Summary

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

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Instructions

1. 3 days before:
2. Pour sweet and sour cream together in a container and leave covered for 3 days at room temperature.
3. 1 day before:
4. Boil jacket potatoes and let cool down well.
5. Completion:
6. Peel the jacket potatoes and cut into small cubes, as well as the various types of ham and eggs.
7. Cut the boskop, herring, cucumber, beetroot and onion into very fine cubes (the finer the more aromatic).
8. 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.
9. The Rossol tastes best with freshly baked Latvian pierogi, which are also in my profile.