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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