Rassolnik

Cut 500 gr Pork Neck into bite-sized pieces. Peel and dice 450 gr Potatoes. Peel and chop 1 head Onions. Peel and grate or chop 100 gr Carrots. Cut 140 gr Pickled Cucumber into small cubes or thin strips. Measure 70 gr Rice, 40 gr Tomato Puree, 2 ¹/₄ tbsp Sunflower oil, 2 leaves Bay Leaves, 1 tsp Black Pepper - Powder, 1 tsp Table salt, 2.3 l Water, 5 gr Fresh Dill and .

Place 500 gr Pork Neck in a large saucepan with 2.3 l Water. Bring to a boil, skim off the foam thoroughly, then reduce heat and simmer for about 45-60 minutes, until the meat is tender.

Add the diced 450 gr Potatoes to the pot along with 2 leaves Bay Leaves and 70 gr Rice. Cook for about 15 minutes.

In a pan, heat the 2 ¹/₄ tbsp Sunflower oil. Fry the chopped 1 head Onions and grated 100 gr Carrots for 5-6 minutes until soft. Add the 40 gr Tomato Puree and stir for 1 minute. Then add the diced 140 gr Pickled Cucumber and cook for another 4-5 minutes.

Pour the fried mixture into the soup. Cook for another 10-15 minutes until 450 gr Potatoes, 70 gr Rice and 500 gr Pork Neck are completely cooked. Remove the meat, cut it into bite-sized pieces and return it to the pot.

Taste the soup and carefully add 1 tsp Table salt to taste, keeping in mind that 140 gr Pickled Cucumber are already salty. Finally, add 1 tsp Black Pepper - Powder and chopped 5 gr Fresh Dill.

Serve hot, optionally with a spoonful of 100 gr Sour Cream in each serving.