1Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
2Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil.
4Make a bouquet garnish by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garnish, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
6Melt 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.
8Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
9Remove pot from heat and remove bouquet garnish. Adjust seasonings and serve with sour cream and lemon.