Russian Winter Wonderland Dinner: Velvety Borscht Soup with Russian Salad & Garlic Herb Roasted Chicken

Allergens

Egg, Dairy (Sour Cream)

Ingredients

• 1. 3 lb whole chicken 2. 6 cups homemade chicken broth 3. 4 medium russet potatoes, peeled and diced 4. 8 large carrots, peeled and chopped 5. 2 medium onions, chopped 6. 1 medium head garlic, cloves separated and unpeeled 7. 2 bay leaves 8. 1 tbsp fresh thyme leaves 9. 1 tbsp fresh rosemary leaves 10. Salt and pepper, to taste 11. 2 cups sour cream 12. 4 medium beets, peeled and grated 13. 1 cup mayonnaise 14. 1/2 cup finely chopped onion 15. 1/2 cup finely chopped green bell pepper 16. 1/2 cup finely chopped celery 17. 2 hard
• boiled eggs, chopped 18. 1/2 cup fresh dill, chopped

Instructions

1. Preheat oven to 350°F (175°C). Season the chicken with salt and pepper inside and out, then stuff the cavity with garlic cloves, thyme, and rosemary.
2. Place chicken on a roasting rack in a roasting pan and bake for 1 hour and 45 minutes or until cooked through. Let it rest for 10 minutes before carving.
3. While the chicken is roasting, bring the chicken broth to a boil in a large pot over medium high heat. Add potatoes, carrots, onions, and bay leaves. Reduce heat to low and simmer until vegetables are tender, about 20 minutes.
4. Remove bay leaves from the pot. Stir in the grated beets, sour cream, salt, and pepper. Simmer for another 5 minutes.
5. In a large bowl, mix together mayonnaise, chopped onion, green bell pepper, celery, hard boiled eggs, and dill. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
6. To serve, ladle the borscht soup into bowls, place a generous portion of Russian salad next to it, and carve the roasted chicken, placing a slice on each plate. Enjoy your winter wonderland dinner!

Chef’s Insight

The combination of flavors in this recipe is a perfect example of the Russian culinary tradition, blending savory and sweet elements for a memorable dining experience.

Notes

For a more advanced presentation, garnish the borscht soup with fresh dill and a dollop of sour cream.