Swede Soup (Rutabaga Soup)
User Reviews
5
Swede Soup (Rutabaga Soup)
Description
Swede Soup uses rutabaga as the primary vegetable, combined with potatoes, carrots, and onions sautéed with lard and bacon. The mixture is simmered in chicken stock along with dried marjoram and bay leaves, infusing herbal and aromatic notes as the vegetables soften. After simmering, sliced cabanossi sausage is added, enriching the soup with smoky, cured flavors.
The soup achieves a tender texture with vegetables that meld into a substantial broth, while the bacon and sausage provide savory depth. Balsamic vinegar is added to adjust brightness and balance the earthiness of the root vegetables. Freshly ground black pepper is used generously, enlivening the soup with spice.
This sturdy soup is suitable as a warming meal on cooler days and can be served with crusty bread or a simple side. The recipe notes suggest flexibility in sausage choice, allowing substitutions such as kielbasa or bratwurst, provided these are cooked thoroughly to ensure safety. The use of peeled and evenly diced vegetables helps promote even cooking and integration of flavors.
Generous use of fresh black pepper enhances the peppery profile intended by this recipe, setting it apart from milder root vegetable soups.
Ingredients
- 1 lb rutabaga 450 g, aka swede
- 3 carrot about 5.5 oz/ 150 g, medium
- 1.3 lb potato 600 g
- 2 onion 7 oz/ 200 g
- 1 tablespoon lard or olive oil
- 3.5 g Bacon 100 g
- 5 ½ cups chicken stock 1.2 liter
- 2 teaspoon dried marjoram
- 3 bay leaf
- 7 oz cabanossi sausage 200 g, Note 1, cured sausage, example cabanossi
- 1-2 tablespoons balsamic vinegar to taste
- salt fine sea salt
- 1 teaspoon black pepper Note 2, freshly ground
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
- Use cured or cooked sausages like cabanossi, kielbasa, or bratwurst, ensuring raw meats are cooked through before finishing the soup.
- Apply freshly ground black pepper liberally to achieve the intended peppery flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 30mg | 10% |
| Sodium | 648mg | 27% |
| Potassium | 1116mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 5111IU | 102% |
| Vitamin C | 44mg | 49% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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