Gherkin, Beef & Barley Broth (Рассольник | Rassol’Nyk)

• 500 grams (1 pound) pork ribs or beef short ribs
• 2 1/2 liters (4 pints) cold water
• 1 onion, peeled but kept whole
• 1 bay leaf
• 5 black peppercorns
• 5 allspice berries
• 100 grams (3 1/2 ounces) pearl barley or rice
• 1 onion, diced
• 2 tablespoons sunflower oil
• 1 carrot, peeled and grated
• 20 grams (3/4 ounce) parsley root, peeled and finely chopped, or parsley stalks, finely chopped
• 100 grams (3 1/2 ounces) gherkins, peeled and grated
• 200 milliliters (7 fluid ounces) gherkin brine from the jar, divided and used as needed
• 2 spring onions, finely chopped, to serve

1. To make the stock, cut the ribs into individual ribs, place in a large saucepan, and cover with the water. Add the whole onion, bay leaf, peppercorns, and allspice and bring to the boil.
2. Reduce the heat as soon as the water boils and skim the scum that rises to the surface. Simmer for a couple of hours while you watch your favorite TV series and eat leftover gherkins.
3. When the meat is tender and falling off the bone, add the pearl barley or rice and cook for 15 minutes, until it is cooked but still has a bite.
4. Meanwhile, sweat the diced onion in the sunflower oil in a frying pan over a medium heat for 5 minutes, then add the parsley root or stalks and carrot and continue to cook over a medium-low heat, stirring often, for 15 minutes or until everything is soft and starting to caramelize slightly. Add to the stock.
5. Add the gherkins to the stock, taste and add 100 milliliters (3 1/2 fluid ounces) of the gherkin brine. Taste it and add more if you think it needs more salt. The broth should taste rich, but also a little salty, sweet, and sour. Scatter with spring onions and serve with a huge hunk of good bread.

liters, onion, bay leaf, black peppercorns, berries, pearl barley, onion, sunflower oil, carrot, parsley root, gherkins, milliliters, spring onions

Taken from food52.com/recipes/40627-gherkin-beef-barley-broth-rassol-nyk (may not work)