Russian Sweet & Sour Beef Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

To get through bitterly cold winters, Russian cooks rely on this thick mix of five types of fresh and cured beef and pork. The bounty of meat gives the soup heft, while the combination of pickles, capers, and olives delivers a welcome saltiness and tang.


  • 1 lb. beef chuck, trimmed
  • ½ lb. kielbasa sausage
  • 4


  1. Cut beef, kielbasa, ham, and salami into ½″ pieces and set aside. Place peppercorns, allspice, and bay leaf on a piece of cheesecloth; tie into a tight bundle and set aside.
  2. Heat bacon over medium-high in a 6-qt. saucepan. Cook until fat is rendered and bacon is crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to a bowl and set aside. Add beef, kielbas