Spicy Meat Soup

This soup, solianka, is very Russian.   Just from looking at the ingredients, it is clear that it was originally made from foods that were available during the height of the winter.   Of course, those would be mostly smoked, pickled and dried foods.   We make it occasionally during the fall and winter and once during the summer: When we can get fresh dill weed.   Somehow it always tastes better with fresh dill.

Soak the dried mushrooms in 1/2 cup boiling water for two hours.   Drain the mushrooms and chop them into medium pieces.   Reserve the soaking liquid.

Melt 4 tablespoons of the butter in a soup kettle over medium heat.   Add the onions and fresh mushrooms and saute until the onions are clear and the mushrooms are softened.   Add the veal, ham, kielbasa and dried mushrooms and saute, stirring occasionally, for 10 minutes.

Add the stock and reserved mushroom soaking liquid.   Increase the heat to high and bring to a boil.   Reduce the heat to low.   Add the bay leaf, peppercorns, pickles, capers, and pickled mushrooms.   Simmer, covered for about a half-hour.

While the soup is simmering, melt the remaining butter in a skillet over low heat.   Add the tomatoes and tomato paste and saute, stirring, for 7 minutes.   Stir in the flour and saute for another minute.

Ladle some of the soup into the skillet with the tomatoes.   Stir.   Add the tomato mixture into the soup, stirring.   Add the olives, dill, marjoram, garlic, pickle juice and paprika to the soup.   Stir well.   Cover and simmer over low heat for 10 minutes.

Remove the bay leaf and serve.   Garnish with a dollop of sour cream.

Notes

1:   About 2 Tablespoons of dried dill weed can be substituted.

Variations

1:   Substitute pork for the veal.

2:   Any cured or smoked meat will serve as a substitute for the kielbasa.   Good hot dogs are pretty good
      in this.