Rinse and coarsely cut the meat, and then add the peeled onion, carrot, bay leaf and pepper beans. Cook for an hour.
Rinse the pearl barley with cold water. Add it to the stock and cook for 30 mins more.
Peel and dice the potatoes, then add them to the broth.
Chop the onion, finely grate the carrot, shred or dice the pickled cucumbers. Braise the cucumbers a little adding some broth. Add the cucumber pickle to the soup.
Fry the onion in vegetable oil, then add the carrot, and continue frying. Add the cucumbers, onion and carrot in soup. Add the bay leaf, salt and pepper to taste. Cool for a further 10 mins, set aside from heat.
The rassolnik is served with sour cream and herbs.