It has been an unseasonably warm winter up here in MN and I am enjoying every second that we spend above freezing. There just really is something magical about being able to load up the kids for walks in what would usually be the coldest, snowiest time of the year! Balmy February notwithstanding, I’m still firmly lodged in winter food mode. This season absolutely requires warm, nourishing, wholesome meals. Enter: Finnish sausage soup.
I grew up frequently eating something we called “pot pasty”. Think ground beef, potatoes and carrots simmered in just enough broth to cook the potatoes, not nearly enough to become a soup. Add salt, pepper, and ketchup, and voila! a tasty supper. Finnish sausage soup reminds me slightly of pot pasty, though it’s certainly..soupier. They contain a lot of the same elements, namely lots of root veggies and some ground meat-sausage in this case. This soup is highly customizable with your favorite sausage flavorings and root vegetables. Let’s dive in!
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Tools & Equipment for Finnish Sausage Soup
- Cutting board
- Knife
- Potato peeler
- Liquid measuring cup
- wooden spoon
- Large pot
Ingredients for Finnish Sausage Soup
- 1 Tbsp butter or neutral oil (like canola oil- not my favorite, but would certainly work here)
- 1 medium yellow onion
- 1 package (16-20 oz) fresh brats or other pork sausage
- 8 cups chicken broth-you can use part chicken/part beef broth, or part chicken/part vegetable broth, if you prefer.
- 1/2 Tbsp kosher or fine sea salt (or more, to taste)
- 1 tsp fresh ground black pepper
- 2 bay leaves
- pinch allspice (optional)
- 2 small-medium turnips
- 2 medium or 1 large carrot
- 5 medium russet potatoes (or red potatoes)
- Squeeze of lemon juice (optional)
The Process: How to Make Finnish Sausage Soup
Start by prepping your veggies: finely dice your onion, peel and chop carrots and turnips, and peel and cube potatoes. Set aside. Cut sausage into pieces, as well. I usually cut each link into 4-5 pieces.
Heat a large pot over medium-high heat. Add butter or oil and onions. Saute onions until softened, about 4 minutes. Add sausages to the pot and gently cook for a minute or two- you are not trying to deeply brown them.
Add broth, salt, pepper, bay leaves, and allspice if using. Bring the pot to a boil, then lower to a simmer and add carrots and turnips. Allow to simmer for about 5 minutes.
Add potatoes and simmer for 15-20 minutes (depending on how big your cut your potatoes), until potatoes are fork-tender and sausages are cooked through. The sausages will likely begin to float once they are cooked through, but don’t rely on this as your only test.
Add more salt and pepper to taste. Remove bay leaves. Ladle into bowls to serve! If desired, squeeze a lemon over your bowl of soup to brighten it up a tad.
Frequently Asked Questions
What Substitutions Can I Make?
You are very free to personalize this soup to your tastes. Try adding (or swap out for) parsnips or rutabaga; you can try adding sweet potatoes, though add them later in the simmering process: if you let sweet potatoes simmer too long they’ll disintegrate into the soup.
You can also certainly use red potatoes instead of russet, and choose any flavor of fresh sausage that you like.
What’s the Difference Between “Siskonmakkarakeitto” and “Nakkikeitto”?
You may notice that there are two different Finnish words for “sausage soup”. The chief difference between these is the type of sausage used: “Siskonmakkarakeitto”, the soup featured in this blog post, uses raw pork sausage, and “Nakkikeitto” features pre-cooked sausages.
How Should I Serve and Store Finnish Sausage Soup?
I recommend serving this soup alongside some fresh bread and butter or breadsticks, with perhaps a green salad.
Finnish sausage soup can be stored, tightly covered, in the fridge for 3-4 days, or in the freezer for several months. If you freeze soup, make sure to bring it to a boil before serving.
Finnish Sausage Soup (Siskonmakkarakeitto)
Your favorite fresh sausage + a variety of nourishing root vegetables makes for a wholesome, flavorful winter weeknight soup.
Ingredients
- 1 Tbsp butter or neutral oil
- 1 medium yellow onion
- 1 package (16-20 oz) fresh brats or other pork sausage
- 8 cups chicken broth
- 1/2 Tbsp kosher or fine sea salt (or more, to taste)
- 1 tsp fresh ground black pepper
- 2 bay leaves
- pinch allspice (optional)
- 2 small-medium turnips
- 2 medium or 1 large carrot
- 5 medium russet potatoes (or red potatoes)
- Squeeze of lemon juice (optional)
Instructions
- Prep your veggies: finely dice your onion, chop carrots and turnips, and cube potatoes. Set aside.
- Cut sausages unto pieces.
- Heat a large pot over medium-high heat. Add butter or oil and onions. Saute onions until softened, about 4 minutes.
- Add sausages to the pot and gently cook for a minute or two- you are not trying to deeply brown them.
- Add broth, salt, pepper, bay leaves, and allspice if using. Bring to a boil.
- Lower to a simmer and add carrots and turnips. Allow to simmer for about 5 minutes.
- Add potatoes and simmer for 15-20 minutes, until potatoes are fork-tender and sausages are cooked through. The sausages will likely begin to float once they are cooked through, but don't rely on this as your only test.
- Add more salt and pepper to taste. Remove bay leaves. Ladle into bowls to serve!
- If desired, squeeze a lemon over your bowl of soup to brighten it up a tad.
Notes
This soup is a perfect opportunity to use all sorts of different root vegetables. Add in (or substitute for) parsnips, rutabaga and/or sweet potatoes, if desired. If you do add sweet potatoes, I only caution you to watch your cook time: they disintegrate if boiled too long. You'll want to add them after other vegetables.
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What Should I Make Next?
Try Finnish Salmon Soup, or, for a super kid-friendly option, try Finnish Macaroni Casserole!
Did you make this recipe? Let me know how it went in the comments! If you share on Instagram, please tag me at @sisuhomemaker. And I always love to hear from you- send questions, comments, concerns, etc to carol@sisuhomemaker.com!
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