Pickled cucumber and barley soup (Rassolnik)

1. Rinse the pearl barley, soak it in cold water for 30 minutes, then drain.

2. Bring the stock to the boil, add the barley and bay leaves and simmer over low heat for 30 minutes.

3. Add the diced potatoes and cook for another 10 minutes.

4. Meanwhile fry the finely chopped onion and grated carrot in the oil in a frying pan for 5 minutes, then add the coarsely grated or finely diced pickled cucumbers and cook for another 5 minutes.

5. Add the vegetable and cucumber base to the soup and cook together for 10 minutes; sharpen to taste with a little pickle brine and season with salt and pepper (the cucumbers are salty, so salt carefully).

6. Serve each bowl with a spoonful of sour cream and fresh dill.

Tip: Rassolnik takes its name from "rassol", the brine of pickled cucumbers; barrel-fermented cucumbers are best – vinegar pickles work too, but then use less brine.