Polish National Dishes

Zupa z żółtej brukwi — Kashubian swede and goose soup

Zupa z żółtej brukwi, called zupa z żôłtich wrëków in Kashubian, is a root-vegetable soup from Kashubia in northern Poland. Yellow swede (rutabaga), potato and carrot simmer with goose in a light broth seasoned with marjoram.

Polish National Dishes
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A wide view of Kashubian goose soup with yellow swede, potato and carrot in a patterned bowl on a wooden table.
Yield 6 servings
Portion about 700 ml, one-sixth of the soup
Preparation 30 minutes
Cooking about 100 minutes
Ingredients ↓
At a glance

Zupa z żółtej brukwi — Kashubian swede and goose soup

Zupa z żółtej brukwi, called zupa z żôłtich wrëków in Kashubian, is a root-vegetable soup from Kashubia in northern Poland. Yellow swede (rutabaga), potato and carrot simmer with goose in a light broth seasoned with marjoram.

The Polish Traditional Products List describes a fluid one-pot main course with visible pieces of goose, swede, carrot and potato. It notes long swede pieces about 3–5 cm, a gently sweet flavour and the aroma of swede and marjoram. In English, “yellow turnip” can be confused with common turnip; Polish brukiew here means swede/rutabaga.

This measured home adaptation uses goose wings and keeps the vegetables in distinct pieces rather than puréeing the soup. The broth is built first, then the swede, potatoes and other roots are simmered until tender. Some regional accounts serve the goose separately; this version returns the meat to the bowls so each serving shows the ingredients together.

Tips for success

Tips for success

  • Buy yellow swede/rutabaga, not small white common turnips; the Polish ingredient is brukiew.
  • Choose goose wings with enough meat and keep the pieces similar in size so they cook evenly.
  • Add the goose to cold water and bring it slowly to a simmer for a clearer broth.
  • Skim foam as it rises, then keep the stock at a gentle simmer rather than a rolling boil.
  • Cut the swede into long pieces about 4 cm; this echoes the shape described in the regional product entry.
  • Cut the potatoes into similar-sized chunks so they soften evenly without dissolving.
  • Add the swede before the potatoes because it usually takes longer to become tender.
  • Check the thickest edible part of a wing with a thermometer and avoid touching the bone.
  • Pick the cooked goose from the bones carefully and discard all bones before returning the meat to the pot.
  • Add marjoram near the end so its aroma remains clear.
  • Taste before adding the final gram of salt; goose and broth can vary.
  • Keep the soup fluid and leave the vegetables whole; do not blend or thicken it.
Ingredients

Ingredients

Goose broth

  • 1 kg bone-in goose wings
  • 3 L cold water
  • 100 g onion, halved
  • 2 bay leaves
  • 4 allspice berries

Vegetables and seasoning

  • 700 g yellow swede/rutabaga (brukiew), peeled weight, cut into batons about 4 cm long
  • 600 g floury potatoes, peeled and cut into 2 cm chunks
  • 150 g carrot, peeled and sliced
  • 100 g parsley root, peeled and diced
  • 80 g celeriac, peeled and diced
  • 80 g leek, cleaned and sliced
  • 4 g dried marjoram
  • 5 g fine salt, plus up to 1 g after tasting
  • 1 g ground black pepper
Method

Method

Directions

  1. Start the broth.Put the goose wings, cold water, halved onion, bay leaves and allspice in a heavy stockpot. Bring slowly to a simmer, skimming off foam from the surface.

  2. Simmer the goose.Cover partly and simmer gently for about 60–70 minutes, until the meat is tender. Check the thickest edible part of a wing with a clean thermometer; it must reach at least 74°C without the probe touching bone.

  3. Strain the broth.Lift out the wings. Strain the broth into a clean pot and discard the onion, bay and allspice. Return the broth to a gentle simmer.

  4. Prepare the roots.While the goose cooks, peel the swede, potatoes, carrot, parsley root and celeriac. Cut the swede into 4 cm long batons, potatoes into 2 cm chunks, carrot into slices, and dice the roots. Clean and slice the leek.

  5. Cook the swede first.Add the swede batons to the simmering broth and cook for 12 minutes.

  6. Add the remaining vegetables.Stir in the carrot, parsley root, celeriac, leek and potatoes. Simmer for 18–22 minutes, until the swede and potatoes are tender but still hold their shape.

  7. Pick the goose.Remove the meat from the cooked wings, cut it into bite-size pieces and return it to the pot. Discard the bones safely.

  8. Season and serve.Stir in the marjoram, pepper and 5 g salt. Simmer for 5 minutes, taste and add up to 1 g more salt if needed. Ladle the fluid soup into deep bowls, including goose and vegetables in every serving.

Serving, storage and make-ahead

Practical

Make ahead and leftovers

The broth can be cooked ahead and refrigerated, then brought to a simmer before the vegetables are added. Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Keep at or below 4°C and use within 3 days. Reheat the soup to a rolling boil, stirring so it heats evenly; a food thermometer should read 74°C throughout.

Substitutions

Goose is the defining meat in this version. Regional sources also mention pork loin or duck, but those change the flavour and nutrition. If using another poultry cut, cook it to a safe internal temperature and adjust the simmer until tender. Keep the yellow swede; ordinary white turnip has a sharper, more peppery flavour and is not the vegetable named by brukiew.

Nutrition and food safety

Nutrition and food safety

  • Serving sizeabout 700 ml, one-sixth of the recipe
  • Energyabout 430 kcal
  • Carbohydrateabout 35 g
  • Proteinabout 23 g
  • Fatabout 21 g
  • Fibreabout 7 g
  • Sodiumabout 820 mg

These rounded estimates use generic food data; goose size, edible yield, skin and rendered fat, and salt change the values. The listed ingredients contain no major allergens; check packaged goose and dried marjoram labels. Keep raw goose separate from ready-to-eat foods, do not rinse it, and wash hands, utensils and surfaces after handling. Cook the thickest edible portion to at least 74°C. Refrigerate leftovers in shallow containers within 2 hours at or below 4°C, use within 3 days and reheat to 74°C throughout or bring the soup to a rolling boil.

Nutrition and food safety

Nutrition and food safety

These rounded estimates use generic food data; goose size, edible yield, skin and rendered fat, and salt change the values. The listed ingredients contain no major allergens; check packaged goose and dried marjoram labels. Keep raw goose separate from ready-to-eat foods, do not rinse it, and wash hands, utensils and surfaces after handling. Cook the thickest edible portion to at least 74°C. Refrigerate leftovers in shallow containers within 2 hours at or below 4°C, use within 3 days and reheat to 74°C throughout or bring the soup to a rolling boil.

To finish

To finish

  • Kashubian yellow brukiew soup uses swede/rutabaga, not common turnip, with goose, roots and marjoram.
  • Keep the broth fluid and the swede, potatoes, carrots and goose visible in each bowl.
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