Peel and cut the onion into thin half rings, the potatoes, pickles and sausage into cubes or small bars, and the olives as desired.
Fry the pickles for a few minutes. Then pour in 0.5 cups of boiled water, tomato paste and simmer for another 7 minutes.
Fry the onion in a saucepan until half-cooked. Then add the sausage and fry them together.
Place cucumbers in tomato paste and potatoes in a saucepan. Pour 1.5 liters of boiled water or chicken broth into the saucepan. Cook for 15–20 minutes over low heat.
2-3 minutes before the end of cooking, add a few lemon wedges and chopped olives to the saucepan.
Let the soup sit on low heat for about 10 minutes and remove it from the heat. The soup will taste better if it sits for a while. Enjoy!