Boiled Salo Roll
A delicious addition to borscht — and more! A boiled salo roll is a fixture of any Ukrainian feast, and beyond. This tasty appetizer makes a great companion to a hearty borscht or a plate of crispy fried potatoes. The roll's filling, as used in this recipe, can be changed or added to depending on your personal taste.
Nata
Recipe author
Boiled Salo Roll
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
1 g
Fats 92 %
24 g
Carbohydrates 4 %
1 g
220 kcal
GI:
100
/
0
/
0
- Scrape any dirt off the salo skin with a well-sharpened knife. Then rinse the piece of pork thoroughly under cold running water. Put it on a cutting board and trim off any parts that are too thick or sticking out. Rub the inside of the piece generously with salt and the ground pepper blend, working the spices well into the salo. 2. Wash the piece of veal and pat it dry with paper towels. Then finely chop it with a sharp knife. 3. Peel, rinse, and dry the carrots and garlic. Cut the carrots into small sticks and slice the garlic cloves. 4. Lay the sheet of salo on the board and evenly spread the veal, chopped carrots, and garlic over its inner side. Then sprinkle generously with dried dill. 5. Take the edge of the salo in your hands and, pressing it firmly against the board, roll the pork up, trying to keep the filling from shifting or spilling out of the middle. Try not to leave any gaps in the center of the roll. Next, tie the roll with sturdy kitchen twine so it doesn't come apart during cooking and the filling doesn't fall out. Put the wrapped and tied salo roll into a regular food-grade bag and tie it tightly. 6. Place the bagged roll in a suitably sized pot and pour in enough water to cover it completely. Add the bay leaf, peppercorns, and allspice to the pot. Bring the water to a boil and reduce the heat to the lowest setting. Cook the roll over low heat, covered, for an hour and a half. 7. When the time is up, take the bag out of the pot. Pull out the roll, let it cool, and remove the twine. Then refrigerate it for a couple of hours. Serve the finished boiled salo roll chilled, cut into thin slices. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - bone-in chop - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - loin - 210 kcal/100g
- Pork fat - 871 kcal/100g
- Rendered pork fat - 947 kcal/100g
- Pork cracklings - 895 kcal/100g
- Salo - 797 kcal/100g
- Fatback - 658 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill - 38 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
- Ground pepper blend - 255 kcal/100g
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