Russian Cookbook

1 kg lamb, cut into serving pieces
4 tablespoons aflour
4 tablespoons butter
2 cups chicken stock
3 cloves garlic, minced
1 head cabbage, finely shredded
1/2 teaspoon caraway seeds
1/2 teaspoon dill seeds
1 teaspoon sugar
2 teaspoons vinegar
Salt and pepper, to taste

Dredge the lamb in flour and brown on all sides in the butter.

Add the stock and simmer for 1- 2 hours.

Add all the remaining ingredients and continue cooking over medium heat for another 30 minutes, stirring occasionally.

5 cups beef stock
300 gr beef, rump, trimmed of fat, cut into 1-cm cubes
200 gr veal, trimmed of fat, cut into 1-cm cubes
100 gr ham, sliced
3 beef frankfurters, sliced
3 tablespoons butter
100 gr onions, thinly sliced
3 medium sour pickled gherkins, sliced
2 large tomatoes, chopped
15 olives
1 lemon, thinly sliced

Put the beef stock, beef and veal into a large, heavy casserole. Bring to the boil over a high heat, skimming off all the foam and scum with a large spoon as they rise to the surface. Then partly cover the casserole, reduce the heat to moderate and simmer for about 1 hours, until the meat is tender enough.

Meanwhile, melt butter in a large, heavy frying-pan over a high heat. Add the onions, reduce the heat to moderate and cook for about 3 to 5 minutes, until the onions are soft but not brown. Drop in the cucumbers and cook for about 10 minutes, stirring occasionally, until they are tender but still slightly firm. Then stir in the chopped tomatoes and cook an additional 10 minutes. Season with the salt and a few grindings of black pepper, and transfer the contents of the frying-pan to the casserole. Add the ham and frankfurters and simmer for about 5 minutes, until the meat is heated through.

Addolives to the soup. Taste for seasoning, pour into a large heated tureen, and float the lemon slices on top. Serve hot.