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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":439,"ingredients":449,"instructions":505,"pronunciation":528,"substitutions":529,"slug":542,"title":543,"shortTitle":544,"nativeName":544,"countrySlug":545,"baseServings":546,"prepMinutes":547,"cookMinutes":548,"restMinutes":549,"difficulty":550,"course":551,"diet":554,"mainIngredients":557,"images":558,"keywords":568,"publishedAt":573,"updatedAt":573,"authorSlug":574,"summary":575,"localeSlug":542,"alternates":576},[394,397,400,403,406],{"answer":395,"question":396},"Yes. Many Estonian households make a fish-free version, either leaving the herring out entirely or replacing it with diced cooked beef or veal, which is a long-standing traditional variant. The salad loses some of its salty backbone, so compensate with a little extra pickled cucumber and a firmer hand with the salt in the dressing.","Can I make rosolje without herring?",{"answer":398,"question":399},"Fresh beetroot boiled or roasted whole gives the best flavour and firmest dice. Vacuum-packed cooked beetroot works perfectly well and saves an hour, but drain it thoroughly and avoid anything packed in vinegar unless you cut the acid elsewhere in the dressing. Pickled beetroot from a jar makes the salad far too sharp.","Should I use fresh beetroot or the pre-cooked kind?",{"answer":401,"question":402},"Usually because the vegetables were still warm when they were dressed, or because the pickled cucumber and beetroot were not drained properly. Salt draws liquid out of both as the salad sits. Chill everything fully, drain hard, and if it still weeps overnight simply pour off the liquid and fold in a fresh spoonful of sour cream before serving.","Why did my salad turn watery?",{"answer":404,"question":405},"Make it the day before — this is not just permitted but preferred. The flavours need several hours to merge, the beetroot needs time to colour the whole bowl evenly, and the dressing softens the sharpness of the raw onion. It holds well for three days in the fridge, though it darkens as it sits.","How far ahead can I make it?",{"answer":407,"question":408},"They share ingredients but not construction. Vinegret is dressed with oil and vinegar, contains sauerkraut or peas, and is served loose and glossy. Rosolje is bound with sour cream or mayonnaise into a creamy, pale pink salad and includes apple and hard-boiled egg. Both use beetroot and potato, and both appear on Baltic tables, but they taste and look quite different.","What is the difference between rosolje and Russian vinegret?",[410,411,412,413,414,415],"Cook the beetroot whole and unpeeled, then slip the skins off under cold running water. Peeled beets bleed their colour and sweetness into the boiling water.","Chill every component completely before dicing and mixing. Warm potato absorbs dressing unevenly and goes gluey at the edges.","Taste the herring before it goes in. If it is fiercely salty, soak the fillets in cold milk or water for an hour, then pat them dry.","Fold, do not stir. Aggressive mixing mashes the potato and turns the whole bowl into pink paste rather than distinct cubes.","Hold back a chopped egg and a few dill sprigs to scatter on top just before serving, so the surface is not uniformly magenta.","Add a spoonful of the pickled cucumber brine if the salad tastes flat. It sharpens the dressing more cleanly than extra vinegar.","🥗","Rosolje is a cold salad of diced beetroot, boiled potato, tart apple, pickled cucumber, salted herring and hard-boiled egg, folded into a dressing of sour cream sharpened with mustard and a little of the beet liquid. Everything is cut to the same small dice, and after a few hours in the fridge the beetroot bleeds through the whole bowl and turns it a startling magenta. The taste is sweet, sour and salty at once — earthy beet, sharp cucumber, fruity apple and the salt hit of the herring — and it appears at practically every Estonian celebration, funeral, Christmas table and office buffet.","Rosolje belongs to the wide family of beetroot-and-herring salads found across the Baltic, Nordic and Russian world: Swedish sillsallad, Russian selyodka pod shuboi, Latvian and Lithuanian versions with slightly different ratios. The name comes from the German Rosolje or Russian rassol, both tied to brine and pickling, and the dish likely arrived in Estonia through the Baltic-German manor kitchens that shaped so much of the country's nineteenth-century cooking before spreading downward into ordinary households.