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Ingredients

• 2 ounces dried mushrooms
• 3/4 cup water
• 1/2 cup unsalted butter
• 3 onions, chopped
• 1 cup cooked diced veal
• 1 cup diced ham
• 1/4 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 1/2 tablespoons all-purpose flour
• 12 kalamata olives
• 1/3 cup chopped fresh dill weed
• 1/4 teaspoon dried marjoram
• 3 cloves garlic, minced
• 1/4 cup dill pickle juice
• 1 teaspoon Hungarian sweet paprika
• salt to taste
• ground black pepper to taste

Description

The Recipe For This Rich And Tangy Russian Soup Calls For Wild Mushrooms And Three Types Of Meat Cooked In A Highly Seasoned Beef Stock With Kalamata Olives, Marinated Mushrooms, Capers, And Dill Pickles.

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