Barley porridge can be prepared not only as a dessert option - with sugar or honey, but also as a second dish - with fried onions and herbs.
Sort pearl barley, rinse with cold water, pour cold water overnight. Then drain the water.
Take 1.5 cups of water per glass of swollen pearl barley, boil it, add sugar and salt to taste, let it boil again and pour in the grits. The water level should exceed the level of cereals by about 3 cm. Add 1 tbsp. l. butter, bring to a boil and reduce heat to low. Boil, loosely covered with a lid and making sure that the porridge does not run away, for 30-40 minutes, until the cereal is almost ready.
Add 0.5 cups of boiling water and 1 tbsp. l. melted butter, cover and put in the oven, preheated to 130C, for 20 minutes. Then cover the pot with porridge with a thick blanket or blanket, let it brew for at least an hour. Serve porridge hot with milk.
You can let the porridge harden, cut it into slices and fry in vegetable oil with onions and garlic, and then serve, sprinkled with herbs to taste.