In a land of harsh winters, it’s no surprise that soul-warming soups are a mainstay. Undoubtedly the most recognizable to Westerners is borscht, a beet soup served with sour cream. Cabbage, potato, fish and mushroom soups provide additional comfort during the long Russian winter.  ”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

• 55 gm dried mushrooms
• 180 ml water
• 115 gm unsalted butter
• 3 onions, chopped
• 190 gm cooked diced veal
• 115 gm diced soy ham
• 115 g kosher kielbasa sausage, cut into 1 inch pieces
• 1890 ml beef stock
• 3 bay leaves
• 10 black peppercorns
• 2 dill pickles, diced
• 15 gm capers
• 12 marinated mushrooms
• 100 gm can Italian-style whole peeled tomatoes
• 30 gm tomato paste
• 10 gm all-purpose flour
• 12 kalamata olives
• 10 gm chopped fresh dill weed
• 0.2 gm dried marjoram
• 3 cloves garlic, minced
• 60 ml dill pickle juice
• 2 gm Hungarian sweet paprika
• Salt to taste
• ground black pepper to taste

Directions

• Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
• Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
• Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
• Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup’s seasoning with salt and pepper; simmer another 10-15 minutes.
• Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

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