Name: Rossolye
Ingredients: SALAD; 2 hard-boiled eggs (finely chopped); 2 large boiled and peeled fresh beets, or canned beets (cut into 1/4-inch pieces); 1 pound (about 3 medium) boiled potatoes (cut into 1/4-inch pieces); 2 pound (about 2) sour dill pickles (cut in small cubes of ¼ inch); 3 fillet of pickled herring (drained and cut into 1/4-inch pieces); 4 pound of boiled beef (or cooked ham, veal or lamb) --- (cut into small pieces); 5 large, tart red apple (cut into 1/4-inch pieces); 3 hard-boiled eggs (cut into small pieces); For Dressing; 3 teaspoons of powdered mustard; 1 tablespoon of sugar; 1 to 2 tablespoons of warm water; 1 cup of sour cream

Why it works: Dill and mustard match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 560 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Dill + mustardtop 2% of all pairs

Smell alikestrong

Cooked together560 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Potato + dilltop 3% of all pairs

Smell alikemoderate

Cooked together423 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Potato + mustardtop 7% of all pairs

Smell alikemoderate

Cooked together1,340 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Potato + beeftop 8% of all pairs

Smell alikemoderate

Cooked together2,052 recipes

Shared aroma: sotolon (curry, maple).
Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sour cream: Forms the creamy dressing that binds the salad and adds moisture and a mild tang.
Powdered mustard: Adds sharp, pungent flavor to the dressing once mixed with warm water into a paste.
Potatoes: Provide bulk and a soft, starchy texture that absorbs some of the dressing.
Beets: Add earthy sweetness and a vivid color that tints the whole salad.
Sour dill pickles: Add acidity and a crisp, briny bite that cuts through the rich dressing.
Hard-boiled eggs: Add richness and a firm, soft-textured body to the salad.

The step that matters

Make the mustard paste with warm water. Powdered mustard only develops its full sharp flavor when moistened and left to rest, so the paste should be set aside before the sour cream is stirred in.

Swap the apple

How well each one fits the dish's main ingredients (egg, potato, dill, beef, mustard, sugar, cream):

Lemonfits better
Avocadofits better
Limefits better
Applethe original

Fit is the average pairing score against egg, potato, dill, beef, mustard, sugar, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

Ingredient	Portion assumed	kcal
Lamb	100g cooked	294
Beef	100g cooked	250
Pork	100g cooked	242
Potato	1 medium (173g) baked	161
Yogurt	170g plain Greek	100
Apple	1 medium (182g)	95
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Beet	1/2 cup (85g)	35
Dill	5 sprigs fresh (1g) / 1 tsp dried	4
Mustard	1 tsp (5g) yellow	3
Salad	not in our table	0
Herring	not in our table	0
Veal	not in our table	0
Water	not in our table	0

Rossolye

Rossolye

Ingredients

Directions

Make the dressing

Assemble the salad

Serve

Nutrition, whole recipe (rough)