Entree: Finland – Southern Finland – Siskonmakkarakeitto (Creamy Finnish sausage soup made with fresh mild pork sausage, potatoes, and root vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 siskonmakkara sausages, approx. 12 oz (340 g), casings removed
- 4 cups (950 ml) chicken or beef stock
- 1 cup (240 ml) milk
- 1 lb (454 g) potatoes, peeled and diced (about 3 medium)
- 2 medium carrots, sliced (approx. 6 oz / 170 g)
- 1 small leek, white and light green parts sliced (approx. 4 oz / 115 g)
- 1 tbsp (15 g) butter
- 1 small onion, finely chopped (approx. 70 g)
- 1 bay leaf
- 1 tbsp (8 g) all-purpose flour
- 2 tbsp (30 ml) cold water (for flour slurry)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh dill, plus extra for garnish
- 1 tbsp (4 g) chopped fresh parsley (optional)

Instructions

1. In a large pot, melt butter over medium heat and sauté chopped onion and sliced leek until soft but not browned, about 4 minutes. Add sliced carrots and cook 2 minutes more.
2. Add stock, diced potatoes, and bay leaf. Bring to a gentle boil, reduce heat, and simmer until potatoes and carrots are nearly tender, about 10–12 minutes.
3. While vegetables cook, remove sausage meat from casings and form loosely into small bite-sized meatballs with a spoon or your hands.
4. Gently drop the sausage meatballs into the simmering soup. Simmer gently until the sausage pieces are cooked through, about 6–8 minutes (do not boil vigorously to keep meat tender).
5. In a small bowl, mix 1 tbsp (8 g) flour with 2 tbsp (30 ml) cold water to make a slurry. Stir the slurry into the soup to slightly thicken, then add milk and heat gently—do not boil after milk is added to prevent curdling.
6. Remove bay leaf, season soup with salt and pepper, stir in chopped dill and parsley, and simmer 1 minute to meld flavors.
7. Serve hot with a sprinkle of fresh dill and rye bread on the side if desired.