Rinse the meat well, rinse the barley as well. If you have young veal, then you can cook it together with pearl barley, the cooking time will be the same, if the meat is more than an adult animal, then boil it separately and add half the pearl barley and cook until it is ready. If desired, add bay leaf and peppercorns to the pan, salt with a little, cook for 1.5 hours, then remove the spices. Do not forget to remove the foam.
Peel and chop the carrots, cut the onions and cucumbers into small cubes.
Fry the carrots with onions in vegetable oil until soft, then add the cucumbers and fry for several minutes.
Add chopped potatoes to the pan, cook for 10 minutes, if the cucumbers are not very acidic then add a glass of brine directly to the broth. Add the roast and chopped dill to the soup.
Cover the finished pickle and let stand for half an hour.
The classic pickle is very rich, tasty and satisfying. Cooking is quite simple, the main thing for cooking is using beef or veal, then the soup will turn out to be rich and rich. Pickle can also be cooked with rice, barley or others, add your favorite spices and fragrant herbs.