Moscow Rassolnik with Beef

Soak the pearl barley in cold water and place in the refrigerator overnight. Rinse with cold water before cooking.

Place beef brisket in cold water along with half of an onion and half of a carrot, cut in half. Add a bay leaf and allspice berries.

Bring to a boil, skim off the foam, reduce the heat and simmer for 3–4 hours on low heat.

Cook the rinsed pearl barley in a separate pot with salted water for about 30 minutes until done.

Cut the remaining carrots and onions into thin strips.

Heat the vegetable oil in a pan, add onion and carrot. Fry, stirring, until golden brown.

Add the minced garlic, stir for 30 seconds and remove from heat.

Chop the pickles into cubes with sides of about 1 cm.

Transfer the cucumbers to a saucepan, pour in a glass of brine. Bring to a boil and cook for 20–30 minutes.

Cut the potatoes into cubes of the same size as the cucumbers.

Strain the broth, bring to a boil and add potatoes. Cook for 10 minutes.

Cut the boiled meat into cubes with sides of about 1.5 cm.

Finely chop the parsley and dill.

Add the roux, pickles without brine, pearl barley, and meat to the soup. Stir and taste.

Add a little cucumber brine, salt and ground black pepper to taste. Add chopped herbs, bay leaf and allspice.

Bring to a boil, remove from heat and let stand for 10–15 minutes.

Serve the finished rassolnik with sour cream.