Cream of Root Soup with Crab Pollack

Beet is rich in folic acid (blood-building). Celery soothes the stomach, raw apple contributes vitamin C, yeast flakes B vitamins. Pollack is a sea fish (iodine, fluorine) pressed into sticks with crab meat (at North Sea). It tastes very tender like crab – ideal if you don’t otherwise love fish.

Rinse beet and celery with care, peel generously. It is best to wear kitchen gloves when doing this, as beet stains permanently. Cut the vegetables into cubes of about 1 cm, put them into a saucepan with the vegetable soup.

Bring to the boil and simmer at low temperature for about 35 minutes. Grind finely with a hand blender. Stir in sour cream and yeast flakes. Grated apple and dill in the soup just warm.

Add 1 egg yolk and 50 g mild feta cheese to the soup.

This basic recipe can also be used to cook other vegetable soups. Especially rich in vitamins: leek, kale, Brussels sprouts, cauliflower, fennel, carrots, broccoli. Be sure to add some of the vegetables to the soup as raw vegetables.

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