We were very pleased with this version of the pickle. I always cook pickle with kidneys, but sometimes they are not on sale. Or laziness to bother with their preparation - it is troublesome. And I want pickle. This option turned out to be just a lifesaver. Yes, and it was very tasty.
Prepare the products so that everything is at hand. Potatoes, carrots and celery root (took instead of parsley, which was not) to wash and clean. Pay attention to the original method of processing pearl barley. I first met this one and I really liked it.
Perlovku sort out, wash in several waters, put in a colander and place on a pan of boiling water. The water level should be 5-6 cm below the bottom of the colander. Steam the grits for 35 minutes.
Carrot, parsley root (celery) and onion cut into thin strips.
Cut the brisket into small pieces.
And fry in vegetable oil, stirring constantly, for 5 minutes in a pan with a thick bottom.
Add the roast to the pan with the brisket and cook, continuing to stir, for 4 minutes.
Pour the hot broth into the pan, add the pearl barley, bring to a boil and cook over low heat for 20 minutes.
Cut the potatoes into thick strips.
Remove the skin from the cucumbers and cut the flesh into strips. Put in a saucepan, pour in the brine, bring to a boil and remove from the heat.
Pour the potatoes into the boiling soup. Cook for 5 minutes.
Add the cucumbers to the pickle along with the broth, Bay leaf and 4 peas of pepper. If necessary, add salt to taste. Cook for 10 minutes.
Remove from the heat and pour on plates. When serving, you can add sour cream to the soup, but it was already very tasty. But the greens will be very appropriate. Bon Appetit!