Pickle with pearl barley and pickles

The most delicious pickle should be cooked with barley on beef or veal. Then the soup will turn out thick, rich and very rich. Season it with cucumbers, dill - and to the table! See recipe.

Ingredients

• Veal - 300-400 Grams Pearl barley - 1 Glass (volume 150 ml.) Pickled cucumber - 3 Pieces Onions - 1 Piece Carrots - 1 Piece Potatoes - 3 Pieces Vegetable oil - 3-4 Tbsp. spoons Salt - To taste Spices - To taste (bay leaf, peppercorns) Dill - 1 Bunch Water - 2.5 L

Directions

1. Prepare pickle foods. Use your favorite spice for the broth, I added two bay leaves and a few black peppercorns. At the end of cooking, they must be removed.
2. Thoroughly sort and rinse the barley, the meat also needs to be rinsed under running water. Since the time of young veal and barley is the same, you can cook them together. In any other case, first cook the meat broth, then add the cereal. Add spices, salt, water and cook meat and barley until tender. In time it will take 1.5 hours.
3. Now fill up the pickle. Cut the cucumbers, carrots into strips, cut the onion into small pieces. First fry the onions and carrots in vegetable oil until half cooked, then add the cucumbers and bring the frying until tender. The pickle dressing is ready. If the cucumbers have a bright, sour-salty taste, that's great. If not, pour a glass of brine directly into the broth. The meat broth with barley is ready.
4. Peel the potatoes, cut them into thin strips, add to the soup. Boil for 10 minutes.
5. Season the soup with fried cucumbers with vegetables and finely chopped fresh dill, boil for a minute. Remove the soup from heat, let it brew for 30-35 minutes. Serve! Bon Appetit!