1. Preparing meat broth: Put beef into a large saucepan and cover with 1.2 gallons (4.5 l.) cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon.
2. Add one onion. Cook at low heat for 1-2 hours. If beef is with bones, filter the broth.
3. Pan-frying vegetables: Melt one tablespoon margarine in a frying pan. Add chopped onions, carrots and parsley cut into sticks. Cover and saute at low heat for 15 minutes stirring occasionally.
4. Add chopped tomato and saute for another 5 minutes. Simmering pickled cucumbers: Put chopped pickled cucumbers into a saucepan.
5. Add meat broth covering cucumbers. Cover with lid and simmer at low heat for 15-20 minutes. Add rice to boiling meat broth. Bring to a boil.
6. Add potatoes cut into bars and sauteed vegetables. Boil for 10-15 minutes. Add simmered pickled cucumbers and boil for another 5 minutes. Salt can be added by taste. Served with sour cream. Servings: 3-4.

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