Russian dinner party

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.

Deviled eggs

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.

We sauteed 2 small onions, carrots, and cut-up bison cubes in olive oil for 5 minutes.  We then added diced raw CSA potatoes and beets, along with a bunch of vegetable stock and water.

We had intended to double the recipe, but we ran out of space in the pot, adding closer to 7 cups of broth than the 10 cups desired.  We simmered, covered, for about an hour and a half.

Salad Olivier

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!

We started with the deviled eggs and olivier, and then enjoyed hearty bowls of borscht topped with sour cream and farmers’ market dill.  We were almost too full for the apple-pear crisp for dessert 😉


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