Entree: Finland – Central Culinary Region – Siskonmakkarakeitto (Hearty Finnish sausage soup with potatoes, root vegetables, and dill)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 22 min

Total 37 min

Ingredients

- 8 siskonmakkara sausages, approx. 2.5 oz (70 g) each
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, diced (about 6 oz / 170 g)
- 1 large leek (white and pale green), cleaned and sliced, about 6 oz (170 g)
- 2 medium carrots, peeled and sliced, about 6 oz (170 g)
- 1.5 lb (680 g) potatoes, peeled and diced
- 2 tbsp (16 g) all-purpose flour
- 6 cups (1.42 L) chicken or vegetable stock
- 1 cup (240 ml) whole milk
- 1 bay leaf
- 2 tbsp (4 g) fresh dill, chopped (plus extra for garnish)
- Salt
- Freshly ground black pepper

Instructions

1. Remove sausages from their casings if you prefer small sausage pieces, or slice into 1/2-inch (1 cm) rounds; set aside.
2. In a large pot, melt 2 tbsp (28 g) butter over medium heat. Add diced onion, sliced leek and carrots and sauté until softened and beginning to color, about 5–7 minutes.
3. Stir in 2 tbsp (16 g) flour and cook 1–2 minutes to remove raw flour taste, stirring constantly.
4. Gradually whisk in 6 cups (1.42 L) stock until smooth. Add diced potatoes and bay leaf, bring to a gentle boil, then reduce heat and simmer until potatoes are nearly tender, about 10–12 minutes.
5. Add the milk and sliced or prepared sausage pieces to the pot; simmer gently (do not boil vigorously) for another 8–10 minutes until sausages are cooked through and flavors have melded.
6. Stir in 2 tbsp (4 g) chopped dill and season with salt and freshly ground black pepper to taste. Remove bay leaf before serving.
7. Ladle the soup into bowls, garnish with extra dill and serve with dark bread on the side if desired.