Russian Veal and Cucumber Soup
Place the meat in a saucepan with 1 1/2 liters (approximately 50 ounces) of cold water in and the bay leaves and peppercorns. Bring to a boil, skim off the foam and simmer for 1 hour over low heat. Rinse the barley in a sieve, then cook in water for 40 minutes until soft.
Peel and finely dice the onion. Peel the carrots and potatoes, and cut into small cubes.
Remove the meat from the broth. Pout the broth through a sieve into another pot and discard the peppercorns and bay leaves.
Drain the cooked barley. Add the vegetables to the broth and heat in the saucepan and heat, then add the brine and cucumber (cut into small cubes), and simmer for 20-25 minutes. Season salt and pepper to taste. Rinse the dill and sorrel, and chop finely.
Remove the meat from the bone and cut into small cubes, then add to the soup and reheat. Serve in bowls, topped with sour cream.