We invited some friends over for borscht, so we had to think of some dishes to go with it—and we thought Russian. We prepared deviled eggs, salad olivier, and hot borscht, with a simple apple-pear crisp for dessert.
We hard-boiled 8 eggs, and prepared two slightly different fillings. For both, we mixed the yolks with mayonnaise, sour cream, mustard, and salt as a base for two different recipes. For half the eggs, we added a little horseradish, CSA parsley, and farmers’ market dill, and sprinkled with hot paprika. For the other half, we simply topped the eggs with salmon roe.
This time, we prepared a hot borscht recipe, and included meat: just over a pound of farmers’ market grass-fed bison cubes.
This is a classic Russian salad, with varying lists of ingredients. Ours did not include chicken, apple, or celery, but it did include:
4 eggs, hard-boiled, diced
4 small potatoes, boiled, peeled, diced
3 small dill pickles, sliced
frozen peas, thawed
salt and pepper to taste
Simply combine and serve!