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
- Boil all the raw root vegetables with their peel on until tender. When cooked, drain off the water carefully and allow to cool.
- 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.
- 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.
- 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.
- Serve the Rosolli and dressing separately, and enjoy!
