Prep the meats and vegetables: slice the Smoked Sausage into rounds, cut the Ham and Cooked Beef into bite-sized strips, and chop the Smoked Bacon into small pieces; finely dice the Onion and chop the Dill Pickle.
In a large Dutch oven or heavy pot, melt the Butter over medium heat and sauté the Onion until translucent, about 4–5 minutes.
Add the Smoked Bacon, Smoked Sausage, Ham and Cooked Beef to the pot and cook until the meats start to brown and release their oils, about 5–7 minutes.
Stir in the Tomato Paste and cook for 1–2 minutes to deepen its flavor, then pour in the Beef Broth to deglaze the pan and bring the mixture to a gentle simmer.
Add the chopped Dill Pickle, a few tablespoons of the Pickle Brine (to taste), the Pitted Black Olive halves, and the Capers; drop in a Bay Leaf and a few Black Peppercorn for aroma. Simmer gently for 15–20 minutes to let the flavors meld.
Taste and adjust seasoning with Salt and additional Pickle Brine or broth if needed; remove and discard the Bay Leaf and any whole Black Peppercorn you prefer not to serve whole.
Just before serving, brighten the soup with a squeeze of Lemon and stir in dollops of Sour Cream to create a silky finish.
Ladle into bowls and garnish with chopped Dill and extra sliced Pitted Black Olive or a sliver of Dill Pickle if you like. Serve hot with rye or crusty bread.
