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Soak mushrooms for 1 hour in hot water. Drain and chop mushrooms fine. In large stock pot, bring meat and water to a boil. Add onion, carrot, celery, parsnip, dill sprigs, parsley sprigs, salt and pepper. Reduce heat to low and simmer, covered for 2 hours. Meanwhile, melt half the buuter in a deep skillet, add cabbage and sauerkraut and saute for 10 minutes, stirring regularly. Add 1 cup stock from stock pan and tomato paste. Cover and simmer for 40 minutes. Melt remaining butter in another large skillet and saute carrot, onions, celery, turnip and mushrooms until soft and lightly browned about 15 minutes. When stock is ready drain into another pot, reserve meat and discard the rest of the solids. Add sauerkraut and cabbage mixture, mushroom mixture and tomatoes to the stock. Season with salt and pepper and cook covered for 20 minutes. Cut meat into cubes and add to the soup along with the garlic. Simmer for 5 minutes. Let stand for 15 minutes and serve, garnished with sour cream and dill.
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