Barley soup with pickled cucumbers
Description
A hearty first course. Cook the pearl barley soup (rassolnik) using broth, which I recommend straining before the main cooking process. Then cook the pearl barley according to the indicated recipe. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Rinse and soak the grain.
- 2
Step 2
Separate the meat from the bones and cut into portion-sized pieces.
- 3
Step 3
Boil the broth from bones and meat for about an hour and a half. Be sure to skim off the foam.
- 4
Step 4
Add the barley; it should cook for about 40 minutes. Cut the cucumbers into cubes.
- 5
Step 5
Cut the potatoes into cubes and place them in a pot. Let them simmer for 10 minutes.
- 6
Step 6
Fry the onion and carrots in oil. Add to the pot.
- 7
Step 7
Add cucumbers, brine, tomato paste, and bring the soup to a boil. Add spices. Cover with a lid, remove from heat, and let steep for 20 minutes.
- 8
Step 8
Pour onto plates and serve.