Traditionally, this dish is prepared on a strong meat broth, with an abundance of smoked meats. But in the summer I want to eat easier, so we use chicken broth, quite a bit of bacon and fresh tomatoes - almost a dietary hodgepodge.
Pre-prepare the broth, of course, it will be a delicious rustic chicken.
Remove the meat and cool it, cut into portions.
In a cauldron or a deep saucepan, heat vegetable oil, fry bacon pieces on it.
Add the onion sliced with feathers, fry until transparent.
Add cucumber slices and sausage slices, fry for 5-7 minutes, stirring occasionally, over medium heat.
Add chicken pieces, tomato slices, sugar,
fry for 5 minutes.
Add the olives, pour in 1.5-2 liters of broth.
Boil for 5-7 minutes, add salt to taste.
Wash and chop the parsley and half a lemon, add to the hodgepodge.
Let it boil and remove from heat.
Let it brew for 10 minutes.
