Ingredients Edit

Directions Edit

  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 1½ 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.
  6. Drop in the cucumbers and cook, stirring occasionally, for about 10 minutes, or until they are tender but still slightly firm.
  7. Then stir in the chopped tomatoes and cook an additional 10 minutes.
  8. Season with salt and few grindings of black pepper, and transfer the contents of the skillet to the casserole.
  9. Add the ham and frankfurters and simmer 5 minutes, or until the meats are heated through.
  10. Drop the into a saucepan of boiling water and boil briskly for 2 minutes.
  11. Drain and add them to the soup.
  12. Taste for seasoning, pour into a large heated tureen, and float the lemon slices on top.
  13. Serve at once.
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