“Kundziņš” Rasols (Inta Gertners)

In Inta Gertners’ family, there is a very unusual rasols recipe that she inherited from her grandmother, Milda Veidis (b. 1901).

The Most Important Thing Is What’s NOT In It! (Gundega Michele)

Gundega Michele, while living in the USA, developed her own rasols recipe and shares it in this video and also in a PDF. It turns out that the most important thing is what’s not in it!

Aspic From a Sour Cream Container (Selga un Edgars Apse)

Selga and Edgars share their family’s rasols recipes. Edgars also talks about the aspic and cold buffet at the Latvian Centre in Toronto, as it was during the time he worked there as a catering staff member.

We’re Not Having Rasols?! (Astrīde Cīrule)

Astrīde Cīrule tells about rasols as an essential addition to her family festive table in the US.

So What Is the Real Rasols? (Aija Ērgle)

Aija’s rasols recipe has been passed down from generation to generation. Key ingredients in her version are beets and herring, so that, as she says, it stands apart from potato salad. Her rasols recipe can be found in the cookbook ‘Ņujorkas latviešu ev. Lut. draudzes Ziemeļu novada PAVĀRGRĀMATA’, published in America.

Rasols With Tomatoes (Elza Auliciema)

Elza Auliciema’s rasols recipe, written in Adelaide, Australia, in the second half of the 20th century. This recipe is unusual because it lists tomatoes as an ingredient in rasols.

I Didn’t Know Rasols Is Made Without Beets! (Dārija Teika Gulēna)

Dārija talks about her family’s rasols recipe: without herring, without meat, and with beets. Listen to the interview to learn more about her rasols—and about her experience with aspic!

Capers in Rasols Is a Game changer! (Elīna Kursīte)

The book “R*SOLS”, by Sarmīte Kolāte and Elīna Kursīte, was launched in Riga in 2014. This informative publication examines rasols from many perspectives. In this interview Elīna Kursīte talks about how the book was created, what ingredients can be put into rasols, and also answers the most important question: rAsols or rOsols?