Wash the pearl barley and fill it with water and leave it overnight. The next day, wash the pearl barley and boil it in salted water until it is half cooked.
Wash the pork ribs, dry them and cut them into portions. Put the pork in a saucepan (3 liters) and fill it with water (2.5 liters). Over medium heat, bring the broth to a boil and remove the foam. When the separation of the foam is stopped, the broth can be strained.
Add to the soup pearl barley without broth and diced potatoes. Turn down the heat and continue cooking.
Prepare the vegetables for the soup dressing. Cut the peeled vegetables; garlic (1-2 teeth) into plates, sweet and hot pepper-strips, onion-cubes, carrots-straws and tomatoes-slices.
Fry garlic and hot pepper in sunflower oil. Then we remove the vegetables and leave the oil.
In garlic oil, fry the onion until transparent. Add the carrots and fry them for 2 minutes.
Then add tomatoes and sweet pepper. You can add dry seasoning. Cover the pan with a lid and simmer the vegetables for 5 minutes.
For taste and color, put tomato paste in the passer, fry it with vegetables.
In a saucepan, put the pickled cucumbers cut into small cubes and the soup dressing. Add cucumber brine, pepper and Bay leaf to taste. Taste for salt and cook on low heat for 10 minutes.
Then remove the soup from the heat and let it brew for 20 minutes under the lid. And do not forget to remove the Bay leaf.
Delicious and rich soup is ready! Serve the soup with sour cream and herbs.Bon Appetit!