Rosolli Recipe

Summary

Preparation Time50 MinCooking Time15 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings6
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Chopped salted herring1⁄2 Cup (8 tbs)
 Potatoes1⁄2 Pound
 Carrots1 Pound
 Salt To Taste
 Beets without tops1⁄2 Pound, peeled, cubed
 Chopped onion1⁄2 Cup (8 tbs)
 Dill pickle1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), pressed
 Salt1⁄4 Teaspoon
 Freshly ground white pepper To Taste
 Whipping cream3⁄4 Cup (12 tbs)
 Sugar1 Tablespoon
 Vinegar2 Tablespoon
 Dry mustard3 Teaspoon (Or To Taste)
 Reserved beet cooking liquid2 Tablespoon
 Salt1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 248 Calories from Fat 116

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 7.1 g35.6%

Trans Fat 0 g

Cholesterol 54.6 mg18.2%

Sodium 672.7 mg28%

Total Carbohydrates 24 g8.1%

Dietary Fiber 4.6 g18.3%

Sugars 11.4 g

Protein 7 g13.4%

Vitamin A 253.6% Vitamin C 25.4%

Calcium 8.5% Iron 7%

*Based on a 2000 Calorie diet

Directions

To make the salad: Soak herring in cold water in bowl for 6 to 8 hours; drain.
Remove skin and bones; cut into small pieces.
Cook potatoes and carrots in salted boiling water in saucepan for 20 minutes or until tender; drain.
Cool.
Cut into small pieces.
Cook beets in salted boiling water in saucepan for 30 minutes or until tender; drain, reserving 2 tablespoons cooking liquid.
Cool.
Combine potatoes, carrots, beets, onion, pickle and herring in bowl.
Add garlic, 1/4 teaspoon salt and pepper; mix well.
Chill.
To make the dressing: Whip cream in mixer bowl until slightly thickened.
Add sugar, vinegar, dry mustard, reserved beet liquid and salt; mix well.
Serve with salad.
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