Rassolnik

Step by stepInstructions

1. Simmer the barley in the broth until almost tender, about 30 minutes.
2. Add the potatoes and cook until nearly soft, about 10 minutes.
3. Meanwhile, sauté the onion and carrots in the butter until golden; stir into the pot with the bay leaf and peppercorns.
4. Add the pickles and simmer for 10 minutes more.
5. Pour in the brine, taste, and season with salt if needed; simmer for 5 minutes.
6. Serve hot with sour cream and dill.