Russian Soup Of Meat And Vegetables

Preparation:

Preparation: In 100 cl of meat broth, simmer gently 300 g of veal and 100 g. diced and boiled veal shoulder, 150 g of diced cooked ham, 1 sliced onion and fried for 5 minutes in a little butter with 1 sliced cucumber and the pulp of 2 tomatoes. Simmer for 7-8 minutes, add a dozen pitted and chopped black olives and transfer the soup into a bowl where you have prepared a thinly sliced lemon.