Beef and Pearl Barley Soup with Salt-Cured Pickles and Sour Cream

What you need

• 500 g (1 lb) beef chuck, in one piece
• 2.5 l (10 cups) water
• 6 black peppercorns
• 70 g (1/3 cup) pearl barley, rinsed
• 400 g (14 oz) potatoes, peeled, cut in 1.5 cm (1/2 in) cubes
• 1 large onion, finely diced
• 1 large carrot, coarsely grated
• 2 tbsp sunflower oil
• 250 g (9 oz) salt-cured dill pickles, barrel-style, not vinegar pickles; peeled and cut into thin strips
• 100 ml (scant 1/2 cup) pickle brine, plus more to taste
• 2 leaves bay leaves
• 1 1/2 tsp salt, plus more to taste
• black pepper, freshly ground, to taste
• 6 tbsp sour cream, for serving
• 1 handful fresh dill, chopped, for serving

Method

Restated from the original video

1. 1

   Put the beef and the cold water in a large pot and bring to a boil. Skim off the foam as it rises.

2. 2

   Add the peppercorns, lower the heat and simmer, partly covered, for 1 hour 15 min, until the beef is tender.

3. 3

   Meanwhile, cook the barley in a separate pot with 400 ml (1 2/3 cups) water for 35-40 min, until almost tender. Drain and set aside.

4. 4

   Lift the beef out of the broth and cut it into bite-size pieces. Return it to the pot.

5. 5

   Add the potatoes to the broth and simmer for 10-12 min, until nearly cooked.

6. 6

   While they simmer, warm the oil in a skillet over medium heat. Cook the onion and carrot for 6-8 min, until soft and golden.

7. 7

   Add the pickles and brine to the skillet and stew for 8-10 min, until the pickles soften and the liquid reduces by half.

8. 8

   Tip the skillet contents, the barley and the bay leaves into the soup. Simmer for 5-8 min, until the potatoes are completely tender. The pickles go in late because acid keeps potatoes firm.

9. 9

   Season with the salt and pepper. Add a spoonful or two more brine if the soup is not tangy enough.

10. 10

    Remove the bay leaves, cover the pot and let the soup rest off the heat for 10 min.

11. 11

    Ladle into bowls and top each with a spoonful of sour cream and some dill.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.