Prep: thinly slice the Smoked Sausage and Smoked Ham, cut the Bacon into lardons and shred or thinly slice the Cooked Beef. Dice the Onion and slice the Brined Pickles into strips; halve or slice the Black Olives if large, and rinse the Capers if very salty.
Heat a large pot over medium heat and add a little Vegetable Oil. Add the Bacon and cook until it begins to render fat and brown, then add the Smoked Sausage and Smoked Ham and lightly brown the edges.
Add the diced Onion to the pot and sauté until soft and translucent, about 5–7 minutes.
Stir in the Tomato Paste and cook, stirring, for 2–3 minutes to deepen the flavor and remove any raw tomato taste.
Pour in the Beef Stock to deglaze the pot, scraping up any browned bits. Add the sliced Brined Pickles and a splash of Pickle Brine to give the broth its characteristic tang.
Toss in a Bay Leaf and a few whole Black Peppercorn, bring the soup to a gentle simmer, and cook uncovered for 20–30 minutes to allow the flavors to meld.
Add the Cooked Beef to warm through during the last 10 minutes of simmering so it stays tender, then stir in the Black Olives and Capers near the end to preserve their texture and briny punch.
Season to taste with Salt and freshly ground Black Pepper. Taste and adjust acidity with additional Pickle Brine or a little juice from the Lemon if you want more brightness.
Finish the soup with a squeeze of Lemon juice and a generous sprinkle of chopped Dill and Parsley for freshness.
Ladle hot solyanka into bowls and serve with a dollop of Sour Cream on top and extra lemon wedges on the side.
