Pearl barley soup with root vegetables and smoked bacon

Thoroughly rinse the pearl barley under running water and soak it while we prepare the vegetables. Peel and wash the parsley root, carrot, and onion. Cut all the vegetables into small cubes.

Also cut the smoked belly into small cubes. Instead of belly, you can use smoked bacon or fat. Heat the vegetable oil in a large skillet. Add the belly cubes and quickly fry them over high heat until they turn pretty golden brown.

Sauté onions, carrots, and parsley on medium heat. Transfer the fried vegetables to a two-liter pot. Pour a liter of boiling water into the skillet to collect all the fat and juice from the vegetables, then transfer it to the pot with the vegetables. Add drained pearl barley, about half a liter of water, and a bay leaf. Bring the soup to a boil, reduce the heat, cover, and simmer for about 35-40 minutes. Taste the pearl barley for doneness and season with salt and pepper. Add finely chopped parsley, divide the delicious, aromatic soup into plates, and serve. Pearl barley soup tastes even better when it sits overnight.