Pickled cucumbers, peel, seeds, cut into strips, add grated carrot, turnip, chopped onion, vegetable oil, warm 5-6 minutes. on fire, stirring occasionally so that the vegetables do not burn. Peel and seeds, left over from pickles, pour 2 glasses of water (hot), boil and let it brew for 10 minutes. The broth strain and add it to stewed vegetables. In stewed vegetables pour the remaining hot water, add salt, ground pepper and bring to a boil. Serve the soup with olives and dill. 

4 salted cucumber, 4 onions, 2 tbsp. spoons of tomato puree, 1 carrot, 8 butter, 1/2 lemon, 2 snacks, 4 tbsp. spoons of vegetable oil, 4 tablespoons chopped dill, 1.5 liters of water salt, ground pepper to taste