To begin, heat sunflower oil in a large pot over medium heat. Add chopped onions and cook until soft and translucent, about 5–6 minutes. Add the garlic and stir until fragrant. Transition to building the base.

Stir in the tomato paste and cook for 1–2 minutes to deepen its flavour. Add the diced pickles and cook for another 2 minutes. This brings acidity and texture. Move on to adding liquid.

Pour in the beef stock and bring to a gentle simmer. Add bay leaf, smoked paprika, black pepper, olives, and capers (if using). Simmer uncovered for 10 minutes. Begin preparing the meats.

Dice or slice all meats into bite sized pieces. Use a mix of smoked, cured and cooked meats for depth. Avoid over salting, as pickles and meats already carry salt. Move to combining with the soup.

Stir the meats into the simmering soup and cook for another 15–20 minutes on low heat. This allows the flavours to meld and meats to soften. Check for seasoning and adjust with black pepper if needed. Transition to final prep.

Remove from heat and let the soup sit covered for 10 minutes. This enhances the overall flavour. While resting, prepare garnishes.

Ladle hot Solyanka into bowls. Add a spoonful of sour cream and a wedge of lemon on the side. Sprinkle with chopped dill or parsley. Presentation tip: serve with black rye bread for an authentic Russian pairing.