For the Sachet:
2 bay leaves
6 black peppercorns
4 allspice berries
For the soup:
10 cups of water
4 tbsp beef base
½ a head of shredded cabbage
1 cup of chopped celery
1 tbsp of oil
2 medium chopped onions
2 peeled and chopped carrots
1 pound of polish kabanosy sausage, ¼ of an inch thick
2 cooked chicken breasts, cubed
1 cup cubed ham
3 large chopped dill pickles
1 (6-ounce) can of tomato paste
2 tbsp capers
¾ cups sliced black olives
2 (14-ounce) cans stewed tomatoes
1 cup of dry white wine
salt and pepper to taste
Make the Cheesecloth Sachet
Make the sachet by tying bay leaves, peppercorns, and allspice in a square of cheesecloth with butcher's twine.
Using the ends of the butcher's twine, tie the sachet onto the handle of a large soup pot.
Make the Soup
Add water and beef base to the soup pot and bring to a boil. Add shredded cabbage and sliced celery, return to the boil, reduce heat and simmer 30 minutes.
Put oil into a large skillet and heat. Add onion and carrots, and sauté until translucent. Add sausage, chicken, ham, pickles and tomato paste. Bring to a boil, reduce heat and simmer 2 minutes. Transfer to the soup pot.
Add capers, olives, stewed tomatoes, and bring barely to a boil. Add the wine and simmer gently for 20 minutes.
Serve the Soup
Remove the sachet and discard. Adjust seasonings with salt and pepper if necessary.
Ladle soup into hot bowls and garnish with sour cream and dill or pass them at the table for diners to serve themselves.
Accompany hot soup with multigrain bread.