If you like pickles, this post will interest you, and you will be pleasantly surprised about how easy it is to make your own delicious pickles.
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.
My spinach is thriving this year, so my first harvest produced enough tender fresh leaves to make two spinach omelettes for breakfast, and a salad for dinner.
Americans enjoy sauerkraut on their hot dogs, but there are many different ways to use this pickled veggie in salads, cooking, and even in baking.