Rasols is a beloved Latvian potato salad with beef, herring, pickles, apples, and a creamy dressing, often enjoyed during Christmas and New Year celebrations.
Ingredients
- 240 g potatoes (boiled and peeled)
- 160 g pickled cucumbers
- 40 g apple (peeled and cored)
- 260 g boiled beef (or cooked sausage)
- 60 g herring fillet (can be replaced with eel or omitted)
- 2 hard-boiled eggs
- 140 g sour cream
- 6 g mustard
- 30 ml vinegar
- 40 g grated horseradish
- Salt and black pepper to taste
- A few tablespoons of pickle brine (to taste)
Instructions
- Boil and cool the potatoes and eggs. Boil the beef until tender (or use pre-cooked meat or sausage).
- Peel and dice the potatoes, pickles, apple, eggs, beef, and herring into small cubes.
- In a separate bowl, mix the dressing: sour cream, mustard, vinegar, horseradish, salt, pepper, and a spoon or two of pickle brine.
- Combine everything in a large bowl. Mix gently until well coated.
- Chill for 30 minutes or longer before serving for the best flavor.
- Optional: garnish with chopped dill or parsley πΏ
Notes
π₯ Rasols β The Latvian Holiday Salad with Pickled Charm
Rasols is not just a salad β itβs a centerpiece of celebration in Latvian homes, especially during Christmas and New Year's Eve. π±π»β¨ A colorful, hearty, and delightfully tangy dish, Rasols blends meat, potatoes, eggs, pickles, and apples, all brought together with a creamy dressing and the signature splash of pickle brine. Loved for generations, Rasols carries traces of both Russian Olivier salad and German influences, but its Latvian soul lies in its simplicity, adaptability, and that unmistakable Baltic flair. Traditionally made with boiled beef and herring, modern twists allow for additions like beetroot, smoked meats, or even eel. Whether youβre visiting Riga during the snowy holidays or just looking to bring some Baltic warmth to your table, this salad is a must-try! π¨οΈβοΈπ₯ A Taste of Latviaβs Celebrations
Latvia's winter cuisine is all about comfort and richness β baked goods, stews, roasted meats, and of course, salads that fill you up and make you feel at home. Rasols is cherished not only for its taste but also for its practicality. The ingredients are easy to find, and the salad tastes even better after sitting in the fridge, allowing flavors to meld. π Fun Fact: The name "Rasols" might come from the word "rasolΔts" β meaning marinated or pickled β referring to the use of pickles and pickle brine in the recipe. π₯ Latvians often personalize Rasols, adding their own spin depending on whatβs available or family tradition. Some versions include boiled beets, turning the salad a vibrant pink and making it a stunning addition to the festive table! ππ§βπ³ Traditional Rasols Recipe
Hereβs a classic version of Rasols to bring the flavors of Latvia to your home. You can substitute beef with boiled sausage and herring with smoked fish or omit the fish altogether for a simpler taste.π Tips for Serving Rasols
- π§ Always serve chilled β it brings out the tangy flavors.
- π Add beets if you want a colorful festive twist.
- π Serve with rye bread or as a side to roasted meats.
- π§ Adjust the salt carefully β pickles and herring already bring a salty note.
π±π» Why Latvians Love Rasols
For Latvians, food is more than sustenance β itβs a celebration of heritage, seasonality, and family. During the cold, dark winters, meals like Rasols are shared around cozy tables, often after a day of snow-covered markets or holiday gatherings. Rasols is a dish that welcomes variety and creativity β a beautiful example of how traditions evolve while still honoring the past. Latvian recipes Β