Energizer Rassolnik

Rinse the pearl barley thoroughly under running water until the water runs clear.

Cut the pickled cucumbers into fine matchsticks.

Peel the potatoes and carrots, and dice them.

Finely dice the onion, garlic, and celery.

Finely chop the herbs.

Place the potatoes and carrots in a cold pot. Add 2 tablespoons of pickle brine. Cook covered for 20 minutes at 100 degrees.

Pour water into a pot and bring to a boil.

Add the rinsed pearl barley. Cook the barley at 100 degrees for 20–30 minutes until half-cooked.

Sauté the onion, carrot, celery, and garlic in olive oil in a preheated skillet.

Add the tomato paste and pickle brine, stir, and cook for another 2 minutes.

Add the pearl barley to the pot with the potatoes and carrots.

Add the sautéed vegetables and pickled cucumbers, and stir well.

Season with salt to taste and add the peppercorns.

Stir and add boiling water.

Turn off the heat.

Add the fresh herbs and cover with a lid.

Let the soup steep for 10–15 minutes.

Ladle the rassolnik into bowls.