Onion, carrots to RUB on a grater, to fry in vegetable oil until Golden brown.

On the tomatoes make cross-cuts, scald with boiling water, remove the skin, grate and add to the onions (to be honest, I boiling water and removing the skins do not mess around: cross cut, the edges of the incision, the skin is peeled back and once on the grater - it turns out, the pulp is rubbed, and the skin in the left hand). season with salt and pepper, simmer for 5-7 minutes. transfer to a saucepan.

Rice with curry (you can add any other spices to your taste) fry in a pan in oil until Golden brown. add the vinegar, 2-3 tablespoons of water and stew for 5 minutes. Instead of vinegar with water is possible (even preferable) to use a white wine - more delicate taste. transfer to a saucepan.

Add to saucepan the tomato juice, pint or liter of water (depending how thick soup you want to), bring to a boil and cook for 10 minutes.

Seafood wash, dry, add to soup and cook for another 10 minutes. if necessary, salt. add herbs to taste. Bon appetit!