Ingredients:
- Water – 2-2.5 liters
- Pork on the bone – 400 grams
- Potatoes – 400-500 grams
- Bacon – 100-150 grams
- Pickled cucumbers – 250 grams
- Rice – 2-3 tablespoons
- Onion – 2 pieces
- Carrots – 2 pieces
- Dill – to taste
- Bay leaf – to taste
- Ground black pepper – to taste
- Salt – to taste
- Vegetable oil – for frying
Instructions:
- Rinse the pork on the bone and place it in a pot. Add cold water and bring to a boil.
- Add a bay leaf, one peeled carrot, one peeled onion, and a little salt to the pot. Cook until the pork is fully cooked, removing the foam that forms during cooking from time to time.
- Meanwhile, clean and wash the remaining vegetables. Cut the potatoes into cubes, chop the onion, and grate the carrots.
- Cut the bacon into small pieces and dice the pickled cucumbers.
- Strain the prepared broth.
- Remove the meat from the bone, cut it into small pieces, and return it to the pot with the broth. Discard the vegetables that were cooked with the meat.
- Add the prepared potatoes and well-rinsed rice to the broth. Bring to a boil and cook for about 15 minutes.
- While the potatoes are cooking, fry the bacon in a pan, add the chopped onion, and fry until soft. Add the grated carrots and fry until golden brown. Add the diced pickled cucumbers and cook for about 3-5 minutes.
- Transfer the prepared frying to the soup and cook for another 5 minutes.
- Add chopped dill and remove from heat. Let the soup rest for a while, then serve in bowls.
- If desired, add a little sour cream to each bowl.