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 4 oz. sliced bacon, minced 1 large yellow onion, thinly sliced 1 stalk celery, thinly sliced ¼ 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 1½ large dill pickles, chopped 1½ tbsp. capers, drained ¼ cup pitted black olives, sliced 1½ tbsp. sugar ½ lemon, thinly sliced Chopped parsley, sliced scallions, and sour cream, for serving
1. Cut beef, kielbasa, ham, and salami into ¼" pieces; set aside. Place peppercorns, allspice, and bay on a piece of cheesecloth and tie into a tight package; set aside.
2. Heat bacon over medium-high heat in a 6-qt. saucepan; cook until crisp, 4–6 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Add meats to pot; cook until browned, 6–8 minutes. Add onion, celery, cabbage, and salt and pepper; cook until soft, 4–6 minutes. Stir in tomato paste; cook, until slightly caramelized, about 2 minutes.
3. Return bacon to pot with spice package, tomatoes, and stock; bring to a boil. Reduce heat to medium, add pickles and capers; cook until beef is very tender, 40–45 minutes.
4. Remove spice package. Stir in olives, sugar, lemon, and salt and pepper. Serve with parsley, scallions, and sour cream.