Prepare all the ingredients before beginning.

Create a spice sachet by placing the bay leaves, peppercorns, and allspice berries in a square of cheesecloth. Secure it with a long piece of butcher’s twine. Tie the other end of the twine to the handle of a large soup pot, allowing the sachet to hang inside.

Pour the water into the pot and stir in the concentrated beef base. Bring the liquid to a rolling boil. Stir in the shredded cabbage and chopped celery, then return the mixture to a boil. Lower the heat and allow it to simmer gently for 30 minutes, giving the flavors time to meld.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and carrots, cooking until they turn translucent and fragrant. Stir in the sliced sausage, cubed chicken, ham, chopped pickles, and tomato paste. Let the mixture come to a boil before reducing the heat and simmering for another two minutes. Transfer this mixture to the soup pot.

Pour in the stewed tomatoes, sliced olives, and capers, stirring well to combine. Slowly bring the soup to a gentle boil before adding the dry white wine. Reduce the heat again and let the soup simmer for an additional 20 minutes, allowing the flavors to fully develop.

Remove and discard the spice sachet. Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.

Ladle the hot soup into bowls and garnish with a generous dollop of sour cream and a sprinkle of fresh dill. Serve immediately and enjoy the rich, savory flavors.