Description
This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.
Ingredients
- 2 ounces dried mushrooms
- ¾ cup water
- ½ cup unsalted butter
- 3 onions, chopped
- 1 cup cooked diced veal
- 1 cup diced ham
- ¼ pound kielbasa sausage, cut into 1 inch pieces
- 2 quarts beef stock
- 3 bay leaves
- 10 black peppercorns
- 2 dill pickles, diced
- 2 tablespoons capers
- 12 marinated mushrooms
- 1 (28 ounce) can Italian-style whole peeled tomatoes
- 2 tablespoons tomato paste
- 1 ½ tablespoons all-purpose flour
- 12 kalamata olives
- ⅓ cup chopped fresh dill weed
- ¼ teaspoon dried marjoram
- 3 cloves garlic, minced
- ¼ cup dill pickle juice
- 1 teaspoon Hungarian sweet paprika
- salt to taste
- ground black pepper to taste
Instructions
- Soak mushrooms in water in a small bowl until tender
- 20 to 30 minutes. Drain mushrooms
- reserving soaking water.
- 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.
- 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.
- 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.
- Add olives
- dill
- pickle juice
- garlic
- paprika
- and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
- Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 6