Duck Soup with Pearl Barley and Mushrooms

Ingredients

• domestic duck
• carrot
• parsley root
• celery
• leek
• onion
• dried mushrooms
• bay leaf
• stakan pearl barley
• lozhka butter
• stakan smetana
• 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.