Russian Sweet and Sour Beef Stew “Solyanka”

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

It might not feel like it but spring is here. Just the other day I was walking past a blooming magnolia blowing about in the freezing wind, and found it impossible to not feel for the tree. It was as if its blooming was poorly thought out and untimely.

I looked at the young branches whipping about in the wind and imagined them snapping before they ever saw sunshine. It felt so bleak.

And then just like that I realised that no matter how harsh the weather might be, spring is here and this tree will continue to bloom. No early morning frost or bitter wind can stop it from maturing with each passing month.

Sometimes it’s important be reminded that the seasons keep coming. Even when the signs are not visible, spring always shows up.

Although we are living in hope of warmer weather and lovelier days we still need to get warm now when we come home because, after all, winter doesn’t want to let go!

Now let’s talk about this Beef Stew called Solyanka in Russia. Not long ago I was asked to join a Red Tractor Beef and Lamb Campaign, that encourages everyday cooks to embrace simple, rustic cooking, with the tagline #LivePeasant, and I was happy to jump both feet in.

It didn’t take me long to know what recipe to cook with beef, it had to be Solyanka!

What is Solyanka?

This sweet and sour beef stew is one of the brightest examples of Russian peasant food. The origin of its name is unclear, it’s either derived from the word sol meaning salt or selo meaning village.

Whatever the source is, one thing is not disputed – it’s 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.

How do I make Russian beef stew Solyanka?

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

The only two requirements are the right balance of sweet, salty and sour and a somewhat lengthy cooking time, but you wouldn’t mind it just bubbling away on your stove, would you?

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 know there will be no authenticity police lurking around. 🙂 I like Solyanka as a stew but a soup consistency would be more traditional.

{This recipes was created in partnership with Simply Beef and Lamb. I was compensated for my work, all opinions remain my own.}

I am so happy to support Red Tractor campaign because I believe in the quality British farmers deliver.

When choosing your meat – whether its beef or lamb –look out for a quality mark like the Red Tractor logo which guarantees the meat you are buying is farm assured.  

Russian Sweet and Sour Beef Stew "Solyanka"

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Course: Main

Cuisine: Russian

Keyword: beef stew

Servings: 6

Author: Julia Frey of Vikalinka

Ingredients

• 1/2 cup dried porcini or mixed mushrooms
• 1 cup/250 ml hot water
• 2 kg/4 lbs stewing beef
• 4/340 g smoked sausages/Polish kilebasa
• 100 g smoked bacon lardons
• 1 cup pickes/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 bay leaves
• 1/2 tsp black pepper
• 1 tbsp butter
• 500 g tomato passata or crushed tomatoes
• 1 tsp 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 while and straining 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. 30 minutes before the time is up add halved baby potatoes.
• 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.

Tried this recipe?Mention @vikalinka or tag #vikalinka!