Peel carrots, potatoes, onions, cut cabbage into inflorescences (if using fresh). Put the whole vegetables (!) in a saucepan, pour cold water. As soon as the soup boils, add salt and spices. Boil for about half an hour.
Remove the finished vegetables from the broth.
Put a sea cocktail in a saucepan with broth, add tomato paste. Cook for 10-15 minutes.
Chop the carrots, cabbage and potatoes, put them on plates (discard the onion), pour the broth with seafood.
