Peel, wash and cut all vegetables into large cubes.
Finely chop some carrots, onion, celery and bell pepper and fry in vegetable oil until half cooked. Then add the tomatoes and fry for another 2-3 minutes.
Rinse pearl barley and boil until tender.
Pour water into a large soup pot and bring to a boil. Transfer the fried vegetables to the pan, add the dry broth, potatoes and cabbage. Boil 10 minutes.
Add tomatoes in their own juice, boiled pearl barley, beans, chili peppers and all spices to the soup. Boil for 10 more minutes.
When the soup is almost ready, dry the baguette in the oven or heat it in a pan. Before serving, place the salted barrel green tomatoes on a plate and pour over the soup. Garnish with finely chopped herbs. Serve the soup with a crispy baguette.