Green Peppers are one of those vegetables that taste great raw, or cooked. I like all color peppers, green, red, orange, yellow, as a raw vegetable used in salads, or with dips. I also would like to share this recipe for peppers served hot, as a main course, or as a side dish. Peppers, like cabbage rolls, may be stuffed with meat or vegetable stuffing, so I selected the rice/mushrooms stuffing for this recipe.
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.