Wash the pearl barley thoroughly. Chop a middle-sized onion into small pieces then stew them with some oil on average fire until they are soft. Add 10 dag. pearl barley, mix them so that the pearls are evenly covered by oil. Remove the pan from the cooker and add a large tablespoonful of ground paprika, then add about 2.5 dl broth, a diced tomato, a diced green pepper and a clove of garlic. Cover the dish, cook it for another ~ 25 minutes on law fire and stir it from time to time. Then add another 2.5 dl broth and cook the dish for another 15 minutes.

Select and wash the lentils and start cooking them in 1.5 litre cold water with 2 onions, salt and bay-leaves. Make thickening from 2 tablespoonfuls of flour and 2 dl sour cream, add two crushed cloves of garlic, pepper, and ground red pepper to it. When the lentils are soft thicken the soup, then boil it again, add mustard, vinegar and sugar to taste.

Select the dried peas and steep them into plentiful water (which covers the peas) the night before. Take an onion and a clove of garlic the next day, dice them into small pieces and take a whole 10 dag. smoked sausage. Pour off the peas’ steep water and boil them in about 1.5 litre cold water until they are almost a pulp. Fry 2 tablespoonfuls of flour light brown in oil, stew the onion and the garlic in it, then add 1 dl cold water and the sausage to the peas. Boil them thoroughly, add salt and pepper to taste. You can eat this dish with Vienna sausage or roast meat instead of smoked sausage.

Ingredients: 1 pack of PACO poppy stuffing; 8 tablespoonfuls of milk, 150 g flour, 350 g sugar, 30 g butter, 2 egg-yolks, about 1 dl warm milk, one pinch of salt, 10 g yeast, maybe some lemon-peel. Roll out the raised dough to the necessary thickness, mix the PACO poppy stuffing with warm milk and spread it evenly over the dough with a knife. (You can use water instead of milk), then roll it up and let is raise. Then spread the thoroughly mixed egg-yolks over it, puncture it with a fork and bake it in an oven at 180 °C degrees for about 30 minutes.

Prepare the dough in the same way you prepared the dough of the poppy strudel. Mix a pack of nut substitute /stuffing/ with 1 dl water or milk, add raisins, honey, and jam to taste, then spread it over the rolled-out raised dough with a knife. Use the PACO nut stuffing in the same way.