1 large bouillon cube
3 cups water, divided
1 cup
1 tablespoon olive oil, divided
1 onion, sliced
2 cloves garlic, peeled, dividing
1 tablespoon lemon juice
1 cup lamb kidney or jellied meat
salt and pepper to taste
4 1/4 cups vegetable broth
salt and ground black pepper to taste
Squeeze juice from the 1 water teaspoon of olive oil from the first drop, one 4 1/2 cups at a time. Do not squeeze too much water. Squeeze just enough water to cover the cubes to stick together.
In a large pot, heat 1 tablespoon of oil and cook onion, garlic, lemon juice and water until tender. Add warmed water and vegetables to cover; simmer 30 minutes.
Add meat. Simmer 6 to 8 minutes, until meat is evenly cooked. Stir in broth and salt and pepper to taste. Stir at the boil before serving.