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