1Heat the oil in a large saucepan or Dutch oven over high heat. Add the meat and cook, stirring often, until browned. Transfer to a plate.
3Add the onion and cook on medium, stirring occasionally until soft and translucent. Add the shredded carrots, parsley root or parsnips, celery, garlic, herbs and red pepper flakes; cook, stirring, until soft and fragrant.
5Return the meat; add water, about 11/2 teaspoons of salt and barley. Bring to a boil; skim the surface with a large spoon to remove any scum. Reduce heat to low and simmer, partially covered, for 1 hour.
7Then add potatoes and continue cooking until the meat and potatoes are tender, for about 1/2 an hour to 45 minutes more. Add the tomato and pickles; cook for about 5 minutes.
9If the soup needs salt, add about 1/4 cup of the Pickling brine and then taste again; add some more if needed.To serve, ladle the hot soup into bowls, garnish with chopped fresh parsley and dill.
11Its traditionally served Rassolnik with a bit of sour cream.