Estonian Herring and Beet Salad Rosolye

A very tasty salad of vegetables, apples and herring. He is of Estonian origin. Vitamin-rich, satisfying, bright and healthy. If you like Vinaigrette or Herring under a fur coat, then “Rosolye” will certainly suit your taste!
cook time: 30 min
Hazel Farrow
Estonian Herring and Beet Salad Rosolye

Nutrition Facts (per serving)

91
Calories
4g
Fat
6g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Onion 40 g
Apples 100 g
Eggs (2 large or 3 medium) 2 pc
Mustard 1 tsp
Potato 100 g
Sour cream 1 tbsp
Beet 130 g
Carrot 40 g
Pickles 100 g
Greenery to taste
Herring (fillet) 150 g

Recipe instructions

Step 1

Step 1
The main products that we will need to prepare the Rosolie salad.

Step 2

Step 2
Wash beets, carrots, potatoes. Place the vegetables in a saucepan, add cold water and place on the stove over high heat. After boiling, reduce the heat to medium and cook the vegetables under a closed lid until tender. You can also bake vegetables in the oven. Boil the eggs separately.

Step 3

Step 3
While the vegetables are cooking, prepare the remaining ingredients for the salad. Cut the lightly salted herring fillet into medium-sized cubes or small strips.

Step 4

Step 4
Slice the pickled cucumbers in much the same way as herring.

Step 5

Step 5
Chop the onion not very coarsely.

Step 6

Step 6
When the vegetables are cooked in the pan, drain the boiling water and cool them. Remove the skins from boiled potatoes, beets and carrots, and also peel the cooled eggs. To ensure that there are no small parts of the shell left on the eggs, rinse the peeled eggs under running cold water. Cut everything into cubes.

Step 7

Step 7
Peel the apple and cut into squares. You can sprinkle the apple slices with lemon juice to prevent them from darkening. Place all components in one large container.

Step 8

Step 8
Prepare the dressing. To do this, mix mustard and sour cream. It is best to use non-spicy or grainy Dijon mustard.

Step 9

Step 9
Add the dressing to the salad and mix everything thoroughly. Let the finished dish sit for at least fifteen minutes in the refrigerator. When serving, sprinkle the salad with fresh herbs and allspice if desired.

Additional rubrics

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