Pork Solyanka

This classic Russian sweet and sour stew was a huge hit at the 2014 Winter Wineland event where it was paired with our earthy Fog Veil Pinot Noir. We served it over white rice, but it’s also great all by itself! Can’t find the Fog Veil Pinot? Try this with our complex and savory Monterey Pinot.

Pork Solyanka

Serves: 8


  • ¼ cup olive oil
  • 1 lb. smoked sausage, cut into rounds
  • 1½ lbs. pork shoulder, diced
  • 1 large onion, diced
  • 6 cloves garlic, sliced
  • 1 head cabbage, large dice
  • 2 cups tomato sauce
  • 2 Tbsp. tomato paste
  • 1 Tbsp. sugar
  • 4 cups chicken stock
  • Kosher salt
  • Freshly ground black pepper
  • Sour cream, for garnish
  • Chives, for garnish


  1. Heat a large pan over medium-high heat and add the oil and sausage.  Sauté the sausage until golden, approximately 4 minutes.  Remove sausage from pan with a slotted spoon and reserve.
  2. Add pork to pan, season with salt and pepper and sauté until golden, approximately 4 minutes. Remove pork with a slotted spoon and reserve.
  3. Add onion and garlic to pan, season with salt and pepper.  Reduce heat and cook slowly until onions are soft and translucent, approximately 5 minutes.  Add cabbage, reserved sausage and pork shoulder, tomato sauce, tomato paste, sugar and chicken stock.  Stir to combine.  Bring mixture to a simmer and cook until cabbage is tender, approximately 20 minutes.  Season to taste and garnish with sour cream and chives. (Optional: Serve Solyanka over steamed white rice.)