Cucumber Salad and Veal Soup
Pretty easy on this one. Thinly slice cucumber, put in a colander with some salt and let drain for an hour or so. Then season with white pepper, chopped chives, equal parts water and vinegar, and a little sugar to taste. Let marinate for a while then top with sour cream and paprika.
The soup is one of my favorites from a little European restaurant back home in Indiana. Chop an onion, two carrots, and a celery stalk, add that and a small jar of drained pimentos to a pan and saute in butter until soft. Add some veal shoulder or stew meat chopped up into little half inch pieces or so and saute until brown, then drain, add a half teaspoon each or so of dried thyme, dried marjoram, and ground nutmeg, a couple tablespoons of chopped parsley, salt, pepper, and six cups or so of beef broth (I made my own by browning marrow bones, oxtail, and an onion then added red wine and cooked down then simmered with water for a few hours). Bring to a boil and let simmer for around an hour. After that scramble two eggs and slowly add some of the soup to it, then take that, and half the remaining soup, and pulse in a blender to chop everything up a bit. Stir that back into the remaining soup with a couple more tablespoons of butter and some more chopped parsley, off the heat, and serve with hot french bread and sour cream if you want.
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