You will need: 2 liters of water, 0.7 kg of beef, 150 g of pearl barley, 5 medium potatoes, 1 carrot, 1 onion, 1 white root (parsnip, parsley or celery), 2 pickled cucumbers, 0.3 cups of cucumber pickle, bunch of greenery, 2 tbsp. spoons sour cream, 2 tbsp. spoons of vegetable oil, bay leaf, black pepper peas, salt to taste.
Rinse the pearl barley well and pour hot water for about an hour.
Rinse the meat, cut into small pieces and cook with half the onion and spices for about 1 hour.
Add barley and cook another 1-1.5 hours.
Peel and dice potatoes, grate carrots and white root on a large grater, peel the cucumbers and cut them into semi-circles.
Cook the fry. In vegetable oil, save the remaining onions, add carrots and white root.
Put the potatoes in the soup and salt a little, taking into account that the pickle and cucumbers are also salted. Boil 15 minutes.
Then add grill, pickles and cook for another 10 minutes.
At the end of cooking, place the chopped greens, then pour the brine and let the soup boil.
Before serving, season with pickle sour cream and garnish with greens.
Enjoy your meal!
Categories: Christmas Desserts