Pickle in the village.
Boil beef or pork ribs.
Remove the meat, strain the broth.
Send the sliced potatoes to the broth, add salt, taking into account the fact that you will also add pickles to the soup.
Fry finely chopped onions on pork lard, add carrots grated on a medium grater to the onion and simmer with onions until half-cooked.
Mix the roast with tomato paste to taste, sprinkle with a little sugar.
When the potatoes are cooked to half – readiness , throw the washed pearl barley soaked in water . When the pearl barley is ready, cut into pieces the brisket already boneless and chopped finely salted or pickled cucumbers.
Combine the soup with the roast, toss the bay leaf, parsley and dill.
Let it boil for 2 minutes and eat, adding sour cream or mayonnaise already in a serving plate. If you put winter, salted dill, then do not salt the soup at the beginning.
You can add pork rinds to the soup for satiety. That’s why he’s a peasant.