Borscht with Shrimp

This week our pile of root vegetables continued to grow, amounting from our weekly organic vegetable delivery. So, we asked ourselves: What can we make with carrots, sweet potato, beets and zucchini? We hadn't made soup in a while and decided to try our luck and make something up. This experiment resulted in a very tasty (and slightly spicy) borscht soup. Our twist on a Russian classic.

Ingredients:
1 tbs. butter
3 carrots, cubed
1 sweet potato, cubed
2 small beets, cubed
1 round zucchini, cubed
1 cup white cabbage, shredded
3 tbs. hot pepper relish (Adzhika) or 1 tsp. chili powder
1 tsp. cinnamon powder
1/2 cup of coriander, chopped
10 peeled shrimp
salt and pepper to taste

The Recipe:
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.