1.5 lb (600-700 g) young sorrel and young spinach
2 lb fresh mushroom, or 1/2 lb dried mushroom
1 cup barley, thinly ground
1 tbsp flour
1 tbsp butter
5 dill stalk
0.5 - 2 cup sour cream, on your taste
Bring to boil 2-3 L (0.5 - 0.7 G) water to boil.
Grate carrots, and put into the boiling water.
Add mushrooms, a barley flour, and chopped dills.
Cook until mushrooms are ready.
Strain the bullion.
Chop mushrooms and an onion, and stir-fry with a butter and a flour.
Return mushrooms with onions to the strained bullion, and boil for 10 more minutes on a low heating.
Meanwhile, wash a sorrel and a spinach, dry out, and chop very thinly.
Boil the sorrel and spinach until a readiness separately, then add to the mushroom bullion.
Bring to boil all together, and turn the heating off.
Serve with a sour cream and the chopped dill.