Cook bacon (200 g) in a large pot over medium heat until starting to crisp and fat renders. Add kielbasa (200 g) and salami (200 g); cook until bacon is crisp and meat browned. Remove meat with slotted spoon; drain all but 2 tbsp fat.
Cook onion (1) until soft, ~5 min. Add celery (1) and carrot (1); cook ~3 min. Push aside, add tomato paste (3 tbsp) and caramelize 3 min. Stir in paprika (1 tsp) and allspice (1/2 tsp).
Add bay leaves (2), olives (150 g), pickles (3), beef broth (1440 ml), pickle juice (60 ml) and the meat. Boil, then simmer 10 min. Taste, add salt only if needed; remove bay leaves.
Serve topped with lemon slices, dill, sour cream and extra olives.