Begin by cutting the celery into quarters and placing it in a large pot. Add enough water and chicken broth to cover the vegetables, then bring the mixture to a vigorous boil over medium-high heat, allowing the flavors to meld for about 10 minutes.

While the broth is boiling, julienne the pickles, slice the olives, cube the carrots, finely dice the tomatoes, and cube the ham. Each cut should be uniform for even cooking.

In a separate skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté until it turns soft and translucent, about 4-6 minutes. Stir in the cubed carrots, cooking until they're tender, which should take another 3-5 minutes.

Once the vegetables are tender, stir in the all-purpose flour, mixing well to create a roux. After a minute, add the cubed tomatoes, pickle juice, and sour cream, combining thoroughly.

Remove the boiled celery from the pot and discard it. Add the prepared pickles to the broth and let everything simmer together for about 5 minutes.

Now, introduce the cubed ham and sliced olives to the pot. Pour in the sautéed vegetable mixture from earlier and stir well, ensuring all the ingredients are evenly distributed.

Reduce the heat to low and allow the soup to simmer for an additional 10 minutes, helping meld the flavors.

Once cooked, remove the pot from the heat and stir in the chopped cilantro and dill. Ladle the warm Solyanka Soup into bowls, finishing with a spritz of fresh lemon juice and a dollop of sour cream on top.