Miasnaia Solianka

Ingredients

 * 6 cups of beef stock, fresh or canned
 * 3/ 4 pound of beef, preferably round, cut into cubes
 * 1/ 2 pound of boneless shoulder of veal, trimmed of fat and cut into 1/2-inch cubes
 * 4 tablespoons of butter
 * 2 cups of thinly sliced onions
 * 2 medium cucumbers, peeled, halved, seeded and cut into 1/4-inch slices
 * 2 large tomatoes, peeled, seeded and coarsely chopped
 * 1 teaspoon of salt, freshly ground black pepper
 * 3 beef frankfurters, sliced into 1/2 inch rounds
 * 12 black pitted olives
 * 1 lemon, thinly sliced
 * 6 ounces of boiled ham, sliced into 1/ 2-inch rounds

Directions

 * 1) In a heavy, 4- to 6-quart casserole, combine the beef stock, beef and veal.
 * 2) Bring to a boil over high heat, skimming the top of the foam and scum as they rise to the surface.
 * 3) Then partially cover the casserole, reduce the heat to moderate and simmer for about 1 1/ 2 hours, or until the meat is tender enough to be easily pierced with a fork.
 * 4) Meanwhile, melt 4 tablespoon of butter in a heavy 10- to 12-inch skillet over high heat.
 * 5) 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.
 * 6) Then stir in the chopped tomatoes and cook an additional 10 minutes.
 * 7) Season with salt and few grindings of black pepper, and transfer the contents of the skillet to the casserole.
 * 8) Add the ham and frankfurters and simmer 5 minutes, or until the meats are heated through.
 * 9) Drop the olives into a saucepan of boiling water and boil briskly for 2 minutes.
 * 10) 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.