Step 1

Prepare the broth. Fill the meat with water, add the bay leaf, allspice and a little salt. Bring to a boil, reduce the temperature and simmer for 2.5 hours, periodically skimming off the foam.

Step 2

Chop garlic, bell pepper, carrots, onions and saute in vegetable oil.

Step 3

Peel canned tomatoes from the skin, beat them with a blender and add to the paste. Then pour in the sugar and simmer for 10 minutes.

Step 4

After a while, add chopped sausages and cucumbers. Stew for another 10 minutes.

Step 5

Then add cumin, salt and pepper to taste, and chopped chili peppers without seeds. Pour in some stock and simmer for 10 minutes.

Step 6

Take the meat out of the stock and cut it into large slices and pour the contents of the pan into the stock. Cover with a lid and simmer for 10 minutes.

Step 7

Serve the hodgepodge with meat, olives, lemon, herbs and sour cream.