Latvian Salad `Rossol`
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 10 jacket potato (s)
- 1 glass beetroot
- 0.5 ½ apple (Boskop)
- Cucumber (s), (pickle, lot like Boskop)
- Salad cucumber (s), (quantity like Boskop)
- 4 egg (s), hard-boiled
- 0.5 ½ onion (s)
- 2 slices ham, smoked (1/ cm thick)
- 1 slice / s ham, cooked (/2 cm thick)
- 2 slices ham, Black Forest (1/ cm thick)
- 1 fish fillet (s) (herring fillet)
- 1 teaspoon mustard
- Salt and pepper, pepper
- 250 ml sour cream
- 500 ml sweet cream
Print Recipe
Pin Recipe Instructions
- 3 days before:
- Pour sweet and sour cream together in a container and leave covered for 3 days at room temperature.
- 1 day before:
- Boil jacket potatoes and let cool down well.
- Completion:
- Peel the jacket potatoes and cut into small cubes, as well as the various types of ham and eggs.
- Cut the boskop, herring, cucumber, beetroot and onion into very fine cubes (the finer the more aromatic).
- Mix all the ingredients in a bowl and stir in the cream mixture. The beetroot gives the salad its special pink color. If there is not enough sauce, you can still add a cup of sour cream.
- The Rossol tastes best with freshly baked Latvian pierogi, which are also in my profile.
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