Pickle with pork with pickles on pearl barley

1. Pork is washed, put in a saucepan, add peeled onions (without chopping) and peeled carrots (also whole), pour water and cook until the meat is ready, about 30-40 minutes from the moment of boiling. In the process of cooking, remove the foam.

2. When the meat is cooked, we remove it to a separate dish, and filter the broth through a sieve (the onion and carrot from the broth will no longer be useful).

3. Peel the potatoes, wash them, cut them into cubes.

4. Pour the pearl barley into a bowl, fill it with water, wash it, drain the dirty water. Repeat the procedure twice.

5. In a saucepan in which we will cook the pickle, we spread the prepared potatoes and washed cereals, pour the filtered broth, send it to the fire. Cook for about 20-25 minutes from the moment of boiling.

6. Meanwhile, peel the carrots and onions, grate the carrots, cut the onion into small cubes. Garlic is cleaned, passed through a press. Fry the vegetables in vegetable oil until soft. We cut the pickles into small cubes, also put them in a frying pan, fry for 1 minute.

7. The meat has cooled down, cut it into portions, chop the dill greens finely, put the meat and dill in a pickle along with vegetable dressing from the pan. Add salt to taste, pour cucumber brine.

8. Let it boil for another minute and remove from the heat.

Pour the pickle into portions, sprinkle with freshly ground black pepper and serve.

Bon appetit!