Salzgurkensuppe auf russische Art

Ingredients

• 600 g calf shoulder (with bone)
• 2 Bay leaves
• 10 black peppercorns
• 60 g pearl barley
• 2 onions
• 2 large carrots
• 500 g sour pickles
• 5 tbsp pickle brine
• 4 Potatoes
• 2 tbsp oil
• 100 g sorrel
• 0.5 bunch dill
• Pepper
• Salt
• 4 tbsp Sour cream

Instructions

1. 1.

   Place the meat in 1.5 l cold water, add bay leaves and peppercorns. Bring to a boil, skim off foam and simmer gently for about 1 hour. Drain the pearl barley after rinsing and cook it in ~200 ml water for about 40 minutes until tender.

2. 2.

   Peel and dice the onions. Peel the carrots and cut into small cubes. Peel the potatoes and cube them into 1–1.5 cm pieces.

3. 3.

   Remove the meat from the broth, strain the broth through a sieve into another pot, discarding peppercorns and bay leaves.

4. 4.

   Drain the pearl barley. Add the vegetables to the broth, heat, dice the sour pickles and add them, simmer gently for 20–25 minutes, seasoning with pickle brine, salt and pepper. Wash and finely chop dill; rinse and chop sorrel.

5. 5.

   Separate the calf meat from the bone, cube it, and add it along with herbs and pearl barley to the soup. Reheat briefly. Serve in bowls topped with sour cream.