Prep. time: 20 minutes
Cooking time: About 1 hour

1. Clean and chop the vegetables.
2. Place the giblets, carrots, green beans and peas in a pot; cover with 2 liters (8 cups) water; bring to the boil; reduce the heat and cook for 20 minutes until the vegetables are cooked but still retain their shape; drain over a saucepan; set aside.
3. In a skillet, melt the butter; add the pearl barley and cook for 1-2 minutes until the grains are well-coated but not browned;
4. add the barley to the saucepan containing the cooking liquid from the vegetables; bring to a boil; reduce the heat and cook for 10 minutes;
5. add the diced potatoes and mushrooms and cook for 20 minutes longer;
6. add the reserved vegetables and giblets; season with salt and pepper; heat through;
7. serve in a tureen with a bowl of sour cream flavored with dill on the side; add a large spoonful of cream to each bowl of soup.