Classic pearl barley soup with pickles

Description

Perfect for lunch. You can find solyanka soup made not only with barley but also with millet. Many cooks add not only pickled cucumbers but also pour in the brine—it's optional. Instead of beef, you can use pork or chicken. You can even make the soup completely meatless, and it will still turn out very delicious. Ladle into bowls and serve.

Instructions

1. 1

   Step 1

   Pour water into a saucepan and place it over heat. Wash the beef and cut it into medium-sized pieces, add to the water after it comes to a boil, then add bay leaf and a pinch of salt.

2. 2

   Step 2

   Cook over the lowest heat with the lid slightly ajar for 1 hour.

3. 3

   Step 3

   Rinse the barley in advance, add it to the meat, and cook for another 25 minutes.

4. 4

   Step 4

   Peel the onion and dice it, grate the carrot on a coarse grater. Peel the garlic and finely chop it.

5. 5

   Step 5

   Peel the potatoes and cut into pieces, dice the pickled cucumbers.

6. 6

   Step 6

   Heat a skillet with sunflower oil, sauté onion and carrot for a few minutes, then add garlic.

7. 7

   Step 7

   Transfer the vegetables from the frying pan to a pot, add potatoes, and cook for 10-15 minutes after boiling.

8. 8

   Step 8

   Place the cucumbers, season with salt and pepper to taste, cook for 2 minutes, then turn off the heat. Serve the soup with finely chopped dill.