Place the meats, boullion, salt and pepper into a soup kettle. Bring to a boil and skim off the film several times until the broth is clear. Lower the heat and cook the meat until tender (about 2 hours).
Peel and slice the onions. Place in a skillet and saute in the butter until golden and transparent. Peel the cucumbers, discard the seeds, and cut into thin slices. Peel, seed, and chop the tomatoes. Add the cucumbers to the onions and saute for 2 minutes. Add the tomatoes and continue cooking for about 8 to 10 minutes. Combine the sauteed vegetables with the broth, and add the frankfurters. Reheat.
Cover the olives with water and boil for several minutes. Drain and add to the soup. Adjust the seasonings. Garnish with thin lemon slices.
From: The New York Times Bread and Soup Cookbook by Yvonne Young Tarr
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