If rosolje (row-Sole-yeh) doesn't include meat or fish, it's just beet salad, many Estonians will tell you. The nature of beets is to stain all they touch, so the ingredients are difficult to distinguish by sight, but take my word: This rendition included herring a-plenty. For full meaty measure I also ordered a buttress of sült, or pork in aspic.
Shown below are a plate featuring verivorst, blood sausage bulked up with barley and onion, and a glazed, sugar-sprinkled, prune-jam-seamed gingerbread cake. Its delightful name: piparkoogi kook.
Estonian Christmas Bazaar
New York Estonian House, 243 East 34th St. (Second-Third Aves.), Manhattan
(The 2016 bazaar was held on December 3. Limited amounts of some items are available, in the dining room and for takeaway, through Christmas; see the website for details.)