CannaBorscht

In ancient times borscht (also spelled borsch, borsht, or bortsch) was prepared with common hogweed, recently the use of beets and tomatoes as the main ingredient has become more common. This soup was found all throughout Eastern Europe, from the Ukraine into Russia, Poland, Romania, Moldova, Czech, Lithuania and even into Albania. An Armenian version has been adopted in far western China and is made there with red cabbage and tomatoes.

Almost all have a meat base to the soup, but here is a vegetarian, cannabis-infused version.

The common thread through all the many borschts of the world is the same balance of sweetness with a touch of sour. However, this particular version is pretty mild and balanced for enjoyment by all. There are clear borschts and thicker types, often topped with a dollop of sour cream and freshly chopped dill.

This version offers our favorite herb! You’ll sleep deeply and dream of sugar plums (whatever they are) after eating this soup! Adding cannabis oil certainly adds that certain something :)

Easy CannaBorscht

You will need:

An onion, chopped,
2 cloves of garlic chopped,
Two beets, chop them up!
A couple of potatoes, and cube them after peeling.
Also cube a peeled carrot.
A sweet red bell pepper cut into small pieces is also nice.
One quarter of a cabbage, chopped roughly into chunks.
4 Bay leaves, not laurel.
Chopped fresh dill.
Coarse sea salt and ground black pepper to your liking,
and two tablespoons of vinegar. I like to use organic apple cider vinegar.
A quart of vegetable stock, either home-made or in a box, organic is best.
Your path to enlightenment in this recipe is the use of two or more tablespoons of highly infused olive or canola oil, infused with cannabis. Use this to saute the vegetables.

To create your CannaBorscht:

First you saute the onion and garlic with oil in a large soup pot with lid, for three to five minutes. Then add the beets, potatoes, and carrots along.

Let this cook for about five minutes, then stir in the chopped cabbage and vegetable stock. Let this cook for at least a half hour, stirring occasionally. Adjust seasoning with salt and pepper, add the vinegar and stir.

Add more infused cannabis oil to suit your medical or recreational needs. For garnish use a dollop of sour cream and with a fresh bud, or some freshly chopped cannabis and dill on top. Either way, don’t forget the dill!

Serving this with a sourdough bread is a great way to enjoy a cold snowy evening inside the cabin :)

Happy Holidaze to you!