Ingredients:

• 500g beef
• 100g pearl barley
• 500g potatoes
• 200g pickled cucumbers
• 200ml pickle from pickled cucumbers
• 150g onion
• 150g carrot
• Fresh dill and parsley to taste
• Bay leaf to taste
• Ground black pepper to taste
• Salt to taste
• Vegetable oil for frying

Recipe:

1. Rinse and cut the beef into small portions and put it into a pot of cold water.
2. Bring to a boil, add salt and cook for about 1 hour.
3. Add rinsed pearl barley to the broth and cook for about 40 minutes.
4. Meanwhile, peel and rinse the potatoes, onions, and carrots. Cut the potatoes into cubes, chop the onions, and cut the carrots into thin strips. Cut the pickled cucumbers into small pieces.
5. Add the potatoes to the broth with the pearl barley and cook for about 10 minutes. Fry the onions in vegetable oil until soft, add the carrots and fry until golden brown. Then add the pickled cucumbers and cook for about 5 minutes.
6. Add the fried vegetables to the soup, pour in the pickle from pickled cucumbers, add bay leaf and ground black pepper. Add salt to taste and cook for another 5-7 minutes.
7. Add chopped fresh dill and parsley, and remove from heat. Let the soup sit for a while to infuse the flavors, and then serve.
8. You can serve sour cream separately. Rassolnik with cucumbers is ready!