{"id":78824,"date":"2023-02-09T20:00:51","date_gmt":"2023-02-09T19:00:51","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=78824"},"modified":"2025-12-10T12:58:52","modified_gmt":"2025-12-10T11:58:52","slug":"root-vegetable-soup","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/root-vegetable-soup\/","title":{"rendered":"Root Vegetable Soup with Barley"},"content":{"rendered":"

A hearty root vegetable stew<\/strong> with rutabaga (swede), carrots, parsnip, celery root and potatoes. This rutabaga stew recipe is hearty, healthy and nutritious, making it an easy choice when looking for a comforting and warming bowl of soup on a cold winter day!<\/p>\n

Rutabaga \u2014 deserves a comeback<\/h2>\n

Rutabaga<\/a>, also referred to as swede, is in the same family as its smaller, white-fleshed cousin, the turnip (R\u00fcbe). Swedes on the other hand are large with a rough beige and purple skin and light yellow flesh, which deepens in color when cooked. Thanks to its mild, slightly sweet and nutty flavour, it pairs perfectly with other roots and tubers, making it a perfect base for a vegetable stew<\/strong>. Once considered a poor man\u2019s meal, this versatile tuber is not only cheap but also widely available in the fall and winter months, making it a terrific seasonal choice. It\u2019s also considered low in calorie and carbohydrates, making it also a figure friendly choice, while also delivering large amounts of vitamins (C, K, E, plus a number of B vitamins, including folic acid, and beta-carotene). With so much to offer it definitely deserves a comeback!<\/p>\n

\"Root<\/p>\n

Rutabaga stew \u2014 a hearty and classic soup recipe<\/h2>\n

Rutabaga stew<\/strong> (also referred to as root vegetable stew – Wrukeneintopf<\/strong> in North Germany) is considered a classic German stew, especially in the north, which is made from swede, carrots and potatoes and some kind of smoked meat or sausage. This version of the classic stew is completely plant-based, which is both vegetarian and vegan friendly. Of course, if you want to add some of that traditional flavor back to the stew, you can add a little smoked bacon and fry it with the onions, or add your favourite sausage, just before you let the stew simmer and work it\u2019s magic.<\/p>\n

Why I love this root vegetable stew<\/h2>\n

Comforting and nutritious:<\/strong> warming, hearty, and healthy thanks to all the different kinds of root vegetables which deliver vitamins, fibre and antioxidants.<\/p>\n

Easy to prepare:<\/strong> a one-pot meal with a simple method and not much work other than chopping the ingredients. Easily adaptable too!<\/p>\n

Affordable:<\/strong> rutabaga, parsnips, carrots, potatoes, are all relatively cheap ingredients, so this big pot of stew along with some crusty bread feeds a crowd for very little money.<\/p>\n

Make ahead:<\/strong> when it comes to meal prep, this dish can be cooked in advance and reheated. And you can enjoy it over several days.<\/p>\n

\"Steckr\u00fcbensuppe<\/p>\n

How to adapt this rutabaga stew recipe<\/h2>\n

Simple stew recipes like this are fantastic as you can simply trade ingredients in and out depending on what you have on hand, as well as change the amounts of each vegetable. The rule of thumb would be to have around 8 or 9 cups of diced vegetables. Here are a few ideas:<\/p>\n