Rassolnik in Leningrad

Many Russian families make soups. Usually it is rich thick cabbage soup, borscht, pickle, which go well especially in winter. Coming from the cold, you will pour a plate of soaring fragrant nourishing rich brew - and immediately the world will become kind, and you - contented and happy! One of the common recipes for pickle is the Leningrad-style recipe for pickle.
To make soup, we need:

a good rich piece of meat, preferably beef on the bone, or cartilage ribs, - gram 500-600,
potatoes - a couple of pieces,
carrots, onions - one root crop each,
pickled cucumbers (pickled, but better pickled) - 2-3 pieces,
pearl barley - half a glass,
vegetable oil or fat from the broth from cooking meat - 1-2 tablespoons,
cucumber pickle - half a cup,
peppercorns, bay leaf,
greens, sour cream - served
We prepare vegetables: rinse well, peel. We rinse and soak barley with cold water (you can for several hours, you can pre-boil it in the microwave).
We wash the meat well and fill it with cold water. Remember one rule: if you want a tasty broth - pour cold water, if you want juicy meat - pour boiling water. Add large pieces of carrots, onions, if desired, the root or stem of celery or parsley.

Bring to a boil, remove the foam, reduce the heat,

add pearl barley and boil for an hour and a half with a slight boil.

At this time, prepare a dressing: finely chop the carrots, onions, cucumbers.

Everything is well cooked in a frying pan in fat or vegetable oil removed from the broth.

Dice the potatoes.

We take out the meat from the broth, cut into pieces, discard the vegetables.

Dip the potatoes and meat into the soup, bring the potatoes and pearl barley to the ready.

We fill the soup with the prepared dressing, add spices and brine, simmer under the lid for about 10 minutes and turn off the stove. Serve with sour cream and herbs. Very tasty!