Preparation
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1.
Break cauliflower into smaller pieces, and cut peeled potatoes into cubes.
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2.
Boil the water, add salt, sugar, cauliflower, potato, radish, green beans, carrot and peas. Cook the vegetables on slow fire for 10 minutes.
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3.
Add shrimps and cook some more. Drain the vegetables and the shrimps, and keep part of the soup where the vegetables were cooking.
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4.
Shortly fry flour on some butter, add milk, Vegeta, half of the cream and cook all together for 5 minutes.
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5.
Stir in the cooked vegetables with shrimps and cook for another 5 minutes.
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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.
