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What You Need:
(To Serve: 6 to 8)
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6 cups beef stock, fresh or canned
¾ pound beef, preferably lean brisket, rump or bottom round, cut into ½ -inch cubes
½ pound boneless shoulder of veal, trimmed of fat and cut into ½ - inch cubes
4 tablespoons butter
2 cups thinly sliced onions
2 medium cucumbers, peeled, halved, seeded and cut into ¼ - inch slices
2 large tomatoes, peeled, seeded and coarsel y chopped
1 teaspoon salt
Freshly ground black pepper
6 ounces boiled ham, sliced ½ inch thick
3 all-beef frankfurters, sliced into ½ - inch rounds
12 black pitted olives
1 lemon, thinly sliced
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Translate this recipe:
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| How To Cook: |
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1. In a heavy, 4- to 6-quart casserole, combine the beef stock, beef and veal. Bring to a boil over high heat, skimming the top of the foam and scum as they rise to the surface.
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2. Then partially cover the casserole, reduce the heat to moderate and simmer for about 1½ hours, or until the meat is tender enough to be easily pierced with a fork.
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3. Meanwhile, melt 4 tablespoons of butter in a heavy, 10-to 12-inch skillet over high heat. Add the onions, reduce the heat to moderate and cook 3 to 5 minutes, or until the onions are soft but not brown.
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4. Drop in the cucumbers and cook, stirring occasionally, for about 10 minutes, or until they are tender but still slightly firm.
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5. Then stir in the chopped tomatoes and cook an additional 10 minutes. Season with the salt and a few grindings of black pepper, and transfer the contents of the skillet to the casserole. Add the ham and frankfurters and simmer 5 minutes, or until the meats are heated through.
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6. Drop the olives into a saucepan of boiling water and boil briskly for 2 minutes. Drain and add them to the soup. Taste for seasoning, pour into a large heated tureen, and float the lemon slices on top. Serve at once.
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