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What You Need:
(To Serve: 6 to 8)
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DRESSING
3 teaspoons powdered mustard
1¼ teaspoons sugar
1 to 2 tablespoons warm water
1 cup sour cream
SALAD
2 hard cooked eggs, finely chopped
2 large or 4 small boiled and peeled fresh beets, or 4 canned beets, cut into ¼ inch dice
1 pound (about 3 medium) boiled potatoes, peeled and cut into ¼-inch dice
1 pound (about 2) sour dill pickles cut lengthwise into narrow strips, then crosswise into 1/8-inch-wide bits
1 fillet of pickled or matjes herring, drained and cut into ¼-inch dice
1 pound boiled beef, or cooked ham, veal or lamb, trimmed of fat and cut into ½-inch dice
1 large, tart red apple, cored, peeled and cut into ¼ inch dice
3 hard-cooked eggs cut into quarters
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Translate this recipe:
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| How To Cook: |
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DRESSING:
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1. In a small bowl, combine the dry mustard with ¼ teaspoon of the sugar and stir in 1 to 2 tablespoons of warm water, or enough to make a thick paste.
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2. Set aside for 15 minutes. Then stir in the sour cream and the remaining teaspoon of sugar.
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SALAD:
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1. In a large mixing bowl, combine the finely chopped eggs, diced beets, potatoes, pickles, herring, meat and apple.
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2. Add the sour cream dressing and toss together lightly but thoroughly until all the ingredients are well moistened with the dressing.
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3. Traditionally, rossolye is mounded high on a square or round serving plate, garnished with sliced hard-cooked eggs, and chilled. Serve as a first course or as part of an appetizer table.
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