Once my garden produces an abundance of fresh herbs and vegetables, the time is right to cook Botvinka. Soups are very popular in Eastern Europe, and are the first course of a lunch of dinner meal, just like tossed salads in the US.
The name for this soup derives from the description of the tops (botvinka – leaves and stalks) of very young red beet plants, which are the major ingredient in this soup. This dish is full of goodness of fresh, young, green leafy vegetables, and because they are so tender, they require very short cooking time.
Autumn is in a full swing already, so my flower and vegetable garden changes with the season as well. Lots of my vegetables are done, and many of the summer flowers stopped blooming, however there are many beautiful fall flowers still sparkling in my Fall Garden.