Rassolnik I

Ingredients

 * Beef (with or without bones) - 0.7 lbs. (320 g)
 * potatoes - 0.5 lbs. (200 g)
 * rice - 0.1 lbs. (50 g)
 * parsley - 0.7 ounces (20 g)
 * carrots - 0.1 lbs. (50 g)
 * onions - 2, small size
 * pickled cucumbers - 0.1 lbs. (50 g)
 * tomato - 1
 * sour cream - 1 tablespoon.

Directions
Preparing meat broth:
 * 1) Put beef into a large saucepan and cover with 1.2 gallons (4.5 l.) cold water.
 * 2) Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon.
 * 3) Add one onion. Cook at low heat for 1-2 hours.
 * 4) If beef is with bones, filter the broth.

Pan-frying vegetables:
 * 1) Melt one tablespoon margarine in a frying pan.
 * 2) Add chopped onions, carrots and parsley cut into sticks.
 * 3) Cover and saute at low heat for 15 minutes stirring occasionally.
 * 4) Add chopped tomato and saute for another 5 minutes.

Simmering pickled cucumbers:
 * 1) Put chopped pickled cucumbers into a saucepan.
 * 2) Add meat broth covering cucumbers.
 * 3) Cover with lid and simmer at low heat for 15-20 minutes.
 * 4) Add rice to boiling meat broth. Bring to a boil.
 * 5) Add potatoes cut into bars and sauteed vegetables. Boil for 10-15 minutes.
 * 6) Add simmered pickled cucumbers and boil for another 5 minutes.
 * 7) Salt can be added by taste. Served with sour cream.