Pickle can be prepared using different recipes. Some Housewives prefer to cook this soup with rice, while others recognize only pickle with barley, others use buckwheat. The first is an ancient dish prepared with meat, eggs and fish. Seasoning was used cucumber pickle.

The necessary ingredients

To make your own soup with pickles and barley, prepare the following ingredients:
- 3 liters of water;
- 700 grams of beef;
- 100 grams of pearl barley;
- 1 medium onion;
- 1 carrot;
- 3 medium potato;
- 3 pickled cucumbers;
- a little cucumber pickle;
- vegetable oil for sauteed;
- salt to taste;
- greens;
- sour cream.

The recipe of the pickle

The first thing you need to cook the broth. To do this, take a piece of beef and rinse it thoroughly under a stream of cool running water. Then fill the pan with water and put on fire. As soon as the water boils, put in the pan the meat. The resulting foam remove with a strainer or spoon.

Next is to prepare the barley. Soak it in a bowl of cold water for a few minutes, stir and drain the water. Again pour the grits in cold water. Repeat this procedure until, until the water is clear. Dip the barley in a saucepan with the meat, simmer for one and a half hours, stirring occasionally. If foam begins to appear clear.

Now you need to prepare the other ingredients for the pickle. Pickled cucumbers cut into small cubes (you can grate it, as you like) and fold in a bowl. Onions clean from the husk, finely chop. Wash carrots, remove the skin and grate. Put on the fire a frying pan and pour a small amount of vegetable oil. Put there the chopped onion and carrot, fry until Golden brown, stirring occasionally.

Potatoes wash and peel, cut into medium cubes. Remove the cooked meat from the broth, chop them into pieces and send it back to the pot. There also put chopped potatoes and stir. When the potato is ready, put chopped cucumbers and pour some of the brine. Then send all ingredients are cooked zazharku of onions and carrots, bring the soup to a boil.

Try, if necessary, salt. Cook the soup on low heat for another fifteen or twenty minutes. Next wash the greens and chop and add to the soup, turn off the heat and cover the pan. Ready pickle can serve with sour cream.