Summary

Ingredients

• 3 potato (s), diced
• 3 large turnip (s), yellow, sliced
• 1 onion (s)
• 1 tablespoon oil
• 1 clove garlic
• 1 teaspoon curry powder
• 1 liter meat broth
• salt and pepper
• 0.5 ½ cup cream cheese (brunch)
• 1 can crabs
• Parsley, chopped
• some broth, instant, to taste
• some water

Print Recipe Pin Recipe

Instructions

1. Sauté the onion, garlic, diced potatoes and sliced beets in a saucepan. Sprinkle with a teaspoon of curry powder and add a liter of meat broth. Cook the vegetables until soft, then puree and season with the spices.
2. Drain and rinse the crabs. Add to the soup with some water and don`t let it boil anymore! Finally stir in the brunch and serve the soup sprinkled with parsley.