MAKES 10 CUPS
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
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.