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Solyanka, a Russian Sweet and Sour Beef Stew is a meat lover’s heaven. It’s made with beef, smoked kielbasa sausage, bacon, mushrooms, potatoes and more!

Serve this delicious and hearty stew with our Sweet Potato and Swede (Rutabaga) Mash

beef stew in orange pot
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Old Fashioned Beef Stew Recipe

The cold season is here and I feel like stews are becoming a staple in our home. Warm and comforting stews also have a reputation for being a bit boring. So to break up the routine I love adding dishes from around the globe.

Interestingly enough a hearty meat dish cooked in the oven for a long time is an international concept. Stew recipes are easy to find all over the world

Let’s take a look at the Beef Stew called Solyanka from Russia. This recipe is an example of the simple, rustic cooking which we all long for at the end of a day. 

beef stew in a bow with a dollop of sour cream

What is Solyanka?

This sweet and sour beef stew is one of the brightest examples of Russian peasant food. It’s a much loved dish and widely eaten across Belarus, Ukraine, Germany and many other countries.

Russian it may be, but one story as to its origins is that it was invented by a French chef in Moscow in the early 19th century who needed to improvise a meal using ingredients at hand. This is the best explanation I can find for the unique combinations of ingredients!

The origin of its name is even less clear. It’s either derived from the word sol meaning salt or selo meaning village, perhaps a nod to more humble dishes. Over time, the dish has evolved and been adapted, but the one I’m sharing is the one I grew up with.

Whatever the source, one thing that is not disputed is that it is a meat lover’s heaven. Made from a combination of beef and a variety of smoked meats like ham, smoked sausage, bacon, salami and salted preserves like pickles, mushrooms, olives, and capers. This hearty beef stew has got it going on.

top down of solyanka ingredients on a platter

How To Make It

One of the great things about this beef stew is that it’s very forgiving. And the ingredient list is easily adjustable.

There are only two requirements.  

  1. Right balance of sweet, salty and sour.
  2. Somewhat lengthy cooking time.

Most of the cooking time is the stew bubbling away on your stove. And you wouldn’t mind that, would you?

Solyanka is most often served as a soup rather than a stew. However, I prefer this dish a bit thicker. This recipe is my own take on the tradition. I adjusted quantities of ingredients and added or omitted some of them to my own liking.

Thankfully Russian food allows for that kind of freedom of expression and I hope there will be no authenticity police lurking around. I like Solyanka as a stew but a soup consistency would be more traditional.

top down view of beef and sausage stew in orange pot

Recipe Tips and Notes

  • Use stewing beef or cut a roasting beef joint into large cubes (my preference). Tougher and cheaper beef cuts work perfectly here. 
  • This stew doesn’t use wine but rather relies on pickles, olives and marinated mushrooms for that acidic touch, which brings balance to the rich beef and sausage mix. 
  • The sweet taste comes from This is an affiliate link.crushed tomatoes and carrots. When cooked for a long time they release an incredible amount of natural sweetness.
  • Don’t skip potatoes as they absorb some of the sour notes and add bulk to your stew. 
  • This stew could be cooked on a stove or in the oven. Instructions for both can be found in the recipe card below.

Serving suggestions

Like many Russian dishes, this one benefits from a sprinkling of fresh dill and a generous dollop of sour cream. It’s also traditional to serve with lemon slices as well.

I also love adding a chunk of sourdough or rye bread, all the better for soaking up any delicious remains in your bowl.

bowl of solyanka as part of a rustic table setting

Storage and leftovers

Solyanka freezes very well! The recipe makes enough to freeze the leftovers and enjoy at a later date. The stew will keep well in the freezer for up to 1 month without losing its flavour. 

It will be safe in your refrigerator for up to 5 days. Keep it in an This is an affiliate link.airtight container and reheat in a microwave or on your stovetop.

More beef stew recipes from around the world

4.95 from 17 votes

Russian Sweet and Sour Beef Stew “Solyanka”

Prep: 30 minutes
Cook: 3 hours
Total: 3 hours 30 minutes
Servings: 10
Russian Sweet and Sour Beef stew is a meat lover's heaven. It's made with beef, smoked kielbasa sausage, bacon, mushrooms and more!
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Equipment

Ingredients 

  • 1/2 cup / 40g dried porcini or mixed mushrooms
  • 1 cup / 250ml cup/250 ml hot water
  • 2kg / 4 lbs stewing beef
  • 4 (340g / 12 oz) smoked sausages/Polish kielbasa
  • 100g / 4oz smoked bacon lardons
  • 150g / 1 cup pickles/gherkins, chopped
  • 6-8 marinated mushrooms, preferably from Eastern European store
  • 15 Kalamata olives, pitted
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, sliced
  • 2 This is an affiliate link.bay leaves
  • 1/2 tsp black pepper
  • 1 tbsp butter
  • 2 cups / 500g tomato passata or crushed tomatoes
  • 1 tsp This is an affiliate link.sweet paprika, smoked
  • 6 baby potatoes, halved
  • 2 tbsp of each chopped dill and parsley
  • sour cream/creme fraiche
  • lemon slices for serving, optional

