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.