NL005 · ROC MONDRIAAN

Surinamese beet salad

Description

Surinamese beet salad (or Sranan Rosolje) is a variation on the Huzarensalade (Hussar salad) that came to Suriname during the colonial era via Jews from the Baltic states. The Dutch colonial influence is also evident in the import of ingredients, such as beets. This dish is a typical example of multicultural Surinamese cuisine.

Recipe

• Boil the eggs until hard.
• Cook the chicken breast with the pressed garlic, chopped celery, and bouillon cube in a generous amount of water until done. Drain and shred or cut into small pieces.
• Peel the potatoes and boil them in salted water until soft.
• Finely blend the red beets in a food processor, finely chop the pearl onions, and cut the pickles into small cubes.
• Make a creamy mash by mashing the potatoes with the red beets and mayonnaise. Add the finely blended sour apple and mix well for a fresh, tangy taste. Add more mayonnaise if desired for extra creaminess, and more beetroot for a deeper pink colour.
• Add the shredded chicken, pearl onions, pickles, and drained corn kernels to the mash and mix thoroughly. Add salt to taste if needed.

Ingredients

4 people 90min.

• 3 kg starchy potatoes
• 1.5 kg chicken breast
• 6 bouillon cubes
• 6 cloves of garlic, finely chopped
• 0.5 bunch of celery, finely chopped
• Salt
• 25 eggs, hard-boiled and chopped
• 6 sour apples (e.g., Granny Smith), diced
• 400 g sweet-and-sour pearl onions, coarsely chopped
• 400 g sweet-and-sour pickles, diced
• 1 kg red beets, finely diced
• 600 g corn kernels, drained
• 1 litre mayonnaise (≈ 1 litre, more or less to taste)