Main CourseDinnerLunch

Siskonmakkarakeitto (Finnish Sausage Soup)

Name: Siskonmakkarakeitto (Finnish Sausage Soup)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portioner
Cuisine: scandinavian, finnish
Ingredients: 400 g fresh mild pork sausage casings removed, crumbled; 1 spsk. butter; 1 stk. yellow onion finely chopped; 2 stk. carrot peeled and diced; 3 stk. potato peeled and diced; 0,5 stk. leek sliced; 1 l vegetable broth; 200 ml whole milk; 1 spsk. all-purpose flour; 2 spsk. fresh dill chopped; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground

This traditional Finnish sausage soup is a hearty and comforting meal, perfect for a cold day. It features mild siskonmakkara (fresh pork sausage) simmered with vegetables in a flavorful broth. The soup is typically thickened slightly and garnished with fresh herbs.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 501 kcal

Allergenoplysninger: kan indeholde gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

400 gfresh mild pork sausage, casings removed, crumbled
1 spsk.butter
1 stk.yellow onion, finely chopped
2 stk.carrot, peeled and diced
3 stk.potato, peeled and diced
0,5 stk.leek, sliced
1 lvegetable broth
200 mlwhole milk
1 spsk.all-purpose flour
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground

garnish

2 spsk.fresh dill, chopped

Udstyr

slotted spoon · large pot · dutch oven · cutting board · knife

Fremgangsmåde

Trin for trin

1
Remove the casings from the siskonmakkara and crumble the sausage meat.
Ca. 5 min.
Kokkens note: If siskonmakkara is unavailable, use a mild fresh pork sausage and remove the casings.
2
In a large pot or Dutch oven, melt the butter over medium heat.
Ca. 1 min.
3
Add the crumbled siskonmakkara to the pot and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Ca. 7 min.
Kokkens note: Ensure the sausage is thoroughly cooked before proceeding.
4
Remove the cooked sausage from the pot with a slotted spoon and set aside, leaving any rendered fat in the pot.
Ca. 1 min.
5
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 3-5 minutes.
Ca. 4 min.
6
Stir in the diced carrots and diced potatoes, cooking for another 2-3 minutes.
Ca. 3 min.
7
Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1 minute.
Ca. 1 min.
Kokkens note: This helps to thicken the soup slightly.
8
Gradually pour in the vegetable broth, stirring constantly to prevent lumps.
Ca. 2 min.
9
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the potatoes and carrots are tender.
Ca. 15 min.
Kokkens note: Check for tenderness by piercing a potato with a fork.
10
Add the sliced leek and the cooked siskonmakkara back into the pot.
Ca. 1 min.
11
Pour in the whole milk and stir to combine.
Ca. 1 min.
12
Heat through for another 2-3 minutes, but do not bring to a boil after adding the milk.
Ca. 3 min.
13
Season the soup with salt and freshly ground black pepper to taste.
Ca. 1 min.
Kokkens note: Adjust seasonings as needed.
14
Ladle the hot soup into bowls and garnish with fresh dill before serving.
Kokkens note: Serve with rye bread for a complete meal.

Pr. portion

Næringsindhold

27%Score

Kalorier: 501,2kcal
Protein: 20,1g
Kulhydrat: 38,7g
Fedt: 29,6g
Kostfibre: 4,5g
Sukker: 9,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover siskonmakkarakeitto in an airtight container in the refrigerator.

Genopvarmning

Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling.