Rye Bread Gnocchi Dumpling Soup with Solyanka-Infused Brown Butter Sauce

**Prepare the Rye Bread Gnocchi:** Soak the stale rye bread in cold water for about 10 minutes, until softened. Squeeze out as much excess water as possible. Place the softened bread in a bowl.

While the rye bread is soaking, boil and peel the potatoes. Once boiled, mash the potatoes thoroughly using a potato ricer or masher. Ensure there are no lumps.

Add the mashed potatoes to the bowl with the squeezed-out rye bread. Add the egg, salt, and pepper. Mix well to combine.

Gradually add the all-purpose flour, a little at a time, mixing after each addition. You want to form a dough that is soft but not sticky. The amount of flour needed will vary depending on the moisture content of the potatoes and bread. Be careful not to overwork the dough.

Lightly flour a clean work surface. Roll small portions of the dough into long ropes, about 1/2 inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi.

If desired, roll each gnocchi over the tines of a fork to create ridges. This helps the sauce cling to the gnocchi. Place the formed gnocchi on a lightly floured baking sheet to prevent sticking.

**Prepare the Solyanka-Infused Broth:** In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the diced dill pickles, sliced olives, and capers to the pot. Cook for 2-3 minutes, stirring occasionally.

Stir in the tomato paste and cook for 1 minute, until it begins to caramelize slightly.

Pour in the vegetable broth and add the bay leaf. Bring to a simmer, then reduce the heat and let it simmer for at least 20 minutes to allow the flavors to meld. If using, add the sliced hot dogs or smoked sausage now and simmer for 10 minutes. Discard the bay leaf before serving.

**Prepare the Brown Butter Sauce:** In a separate saucepan, melt the remaining butter (about 130g) over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty brown color and has a fragrant aroma. Be careful not to burn it. Remove from heat.

**Cook the Gnocchi:** Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water, a few at a time. They will sink to the bottom and then float to the surface when they are cooked. Once they float, cook for another 1-2 minutes. Remove the gnocchi with a slotted spoon and add them directly to the solyanka-infused broth.

**Assemble and Serve:** Stir the cooked gnocchi into the simmering broth. Add the lemon juice. Taste and adjust seasonings as needed.

Ladle the gnocchi soup into bowls. Drizzle generously with the brown butter sauce. Garnish with a dollop of sour cream or Greek yogurt and a sprinkle of fresh dill, if desired. Serve immediately.