Rosolli (Beet Herring Salad)

When I asked my mom this summer, what are some of the traditional Finnish recipes you grew up with, she said "beet and pickled herring salad".  After my request she made this for the entire family. Everybody loved it! The version without pickled herring is called Punajuurisalaatti. I feel the herring adds the best part.

The diverse ingredients made a unique variety of textures and flavours. 

2 medium potatoes (cooked, peeled and diced)
2 tart (Granny Smiths) apples (peeled and diced)
2 carrots (cooked, peeled and diced)
1 medium onion (minced)
2  medium dill pickles (diced)




3/4 cup diced pickled or salted herring or sardines
1/8 tsp pepper
2 cups cooked, peeled and diced beets
tsp of chopped dill

Sour Cream Dressing
1 C sour cream
1 Tbl. lemon juice
2 tsp. beet juice
1/4 tsp sugar

Whipped Dressing (alternative) 
1 C heavy cream
2 Tbl lemon juice
2 tsp beet juice
dash of salt and sugar

Add all the diced vegetables (except beets) and herring and toss.  Just before serving add the beets. Gently toss.

Serve in a salad bowl lined with crisp lettuce and serve chilled with a generous spoonful of dressing.
The other option is to mix the dressing in or on the side.





After serving this to my friend, she said the flavours marry well together so nicely!

Sour Puss Cabbage Rolls

After discovering sour cabbage, making cabbage rolls became very quick and easy!

Ingredients

1 sour cabbage 

2 cups of cooked rice

2 lbs of ground beef (uncooked) 

1 lg cooking onion

4-6 garlic cloves

salt and pepper

1-2 cans of crushed or whole tomatoes

1 can of tomato sauce

Directions

Cook the rice and let it cool.  Add to ground beef, onion and garlic.  Season with salt and pepper. 

Take the cabbage and separate leaves.  We removed the harder core piece (the size of a triangle). Add the meat  mixture- palm size (depending on the size of leave) to the leaf.

Tightly roll tucking in the edges as you go.

 

After placing some crushed tomatoes on the bottom of the pan, add cabbage rolls. Top with remainder of the tomatoes and sauce. Season again!

Cook for an hour and an half at 350.

Enjoy! We served with perogies!