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Ingredients
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2 ounces dried mushrooms
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¾ cup water
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½ cup unsalted butter, divided
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3 onions, chopped
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1 cup cooked diced veal
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1 cup diced ham
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¼ pound kielbasa sausage, cut into 1 inch pieces
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2 quarts beef stock
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3 bay leaves
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10 black peppercorns
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12 marinated mushrooms
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2 dill pickles, diced
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2 tablespoons capers
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1 (28 ounce) can Italian-style whole peeled tomatoes
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2 tablespoons tomato paste
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1 ½ tablespoons all-purpose flour
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12 kalamata olives
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⅓ cup chopped fresh dill weed
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¼ cup dill pickle juice
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3 cloves garlic, minced
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1 teaspoon Hungarian sweet paprika
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¼ teaspoon dried marjoram
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salt and ground black pepper to taste
Garnishes:
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1 cup sour cream, or as needed
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1 lemon, sliced
Directions
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Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
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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.
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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.
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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.
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Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
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Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.
Nutrition Facts (per serving)
478 | Calories |
30g | Fat |
27g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 478 | |
% Daily Value * | |
Total Fat 30g | 39% |
Saturated Fat 14g | 71% |
Cholesterol 100mg | 33% |
Sodium 1374mg | 60% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 5g | 17% |
Total Sugars 11g | |
Protein 25g | 51% |
Vitamin C 43mg | 48% |
Calcium 102mg | 8% |
Iron 4mg | 23% |
Potassium 1051mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.