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Brief overview
Siskonmakkarakeitto is a Finnish soup that brings comfort with every spoonful. Rich in flavour yet simple at heart, it is a dish that speaks to the Nordic love of honest ingredients and satisfying meals. It is commonly served during colder months but enjoyed all year round by those who appreciate its warm, homely charm.
The soup features soft pork sausages squeezed directly into a gently simmered broth. Paired with root vegetables like potatoes and carrots, it delivers a subtle richness that is filling without being heavy. For many Finns, this soup evokes memories of school lunches or quiet weekday dinners at home.
What Is Siskonmakkarakeitto?
Siskonmakkarakeitto translates loosely to “sister sausage soup”, but do not let the name fool you. It is all about the unique type of sausage known as siskonmakkara. This pale, mild sausage is sold raw in its casing and is usually piped into the soup in bite sized chunks as it cooks.
The texture of the sausage is soft, almost dumpling like, and it blends beautifully with the creamy consistency of the soup. The result is a bowl that is as much about texture as taste. It is not spicy or complex, but rather a warm and gentle kind of flavour that lingers with quiet satisfaction.
This soup is a common part of the weekly rotation in Finnish homes. It is easy to make, requires no exotic ingredients, and delivers that comforting feeling of a meal made to nourish and restore. It is also frequently served in schools, loved by children and adults alike.
Ingredients and Taste
The core of Siskonmakkarakeitto lies in its simplicity. Most recipes begin with a base of chopped potatoes, carrots, leeks or onions, and sometimes swede, simmered in a clear broth until tender. The siskonmakkara is then added, squeezed directly from its casing into the bubbling pot.
Salt, pepper, and a touch of white pepper give the soup its gentle seasoning, while some versions include cream or milk for added richness. Fresh parsley is often sprinkled on top just before serving, giving a little lift to the earthy tones beneath. Some also stir in a handful of peas for sweetness.
The flavour is mellow, with the pork sausage offering a savoury depth that does not overpower. It is the kind of meal that invites you to slow down, especially on a chilly evening. Each mouthful brings the creamy broth, soft vegetables, and tender sausage together in a satisfying harmony.
A Taste of History
Siskonmakkara has been part of Finnish culinary culture since the early 1900s, and the soup that carries its name has long been a staple in homes, schools, and cafeterias. Though its origins are modest, its role in Finnish food culture is anything but small.
The sausages were originally crafted as an easy way to use finely ground pork without seasoning it heavily. That made them ideal for soups, where the broth and vegetables could carry the flavour without needing bold spices or herbs. The dish grew popular because it was affordable, filling, and easy to make.
Over the decades, Siskonmakkarakeitto became more than just practical, it became nostalgic. Today, it is a reminder of family kitchens, warm bowls on cold days, and the quiet comfort of home cooked meals. In a world of fast food and bold fusion, this humble Finnish soup remains gently and firmly rooted in tradition.
Finnish Siskonmakkarakeitto (Sausage Soup)
Ingredients
- 300 g siskonmakkara fresh Finnish sausage, or mild raw pork sausage as substitute
- 6 medium potatoes peeled and cubed
- 3 medium carrots peeled and sliced
- 1 leek cleaned and sliced (white and light green parts only)
- 1 small yellow onion finely chopped
- 1.5 litres water
- 1 vegetable stock cube or 1 tbsp vegetable bouillon
- 6 whole allspice berries
- 1 bay leaf
- 2 tbsp chopped fresh parsley
- 1 tsp salt adjust to taste
- Freshly ground white or black pepper to taste
- Optional: a knob of butter for added richness
Instructions
- To begin, prepare the vegetables by peeling and dicing the potatoes, slicing the carrots, chopping the onion, and cleaning the leek thoroughly before slicing. Uniform pieces help ensure even cooking and a better eating experience.
- In a large pot, bring 1.5 litres of water to a gentle boil. Add the stock cube, whole allspice berries and bay leaf. Stir to dissolve the cube fully before proceeding to the next stage.
- Add the potatoes, carrots and onion to the pot. Reduce to a simmer and cook uncovered for 10 minutes. This base builds the body of the soup, and starting with root vegetables gives them time to soften without overcooking.
- Stir in the sliced leeks. They need less cooking time than root vegetables, so adding them slightly later preserves their delicate texture and mild sweetness.
- Carefully squeeze the sausage meat from the casing, shaping it into small, bite sized dumplings directly over the pot. Use wet hands to prevent sticking. Drop the sausage pieces gently into the simmering broth.
- Continue simmering for another 10 to 15 minutes, or until the sausage pieces float and the vegetables are tender. Avoid boiling vigorously to keep the soup clear and the sausage delicate.
- Skim off any foam that rises to the surface using a spoon. This ensures a cleaner broth and refines the presentation of the final dish.
- Taste the soup and season with salt and freshly ground pepper as needed. If desired, stir in a small knob of butter for a silky finish. The butter also helps balance the lean sausage texture.
- Remove the bay leaf and allspice berries before serving. These spices lend background warmth, but leaving them in may overpower the delicate broth or be unpleasant if bitten into.
- Ladle the soup into warm bowls and garnish with freshly chopped parsley. Serve with rye bread or crispbread on the side. A small dollop of mild mustard on the bread can enhance the meal’s traditional Finnish character.
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