Hearty Russian Beef Soup

Soak the mushrooms in water for about 20 to 30 minutes, or until they become tender. Remove them from the water and set aside, reserving the liquid for later use.

Next, melt 1/4 cup of butter in a large cooking vessel over medium-high heat. Add sliced onions, diced veal, chopped ham, cooked sausage, and the rehydrated mushrooms to the pot. Stir everything together in the melted butter.

Add a generous amount of stock and the reserved mushroom water to the pot, then bring the mixture to a rolling boil.

To add depth to the soup, create a bouquet garni by tying together bay leaves and peppercorns in a piece of cheesecloth. Once you've tied the bouquet garni, add it to the pot along with any additional marinated mushrooms, pickled vegetables, and capers.

Reduce the heat to a simmer and let the soup cook for 10 to 15 minutes, allowing all the flavors to meld together.

For a richer sauce, melt the remaining 1/4 cup of butter in a small skillet. Add diced tomatoes and tomato paste, then cook for 2 to 3 minutes. Next, add a tablespoon of flour and cook for an additional 2 to 3 minutes. Stir in 1 cup of the soup mixture, then pour everything back into the main pot.

Add some salty olives, fresh dill, pickle juice, minced garlic, paprika, and marjoram to the pot. Season with salt and black pepper to taste, then let the soup simmer for another 10 to 15 minutes.

Once the soup has finished cooking, remove it from the heat and discard the bouquet garni. Taste and adjust the seasonings as needed, then serve hot with a dollop of sour cream on top and a slice of lemon on the side.