Boil the beef in salted water until done. Then place the meat on a cutting board and cut it into strips. Strain the beef broth.
Grate the carrots and cucumbers on a coarse grater.
Cut the potatoes into cubes and the onion into wedges.
Cut the pepper and tomatoes into cubes.
Fry the onion and carrot over medium heat until the vegetables are half cooked. Then add the tomatoes and peppers to the pan and simmer the vegetables for another 5 minutes.
Place the meat and potatoes in a saucepan with beef broth. Bring the contents of the saucepan to a boil and cook over medium heat for 10 minutes.
Add the contents of the frying pan, pickles, bay leaf and black peppercorns to the saucepan. Salt the soup to taste and cook the contents of the saucepan for another 20 minutes. When adding salt to the dish, take into account the fact that the soup already contains pickles and brine.
Remove the soup from the heat and add any finely chopped greens to taste. Let the soup steep and serve. Enjoy!