MAKES 10 CUPS

Ingredients

1 lb. beef chuck, trimmed

8 oz. kielbasa sausage

4 oz. boneless ham steak

2 oz. hard salami

4 whole black peppercorns

3 whole allspice berries

1 bay leaf

3 garlic cloves, pressed

4 oz. sliced bacon, minced

1 large yellow onion, thinly sliced

1 stalk celery, thinly sliced

1?4 small head green cabbage, cored and thinly shredded

Kosher salt and freshly ground black pepper, to taste

6 tbsp. tomato paste

1 (15-oz.) can whole peeled tomatoes in juice, crushed

5 cups beef stock

1 1?2 large dill pickles, chopped

1 1?2 tbsp. capers, drained

1?4 cup pitted black olives, sliced

1 1?2 tbsp. sugar

1?2 lemon, thinly sliced

Chopped parsley, sliced scallions, and sour cream, for serving

Directions

Step 1: Preheat oven to 350-degrees

Step 2: Cut beef, kielbasa, ham, and salami into 1?4" pieces; set aside.

Step 3: Place peppercorns, allspice, and bay on a piece of cheesecloth and tie into a tight package; set aside.

Step 4: Heat bacon over medium-high heat in a 6-qt. saucepan; cook until crisp, 4–6 minutes.

Step 5: Using a slotted spoon, transfer bacon to a bowl; set aside.

Step 6: Add meats to pot; cook until browned, 6–8 minutes.

Step 7: Add onion, celery, cabbage, and salt and pepper; cook until soft, 4–6 minutes.

Step 8: Stir in tomato paste; cook, until slightly caramelized, about 2 minutes.  Add garlic

Step 9: Return bacon to pot with spice package, tomatoes, and stock; bring to a boil.

Step 10: Reduce heat to medium, add pickles and capers; bring to a simmer.

Step 11: Place in a 350 degree oven for 1 1/2 - 2 hours.

Step 12: Remove spice package.

Step 13: Stir in olives, sugar, lemon, and salt and pepper.

Step 14: Serve with parsley, scallions, and sour cream.