Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup herring -- finely chopped

  3. matjes -- pickled)

  4. 1/2 pound tongue or veal -- cooked and chopped -- (opt)

  5. 1/2 cup potatoes; cold boiled -- finely chopped

  6. 3 cups beets; cold -- finely chopped,

  7. -- fresh cooked or canned 1/2 cup apple; cored -- peeled and chopped 1/3 cup onion -- finely chopped

  8. 1/2 cup dill pickle -- finely chopped

  9. 4 tablespoons dill; fresh -- chopped

  10. salt and fresh ground pepper

  11. --dressing--

  12. 3 eggs; hard-cooked -- chilled

  13. 1 tablespoon prepared mustard

  14. 2 tablespoons white wine vinegar

  15. 1/4 cup vegetable oil

  16. 2 tablespoons heavy cream -- (to 4 tb)

  17. --sauce--

  18. 1 cup sour cream

  19. 3 tablespoons beet juice

  20. 1/2 teaspoon lemon juice

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, combine the finely chopped herring, optional meat, potatoes, beets, apple, onion and pickle. Mix 3 tablespoons of the dill with the vinegar, add salt and pepper to taste. Pour over the salad and toss gently with a wooden spoon. DRESSING: Remove the yolks from the hard cooked eggs. Mince the whites and set them aside. Force the yolks through a sieve into a small bowl with the back of a large spoon, then mash them to a paste with the tablespoon of prepared mustard. Gradually beat in the vinegar and oil, then the cream, a tablespoon at a time, until the sauce has the consistency of heavy cream Pour over the salad, mix lightly but thoroughly, cover and chill for at least 2 hours. Just before serving, transfer the salad to a large serving bowl or platter and sprinkle it with the minced egg whites and remaining chopped dill. SAUCE: Stir the beet and lemon juice into the sour cream until it is smooth and well blended. Pass this sauce separately.


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