Preparation
-
1.
Break cauliflower into smaller pieces, and cut peeled potatoes into cubes.
-
2.
Boil the water, add salt, sugar, cauliflower, potato, radish, green beans, carrot and peas. Cook the vegetables on slow fire for 10 minutes.
-
3.
Add shrimps and cook some more. Drain the vegetables and the shrimps, and keep part of the soup where the vegetables were cooking.
-
4.
Shortly fry flour on some butter, add milk, Vegeta, half of the cream and cook all together for 5 minutes.
-
5.
Stir in the cooked vegetables with shrimps and cook for another 5 minutes.
-
6.
Remove the dish with hot soup from fire, stir in the yolk mixed with remaining cream and 2-3 spoons of soup.
Serving
Sprinkle the soup with chopped dill and serve.
Advice
A share of the milk can be replaced by soup where the vegetables were cooking.