Step-by-step preparation:

Base: Boil beef broth on the bone (in approximately 2.5 liters of water). Be sure to remove the foam for transparency. When the meat becomes soft, remove it, separate it from the bone, chop finely and return to the pan.

Preparation of the brine: Pour 0.5 liters of cucumber brine into a separate saucepan, bring to a boil, remove the gray foam and strain through cheesecloth or a sieve. Add the clarified brine to the finished broth.

Dressing (Sauteing with oil): Heat a frying pan and add 2–3 tbsp. l. of refined sunflower oil (it is ideal for frying, as it does not change the aroma of the dish). Finely chop the onion and fry in oil until golden brown. Add chopped tomatoes to it (after removing the skin) and simmer over low heat for 5–7 minutes. The oil will absorb the color of the tomatoes, which will make the hodgepodge bright.

Preparation of ingredients: Cut the pickled cucumbers, mushrooms and all the assorted meats (sausage, ham, chicken) into strips. If you add cabbage, cut it as thinly as possible (like for a salad).

Assembling the dish: Put the cabbage in the boiling broth with brine and cook for 5–7 minutes. Add the chopped meat, smoked meats, mushrooms and cucumbers. Add the onion with tomatoes and allspice sautéed in oil.

Final stage: Add sour cream to the pan. Reduce the heat to a minimum. Keep the dish on low heat for 15 minutes, making sure that it does not boil (this will preserve the delicate texture of the sour cream and prevent it from curdling).

Infusion: Turn off the heat, cover and let the hodgepodge rest for 10–15 minutes - this will “meet” all the flavors.

Serving: Place a slice of lemon, a few olives and sprinkle with fresh herbs on each plate.

Enjoy!