To begin, place the beef chunks into a large pot with 1.5 litres of cold water. Add bay leaves and peppercorns. Bring to a gentle boil, skimming off any foam. Lower heat and simmer for 45 minutes to develop flavour. Move to sautéing vegetables.

In a pan, melt butter over medium heat. Add the chopped onion and carrot. Cook until soft and lightly golden, around 7–10 minutes. Add minced garlic and cook for one minute more. Transition to preparing barley.

Drain the soaked pearl barley and rinse well under cold water. Add it to the simmering beef broth. Cook for 20 minutes or until barley begins to soften. Continue with potatoes next.

Add cubed potatoes to the pot and continue simmering for another 15 minutes. Stir occasionally to prevent sticking. Move to preparing pickles.

In a small pan, combine grated pickled cucumbers with a bit of the cucumber brine and sugar. Simmer gently for 10 minutes. This reduces excess acidity and blends the flavours. Ready to add to soup.

Transfer the sautéed onions, carrots, and garlic into the soup. Then stir in the softened pickles and their simmered liquid. Let everything cook together for 10–15 minutes. Taste for balance before final seasoning.

Add cucumber brine gradually, tasting after each addition. Balance sharpness with a pinch of sugar or more broth if needed. Add salt only after the brine to avoid over seasoning. Simmer a final 5 minutes.

Ladle Rassolnik into bowls and top with a spoonful of sour cream and fresh dill. Serve with rye bread or black bread on the side. This soup develops more character after resting, so leftovers are even better the next day.