Rassolnik with Canned Fish and Pearl Barley

Prepare all necessary ingredients.

Rinse the pearl barley thoroughly, cover with water, and let soak for 40-60 minutes.

Peel the potatoes and cut them into sticks.

Rinse the pearl barley again, place it in a pot, and cover with 1.5 liters of water. Bring the water to a boil and cook the pearl barley over low heat for 15 minutes.

Then add the potatoes to the pot and cook for 5-7 minutes.

Peel the onion and carrot. Dice the onion, and grate the carrot on a coarse grater.

Heat vegetable oil in a pan and sauté the onion until translucent, approximately 5 minutes.

Add the carrot to the pan.

Sauté the onion and carrot for another 5-7 minutes, until golden.

Cut the cucumbers into half-moons or quarter-circles (depending on their size).

Add the cucumbers to the pan with the carrot and onion.

Sauté over medium heat, stirring, for another 3-4 minutes.

Drain the liquid from the can of fish. Break the fish into smaller pieces.

Add the sautéed vegetables to the pot.

Also add the canned fish to the pot.

Simmer the rassolnik with canned fish over low heat, with a very gentle boil, for 5-7 minutes. Add salt and black ground pepper 2-3 minutes before the end of cooking.

Let the finished rassolnik sit, covered, for 5-10 minutes.

For serving, finely chop fresh dill. Ladle the rassolnik with canned fish into individual bowls and garnish with herbs.

Enjoy your meal!