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Culture 2000

European Union


Potato salad with red beet

700 g cooked beet 400 g cooked potatoes 200 g cooked carrots

1 medium salted herring (kipper can do) 1-2 pickled cucumbers

2 apples

200 g roast pork or cooked beef

2-3 hard-boiled eggs

6 dl sour cream

salt according to taste

1/2 tsp mustard

a little sugar

spring onions to garnish

Makes salad for 10-12 persons.

This salad contains lots of cooked red beet, the sweet taste of which goes well with salt herring and pickled cucumber. Peel the potatoes, carrots and beets, and core and peel the apples. Fillet the herring, removing the skin and even the smallest bones. Cut everything (except eggs) into tiny cubes. Stir sour cream, mustard, salt and sugar together to make a sauce. Mix all the ingredients with the sauce, leave covered in the fridge for an hour or two, and take out about one hour before serving. Put a nice heap of salad in a dish or a bowl, cover the surface with finely chopped eggs, egg slices or segments, and decorate with chopped spring onion.

The short story of the Estonian Cuisine

design: Kai M. Wurm
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