Ingredients Serves 6
- 1/2 cup pearl barley
- 4 potatoes
- 1 carrot
- 1 onion
- 2-3 pickles
- 1 bay leaf
- 5 allspice berries (optional)
- 1 tsp salt
- 2 tbsp oil
- 1 cup pickle brine
First wash and soak the barley in hot water for at least 30-40 minutes. Then drain and rinse.
Prepare the vegetables: cube the potatoes, shred the carrot, cut the onion into small cubes, cut the pickles in half lengthwise, then slice into thin semicirles.
In a medium size pan bring 8 cups of water to a boil. Add the pre-soaked pearl barley, reduce the heat to low and simmer half-covered for 20 minutes. Next, add the potato, bay leave, allspice and salt, and cook for 10 minutes.
Meanwhile, heat the oil in a skillet. Stir-fry the onion and carrot over medium heat for 5 minutes, until they are soft.
Add the sauted vegetables and pickles to the soup and cook for further 10 minutes. Towards the end of cooking, add one cup of pickle brine, bring to a boil and turn off the heat. Serve hot, garnish with finely chopped dill.