Instructions

1. Rinse the pearl barley thoroughly, place it in a pot, and pour in 2 liters of cold water. Set over medium heat, bring to a boil, and skim off any foam. Cover and cook over low heat for about 15–20 minutes, until partially cooked.
   
2. Meanwhile, peel the carrot and grate it on a coarse grater. Heat a little sunflower oil in a frying pan and sauté the carrot over medium heat for 5–7 minutes, until soft and lightly golden.
   
3. While the carrot is cooking, peel the potatoes and cut them into slices or sticks about 1 cm (1/2 inch) thick. Cut the cucumbers into small cubes.
   
4. Once the barley is partially cooked, add the potatoes, cooked carrot, and cucumbers to the pot along with half of the brine. Add salt to taste and stir.
   
5. Bring back to a boil, then cover and cook over low heat until the potatoes are tender (about 20 minutes).
   
6. About 10 minutes before the end of cooking, add the bay leaves. If desired, pour in the remaining brine and add more salt if needed. If the soup is too thick, add a little boiling water. Stir gently.
   
7. Once the rassolnik is ready, turn off the heat and remove the bay leaves. Cover and let it rest for at least 10–15 minutes.
   
8. Serve hot, adding a spoonful of sour cream to each bowl.