Siskonmakkarakeitto (Finnish Sausage Soup)
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover siskonmakkarakeitto in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling.
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