1. Sauté the Vegetables:

   • In a large pot, heat the vegetable oil over medium heat.
   • Add the chopped onion and cook, stirring occasionally, for about 5-7 minutes until the onion becomes translucent and slightly golden.
   • Incorporate the grated carrot into the pot, continuing to sauté for another 5 minutes until softened.
   • Add the minced garlic and stir for about 1 minute, just until fragrant. Be careful not to let it burn.

2. Cook the Meats:

   • Add the sliced smoked sausage to the pot, stirring to combine with the sautéed vegetables. Cook for about 5 minutes, allowing the sausage to render some fat and develop a bit of color.
   • Next, add the diced beef or pork. Cook for about 5-7 minutes, stirring occasionally, until the meat is browned on all sides. This will enhance the flavor of the soup.

3. Incorporate Pickles and Spices:

   • Stir in the diced pickles and tomato paste, mixing well to combine all the ingredients. The pickles will add a tangy flavor that is characteristic of Solyanka.
   • Pour in the beef or vegetable broth, ensuring all the ingredients are submerged. Bring the mixture to a rolling boil.

4. Simmer the Soup:

   • Once boiling, reduce the heat to low to maintain a gentle simmer. Add the paprika, black pepper, and bay leaves. Stir well to ensure the spices are evenly distributed.
   • Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let the soup simmer for about 30 minutes. This will allow the flavors to meld together beautifully.

5. Final Adjustments:

   • After 30 minutes, taste the soup and adjust the seasoning with salt if needed. Remember that the sausage may add some saltiness, so taste before adding more.
   • Remove the bay leaves from the pot and discard them.

6. Serve:

   • Ladle the hot Solyanka into bowls.
   • Garnish each serving with freshly chopped dill or parsley for a burst of freshness.
   • Serve with lemon wedges on the side, allowing each person to squeeze fresh lemon juice into their soup to enhance the flavors.

Tips for Serving:

• Pair the soup with crusty bread or rye bread for a complete meal.
• Consider serving a dollop of sour cream on top for added creaminess and flavor.