Rasols Viens
Background and History
Rasols Viens is a beloved Latvian dish that embodies the rich culinary traditions of the region. This salad, often associated with celebrations and family gatherings, has its roots deeply embedded in Eastern European cuisine. Historically, it was a dish prepared for holidays and special occasions due to its rich, hearty nature. The name "Rasols Viens" itself is indicative of its unique character where "Viens" means "one," suggesting the harmonious blend of diverse ingredients into one flavorful dish. Over time, Rasols Viens has evolved, but it remains a staple in Latvian households.
Ingredients
- Potatoes - 4 large
- Carrots - 3 medium
- Eggs - 5
- Pickled cucumbers - 4
- Green peas - 1 can
- Chicken breast - 2 fillets
- Mayonnaise - 200g
- Sour cream - 100g
- Mustard - 1 tablespoon
- Salt - to taste
- Pepper - to taste
Preparation
To prepare Rasols Viens, you'll begin by preparing the potatoes and carrots. First, scrub the potatoes under running water to remove any dirt, then peel them along with the carrots. Cut the potatoes into medium-sized cubes that are uniform for even cooking. Cut the carrots into similar sizes, which will be added to the salad for texture and sweetness.
Cooking Process
- Begin by boiling a pot of water and add a pinch of salt to it. Once the water comes to a boil, add the cubed potatoes and carrots into the pot. Cook them until they are tender, which should take approximately 15-20 minutes. Use a cooking timer to ensure precise timing.
- While the potatoes and carrots are boiling, hard boil the eggs in a separate pot. This should take about 10 minutes. Once done, transfer them to cold water to cool before peeling them carefully.
- As the above ingredients are boiling, prepare the chicken breast. Season it lightly with salt and pepper. Then, boil the chicken breast in water until fully cooked. This should take about 15-20 minutes. Again, using a cooking timer will help maintain the timing.
- Once cooked, allow the chicken to cool before shredding or dicing it into small, manageable pieces.
- Meanwhile, dice the pickled cucumbers into small cubes, ensuring they are about the same size as the potatoes and carrots for uniformity in the salad.
- Drain the green peas from the can and rinse them under cold water. Add them to the collection of ingredients ready for assembling.
Assembling Rasols Viens
With all the ingredients prepared, it's time to assemble the Rasols Viens. In a large bowl, combine the boiled potatoes and carrots with the green peas. Add the chopped pickled cucumbers and the shredded chicken. Gently fold the ingredients together.
Next, take the cooled eggs, peel them, and dice them into uniform pieces before adding them to the salad mix. In a separate bowl, prepare the dressing by mixing the mayonnaise, sour cream, and mustard. Season with salt and pepper as needed.
Combine the dressing with the salad, ensuring that all ingredients are well coated but not overly saturated. The consistency should be creamy yet distinct enough to appreciate each element of the dish.
Serving and Enjoyment
Rasols Viens is best served chilled. Allow it to sit in the refrigerator for at least an hour before serving to let the flavors meld together. This dish is traditionally served as a side dish, but due to its hearty nature, it can also serve as the main course.
Often enjoyed during family gatherings, it pairs wonderfully with rye bread and a selection of cold cuts. For a true Latvian experience, pair Rasols Viens with a side of traditionally brined vegetables or pickles. Enjoy this vibrant, comforting dish that has been cherished across generations.