\n\nWhat locks it into Estonian food culture is where it sits on the table. Estonian entertaining runs on the cold buffet — a spread of open sandwiches, jellied meat, salads and cured fish laid out at once — and rosolje is the salad that anchors it. Its colour makes it the visual centre of the table, and its keeping quality makes it the sensible thing to prepare the day before, which is exactly what most people do. It shows up at Christmas alongside blood sausage and roast pork, at Midsummer, at birthdays, and in the deli cabinets of every Estonian supermarket year-round.\n\nThe arguments about it are real and unresolved. Some households insist on salted herring, others use only the pickled sort in vinegar, and a substantial minority leaves the fish out entirely and calls it rosolje anyway. Some use sour cream, some use mayonnaise, most use a mixture. A few add cooked beef or veal, a habit inherited from the same German manor kitchens. What is not negotiable is the dice — everything cut small and roughly the same size, so a single spoonful carries beet, potato, apple, cucumber and fish together. Cut it coarse and it stops being rosolje and becomes an ordinary beetroot salad.","Keeps 3 days refrigerated in a covered container and is at its best after the first overnight rest. The beetroot keeps releasing colour, so expect the salad to darken from pink towards deep magenta by day two. Do not freeze — potato and sour cream both break down badly, and thawed rosolje turns watery and grainy. If it weeps liquid after a day, drain off the excess and fold in an extra spoonful of sour cream rather than remixing the whole bowl.",[421,422,423,424],"Everything in a uniform small dice, which is what makes each spoonful taste of the whole salad rather than one ingredient.","A sour cream and mustard dressing loosened with beet liquid, so the colour is deliberate rather than an accident of stirring.","Herring soaked or rinsed first, because the salt level in cured fish varies wildly between brands.","Made the day before by design — the resting time is what fuses the flavours rather than an inconvenience.",[426,427,428],"Saucepan","Sharp knife and chopping board","Large mixing bowl",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":430,"calories":435,"estimated":8},15,24,4,11,890,290,[437,438],"Black rye bread and butter, as part of a cold buffet.","Alongside jellied meat, cured fish and open sandwiches at a celebration table.",[440,443,446],{"name":441,"description":442},"Beef rosolje","Replace the herring with 200 g of cold roast or boiled beef in the same small dice. A Baltic-German inheritance and common at Estonian Christmas tables.",{"name":444,"description":445},"Mayonnaise deli style","Bind entirely with mayonnaise and add a little sugar. Heavier and sweeter, and the version most often sold ready-made in Estonian supermarkets.",{"name":447,"description":448},"Layered rosolje","Instead of folding, build the ingredients in layers in a glass dish with dressing between them, so the cut face shows distinct pink and white bands.",[450,456,460,464,468,472,476,479,485,489,492,495,500],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},500,"beetroot","beetroot, whole and unpeeled","g","For the salad",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},400,"potato","waxy potatoes, whole and unpeeled",{"qty":432,"ref":461,"name":462,"unit":463,"group":455},"eggs","eggs, hard-boiled","piece",{"qty":465,"ref":466,"name":467,"unit":463,"group":455},1,"apple","tart apple, peeled and diced",{"qty":469,"ref":470,"name":471,"unit":454,"group":455},150,"cucumber","pickled cucumbers, drained and diced",{"qty":473,"name":474,"note":475,"unit":454,"group":455},200,"salted herring fillets, skinned and diced","rinse or soak first if very salty",{"qty":465,"ref":477,"name":478,"unit":463,"group":455},"onion","small onion, very finely chopped",{"qty":480,"ref":481,"name":482,"unit":483,"group":484},250,"sour-cream","sour cream","ml","For the dressing",{"qty":486,"name":487,"unit":488,"group":484},2,"smooth mustard","tbsp",{"qty":465,"name":490,"unit":491,"group":484},"sugar","tsp",{"qty":465,"ref":493,"name":494,"unit":488,"group":484},"vinegar","white wine vinegar or cucumber brine",{"qty":496,"ref":497,"name":498,"unit":499,"group":484},null,"black-pepper","salt and white pepper","to taste",{"qty":501,"ref":502,"name":503,"unit":488,"group":504},3,"dill","dill, chopped","To finish",[506,511,514,517,521,525],{"tip":507,"text":508,"title":509,"timerSeconds":510},"Cook them a day ahead if you can — fully cold vegetables dice far more cleanly.","Simmer the beetroot in unsalted water until a skewer slides