TASTE OF ESTONIA: ROSOLJE, COLORFUL BEETROOT AND POTATO SALAD
Rosolje, Estonian beetroot and potato salad, has a wonderful shade of purple and a tang of finely chopped herring and zesty mustard dressing.
Estonian cuisine has been influenced by the different countries that have occupied this tiny nation, from the Germans to the Russians. While the Germans gave Estonia its love for sauerkraut, the origin of rosolje is Russian. Rosolje or sill salat has also been adopted by the Swedes as their traditional dish.
The salad can be made with or without herring and the herring can be substituted with roasted or boiled beef or turkey cubes.
Estonian Beetroot, Potato and Herring Salad
- 6 medium-sized boiled potatoes, peeled and cut into cubes
- 4 boiled red beets, peeled and cut into cubes
- 4 finely chopped dill pickles
- 1 Granny Smith apple, peeled and finely chopped
- 1/2 cup finely chopped red onion
- 3 large eggs, hard-boiled, chopped
- a few chopped slices of herring in oil for a truly authentic taste (optional)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 tbsp white wine vinegar
- 1 tbsp hot English mustard
- 1 tbsp prepared horseradish
- salt and pepper
- chopped parsley or dill leaves for garnish
Mix together salad ingredients in a large bowl. Mix dressing ingredients in a separate bowl, toss gently with the salad ingredients until well combined.