Ingredients
Pork ribs – 400 grams
Barley – 100 grams
Potato – 400 grams
Onion – 80 grams
Carrots – 80 grams
Pickled cucumbers – 100 grams
Cucumber pickle – 100 milliliters
Fresh herbs (parsley, dill) – 1 bunch
Bay leaf – 1 piece
Allspice – 2 pieces
Salt – to taste
Cooking method
Rinse barley several times, pour cold water over it and set aside until it swells.

Wash the pork ribs, cut into pieces along the bones.

Put the ribs in a saucepan, putting it on a strong fire. After the water boils, turn off the gas. Cook over low heat.

Add barley to the pork and cook them together, removing the foam.

Peel the potatoes and cut into arbitrary cubes.

Finely chop the onion.

Peel the carrots and grate on a coarse grater.

Chop pickled cucumbers.

Putting a frying pan on a small fire, sauté onions and carrots in sunflower oil. Add pickles to them. Simmer for a few minutes.

After checking the readiness of the barley in the broth (it should be soft), add the chopped potatoes.

When the potatoes are ready, transfer the onions, carrots and cucumbers from the pan to the pan. After five minutes, pour in the cucumber pickle there.

Five ten minutes before the end of cooking, put the chopped greens, bay leaf into the pan. Let the pickle brew on pork for an hour.