Rassolnik (soup with pickled cucumbers)

Beef (with or without bones) - 0.7 lbs. (320 g)
potatoes - 0.5 lbs. (200 g)
rice - 0.1 lbs. (50 g)
parsley - 0.7 ounces (20 g)
carrots - 0.1 lbs. (50 g)
onions - 2, small size
pickled cucumbers - 0.1 lbs. (50 g)
tomato - 1
sour cream - 1 tablespoon

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. Add one onion. Cook at low heat for 1-2 hours. If beef is with bones, filter the broth. 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. Add chopped tomato and saute for another 5 minutes. Simmering pickled cucumbers: Put chopped pickled cucumbers into a saucepan. 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. 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.