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Ham and eggs
2 Cans vegetable broth
7 boilled eggs
150 g pickles
2 red peppers
1 yellow pepper
200 g green olives
50 g caparies
300 g cooked smoked ham
200 g cooked carrots
6 pcs of gelatine
salt, pepper
Instructions
Put gelatine in cold water until soft, then mix it with hot vegetable soup. Arrange all sliced ingredients in mold and cover with hot, spiced soup. Leave it on cold place over night.
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