Russian Sweet And Sour Beef Stew Solyanka

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

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.

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.

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. 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.

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.

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 airtight container and reheat in a microwave or on your stovetop.