- Swede – brukiew – in Polish – is quite a sweet vegetable.
- The soup is pureed so it is more an English style soup.
INGREDIENTS
- Around 500g of peeled swede
- 1 large onion
- 2 medium potatoes
- 1½ litres chicken stock
- Butter for frying
- 125ml soured cream
- Salt and pepper to taste
- *
- Skwarki(crispy bacon bits) or charred onion bits to serve
METHOD
- Chop the onion into small pieces and fry gently in the butter.
- Chop the swede into small chunks and add to the onions.
- Add the stock and simmer gently for about 10 minutes.
- Peel and chop the potatoes into chunks and add to the soup.
- Simmer gently for around 15 minutes until both the swede and potato are soft.
- This may take longer.
- Take the pan off the heat and purée with a stick blender.
- Bring back to heat and stir in the soured cream.
- Season to taste and serve.
- *
- Serve here with charred onions.
Journey From A Polish Kitchen 
Swede sounded so exotic, until I looked it up and found out it was rutabaga. I never liked rutabaga as a child, so I haven’t tried it since I became an adult. My taste have changed, so I might find it good.
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I never thought much of just swede served as a plain vegetable. Note my mother never did this – it was mostly in school dinners.
I have also had it mashed and mixed with potatoes and this has been fine.
In my quest for different soups I came across this idea.
I was very surprised as to the sweetness and tastiness of this soup – nothing like the plain swede.
The soured cream and charred onions or bacon bits also add to the tastiness.
Nothing like old memories of swede.
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