Dear Sister's Best Sausage Soup

We've been enjoying lots of sunshine and below -10 C temperatures lately. And to top that, last week we had a guest, a young and lovely labrador named Bruno. We spent so much time outdoors as Bruno's energy seems never-ending. It was so fun to have a dog in the kitchen too for awhile. Bruno followed my cookings and wanted even to take part in the photo shoot. I tried to take a snapshot of his nose, sniffing the smell of soup wafting from the table, but he was too quick for me every time :D

After long walks in the minus degrees, it's perfect to have some hot soup. This is again a siskonmakkara recipe. Siskonmakkara means literally sister's sausage in Finnish, but the name comes from the French saucisson. It's an uncooked sausage, uncured and seasoned mildly with pepper. Prior to cooking the sausage mass is usually squeezed out of its casing, so the sausage will be in small meatball form in the cooked food. The soup gets lovely mild heat from curry powder which is then softened by the Finns' favorite processed cheese variety Koskenlaskija (you can see it in the background of the sausage shot and also on the crispbread in the soup photos.

The name of this soup originates of course from the name of the sausage, and the original recipe has been taken from Kodin Kuvalehti magazine. My mother made this soup many times so one could call it a family recipe.

Other siskonmakkara recipes:
Sausage Pasta - Siskonmakkarapasta
Sausage Stuffed Shells - Siskonmakkarauunipasta

Sausage Soup

I believe my mother got the recipe from Kodin Kuvalehti magazine and after that it was a steady favorite in my family. The sausages taste soft and juicy when cooked in soup broth. If you can't find siskonmakkara sausages, substitute a mild, preferably uncured sausage, e.g. weißwurst

  • 2 onions, cubed
  • 1 Tbsp vegetable oil
  • 1 tsp curry powder
  • 4-6 carrots, sliced or grated
  • a small parsnip, cubed or grated
  • 2-3 stalks celery, in thin slices
  • 1,5 l water or low-sodium broth
  • 7 potatoes (~600 g), diced
  • a bay leaf or two
  • 1 tsp dried tarragon
  • whole black peppercorns
  • 200 g processed cheese, in small cubes
  • 500 g siskonmakkara sausages (or other sausages)
  • salt, if needed
  1. Saute the onion in oil.
  2. Add curry and saute until fragrant.
  3. Add the carrots, parsnip and celery and saute a couple minutes.
  4. Pour in water/broth and bring to a boil.
  5. Add the potatoes, bay leaves, tarragon and pepper and let the soup simmer for 10 minutes.
  6. Add the cheese and stir until dissolved.
  7. Squeeze the mass out of sausages, so that they form balls. You can squeeze them straight into the boiling soup. Let cook for 5 minutes or until they are cooked through.

Siskonmakkarat ovat ihanan pehmeitä ja mehukkaita! Muistaakseni äitini löysi reseptin aikoinaan Kodin Kuvalehdestä ja sittemmin tätä keittoa tehtiin monesti. Siskonmakkarat voi halutessaan korvata myös jollain muulla miedolla makkaralla tai vaikkapa nakeilla.

  • 2 sipulia, kuutioituna
  • 1 rkl rypsiöljyä
  • 1 tl curry-jauhetta
  • 4-6 porkkanaa, paloiteltuna tai raastettuna
  • pieni palsternakka, paloiteltuna tai raastettuna
  • 2-3 varsisellerin tankoa, ohueksi viipaloituna
  • 1,5 l vettä tai laihaa lihalientä
  • 7 perunaa (~600 g), kuutioituna
  • 1-2 laakerinlehteä
  • 1 tl kuivattua rakuunaa
  • kokonaisia mustapippureita
  • 200 g Koskenlaskija-sulatejuustoa, kuutioituna
  • 500 g siskonmakkaraa (tai muuta makkaraa tai nakkeja)
  • suolaa tarvittaessa
  1. Kuullota sipuli öljyssä.
  2. Lisää curry ja sekoittele hetken aikaa.
  3. Lisää porkkanat, palsternakka ja selleri ja kuullota hetken aikaa.
  4. Kaada joukkoon lihaliemi/vesi ja kiehauta.
  5. Lisää perunat, laakerinlehti, rakuuna ja pippuri. Keitä hiljalleen n. 10 min.
  6. Lisää juusto ja anna sulaa keiton joukkoon.
  7. Puristele makkaroista massa palloina ulos kuumaan keittoon ja keitä noin 5 min tai kunnes makkarat ovat kypsiä.

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