This tangy Russian soup cooks barley with potatoes and carrots, then finishes with pickled cucumbers and their brine. With whole-grain barley and a low glycemic profile, it is a filling option suitable for people with diabetes and easy to take on a picnic in a thermos.
Parboil the barley in plenty of water for 10 minutes, then drain.
Chop the potatoes, carrot and onion.
Sauté the onion and carrot in butter. Add the parboiled barley, potatoes and water and boil for 20 minutes, until the potatoes soften.
Add the chopped pickled cucumbers with their brine and boil for a further 10 minutes. Taste and adjust the salt, then scatter with dill and serve.
Add the pickle brine at the very end. If added early, the acidity can make the potatoes and barley stay firm rather than soften fully. Allergens: contains barley (gluten).
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