A rich, tangy, restorative soup built on beef broth and distinguished by two defining ingredients: briny dill pickles and pearl barley. The pickle brine is added directly to the broth, giving the soup its characteristic sharp, saline backbone. The barley absorbs the fat and broth as it cooks, becoming tender and slightly gelatinous, binding the soup into a hearty, sustaining meal. It is a soup of contrasts: the sharp acid of the pickles against the richness of the meat and grain.
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If using kidney, trim the fat and tubes, slice it, and soak in cold water for 30 minutes , changing the water twice. Bring a fresh pot of water to a , add the kidney, for 5 minutes , drain, and rinse. This step removes the strong gamey flavor. If using chuck, skip the soaking.
Place the meat (kidney or chuck) in a large pot. Cover with 2 liters of cold water. Add the bay leaves and bring to a gentle , skimming foam. for 45 minutes for kidney or 60 minutes for chuck until tender. Remove the meat, dice it, and return to the broth.
Add the drained soaked barley directly to the broth. Cook for 20 minutes .
Meanwhile, the onion and carrot in butter over medium heat for 7 minutes until softened. Add the diced pickles and cook for another 5 minutes . Add this mixture to the soup pot.
Add the diced potatoes to the pot. Cook for another 15 minutes until the potatoes are tender and the barley is fully soft and swollen.
Pour in the brine. Taste and adjust salt; remember the brine is very salty. for 5 more minutes.
Off the heat, add the chopped parsley and dill. Serve with a generous spoonful of smetana.
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