Shyupinis

• 75 g (3 oz) finely ground barley
• 200 g (7

Boil the barley, peas and swede separately, having first soaked the peas and cut the swede into small pieces. Fry the finely diced fat bacon with the chopped onions, mix with the barley porridge, peas and swede, add the finely cut-up ham, sprinkle with marjoram and dill and dress with sour cream. Serve hot.