Rossolye

Rossolye Recipe - A Unique Combination of Eggs, Beets, Potatoes, and More from Estonia

Region / culture: Estonia | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8

Introduction

Rossolye is a traditional Russian salad that is popular during the winter months. It is a hearty and flavorful dish that is perfect for cold weather. This salad is made with a combination of boiled eggs, beets, potatoes, pickles, herring, lamb, apples, and a creamy sour cream dressing. The flavors of this salad are unique and delicious, making it a favorite among many.

History

Rossolye has been a staple in Russian cuisine for centuries. It is believed to have originated in the 18th century and was traditionally made with whatever ingredients were available during the winter months. The combination of ingredients in this salad reflects the resourcefulness of Russian cooks who had to make do with what they had on hand. Today, rossolye is still a popular dish in Russia and is enjoyed by many.

Ingredients

Salad

2 hard-boiled eggs, finely chopped
2 large boiled and peeled fresh beets, or canned beets, cut into 0.25 inch pieces
1 lb (454 g) of boiled potatoes, about 3 medium, cut into 0.25 inch pieces
2 lb (907 g) of sour dill pickles, about 2, cut in small cubes of 0.25 inch
3 fillets of pickled herring, drained and cut into 0.25 inch pieces
4 lb (1.81 kg) of boiled beef, or cooked ham, veal or lamb, cut into small pieces
5 large, tart red apples, cut into 0.25 inch pieces
3 hard-boiled eggs, cut into small pieces

Dressing

3 tsp of powdered mustard
1 tbsp of sugar
1 to 2 tbsp of warm water
1 cup of sour cream

How to prepare

In a small bowl, combine 0.5 tbsp of powdered mustard with 0.5 tbsp of sugar and stir in 1 to 2 tbsp of warm water, or enough to make a thick paste.
Set the mixture aside for 15 minutes.
Now stir in the sour cream and the remaining sugar.
In a large mixing bowl, combine the eggs, beets, potatoes, herring, meat, and apple.
Add the sour cream dressing and toss together lightly but thoroughly until all ingredients are well mixed with the dressing.
Traditionally, rossolye is presented on a square or round serving plate, garnished with sliced hard-cooked eggs, and chilled.
Serve as a first course or as part of a zakuska table.

Variations

Substitute chicken or beef for the lamb.
Add chopped onions or garlic for extra flavor.
Use different types of pickles or herring for a unique twist.

Cooking Tips & Tricks

Be sure to boil the eggs, beets, potatoes, and lamb until they are tender but not mushy.

- Drain the pickles and herring well before adding them to the salad to prevent excess liquid.

- Cut all the ingredients into uniform pieces to ensure even distribution of flavors.

- Allow the dressing to sit for at least 15 minutes to allow the flavors to meld together before adding it to the salad.

- Chill the salad before serving to allow the flavors to develop even further.

Serving Suggestions

Rossolye can be served as a first course or as part of a zakuska table. It pairs well with rye bread and vodka.

Cooking Techniques

Boiling, chopping, mixing, and chilling are the main cooking techniques used in making rossolye.

Ingredient Substitutions

Greek yogurt can be used as a substitute for sour cream.

- Canned beets can be used instead of fresh beets.

- Canned herring can be used instead of pickled herring.

Make Ahead Tips

Rossolye can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to develop as it sits.

Presentation Ideas

Garnish the rossolye with sliced hard-cooked eggs and fresh dill for a beautiful presentation.

Pairing Recommendations

Rossolye pairs well with rye bread, vodka, and other traditional Russian dishes like borscht and pelmeni.

Storage and Reheating Instructions

Store leftover rossolye in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

One serving of rossolye contains approximately 350 calories.

Carbohydrates

Rossolye is a carbohydrate-rich dish due to the potatoes, beets, apples, and sugar in the dressing. One serving of rossolye contains approximately 30 grams of carbohydrates.

Fats

The sour cream dressing in rossolye contributes to the fat content of the dish. One serving of rossolye contains approximately 15 grams of fat.

Proteins

Rossolye is a protein-rich dish due to the eggs, herring, and lamb. One serving of rossolye contains approximately 25 grams of protein.

Vitamins and minerals

Rossolye is a good source of vitamins and minerals, including vitamin A, vitamin C, iron, and potassium. The beets and apples in the salad provide a boost of vitamins and minerals.

Alergens

Rossolye contains eggs, fish (herring), and dairy (sour cream), which may be allergens for some individuals.

Summary

Rossolye is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying salad that is perfect for a winter meal.

Summary

Rossolye is a delicious and hearty Russian salad that is perfect for cold winter days. With a combination of eggs, beets, potatoes, pickles, herring, lamb, apples, and a creamy sour cream dressing, this salad is full of flavor and nutrients. Enjoy this traditional dish as a first course or as part of a zakuska table for a taste of Russian cuisine.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a cool autumn evening, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a recipe for Rossolye caught my eye. The ingredients were simple, yet the combination of flavors sounded intriguing.

I had never heard of Rossolye before, but as I read through the recipe, I could almost taste the savory broth, the tender pieces of beef, and the tangy pickles. It was a traditional Russian soup, hearty and comforting, perfect for a chilly evening. I knew that I had to make it.

I had always loved cooking, ever since I was a young girl watching my own mother in the kitchen. She would whip up delicious meals with just a few simple ingredients, and I would stand by her side, eager to learn. Over the years, I had collected recipes from friends, family, and even strangers I met along the way. Each recipe told a story, a memory of a special moment shared over a meal.

As I gathered the ingredients for the Rossolye, I thought back to all the recipes I had collected over the years. Each one had a story behind it, a connection to someone or something that had touched my life. I loved the idea that with each dish I made, I was not only feeding my body but also my soul.

The first step in making Rossolye was to simmer the beef in a pot of water, along with some onions and garlic. As the meat cooked, the aroma filled my kitchen, making my mouth water in anticipation. I added some bay leaves and peppercorns for extra flavor, then let the meat simmer until it was tender and falling apart.

Next, I chopped up some carrots, potatoes, and beets, adding them to the pot along with some cabbage and tomatoes. The colors of the vegetables were vibrant and beautiful, a feast for the eyes as well as the stomach. I let the soup simmer for another hour, allowing the flavors to meld together into a rich and delicious broth.

The final touch was to add the pickles and a splash of vinegar, giving the soup its signature tangy flavor. I ladled the Rossolye into bowls, garnishing each one with a dollop of sour cream and a sprinkle of fresh dill. I couldn't wait to taste it.

As I took my first spoonful of the Rossolye, I was transported back in time to a small village in Russia, where a kind old woman had taught me the recipe many years ago. She had welcomed me into her home, sharing not only her cooking secrets but also her stories and memories. I could almost hear her voice as I savored the soup, her laughter echoing in my ears.

With each bite, I felt a sense of gratitude for all the people who had touched my life through food. From my own grandmother to the strangers I had met along the way, each recipe was a reminder of the connections we make through sharing a meal. I realized that cooking was not just about the food itself but about the love and memories that went into each dish.

As I finished my bowl of Rossolye, I knew that this recipe would become a favorite in my repertoire. It was more than just a soup; it was a story, a memory, a connection to a place and time that would always hold a special place in my heart. And I couldn't wait to share it with my own family, passing on the tradition of Rossolye and all the love that went into making it.