To start, wash and soak in cold water, pearl barley for 4 hours. Barley barley from Mistral are clean, large and delicious, love her very much. Soaked and swollen rinse and put to boil. After boiling, carefully remove the foam and cook grits for 15 minutes. Then turn off and leave to cool without opening the lid. Warm rump drain in a colander, rinse with cold water and allow to drain. Krupa is ready for further preparation. I always cook the barley with the stock and freeze the extra – it is very convenient and saves time.

For a good soup it is better to take beef - brisket, rib, or shoulder blade. Do not take pieces of the neck or spine – the broth will be cloudy. The broth I boil on the stove in a large volume, and then prepare a different soup. The meat for the soup you put it in cold water, carefully remove the foam and cook with minimal signs of boiling until the backlog of meat from the bone. After half an hour of cooking, add the broth popechenie onions and carrots that are in readiness to clean. Towards the end of cooking the meat with salt and pepper. The broth carefully strain the meat cut to remove from bones, cut into pieces for food and temporarily postponed.

Onions and carrots cleaned, washed. Onion finely chopped quarter rings, carrot grate on a coarse grater. Actually I'm not a supporter of shredded vegetables in soups, but it is here that the grated carrots will taste better. In a slow cooker on the mode Frying heat the oil and fry the onion and carrots until light gold, with the lid closed, and stirring.

Add the sauerkraut. As mentioned above, I haven't washed, but only squeeze slightly from the brine. Simmer on the mode Frying 7-8 minutes, until the characteristic smell podmochennoy cabbage. Potatoes in the Ural soup I don't put.

Filled with the vegetable broth and bring to a boil. Put the pearl barley, add the meat pieces and again bring to boil.

Then set the temperature 85 degrees, add salt and pour sheptock sugar, add dry pepper and spicy herbs and Bay leaf. Leave the soup to uprivate for an hour. If your slow cooker does not have a mode control, set the fire on 5 hours and 45 minutes, put in the mode of keeping warm.

After an hour, fragrant soup is ready! Left pour into bowls and add sour cream. Ural eat soup with rye bread, slathered with good butter.