Lean pickle ... How can this be, you ask, because usually meat and offal are added to such a soup, thanks to which it acquires a characteristic taste. We answer: yes, it can! We did not add meat products, but put a lot of vegetables in the soup and seasoned it with ground paprika (it is best if it is smoked). Please note: the taste of such a lean pickle will directly depend on the quality of pickles. If you manage to get good barrels, and even with fragrant brines, believe me: amazing gastronomic experiences await you!
Pour a little oil into a small saucepan, add barley, put on medium heat and fry, stirring occasionally, for 10 minutes. Then pour 2 cups of boiling water, salt, bring to a boil, close the lid, reduce the heat to a minimum and cook the pickle barley for 20 minutes. During this time, the water should be absorbed.
Prepare vegetables for the lean pickle. Peel onions, garlic and carrots. Cut into small pieces. Also chop the celery. Peel the pickled cucumbers, cut the cucumbers lengthwise into quarters, then across into slices 7–8 mm thick.
In a heavy bottomed saucepan, heat 3-4 tbsp. l. oil, add the onion. Fry over high heat for 3-4 minutes. Add carrots and celery; sauté, stirring, 5 minutes. Add garlic and pickles, sauté 1 minute.
Put tomato sauce to the vegetables, mix, pour 1.5 liters of cold water. Bring to a boil, cook for 5 minutes. Pour barley, pepper, cook pickle under a lid over low heat for 10 minutes.
Pour as much brine as you like into the pot, bring to a boil and remove from heat. Pour chopped greens, if using, let the lean pickle brew under the lid for 5-10 minutes and serve.