Chop the onion, olives, ham, sausages, garlic, and pickles into smaller pieces as you prefer. Place a pot over medium heat.

Sauté the onion and garlic in the pot until translucent, seasoning with salt and pepper. Add tomato paste and cook for 3–4 minutes to reduce its sharp acidity.

Add the ham and sausages to the pot and fry for another 3 minutes. Pour in chicken stock and 1.6 liters of water. Bring the soup to a boil, then add a bay leaf, olives, and pickles. Check the seasoning; add sugar or salt if needed.

Simmer the soup over medium heat for 10 minutes to let the flavors develop. Serve with sour cream and freshly ground black pepper. Enjoy!