Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salad | not in our table | 0 |
| Herring | not in our table | 0 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- SALAD
- 2 hard-boiled eggs (finely chopped)
- 2 large boiled and peeled fresh beets, or canned beets (cut into 1/4-inch pieces)
- 1 pound (about 3 medium) boiled potatoes (cut into 1/4-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 1/4-inch pieces)
- 4 pound of boiled beef (or cooked ham, veal or lamb) --- (cut into small pieces)
- 5 large, tart red apple (cut into 1/4-inch pieces)
- 3 hard-boiled eggs (cut into small pieces)
- For Dressing
- 3 teaspoons of powdered mustard
- 1 tablespoon of sugar
- 1 to 2 tablespoons of warm water
- 1 cup of sour cream
Directions
1. In a small bowl, combine the powdered mustard with 1/2 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.
Traditionally, rossolye is mounted high on a square or round serving plate, garnished with sliced hard-cooked eggs, and chilled. Serve as a first course or a part of zakuska table.
Serving will be enough for 6-8 people.