The Easter Basket of special foods (described below) is arranged on Holy Saturday and taken to church, where a special blessing ceremony with prayers and sprinkling with Holy Water, is performed by the parish priest. The blessed food is served on Easter Sunday Brunch, once the fast is broken after the morning Easter Liturgy.
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.
Most Catholic Christians already celebrated Easter this year on April 21st.
However Orthodox Christians, and some Catholics whose churches still follow the Julian Calendar, will celebrate Easter this Sunday, April 28th.
Summer has been technically over several weeks ago, but in my garden, summer is just coming to an end.
Fewer flowers are opening up, more and more plants are drying off, and my vegetable garden is not producing new crops…just letting the remaining ones to complete its cycle.
We had few very cold nights already, but today was a gorgeous day; so with the help of my camera, I captured the remaining beauties in my garden.
I use beets in soups, borscht, and salads.
Today I will share a recipe for a delicious red beet salad.
Even if you never were a big fan of red beets, you should give this one a try, and I am sure you will LOVE it.
I had this salad at my friend’s house, and could not believe that red beets were the main ingredient, since all the other flavors added a very unique taste, and texture to this salad.