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1
Soak the porcini in 1 cup water for 2 hours.
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2
Drain them, pat dry with paper towels, chop fine, and set aside.
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3
Discard the liquid or save for another use.
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4
To make the stock, in a large soup pot, bring the meat, bones, and water to a boil over high heat, periodically skimming off the foam as it rises to the top.
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5
Add the remaining stock ingredients, and reduce the heat to low.
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6
Simmer, covered, until the meat is tender; about two hours.
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7
Meanwhile, melt half the butter in a deep skillet over medium heat> Add the cabbage and sauerkraut and saute for 10 minutes, tossing and stirring regularly.
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8
Add one cup hot stock (it doesn't have to be fully cooked) and the tomato paste.
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9
Cover and simmer over low heat for 35 to 40 minutes.
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10
Melt the remaining butter in another large skillet and saut# the carrot, onions, celery, turnip, and mushrooms until soft and lightly browned; about 15 minutes.
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11
When the stock is ready, strain it into a clean pot.
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12
Reserve the meat and discard the other solids.
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13
Add the sauerkraut and cabbage, the vegetable mixture, and tomatoes to the stock.
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14
Season with salt and pepper, stir, and cook, covered, over medium-low heat for 20 minutes.
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15
Cut the meat into bite-size pieces and add it to the soup, along with the minced garlic.
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16
Simmer for another five minutes.
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17
Let stand for at least 15 minutes, and preferably a day and a night, before serving; refrigerate, covered, and reheat slowly if serving the next day.
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18
Serve garnished with fresh dill and sour cream, if desired.
