Rosolli

A Christmas classic

6-8 portions

Rosolli is a Finnish Christmas classic made from tasty autumn root vegetables. The stars of the show are beetroot and pickled cucumber – the cornerstones of our business! Our recipe makes this delicacy quick and easy to prepare without compromising on flavour.

Rosolli:

• 4 potatoes (waxy or all-purpose)
• 4 carrots
• 0.5–1 pack Herkkumaa cubed or mini beetroot
• 1–2 onions
• 2 Herkkumaa Pickled Cucumber or Cucumber Cubes
• 2 apples

Sauce:

• 1 pack whipping cream or substitute
• 1–3 tsp vinegar (spirit, white wine or red wine vinegar)
• Pinch of salt
• Pinch of black pepper
• Small quantity of brine from the beetroot jar

Method

1. Boil all the raw root vegetables with their peel on until tender. When cooked, drain off the water carefully and allow to cool.
2. Peel the vegetables and cut them into small cubes. Drain most of the brine from the beetroot jar and cube the beetroots and pickled cucumber.
3. Finely chop the onion and peeled apples. Fold all the ingredients together in a bowl. Tip: Cube the apple and add it to the Rosolli just before serving. After you cut the apple, it will quickly start going brown.
4. Whip the cream or substitute and colour it with a little of the beetroot brine. Season the whipped cream. If necessary, add more vinegar and spices.
5. Serve the Rosolli and dressing separately, and enjoy!