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    Where Is My Spoon > Recipes > Soups and Stews

    Swede Soup (Rutabaga Soup)

    Last modified: Jul 5, 2024 ยท Published by Adina, Jan 12, 2022 ยท 7 Comments

    Jump to Recipe
    pinterest image for swede soup.

    This hearty Swede soup features carrots, potatoes, and sausages. Also known as rutabaga, this root vegetable makes the perfect winter soup.

    close up of soup with swede, potatoes, carrots and sausages.

    Either creamy or chunky, swede makes really good soups. Weโ€™ve had many of them over the years, always in winter, and we love them all, but this chunky version of rutabaga or swede soup with carrots, potatoes, and sausages is our favorite version. Why?

    • Comforting: warming, slightly spicy, very hearty, full of different kinds of veggies and meats.
    • Easy to make: all you have to do is chop some ingredients and cook them.
    • Family-friendly: if you are worried your kids wonโ€™t like swede, they would probably love it in this combination.
    • Cheap: rutabaga, carrots, potatoes, and sausage are all cheap ingredients, so you can make a huge pot to feed a crowd for very little money.
    • Meal prep: a dish you can cook in advance and reheat. Or make a large batch, keep in the fridge and enjoy it over several days. It gets better each time you reheat it.
    Jump to recipe
    • What is swede or rutabaga?
    • Recipe ingredients
    • How to make swede soup?
    • Good to know!
    • Recipe FAQs
    • More winter soups
    • Recipe
    • Swede Soup (Rutabaga Soup)

    What is swede or rutabaga?

    A round-shaped, purple-skinned root vegetable with a yellow-orange, crunchy flesh. It is a member of the cabbage family, originates in Scandinavia or Russia, and (at least in Germany) it is notoriously associated with food shortages after the war.

    Todayโ€™s swede soup recipe is indeed a luxurious version of the Steckrรผbeneintopf, a million times tastier than it used to be in the old days when the dish only consisted of swede boiled in water. And if you like German-style hearty soups, try the German Beef Soup with Dumplings, German Lentil Soup, Vegetarian Dumpling Soup (with Vegetables), or Cheese and Leek Soup.

    The veggie is usually quite large, so if you have leftovers, keep them in a perforated or brown paper bag in the fridge; they will be fine for about one week. Use the pieces to make swede and carrot mash; for instance, itโ€™s delicious! Or make this amazing Cornish Pasty Recipe. You could also try this comforting Carrot and Swede Mash.

    Recipe ingredients

    labeled ingredients for rutabaga soup on a wooden board.
    • Vegetables: Swede, carrots, potatoes, onions. Except for the swede, they are all staple ingredients you probably already have in the house.
    • Meats: Bacon (or pancetta) and sausages of choice. I had cabanossi links this time, which are already cured.
      • Alternatives: You can cook this dish with pretty much any kind of sausage you like, including Italian sausages or bratwurst. You can leave out the sausages altogether; in this case, you could use more bacon if you like. Try this Bratwurst Soup, too.
      • Or use chicken breast pieces instead.
    • Other ingredients: Chicken stock, lard or oil, dried marjoram, bay leaves, salt, pepper, and balsamic vinegar.
    red pot with soup with swede, carrots and sausages.

    How to make swede soup?

    • Prepare veggies: Peel the swede, carrots, and potatoes. Cut swede and potatoes into regular cubes, slice the carrots, but keep the different vegetables separated. Chop the onions finely.
    • Prepare meats: Chop the bacon into small pieces and cut the sausages into slices. Keep them separated.
    • Saute: Heat lard or oil in a large pot. Add bacon, onions, and carrots and saute them for about 5 minutes, occasionally stirring (1). Add the swede and potato cubes, and cook for about 2 minutes, stirring to coat them with the bacon drippings.
    • Cook: Pour the chicken stock and add marjoram, bay leaves, salt, and pepper (2). Cover, and bring to a boil. Simmer for about 30 minutes until the vegetables are almost done.
    collage of two pictures of cooking onions and carrots and adding stock to the pot.
    • Add the sliced sausages and simmer for another 5 to 10 minutes until the vegetables are soft (3).
    • 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 (4).
    collage of two pictures of adding sausage to soup and cooking it.

    Good to know!

    • Vegetarian or vegan version: skip the bacon and sausages and replace them with a can of beans. Use vegetable stock instead of chicken stock.
    • Use enough pepper. It is an essential ingredient in this rutabaga soup; make sure you use enough, and you should be able to taste it. The taste should be slightly hot and peppery.
    • Rutabaga has a different consistency than potatoes, donโ€™t expect it to feel as soft as the potatoes or the carrots. Once the potatoes and carrots are soft, the soup is ready; if you cook the swede for too long, it will kind of disintegrate.

