Rosollisaladfromfinland Recipes

ROSOLLI - FINNISH BEETROOT SALAD

Steps:

• Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked. Let cool, peel and chop.
• Chop gherkin and peeled apples.
• Mince onion.
• Layer ingredients in a bowl, starting and finishing with beetroot. Sprinkle a little bit of salt and white pepper on each layer.
• Mix ingredients when the salad is on the table, ready to serve.
• To make dressing: whip cream until thickened (it should be not be stiff!) and mix in the rest of the ingredients. Serve on the side.

ROSOLLI SALAD FROM FINLAND

Steps:

• Cook the vegetables in their skin beforehand until just tender and let cool. You can boil or even better, roast the potatoes, carrots and beets(unless you're using pickled beets).
• Peel the vegetables and onion, and cut them into small, equal-sized cubes.
• Chop the gherkin into small pieces.
• Mix the vegetables and gherkin together and season with a little salt and white pepper.
• Whip the cream lightly, season with sugar and vinegar and add a few drops of beet cooking liquid for color.
• Serve the dressing separately.
• Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.

FINNISH RAUMA COOKIES (RAUMAN PIPARKAKUT - FINLAND)

Steps:

• Beat eggs with the sugar until light. Stif in melted butter, sour cream and brandy.
• In another bowl, sift together the flour, cookie crumbs, soda, baking powder and spices.
• Stir the flour mixture into the egg mixture. Mix well. Dough will be very soft. Refrigerate overnight.
• Preheat oven to 350. Make 1-inch balls with your hands. Put them on a cookie sheet lined with parchment or lightly greased.
• Bake until nicely browned, about 15 minutes. Let cookies dry at room temperature a day before storing them in airtight tins.