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Seljanka (Estonian Meat and Vegetable Stew)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15
Prep
25
Cook
4
Servings

Ingredients

  • 400 g (14 oz) Mixed cooked meats (ham, sausage, beef), diced
  • 1 medium Onion, chopped
  • 150 g (5 oz) Pickled cucumbers, diced
  • 2 tbsp Tomato paste
  • 300 g (10 1/2 oz) Potatoes, diced
  • 100 ml (1/3 cup + 1 tbsp) Pickle brine
  • 1l (4 1/4 cups) Meat or vegetable stock
  • 2 Bay leaves
  • 100 g (1/3 cup) Sour cream, for serving

Method

  1. In a large pot, sauté the onion in a little oil until softened.
  2. Stir in the tomato paste and cook for 1 minute to deepen its flavour.
  3. Add the diced potatoes and stock, bring to a boil, then reduce to a simmer.
  4. Cook for about 12 minutes until the potatoes are nearly tender.
  5. Add the mixed diced meats, pickled cucumbers, bay leaves and pickle brine.
  6. Simmer for a further 10 minutes to combine the flavours.
  7. Taste and adjust seasoning; the stew should be pleasantly tangy from the pickle brine.
  8. Serve hot, with a spoonful of sour cream on top.

Introduction: Seljanka reached Estonia through Russian and Soviet-era culinary influence and became a hearty, everyday stew of mixed meats, pickles and vegetables in a tangy tomato-based broth.

Cultural Background: Seljanka reached Estonia through Russian and Soviet-era culinary influence and became a hearty, everyday stew of mixed meats, pickles and vegetables in a tangy tomato-based broth. It has since become a familiar comfort dish across the country.

Tips: Add the pickle brine gradually and taste as you go, since brine strength varies between brands. Using a mix of meats gives the best depth of flavour; a single type of meat can taste flat.

Variations: Some versions add sliced olives for an extra savoury note. A splash of lemon juice can be used in place of some of the brine. A vegetarian version uses mixed mushrooms, beans and vegetable stock instead of meat. For a vegetarian version, replace the mixed meats with a combination of mushrooms and white beans, and use vegetable stock in place of meat stock, keeping the tangy pickle brine base intact.

Storage: Store covered in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until piping hot throughout.

FAQs:

Q: What gives seljanka its tangy flavour?
A: The combination of pickled cucumbers and their brine, along with tomato paste, gives the stew its distinctive sour-savoury balance.

Q: What meats work best in seljanka?
A: A mix of ham, smoked sausage and beef is traditional, though any combination of cooked, well-flavoured meats can be used.

© Arscale 2026