Ingredients

• 2 ounces dried mushrooms
• 0.75 cups water
• 0.5 cups unsalted butter , divided
• 3 onions , chopped
• 1 cup cooked diced veal
• 1 cup diced ham
• 0.25 pounds kielbasa sausage , cut into 1 inch pieces
• 2 quartss beef stock
• 3 bays leaves
• 10 blacks peppercorns
• 12 marinateds mushrooms
• 2 dills pickles , diced
• 2 tablespoons capers
• 1 , 28 ounce
• 2 tablespoons tomato paste
• 1.5 tablespoons all-purpose flour
• 12 kalamatas olives
• 0.33 cups chopped fresh dill weed
• 0.25 cups dill pickle juice
• 3 cloves garlic , minced
• 1 teaspoon Hungarian sweet paprika
• 0.25 teaspoons dried marjoram
• salt and ground black pepper to taste

Instructions

1. 1 Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
2. 2 Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
3. 3 Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
4. 4 Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
5. 5 Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
6. 6 Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.

Nutrition per serving