Preparation
- Cut the beef into small pieces, put it in a pan with the cold water, bring to the boil and simmer gently for 30 minutes. Skim off any scum that forms.
- Add the barley and cook for another 30 minutes.
- While the meat and barley simmer, dice the potatoes and onion and grate the carrots. Add the potatoes to the soup.
- Fry the onion and carrots in the oil in a frying pan for about 5 minutes, cook the tomato purée briefly with them and stir everything into the soup.
- Braise the cucumber strips with the brine in the frying pan for 5 minutes and add them to the soup too.
- Add the bay leaves, season with salt and pepper and cook the soup for another 10 to 15 minutes until the potatoes are tender. The brine is salty, so season only now.
- Chop the parsley and dill. Ladle the soup into bowls, top each with a spoonful of soured cream and sprinkle with the herbs.
Drink with it
Vodka · excellent match
Vodka, ice cold and neat, in small glasses
The classic companion in Russia: the clear, cold spirit stands beside the salt and acidity of the pickle brine without competing with them.
What Is Vodka? Raw Materials, Flavor, and CocktailsPale lager · good match
Pale lager or pilsner
Malt and carbonation soften the salty-sour note of the brine.
Pils or Helles: What's the Difference?White wine · good match
Grüner Veltliner, dry
Peppery spice and crisp acidity suit the dill and the pickled cucumber.
Which wine pairs with food? A simple approach to choosing