Classic Homemade Rassolnik

Cut the beef into bite-sized pieces and simmer in a deep stockpot until tender.

Peel the potatoes, carrots, and onions, then dice them finely. Peel the pickles if the skin is tough, and chop them up.

Pick through the pearl barley, rinse well, and cook almost until tender. Cook it separately to keep the broth clear, though you can cook it right in the meat broth for a richer flavor.

Once the meat is nearly done, add the potatoes, bring back to a boil, then stir in the barley. Simmer over low heat for about 10 minutes.

Sauté the carrots and onions in vegetable oil, then add them to the soup.