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Rosolli

Foreign.Taste's picture
Ingredients
  Chopped salted herring 1⁄2 Cup (8 tbs)
  Potatoes 1⁄2 Pound
  Carrots 1 Pound
  Salt To Taste
  Beets without tops 1⁄2 Pound, peeled, cubed
  Chopped onion 1⁄2 Cup (8 tbs)
  Dill pickle 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), pressed
  Salt 1⁄4 Teaspoon
  Freshly ground white pepper To Taste
  Whipping cream 3⁄4 Cup (12 tbs)
  Sugar 1 Tablespoon
  Vinegar 2 Tablespoon
  Dry mustard 3 Teaspoon (Or To Taste)
  Reserved beet cooking liquid 2 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

To make the salad: Soak herring in cold water in bowl for 6 to 8 hours; drain.
Remove skin and bones; cut into small pieces.
Cook potatoes and carrots in salted boiling water in saucepan for 20 minutes or until tender; drain.
Cool.
Cut into small pieces.
Cook beets in salted boiling water in saucepan for 30 minutes or until tender; drain, reserving 2 tablespoons cooking liquid.
Cool.
Combine potatoes, carrots, beets, onion, pickle and herring in bowl.
Add garlic, 1/4 teaspoon salt and pepper; mix well.
Chill.
To make the dressing: Whip cream in mixer bowl until slightly thickened.
Add sugar, vinegar, dry mustard, reserved beet liquid and salt; mix well.
Serve with salad.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
50 Minutes
Cook Time: 
15 Minutes
Ready In: 
65 Minutes
Servings: 
6

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