through the centre, 35–45 minutes depending on size, and boil the potatoes separately until just tender. Cool both completely, then rub the beet skins off under cold water and peel the potatoes.","Boil the vegetables whole",2400,{"text":512,"title":513},"Cut the beetroot, potato, apple, pickled cucumber and herring into an even 8 mm dice, and chop three of the eggs the same way, keeping one back for the top. Consistency matters more than precision — every spoonful should carry all five things.","Dice everything to match",{"text":515,"title":516},"Whisk the sour cream with the mustard, sugar, vinegar, a good pinch of salt and plenty of white pepper until smooth. It should taste noticeably sharper than you want the finished salad to be, since the potato and beetroot will mute it.","Mix the dressing",{"tip":518,"text":519,"title":520},"Stop folding the moment the colour is even; every extra turn breaks down more potato.","Tip the diced ingredients and the onion into a large bowl, pour the dressing over and fold everything together gently with a spatula until the whole bowl has turned an even pink and the potato cubes are still intact.","Fold, do not stir",{"text":522,"title":523,"timerSeconds":524},"Cover and refrigerate for at least 4 hours, ideally overnight. The salad deepens from pale pink to full magenta and the sharp onion mellows into the dressing during this rest.","Chill to set the colour",14400,{"text":526,"title":527},"Taste and correct with salt, pepper or another splash of cucumber brine, then scatter the reserved chopped egg and the dill across the top. Serve straight from the fridge with black bread and butter.","Finish and serve cold","ROH-soh-lyeh",[530,534,538],{"note":531,"swap":532,"original":533},"Pickled herring is sweeter and softer than salted; use slightly less. Anchovy is much saltier, so use about a third of the weight.","Pickled herring in vinegar, drained, or anchovy fillets chopped fine","Salted herring fillets",{"note":535,"swap":536,"original":537},"Mayonnaise gives a richer, denser salad closer to the deli version. All sour cream is lighter and sharper.","Half mayonnaise and half sour cream, or all mayonnaise","Sour cream dressing",{"note":539,"swap":540,"original":541},"The beef version is genuinely traditional in Estonia. Without any protein the salad is milder but still works.","Diced cooked beef or veal, or simply leave it out","Herring (for a fish-free version)","rosolje","Rosolje (Estonian Beetroot, Herring and Potato Salad)","Rosolje","estonia",6,35,45,240,"easy",[552,553],"appetizer","side",[555,556],"pescatarian","gluten-free",[452,458,466,461,481],[559,562,564,566],{"alt":560,"src":561},"Bowl of bright magenta Estonian rosolje salad with diced beetroot, potato, egg and dill on top","\u002Fimages\u002Frecipes\u002Frosolje\u002Fhero.jpg",{"alt":560,"src":563},"\u002Fimages\u002Frecipes\u002Frosolje\u002Fhero-16x9.jpg",{"alt":560,"src":565},"\u002Fimages\u002Frecipes\u002Frosolje\u002Fhero-4x3.jpg",{"alt":560,"src":567},"\u002Fimages\u002Frecipes\u002Frosolje\u002Fhero-1x1.jpg",[542,569,570,571,572,482],"beetroot salad","herring salad","estonian","buffet","2026-08-20","dishroute-kitchen","The magenta salad on every Estonian buffet: diced beetroot, potato, apple, salted herring and egg bound in a mustard sour-cream dressing that turns shocking pink as it chills.",{"en":577},"\u002Frecipe\u002Frosolje",{"items":579,"total":613,"page":465,"limit":431,"hasMore":833},[580,607,639,666,697,720,745,773,783,809],{"slug":581,"title":582,"shortTitle":583,"nativeName":583,"countrySlug":545,"baseServings":546,"prepMinutes":430,"cookMinutes":584,"difficulty":550,"course":585,"diet":587,"mainIngredients":588,"images":592,"keywords":602,"publishedAt":573,"updatedAt":573,"authorSlug":574},"hapukapsasupp","Hapukapsasupp (Estonian Sauerkraut and Barley Soup)","Hapukapsasupp",100,[586],"soup",[],[589,590,458,591],"sauerkraut","pearl-barley","smoked-pork",[593,596,598,600],{"alt":594,"src":595},"Bowl of cloudy Estonian sauerkraut and barley soup with potato, shredded smoked pork, sour cream and dill","\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero.jpg",{"alt":594,"src":597},"\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero-4x3.