Ingredients:

• Water – 2-2.5 liters
• Pork on the bone – 400 grams
• Potatoes – 400-500 grams
• Bacon – 100-150 grams
• Pickled cucumbers – 250 grams
• Rice – 2-3 tablespoons
• Onion – 2 pieces
• Carrots – 2 pieces
• Dill – to taste
• Bay leaf – to taste
• Ground black pepper – to taste
• Salt – to taste
• Vegetable oil – for frying

Instructions:

1. Rinse the pork on the bone and place it in a pot. Add cold water and bring to a boil.
2. Add a bay leaf, one peeled carrot, one peeled onion, and a little salt to the pot. Cook until the pork is fully cooked, removing the foam that forms during cooking from time to time.
3. Meanwhile, clean and wash the remaining vegetables. Cut the potatoes into cubes, chop the onion, and grate the carrots.
4. Cut the bacon into small pieces and dice the pickled cucumbers.
5. Strain the prepared broth.
6. Remove the meat from the bone, cut it into small pieces, and return it to the pot with the broth. Discard the vegetables that were cooked with the meat.
7. Add the prepared potatoes and well-rinsed rice to the broth. Bring to a boil and cook for about 15 minutes.
8. While the potatoes are cooking, fry the bacon in a pan, add the chopped onion, and fry until soft. Add the grated carrots and fry until golden brown. Add the diced pickled cucumbers and cook for about 3-5 minutes.
9. Transfer the prepared frying to the soup and cook for another 5 minutes.
10. Add chopped dill and remove from heat. Let the soup rest for a while, then serve in bowls.
11. If desired, add a little sour cream to each bowl.