Duck Soup with Pearl Barley and Mushrooms

Ingredients

• 1 domestic duck
• 2 carrot
• 1 parsley root
• 1 celery
• 1/2 leek
• 1 onion
• 4 dried mushrooms
• 2 bay leaf
• 1/2-3/4 stakan pearl barley
• 1 lozhka butter
• 1/2-2 stakan smetana
• 1/2 lemon lemon / beet brine / gooseberry juice
• greens

Instructions

1. Cook the whole duck with un-fried roots, spices, and dried mushrooms; strain the bouillon.
2. Boil pearl barley separately, add butter, beat white, add smetana, thin with the strained bouillon, and boil once.
3. Scald, wash, and boil the mushrooms; shred finely and add to the tureen with greens.
4. Serve with the cut-up duck; add lemon juice, beet brine, or gooseberry juice to taste.