Instructions 

  • Soak dried mushroom in boiling hot water and set aside to soften for 30 minutes, then remove mushrooms from water and strain the liquid through a fine sieve, set aside for later use.
  • In a large cast iron pot fry bacon lardons until they render fat, remove to a separate plate. To the same pot add stewing beef and brown on high heat with a pinch of salt and freshly ground pepper, remove to the same plate as bacon, then add sliced smoked sausage and brown briefly, remove to the same plate as beef and bacon.
  • To the same pot add chopped onion and sauté on medium heat for 5 minutes, add chopped carrot and garlic and continue sautéing for 5 more minutes, then add butter, marinated mushrooms, pickles, olives and rehydrated mushrooms and paprika, cook while stirring for 5 minutes.
  • Return beef, bacon and smoked sausage to the pot, add 2 bay leaves, the liquid mushrooms were soaked in, tomato passata and 1.5 litre of water, bring to a boil and then turn the heat down to low. Simmer for 2 hours and 30 minutes before the time is up add halved baby potatoes. Alternatively it could be cooked in an oven at 150C/300F.
  • Check your stew once in a while, stir to avoid burning. By the end of the cooking time it should be thick and the beef should be very tender. Add chopped herbs at the end. Taste and adjust the flavour if necessary. You might need to add 1 tsp of sugar if your tomatoes were not very ripe.
  • Serve with sour cream or creme fraiche and slices of lemon if desired.

Nutrition

Calories: 769kcal | Carbohydrates: 32g | Protein: 41g | Fat: 52g | Saturated Fat: 20g | Cholesterol: 162mg | Sodium: 795mg | Potassium: 1394mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1378IU | Vitamin C: 33mg | Calcium: 85mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!
Julia from Vikalinka

About Me

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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Recipe Rating




37 Comments

  1. Wayne says:

    5 stars
    I was not prepared for how incredibly good this was. I was expecting another variation of a beef stew. This was not that, it is in another league!

    1. Julia Frey (Vikalinka) says:

      Thanks so much, Wayne. I am thrilled you loved it.

      1. Wayne says:

        5 stars
        Making again today to greet my wife and niece after their long walk over the South Downs. My wife has been raving about this dish since last time I made it.

  2. rachel frampton says:

    My dad has been craving solyanka soup, which is why I’m currently looking for some traditional Russian recipes online. Well, thank you for sharing here that this type of stew includes smoked meats like ham, smoked sausage, bacon, salami, and salted preserves like pickles, mushrooms, olives, and capers. I’ll also keep in mind to balance its sweetness, saltiness, and sourness.

  3. Natalie says:

    5 stars
    Wow, so many delicious flavors going on!! It’s hearty & will be fantastic all winter!! So excited to make it!

  4. Beth says:

    5 stars
    Oh my goodness this looks so delicious and bursting with flavor! I can’t wait to give this a try! I’m so excited!

  5. Jen says:

    5 stars
    Right when I read “meat lovers dream” I knew this was going to be a hit in our house! So glad you made this recipe more like a stew because it was so rich and hearty. Loved it!

    1. Julia Frey (Vikalinka) says:

      So pleased to hear it, Jen!! Thank you!

  6. Gary says:

    5 stars
    I made this yesterday, and with the smell filling the house my wife could not wait to eat! Every bite was a new mouthful of delicious. So many wonderful flavors going on… I served with Sourdough bread and butter. Excellent for dipping into that hearty broth. The only change I had to make was to give the potatoes 10 more minutes due to our high altitude (6500 feet). Now I’m planning ahead to make your cabbage rolls tomorrow! My Grandparents were from Yugoslavia and this recipe is nearly identical to what my Grandfather made!!! I’ve tried many cabbage roll recipes and could not get it quite right. Thank you for your incredible recipes!

    1. Julia Frey (Vikalinka) says:

      What a lovely comment, Gary! I am so pleased you enjoyed this beef stew! The smell that carries through the house as it cooks is one of my favourite things in the world!

  7. Kim Sytten says:

    5 stars
    This was delicious! I followed the recipe “as is” and just added dumplings (1 C flour, 1/2tsp salt, 2 tsp baking powder, 1 Tbls soft butter, 1/2 C milk and 1/2 tsp fresh dill). My husband eats meat 3xs a day, and usually isn’t a fan of stew, but he loves your recipe (me too). Thanks for teaching this 71 year old “cook” something new!

    1. Julia Frey (Vikalinka) says:

      What a sweet comment, Kim. This absolutely made my day! And thank you for a dumpling recipe I will make sure to try it myself!!

  8. Mauro says:

    5 stars
    Thanks for this recipe. It was so very very tasty. I added a little lemon juice just to give it some zing. All the flavors worked very well together.

    1. Julia Frey (Vikalinka) says:

      Excellent! Thank you for your comment and a lovely review, Mauro.

  9. TIM WALSH says:

    Hi Vikalinka

    I want to try the Russian stew recipe this weekend, but need help regards Polish kilebasa sausage for this dish. We have plenty of Polish shops in Hatfield but there seems to be an infinite range of kilebasa which I’m not familiar with.
    Thanks
    Tim.

    1. vikalinka says:

      Hi Tim, any smoked sausage from a Polish shop will do. It has to be the kind that’s already cooked, other than that you are pretty safe to choose whatever. Take a look at the photo of the ingredients in this post, which will give you a visual guide. Enjoy!