2 large or 4 small boiled and peeled fresh beets, or 4 canned beets, cut into ¼ inch dice
1 pound (about 3 medium) boiled potatoes, peeled and cut into ¼-inch dice
1 pound (about 2) sour dill pickles cut lengthwise into narrow strips, then crosswise into 1/8-inch-wide bits
1 fillet of pickled or matjes herring, drained and cut into ¼-inch dice
1 pound boiled beef, or cooked ham, veal or lamb, trimmed of fat and cut into ½-inch dice
1 large, tart red apple, cored, peeled and cut into ¼ inch dice
3 hard-cooked eggs cut into quarters
How To Cook:
DRESSING:
1. In a small bowl, combine the dry mustard with ¼ teaspoon of the sugar and stir in 1 to 2 tablespoons of warm water, or enough to make a thick paste.
2. Set aside for 15 minutes. Then stir in the sour cream and the remaining teaspoon of sugar.
SALAD:
1. In a large mixing bowl, combine the finely chopped eggs, diced beets, potatoes, pickles, herring, meat and apple.
2. Add the sour cream dressing and toss together lightly but thoroughly until all the ingredients are well moistened with the dressing.
3. Traditionally, rossolye is mounded high on a square or round serving plate, garnished with sliced hard-cooked eggs, and chilled. Serve as a first course or as part of an appetizer table.
