https://vikalinka.com/russian-sweet-and-sour-beef-stew-solyanka/
“What to hell is that?” This was my first thought. After reading this post I know I have found my next must make winter stew/soup. According to Julia, Solyanka is traditionally a soup (суп) consistency. However, I have no doubt when winter arrives this soup gets some thickening. The origins of name of this Meat Lovers Heaven isn’t so clear.
Meat possibilities. Julia recommends beef roast cut into cubes. 💞 The less expensive cuts are perfect for this stew. Kielbasa sausage smoked is used. Bacon 🐖! Yeah! Now here comes the flexibility of this Meat Lover’s Heaven in a bowel, you don’t have to use expensive cuts for this stew. Yeah! You can use any meat you have on hand.
Veggies. Julia recommends Eastern European marinated mushrooms. You can use pickles and olives ftom this area of Europe as well. Why? Because these will bring the acidic tones you want instead of using wine. Potatoes are next. This isn’t a stew I would use a heavy starchy tater. Perhaps the small Yukon Gold or Baby Reds would work beautifully. Tomatoes are used for the sweet part. Unfortunately, tomatoes in America aren’t what they were when I was growing. So if you can get Cento or any other Italian tomatoes they would yield a better result.
Liquid. Obviously you need a liquid of some kind. As I said above you don’t have to buy wine. You can use store brand or your favorite brand of stock or broth.
Let’s talk about cooking. This rings of a slow cooker stew/soup. My late mom used to make stews in her slow cooker. The whole house smelled fantastic by dinner. I can’t see why this would be any different.
Welcome to Scratch Kitchen! 