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Estonian vinaigrette with herring and beets. Serve on a cold evening with homemade Riga rye bread and ice-cold vodka infused with caraway seeds.

  • Serving will be enough for 6-8 people.



  • 2 hard-boiled eggs (finely chopped)
  • 2 large boiled and peeled fresh beets, or canned beets (cut into ¼-inch pieces)
  • 1 pound (about 3 medium) boiled potatoes (cut into ¼-inch pieces)
  • 2 pound (about 2) sour dill pickles (cut in small cubes of ¼ inch)
  • 3 fillet of pickled herring (drained and cut into ¼-inch pieces)
  • 4 pound of boiled beef (or cooked ham, veal or lamb) --- (cut into small pieces)
  • 5 large, tart red apple (cut into ¼-inch pieces)
  • 3 hard-boiled eggs (cut into small pieces)



  1. In a small bowl, combine the powdered mustard with ½ tablespoon of sugar and stir in 1 to 2 tablespoons of warm water, or enough to make a thick paste.
  2. Set aside for 15 minutes.
  3. Now stir in the sour cream and the remaining sugar.
  4. In a large mixing bowl, combine the eggs, beets, potatoes, herring, meat and apple.
  5. Add sour cream dressing and toss together lightly but thoroughly until all ingredients are well mixed with the dressing.
  6. Traditionally, rossolye is mounted high on a square or round serving plate, garnished with sliced hard-cooked eggs, and chilled.
  7. Serve as a first course or a part of zakuska table.