- 6 cups of beef stock, fresh or canned
- ¾ pound of beef, preferably round, cut into cubes
- ½ pound of boneless shoulder of veal, trimmed of fat and cut into ½-inch cubes
- 4 tablespoons of butter
- 2 cups of thinly sliced onions
- 2 medium cucumbers, peeled, halved, seeded and cut into ¼-inch slices
- 2 large tomatoes, peeled, seeded and coarsely chopped
- 1 teaspoon of salt , freshly ground black pepper
- 3 beef frankfurters, sliced into ½ inch rounds
- 12 black pitted olives
- 1 lemon, thinly sliced
- 6 ounces of boiled ham, sliced into ½-inch rounds
- 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.
- 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.
- Meanwhile, melt 4 tablespoon 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.
- Drop in the cucumbers and cook, stirring occasionally, for about 10 minutes, or until they are tender but still slightly firm.
- Then stir in the chopped tomatoes and cook an additional 10 minutes.
- Season with salt and 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.
- Drop the 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.