0.5 cup dried mushrooms
1 cup pearl
6 medium potatoes
2 shallot onions
2 medium carrots
6 garlic cloves
3 tbsp vegetable oil
3 bay leaves
Dill on taste
Soak pearl in 3 cups water for 1 hour, then bring to boil, and boil for about 40 minutes, or until it is ready.
Grate mushrooms, put them in a microwave-safe dish, add 2 cups water, and cook for 10 minutes. Or, you can boil them on a top-oven for 40 minutes.
Peel and cut potatoes into medium cubes.
Place potatoes, drained pearls, and mushrooms, with their broth, in a large saucepan, add 1 qt hot water and half of tbsp salt, and bring to boil.
Continue to boil for 30 minutes.
Meanwhile, peel and grate garlic, onions, and carrots, and fry them stirring with 3 tbsp vegetable oil, for 3-4 minutes on a medium skillet.
Put everything from the skillet into the saucepan, mix well, and boil together for 5 minutes.
Then, turn off heating; add bay leaves and dill in the saucepan, and let sit under a lid for 10 minutes.
Serve with sour cream.