more.
Shred a carrot. Dice your onion, potatoes and pickles.
Heat the vegetable oil in a frying pan, then toss your diced onions and the shredded carrots in. Fry the vegetables until golden.
As the pearl barley gets soft, add in the potatoes, the pickles, and the fried vegetables to the pot. Pour in your pickle juice in and bring to a boil once again. Boil for about 15 minutes until the potatoes are soft.
Chop up some cilantro and parsley; slice a couple of olives; cut one slice of lemon into four quarters, and put them into a bowl.