Ingredients
Units Scale
- a bit over 1 lb. Beetroot
- 1/2 medium red onion (TFD change, original was 1 onion)
- An equal amount of pickled herring onion to the red onion (HIGHLY optional TFD change, original was red onion)
- 3 1/2 oz. Sour Pickles
- a bit over 1 lb. Yukon Gold Potatoes, peeled
- 1 Granny Smith green apple, peeled
- a scant 1/2 cup Sour Cream (TFD endorses Daisy brand)
- a scant 1/2 cup Duke’s brand Mayonnaise
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Horseradish
- 1/3 oz. chopped fresh dill
- 10 oz. herring fillet (TFD prefers to use pickled herring)
- 1/2 tsp. Diamond Crystal Kosher Salt
- 3 medium eggs
- Parsley – for decoration on the top, optional
Instructions
- Cook the potatoes and eggs. If you’re not using pre-cooked beets, you’ll need to boil the beets as well.
- In a medium pot, add the potatoes and enough water to cover the potatoes by 2 inches or so. Over high heat, bring to a boil. Once boiling, turn the heat to medium, and boil the potatoes for about 25 minutes. Set aside the potatoes to cool down before peeling them and chopping them when cold.
- Next, make your hard-boiled eggs. In a medium pot, add the eggs and enough water to cover the eggs by 1-2 inches or so. Over high heat, bring to a boil. Once boiling, turn the heat to medium, and boil for 5 minutes. Transfer them to a bowl with cold water and let them cool down in cold water for 5 minutes. Afterward, when they’re cold, peel the eggs.
- If you’re not using pre-cooked beetroot, add the raw beetroots and enough water to cover the beets by 2 inches or so. Over high heat, bring to a boil. Once boiling, turn the heat to medium, and boil the potatoes for about 45-60 minutes, depending on the size of the beets.
- Prep the potatoes, beets, pickles, apple, and herring to be diced. Dice the potatoes, beets, pickles, and the green apple into cubes. Then add the three ingredients into a mixing bowl.
- Next, dice the onion and the herring.
- Add all the cubed and diced ingredients into a bowl and give everything a good, thorough mix.
- In a separate bowl, mix the mayo, mustard, horseradish, sour cream, dill and salt.
- Add the mayo mixture to the bowl of vegetables and mix it well. Once mixed, place it in the fridge for 20-30 minutes.
- Now chilled, your rosolje is ready to be served! Plate the salad, and top it with the halved hard-boiled eggs and parsley (optional), and get ready to dive in!
