Monday, January 18, 2010
Rosolje is a Baltic-Scandinavian beet salad that glows a more lovely shade of fuchsia than any other food. It's a hearty recipe and an uplifting colour for mid-winter meals. My mother always makes rosolje at Christmas time. What results is my family putting it back like crack cocaine. I love it so.
Other Scandinavian types eat this salad year-round as a staple. Don't be afraid of the herring! You can't even tell it's in there.
You can adapt this recipe a number of ways. If you're afraid of sour cream, you could some yogurt to substitute. Lemon juice can add zest. People in Sweden might make a slightly different version than in Estonia. I'm sure every Nordic country around those parts has a version.
This is my great grandmother's recipe.
8 medium beets, cooked
6 medium potatoes, cooked, finely diced
4 eggs, hard boiled, finely diced
4 pickles, finely diced
2 salted herring, desalted, gutted, skinned, finely diced
2 carrots, cooked, finely diced
1 medium onion, finely diced
1 apple, finely diced
3/4 lb. roast beef or other cold cut meat, finely diced
1 large container sour cream
1 small container sour cream
½ cup vinegar
2 tablespoons mayonnaise
1 ½ tablespoons sugar
1 teaspoon mustard
Allow diced components to cool. Mix together adding herring last.
Mix remaining wet ingredients separately to make dressing, adding vinegar last. Add dressing to salad and mix. Refrigerate for several hours before serving.
Like all recipes that are a mixture of many flavours, rosolje gets better with a day or two in the fridge.