This hearty Swede soup features carrots, potatoes, and sausages. Also known as rutabaga, this root vegetable makes the perfect winter soup.
Either creamy or chunky, swede makes really good soup. I cook it quite often during the colder months, but this chunky version with carrots, potatoes, bacon, and sausage is our favorite.
Swede is also known as rutabaga and, in Germany, as Steckrübe. This soup is my richer version of a German Steckrübeneintopf. It is hearty, slightly smoky, and peppery, and it tastes even better when reheated the next day.
If you have some swede left over, use it to make Carrot and Swede Mash or this Cornish Pasty Recipe.
Ingredients: 11 | Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 6 | Difficulty: Easy
Featured comment from Marie: My 1st time making or eating this Rutabaga Soup. It is absolutely delicious! I followed the recipe exactly. Didn't add or substitute any of the ingredients. I'm on my 2nd bowl now, can't get enough!!
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Recipe ingredients
Swede or rutabaga: These are two names for the same vegetable. Peel it and cut it into cubes about the same size as the potatoes.
Other vegetables: You will also need carrots, potatoes, and onions.
Bacon and sausage: I use bacon and cabanossi, but kielbasa, bratwurst, Italian sausage, or another sausage you like will also work. If using raw sausage, make sure it is cooked through before serving. Try this Bratwurst Soup next.
Seasoning: Marjoram, bay leaves, and plenty of freshly ground black pepper. A little balsamic vinegar added at the end balances the sweetness of the root vegetables.
See the recipe card for full information on ingredients and quantities.
How to make swede soup?
- Prepare the ingredients: Peel the swede, carrots, and potatoes. Cut the swede and potatoes into cubes, slice the carrots, and finely chop the onions. Dice the bacon and slice the sausage.
- Step #1: Heat the lard or oil in a large pot. Add the bacon, onions, and carrots and cook for about 5 minutes. Add the swede and potatoes and cook for another 2 minutes, stirring often.
- Step #2: Add the stock, marjoram, bay leaves, salt, and pepper. Cover, bring to a boil, then reduce the heat and simmer for about 30 minutes.
- Step #3: Add the sliced sausage and cook for another 5-10 minutes, until the vegetables are tender and the sausage is hot.
- Step #4: Add 1 tablespoon of balsamic vinegar and taste. Add a little more vinegar, salt, or pepper if needed. Remove the bay leaves before serving.
Good to know!
Swede stays a little firmer than potatoes and carrots. The soup is ready when the potatoes and carrots are tender.
Taste before adding more salt because the bacon, sausage, and stock might already be salty.
Don't be shy with the black pepper. The soup should taste noticeably peppery.
For a meat-free version, leave out the bacon and sausage, use vegetable stock, and add a can of drained white beans.
Try more meaty German soups such as the German Beef Soup with Dumplings and the German Lentil Soup.
Storage
Refrigerate the cooled soup in an airtight container for up to 4 days. Reheat it on the stovetop or in the microwave, adding a small splash of stock or water if it has become too thick.
You can also freeze it for up to 3 months. The potatoes might be slightly softer after thawing, but the soup will still taste good. Defrost it in the refrigerator and reheat it thoroughly.
Swede Soup (Rutabaga Soup)
Ingredients
- 1 lb swede/rutabaga
- 3 medium carrots about 5.5 oz/ 150 g
- 1.3 lb potatoes
- 2 onions 7 oz/ 200 g
- 1 tablespoon lard or olive oil
- 3.5 oz bacon
- 5 â…“ cups chicken stock
- 2 teaspoons dried marjoram
- 3 bay leaves
- 7 oz cured sausages like cabanossi Note 1
- 1-2 tablespoons balsamic vinegar to taste
- fine sea salt
- 1 teaspoon freshly ground black pepper Note 2
Instructions
- Prepare vegetables: Peel the swede, carrots, and potatoes. Cut the swede and potatoes into regular cubes and slice the carrots, but keep the different vegetables separated. Chop the onions finely.1 lb swede/rutabaga + 3 medium carrots + 1.3 lb potatoes + 2 onions
- Prepare meats: Chop the bacon into small pieces and cut the sausages into slices. Keep them separated.3.5 oz bacon + 7 oz cured sausages like cabanossi
- Saute: Heat lard or oil in a large soup pot. Add bacon, onions, and carrots, and saute them for about 5 minutes, stirring occasionally.1 tablespoon lard or olive oil + bacon + onions + carrots
- Add swede and potato cubes, cook for about 2 minutes, stirring to coat them.
- Cook: Add stock, marjoram, bay leaves, salt, and pepper. Cover and bring to a boil. Simmer for about 30 minutes until the vegetables are almost done.5 â…“ cups chicken stock + 2 teaspoons dried marjoram + 3 bay leaves + fine sea salt + some pepper
- Add sausages and simmer for another 5 to 10 minutes until the vegetables are soft.
- Adjust the taste with balsamic vinegar. Start with 1 tablespoon and add more to taste. Add salt as required and add a generous amount of freshly ground black pepper; the swede soup should taste somewhat peppery.1-2 tablespoons balsamic vinegar + 1 teaspoon freshly ground black pepper
Notes
- Sausage: You can use cabanossi, kielbasa, bratwurst, Italian sausage, or another sausage you like. If using raw sausage, cook it thoroughly before slicing and adding it to the soup.
- Use freshly ground black pepper generously; the soup should taste peppery.
Brita says
I made this vegetarian by using olive oil and vegetable broth and then adding beans and kale instead of bacon and sausage.
Some might say it’s not the same recipe anymore, but it was delicious just the same. I’ve never used a rutabaga before and am so happy with this recipe will definitely make it again!
Carol says
I was just wondering if i could make the soup without the meat so i found this comment so helpful. I will make it now and i really look forward to it! I realize that if i wish to add a bit of meat after for my husband that i might cook it separately and add later. I will make a big batch to freeze some too.
Adina says
That is great, Carol. Of yourse, it works without meat. As a shortcut for your husband, you can heat your husband's portion separately and just add some cooked chopped sausage like cabanossi or frankfurters; they only need to get hot so you can skip cooking a piece of meat separately.
Robert stamp says
Five stars all the way. This soup is absolutely delicious. I used more rutabaga, almost two pounds, and one large russet potato. Turned out Great!
🌸Vi Shevkenek says
So very tasty! I omitted the balsamic vinegar until all had tasted it. We agreed it wasn’t necessary for our palettes. Fresh ground pepper made it perfect. Served with cream.
Pat says
This recipe is absolutely delicious. My husband loves it and I'm about to make another batch. In re-reading the recipe, I just realized I made a mistake last time and put in 3.5 OUNCES of bacon instead of GRAMS as the recipe is written - but I'm keeping the OUNCES version again because my husband loved it. I did not use marjoram and omitted the basil vinegar as well - and it is SUPER! Thank you for a great recipe.
Adina says
Hi Pat, I am so happy to read your comment. Thank you so much for the rating.
Marie Greene says
My 1st time making or eating this Rutabaga Soup. It is absolutely delicious! I followed the recipe exactly. Didn’t add or substitute any of the ingredients. I’m on my 2nd bowl now, can’t get enough!!
Adina says
Hi Marie. I am so happy to hear it; thank you for the comment and the rating.