How to make
Heat the butter and add the cleaned shrimp. Stir lightly to braise and top up with the wine. Once they are almost done, add the finely chopped garlic, lightly sprinkle with salt and black pepper.
Heat the oil in a pot and fry the chopped onions. Optionally, you can add 1 grated carrot. Once the onions braise, add the peeled and cut into small cubes potatoes and mix with the tomato paste. Immediately add water (about 8 1/3 cups (2 liters)) and let the soup boil until the potatoes soften.
Then add the shrimp and everything from the pan and after a few minutes, season with salt and white pepper. Remove the soup from the heat. After 5 minutes, beat the egg with the vinegar and soya milk.
Thicken carefully and sprinkle with cumin. Serve the soup hot with a little chopped parsley if desired.
