Thoroughly rinse pearl barley under running water and soak for the time that we will be preparing vegetables. Parsley root, carrots, onions, peel and wash. Cut all the vegetables into small cubes.
Smoked brisket also cut into small cubes. Instead of brisket, it is quite possible to take smoked bacon or lard. Heat the vegetable oil in a large skillet. Send the cubes of the breasts there and fry quickly over high heat until a pretty rosy color.
Add onions, carrots, parsley and a little spasser on a medium heat. Transfer the fried vegetables to a two-liter pan.
Pour a liter of boiling water into the pan to collect all the resulting fat and juice from the vegetables and pour them into the pan to the vegetables. Add pearl barley thrown into a colander, a little more water, about half a liter, so that the soup is not too thick and add a bay leaf.
Bring the soup to a boil, reduce heat and cook under the lid over low heat for about thirty-five to forty minutes. Try the readiness of pearl barley and pepper, salt to taste. Add finely chopped parsley, pour the delicious, aromatic soup on plates and serve. Pearl barley soup is even tastier when infused - on the second day.