Russian Sweet and Sour Beef Stew "Solyanka"

Method7 steps · about 3 hr 30 min

1. 1

   Step 1: Soak the dried mushrooms in 250 ml boiling-hot water for 30 minutes. Lift out the softened mushrooms and strain the soaking liquid through a fine sieve. Reserve both separately; do not soak the marinated mushrooms.

   Soak dried mushrooms and reserve strained liquor · 30 minUses 40 g dried porcini or mixed mushrooms · 250 ml boiling-hot water to soak dried mushrooms

2. 2

   Step 2: Fry the bacon in a large heavy pot until it renders its fat; remove to a plate. Brown the cubed beef over high heat in the same pot, seasoning lightly with salt and some black pepper. Remove to the same plate. Briefly brown the sliced smoked sausage and reserve with the meats.

   Uses 100 g smoked bacon lardons · 2 kg stewing beef, cubed · 340 g smoked Polish kielbasa (source 4 sausages), sliced · A pinch of salt for browning beef · Some of the ½ tsp black pepper for browning

3. 3

   Step 3: In the same pot sauté the onion (1) about 5 minutes. Add carrot (1) and garlic (2 cloves) and sauté 5 minutes more. Add butter (1 tbsp), marinated mushrooms, chopped pickles, olives, the rehydrated dried mushrooms and smoked paprika; stir and cook another 5 minutes.

   Cook vegetables and mushrooms in three 5 minute phases · 15 minUses Rendered bacon and meat cooking fat in pot · 1 onion (chopped) · 1 carrot (sliced) · 2 cloves garlic (minced) · 1 tbsp butter · 6-8 marinated mushrooms (preferably from Eastern European store) · 150 g pickles or gherkins, chopped · 15 Kalamata olives (pitted)

4. 4

   Step 4: Return all the browned meats to the vegetable mixture. Add the bay leaves (2), strained mushroom soaking liquid, tomatoes and the separate 1.5 litres braising water. Bring to a boil, then simmer gently for the first 1 ½ hours. Alternatively transfer to a 150°C/300°F oven. Stir and check occasionally to prevent catching. The total braising phase is about 2 hours.

   First 90 minutes of two-hour stew braise · 90 minUses Sautéed vegetables mushrooms pickles and olives · Reserved browned beef bacon and sausage · Strained dried-mushroom soaking liquid · 2 bay leaves · 500 g tomato passata or crushed tomatoes · 1.5 litres water for braising, separate from mushroom soaking water

5. 5

   Step 5: Add the halved baby potatoes (6) for the final 30 minutes of the same two-hour braise. Continue gently until the beef is very tender, potatoes fully cooked and stew thickened, allowing longer if needed for those endpoints.

   Final 30 minutes of braise with potatoes · 30 minUses Beef stew after first 90 minutes of braising · 6 baby potatoes (halved)

6. 6

   Step 6: Check final tenderness and stir in 2 tablespoons EACH chopped dill and parsley (2 tbsp). Taste and adjust salt and black pepper (to taste). Add the optional teaspoon sugar (1 tsp) only if the tomatoes need balancing.

   Uses Tender thick beef sausage and potato stew · 2 tbsp chopped dill · 2 tbsp chopped parsley · Remaining salt to taste · Remaining black pepper to taste · 1 tsp sugar, only if needed for final balance

7. 7

   Step 7: Serve with sour cream or crème fraîche and optional lemon slices.

   Uses Seasoned finished Solyanka stew · sour cream/creme fraiche · lemon slices for serving (optional)