Potatoes cut into medium-sized cubes and lay in a pot of boiling water.
Onion cut into half rings, carrots to rub on a large grater.
Cucumbers, if they are large, cut into slices.
Onion and carrot fry on strong fire on sunflower oil. When the mass becomes Golden, lay the pickles, then on low heat under a lid for 2-3 minutes. Then lay a tablespoon of tomato paste, stir, then under the lid for 3 more minutes.
When the broth with the potatoes to boil, lay in the pan the roasted mass after boiling, cook for 10-15 minutes, until cooked potatoes.
Meanwhile, slice the sausage and bacon cubes. Add into the pan.
After boiling, add the broth, Bay leaf, red pepper and salt. Mix well and cook on minimum heat for about 5 minutes. Then turn off the heat, close the lid and do not open for about 10 minutes.
When serving put in a bowl of black olives to taste, and a slice of lemon.