Rinse the meat thoroughly, place it in a pot, add enough water to cover it generously, and bring to a boil.

Once boiling, skim off any foam, add the bay leaf, a quartered onion, and diced tomato. Once simmering, lower the heat and cook for several hours, depending on the meat type: 3-4 hours for beef, 2-3 hours for veal.

The broth is ready when the meat is tender and falls off the bone effortlessly. Remove the meat and let it cool slightly.

Peel, wash, and dice the potatoes into medium pieces, then add them to the soup.

Following the potatoes, add the rice, increase the heat, and once simmering, reduce the heat, allowing it to cook for 25-30 minutes. Meanwhile, prepare the remaining ingredients.

In a frying pan, sauté a finely chopped onion and diced carrots in oil.

Once the carrot and onion are lightly browned, stir in the tomato paste, cook for an additional 2 minutes, and then turn off the heat.

Dice the cucumbers into small cubes.

Detach the meat from the bone and cut it into medium pieces.

After the potatoes and rice have cooked for 25 minutes, add the meat, cucumbers, and the sautéed carrot and onion mixture with tomato paste. Stir thoroughly, bring to a rapid boil, and then simmer on low for an additional 10 minutes.

Finely chop the greens and an additional white onion.

Add them to the soup, stir, turn off the heat, cover with a lid, and let it rest for 15-20 minutes to blend the flavors.

Serve the soup with an optional dollop of sour cream. It pairs excellently with raw onions or green leeks and a sprinkle of black pepper. 

Enjoy your meal!