Method of preparation

Put the beef and smoked ribs into a soup pot, add water and bring to a boil.

Remove the foam, put the peeled onion and simmer for 2 hours at a gentle boil.

15 minutes before it is done salt a little, add bay leaf and peppercorns.

Remove the meat from the broth, remove the onion and spices, strain the broth.

Separate the meat from the bones and cut into strips.

Then slice the ham and sausage.

Cut the cucumbers into strips, put in a pan, add a little broth and cook for 5-7 minutes. Transfer cucumbers to the pan with broth.

Peel the onion and cut into quarter rings.

In a pan, heat butter together with vegetable oil, add onion, salt, pepper and fry until tender.

Add the Rosso sauce, stir and transfer the fried vegetables to the broth.

Add cooked meat, ham and sausage to the pan.

Add olives, stir and cook for 10-15 minutes.

Cover the pan and let it brew for 15 minutes.

When serving, put a slice of lemon in each plate, add some sour cream to the hodgepodge and sprinkle with greens.