Siskonmakkarakeitto (Sausage soup): Difference between revisions
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|DatePublished=9th January 2017 | |DatePublished=9th January 2017 | ||
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|TotalCalories = 3259 | |TotalCalories = 3259 | ||
|PortionCalories = 814 | |PortionCalories = 814 | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Nice soup</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5</span> | |||
<span class="reviewDesc">Quite complex flavours too</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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For this Finnish [[Soup|soup]], just use ordinary [[Breakfast sausages|breakfast sausages]] - nothing fancy. | For this Finnish [[Soup|soup]], just use ordinary [[Breakfast sausages|breakfast sausages]] - nothing fancy. | ||
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[[Category:Boiled or simmered|Sausage soup]] | [[Category:Boiled or simmered|Sausage soup]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/diced|#diced]] [[Special:Search/parsley|#parsley]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/carrots|#carrots]] [[Special:Search/swede|#swede]] [[Special:Search/sausages|#sausages]] [[Special:Search/celery|#celery]] [[Special:Search/parsnip|#parsnip]] [[Special:Search/crispbread|#crispbread]] [[Special:Search/onion|#onion]] | ||
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Latest revision as of 10:03, 7 May 2025
For this Finnish soup, just use ordinary breakfast sausages - nothing fancy.
| Siskonmakkarakeitto (Sausage soup) | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 814 |
| Ready in: | 50 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 9th January 2017 |
|
Best recipe reviewNice soup 4.7/5 Quite complex flavours too |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 litres ham or vegetable stock
- 2 bay leaves
- 10 black peppercorns
- 700 g of potatoes, peeled and diced
- 3 carrots, peeled and diced
- ½ head of celery, chopped
- 1 parsnip, peeled and diced
- ½ swede, peeled and diced
- 1 onion, peeled and sliced
- 500g fresh pork sausage, cut into largish chunks
- Small bunch of parsley
Method
- In a large saucepan, add the stock, bay leaves and peppercorns and bring to the boil.
- Add the swede and carrots, and after about five minutes the onions,
- potatoes, celery and parsnip.
- When the vegetables are cooked, add the sausages and parsley and reduce to a simmer.
- When the sausages rise to the surface, they are cooked.
- Remove the parsley sprigs before serving.
Serving suggestions
This is often served with crispbread, although rye or wheat bread will be just as good
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