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 servings
Cuisine: scandinavian, finnish
Ingredients: 400 g fresh mild pork sausage casings removed, crumbled; 1 tbsp butter; 1 pcs yellow onion finely chopped; 2 pcs carrot peeled and diced; 3 pcs potato peeled and diced; 0.5 pcs leek sliced; 1 l vegetable broth; 200 ml whole milk; 1 tbsp all-purpose flour; 2 tbsp fresh dill chopped; 0.5 tsp salt; 0.25 tsp 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.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Easy
Per serving: 501 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gfresh mild pork sausage, casings removed, crumbled
1 tbspbutter
1 pcsyellow onion, finely chopped
2 pcscarrot, peeled and diced
3 pcspotato, peeled and diced
0.5 pcsleek, sliced
1 lvegetable broth
200 mlwhole milk
1 tbspall-purpose flour
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh dill, chopped

Equipment

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

The method

Step by step

1
Remove the casings from the siskonmakkara and crumble the sausage meat.
About 5 min
Cook’s 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.
About 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.
About 7 min
Cook’s 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.
About 1 min
5
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 3-5 minutes.
About 4 min
6
Stir in the diced carrots and diced potatoes, cooking for another 2-3 minutes.
About 3 min
7
Sprinkle the all-purpose flour over the vegetables and stir well to coat, cooking for 1 minute.
About 1 min
Cook’s note: This helps to thicken the soup slightly.
8
Gradually pour in the vegetable broth, stirring constantly to prevent lumps.
About 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.
About 15 min
Cook’s note: Check for tenderness by piercing a potato with a fork.
10
Add the sliced leek and the cooked siskonmakkara back into the pot.
About 1 min
11
Pour in the whole milk and stir to combine.
About 1 min
12
Heat through for another 2-3 minutes, but do not bring to a boil after adding the milk.
About 3 min
13
Season the soup with salt and freshly ground black pepper to taste.
About 1 min
Cook’s note: Adjust seasonings as needed.
14
Ladle the hot soup into bowls and garnish with fresh dill before serving.
Cook’s note: Serve with rye bread for a complete meal.

Per serving

Nutrition

27%Score

Calories: 501.2kcal
Protein: 20.1g
Carbs: 38.7g
Fat: 29.6g
Fibre: 4.5g
Sugar: 9.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover siskonmakkarakeitto in an airtight container in the refrigerator.

Reheating

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