Borscht With Shrimp


3 carrots, cubed
2 smalls beets, cubed
1 round zucchini, cubed
1 cup white cabbage, shredded
3 teaspoons tbs. hot pepper relish (Adzhika) or 1 chili powder
1 teaspoon cinnamon powder
1/2 cup of coriander, chopped
salt and pepper to taste


Saute the carrots, sweet potato and beets in butter in a large pot until slightly softened, about ten minutes. Add the zucchini and cabbage (which cook faster) and saute for another 5 minutes. Add water to the pot until it almost covers the vegetables and bring the mixture to a boil. Lower the flame and simmer for 30 minutes. Add the hot pepper relish or chili, cinnamon and fresh coriander and stir. Add salt and pepper to taste. Then add the shrimp, watching them closely and as soon as they turn pink, about 2 to 3 minutes, turn off the heat and serve.


5.0 large bowls of soup


Wednesday, April 28, 2010 - 1:52pm

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