Solyanka (cabbage stew)

Russian food cabbage stew solyanka easy recipe

Solyanka cabbage stew is a simple honest meal with natural flavours. This budget friendly stew  has been a staple Russian food for centuries – it is tasty, easy to make dish that stores well, and a perfect way to get your vegetables. Its taste intensifies once reheated, so you may want to cook a bit extra to make the cabbage stew last for 2-3 days. In our fast paced world it is a good time saving dinner solution.

Braised cabbage is quite popular in Russia and is an important ingredient in cakes (pirozhki s kapustoi) and pies. If a person has never tried braise cabbage before, he most likely can get puzzled when he tries it for the first time: the taste and texture of softened cabbage is hard to recognize.

This particular stew has a lot in common with bigos – a stew popular in Poland, Lithuania and Belarus, with the main difference that in Russian solyanka fresh cabbage, not fermented cabbage sauerkraut, is used. You can make solyanka with meat, or go for a vegetarian option.

It should be noted that there is another staple Russian recipe that has the same name: spicy solyanka soup.

Solyanka (cabbage stew) Recipe

By admin Published: October 12, 2013

    [ezcol_2fifth id="" class="" style=""] [/ezcol_2fifth] [ezcol_3fifth_end id="" class="" style=""] Solyanka cabbage stew is a …


    • 1/5 white cabbage medium sized
    • 100 ml water (0.5 cup)
    • 2 tomatoes (or tomato puree)
    • 1 carrot
    • 1 onion
    • 2 bay leaves
    • 0.5 tsp peppercorns
    • olive oil
    • salt, black pepper
    • 1 chicken breast
    • 100 gr mushrooms


      • Slice the cabbage
        Oil a pot, put the cabbage into the pot, salt and squeeze with your hands. Pour the water, add peppercorns and a bay leaf.
        Stew over medium low heat for about 40 minutes, occasionally giving a stir.

      • Slice the onion chop up the carrot, the meat into cubes and tomatoes

      • Fry the onions. Add the chopped carrot and sliced chicken and fry it all up until the meat is almost done

      • When the cabbage is softened (approximately after 40 minutes) and became golden, add the fried meat with vegetables. Add washd and chopped mushrooms.

      • Stir and stew for another 3-5 minutes. Switch off the heat, let stand for a few minutes. Serve and make sure it is not piping hot when you serve it


      * Once cooled down, the rest can be stored in the fridge to be consumed within the following 2 days – the taste will become even better when reheated.

      * You can do without carrots, substitute tomatoes with tomato puree, or substitute meat with mushrooms for a vegetarian option

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