Petersburg-style rassolnik

Boil 2L of broth, add oregano pepper and bay leaf. 

Put the pearl millet in a bowl and pour warm water over it. After that, rinse the groats well in hot water.

While the meat is cooking, pour cold water over the pearl quarters and let them swell slightly.

Drain the groats, pour them into a pot of boiling water (about 3 cups of water) and boil until soft, put them on a sieve and rinse with hot water.

Bring the broth to a boil, put the potatoes and pearl dumplings in it. Cook the soup for 15 minutes. 5 minutes before the soup is ready, add the Rassolnik dressing.

Stir and let stand.

Serve the finished soup with sour cream, garnish with parsley greens.