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero-1x1.jpg",[581,603,604,571,605,606],"sauerkraut soup","barley soup","smoked pork","winter soup",{"slug":608,"title":609,"shortTitle":610,"nativeName":611,"countrySlug":545,"baseServings":432,"prepMinutes":612,"cookMinutes":465,"restMinutes":613,"difficulty":550,"course":614,"diet":617,"mainIngredients":620,"images":624,"keywords":634,"publishedAt":573,"updatedAt":573,"authorSlug":574},"kama","Kama (Estonian Toasted Grain Flour with Kefir)","Kama","Kamajahu",5,10,[615,616],"breakfast","dessert",[618,619],"vegetarian","nut-free",[621,590,622,623],"rye-flour","rolled-oats","buttermilk",[625,628,630,632],{"alt":626,"src":627},"Bowl of thick pale brown Estonian kama porridge topped with fresh lingonberries and a drizzle of honey","\u002Fimages\u002Frecipes\u002Fkama\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Fkama\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Fkama\u002Fhero-4x3.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Fkama\u002Fhero-1x1.jpg",[608,635,636,637,638,623],"kamajahu","estonian breakfast","roasted grain flour","kefir",{"slug":640,"title":641,"shortTitle":642,"nativeName":642,"countrySlug":545,"baseServings":432,"prepMinutes":613,"cookMinutes":643,"difficulty":550,"course":644,"diet":646,"mainIngredients":647,"images":650,"keywords":660,"publishedAt":573,"updatedAt":573,"authorSlug":574},"kiluvoileib","Kiluvõileib (Spiced Sprat Sandwich on Black Bread)","Kiluvõileib",8,[645,552,615],"snack",[555],[461,648,649,502],"butter","scallions",[651,654,656,658],{"alt":652,"src":653},"Open sandwiches of dark rye bread with butter, glossy spiced Baltic sprats, sliced egg and spring onion","\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero-4x3.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero-1x1.jpg",[640,661,571,662,663,664,665],"sprat sandwich","rye bread","open sandwich","kilu","baltic",{"slug":667,"title":668,"shortTitle":669,"nativeName":669,"countrySlug":545,"baseServings":613,"prepMinutes":547,"cookMinutes":670,"restMinutes":671,"difficulty":672,"course":673,"diet":675,"mainIngredients":676,"images":681,"keywords":691,"publishedAt":573,"updatedAt":573,"authorSlug":574},"estonian-kringel","Kringel (Estonian Braided Cardamom Sweet Bread)","Kringel",30,105,"medium",[674,616],"bread",[618,619],[677,648,678,679,680],"flour","cardamom","cinnamon","milk",[682,685,687,689],{"alt":683,"src":684},"Braided Estonian kringel wreath with visible caramelised cinnamon and cardamom layers on a baking tray","\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero-1x1.jpg",[692,571,693,694,695,679,696],"kringel","cardamom bread","sweet bread","braided","coffee cake",{"slug":698,"title":699,"shortTitle":700,"nativeName":700,"countrySlug":545,"baseServings":546,"prepMinutes":430,"cookMinutes":670,"restMinutes":549,"difficulty":550,"course":701,"diet":702,"mainIngredients":703,"images":706,"keywords":716,"publishedAt":573,"updatedAt":573,"authorSlug":574},"leivasupp","Leivasupp (Sweet Estonian Rye Bread Soup)","Leivasupp",[616,586],[618,619],[466,704,679,705],"raisins","heavy-cream",[707,710,712,714],{"alt":708,"src":709},"Glass of thick dark Estonian rye bread soup topped with whipped cream and toasted rye crumbs","\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero-1x1.jpg",[698,717,718,571,679,719],"bread soup","rye bread dessert","leftover bread",{"slug":721,"title":722,"shortTitle":723,"nativeName":723,"countrySlug":545,"region":724,"baseServings":432,"prepMinutes":430,"cookMinutes":725,"difficulty":550,"course":726,"diet":728,"mainIngredients":729,"images":731,"keywords":741,"publishedAt":573,"updatedAt":573,"authorSlug":574},"mulgipuder","Mulgipuder (Estonian Barley and Potato Mash)","Mulgipuder","Mulgimaa",50,[727,553],"main",[],[590,458,730,477],"bacon",[732,735,737,739],{"alt":733,"src":734},"Bowl of creamy grey Estonian barley and potato mash topped with crisp bacon cubes and browned onion","\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero-4x3.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero-1x1.jpg",[721,742,571,458,730,743,744],"barley mash","mulgimaa","comfort food",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"countrySlug":545,"baseServings":432,"prepMinutes":670,"cookMinutes":750,"restMinutes":751,"difficulty":672,"course":752,"diet":753,"mainIngredients":755,"images":757,"keywords":767,"publishedAt":573,"updatedAt":573,"authorSlug":574},"praetud-raim","Praetud Räim (Fried Marinated Baltic Herring)","Praetud Räim","Praetud räim marinaadis",20,720,[727,552],[555,754],"dairy-free",[621,477,493,756],"allspice",[758,761,763,765],{"alt":759,"src":760},"Layers of fried Baltic herring with onion rings and allspice in a glass dish of clear vinegar marinade","\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero-1x1.jpg",[768,769,770,571,771,772],"praetud raim","baltic herring","marinated fish","rye flour","soused 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