Rassolnik

Simmer the meat for 1.5 hours, skimming off the foam as needed.

Soak the pearl barley for 3 hours, then cook it in the broth for 20 minutes.

Sauté the onions in oil for 3 minutes, add the carrots for 5 minutes, then stir in the tomato paste, diced cucumbers, pickle brine, and 2 ladles of broth — simmer for 10–15 minutes.

Remove the meat, separate it from the bones, and dice or shred it.

Add the potatoes to the broth with the barley, followed by the meat and the vegetable mixture. Cook until tender, adding the garlic 5 minutes before it's done.