Teervist: It's great that you are making rosolje in BC. Hopefully there's someone out in Labrador and Newfoundland making it too. I sure make it in Ontario. As you say each cook adds his/her personal touch. I follow the same recipe except I use Keene's mustard powder for flavour and omit the herring and serve it on the side because of a vegetarian family member. A tip to keep finger staining to a minimum; put a baggie on the hand holding the beets while chopping. Elagu rossolje!