    Recipe FAQs

    What other sausages can I use for the soup?

    Most anything you like: cabanossi, kielbasa, Italian sausages, bratwurst, etc., either cured or raw. If using raw links or chopped chicken breast, make sure they are cooked through before finishing the dish.
    You can also use leftover cooked sausages or add leftover meat from roasts or rotisserie chicken at the end. Allow them some time to heat up; 5 to 10 minutes should do it.

    How to store swede soup?


    Keep it refrigerated for up to 5 days. Reheat it well on the stovetop or microwave before serving.

    Can I freeze rutabaga soup?

    I am not a fan of freezing anything with potatoes; I feel they have a weird consistency once thawed. However, you can freeze this swede and potato soup with carrots; it will still taste great. Defrost in the fridge and reheat before serving.

    close up of half a pot with soup and sausage slices.

    More winter soups

    • butternut squash and red pepper soup in a dark bowl.
      Butternut Squash and Red Pepper Soup
    • pork rib soup served with bread and onions in a small bowl.
      Pork Rib Soup
    • cabbage and meatball soup sprinkled with parsley in a bowl.
      Cabbage and Meatball Soup
    • bowl of red cabbage soup garnished with apple slices and chopped pistachios.
      Red Cabbage Soup

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    close up of soup with swede, potatoes, carrots and sausages.

    Swede Soup (Rutabaga Soup)

    A heartyswede soup with carrots, potatoes, and sausages. Also known as rutabaga, thisroot vegetable makes the perfect winter soups.
    5 from 10 votes
    Print Pin Share GrowSaved! Rate
    Course: Soup
    Cuisine: German
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Servings: 6
    Calories: 349kcal
    Author: Adina
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    Ingredients 

    • 1 lb swede/rutabaga 450 g
    • 3 medium carrots about 5.5 oz/ 150 g
    • 1.3 lb potatoes 600 g
    • 2 onions 7 oz/ 200 g
    • 1 tablespoon lard or olive oil
    • 3.5 g bacon 100 g
    • 5 ยฝ cups chicken stock 1.2 liter
    • 2 teaspoon dry marjoram
    • 3 bay leaves
    • 7 oz cured sausages like cabanossi 200 g, 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 swede and potatoes into regular cubes, slice the carrots, but keep the different vegetables separated. Chop the onions finely.
    • Prepare meats: Chop the bacon into small pieces and cut the sausages into slices. Keep them separated.
    • Saute: Heat lard or oil in a large soup pot. Add bacon, onions, and carrots and saute them for about 5 minutes stirring occasionally.
    • 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.
    • 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.

    Notes

    1. You can use cabanossi, kielbasa, Italian sausages, bratwurst, etc., either cured or raw. If using raw links or chopped chicken breast, make sure they are cooked through before finishing the soup.
    2. Use freshly ground black pepper generously; the soup should taste peppery.

    Nutrition

    Calories: 349kcal | Carbohydrates: 39g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 648mg | Potassium: 1116mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5111IU | Vitamin C: 44mg | Calcium: 76mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Brita says

      March 03, 2024 at 5:30 am

      5 stars
      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 itโ€™s not the same recipe anymore, but it was delicious just the same. Iโ€™ve never used a rutabaga before and am so happy with this recipe will definitely make it again!

      Reply
    2. Robert stamp says

      January 21, 2024 at 2:38 am

      5 stars
      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!

      Reply
    3. ๐ŸŒธVi Shevkenek says

      November 07, 2023 at 6:52 am

      5 stars
      So very tasty! I omitted the balsamic vinegar until all had tasted it. We agreed it wasnโ€™t necessary for our palettes. Fresh ground pepper made it perfect. Served with cream.

      Reply
    4. Pat says

      February 23, 2023 at 6:15 pm

      5 stars
      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.

      Reply
      • Adina says

        February 23, 2023 at 6:48 pm

        Hi Pat, I am so happy to read your comment. Thank you so much for the rating.

        Reply
    5. Marie Greene says

      January 30, 2023 at 11:28 pm

      5 stars
      My 1st time making or eating this Rutabaga Soup. It is absolutely delicious! I followed the recipe exactly. Didnโ€™t add or substitute any of the ingredients. Iโ€™m on my 2nd bowl now, canโ€™t get enough!!

      Reply
      • Adina says

        January 31, 2023 at 8:07 am

        Hi Marie. I am so happy to hear it; thank you for the comment and the rating.

        Reply
    5 from 10 votes (5 ratings without comment)

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