by
Paul
Benhaimand parsley. Puree. Stir into the rest of the soup and serve
garnished with parsley.
Hemp
Borscht
R(V)GNS
2 large beets, shredded
100 g hulled hemp seeds
1 small onion
1 carrot
1 - 2 tbsp Hempso (tm)
1 tbsp fresh thyme
1 cup of thick yoghurt, sour cream, buttermilk or avocado – your
choice
1 tsp hemp oil
1 tsp salsa (optional) Salt & pepper to taste
Cut cleaned vegetables into bite sized chunks. Either blend with
remaining ingredients to a smooth consistency or place in large
pot with extra hemp oil and warm (don't boil) for five minutes
(optional). Traditionally served in Poland at Easter and Christmas,
a sprinkling of hulled hemp seeds, sprouts, yoghurt, pepper, dill,
sour cream or lemon and raw honey finishes off this soup nicely.
As recommended by long-life experts, buttermilk is milk deprived
of the oily butter part, the milk sugar that has been mostly turned
into lactic acid.