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Add the bacon to a large soup pot over medium heat. Cook until the bacon has started to crisp and much of the fat is released. Add the kielbasa and salami and continue to cook until the bacon is crispy and the meat has browned. Remove the meat from the pot using a slotted spoon then drain all but 2 tablespoons of the oil from the pot.
Add the onion to the pot and cook until it is soft, about 5 minutes. Add the celery and carrot and cook until both begin to soften, about 3 minutes.
Push the veggies to the side of the pot then add the tomato paste. Spread it out a little then let it caramelize for 3 minutes. Add the paprika and allspice and mix everything together.
Add the bay leaves, Gordal olives, pickles, beef bone broth, pickle juice, and the cooked meat to the pot and bring the pot to a boil. Reduce the heat and simmer for 10 minutes. Taste the soup and add salt if needed – there are a lot of salty flavors in this so you probably won’t add extra salt. Remove the bay leaves.
Serve the soup topped with a slice of lemon, some fresh dill, a spoonful of sour cream, and a few extra Gordal olives.