Siskonmakkarakeitto
recipe

A delicious and warming sausage soup, perfect for a weekday meal. This dish is versatile and full of flavor, and it's easy to prepare.
Preparation Time: 45 minutes
Serving Size: 4-6 servings

Ingredients:

- 250 g shallots
- A pinch of sugar
- Pirkka rapeseed oil
- ½ fresh fennel
- Red chili pepper to taste
- A sprig of fresh rosemary
- 1 can tomato paste
- 1 tablespoon red wine vinegar
- 3 garlic cloves
- 1 – 1.4 liters water (depending on desired soup thickness)
- 7-9 potatoes
- 400 g Korpela sausage
- 1 pack of Apetit soup vegetable strips
- 1 bunch of fresh parsley
- 1 bunch of wild arugula
- Salt to taste
- 1 dried bread roll per diner
- Chopped rosemary
- A small drizzle of oil

Instructions:

1. Peel, halve, and slice the shallots. Caramelize the shallots in a pot with a drizzle of oil and a pinch of sugar until they are soft and golden.
2. Add chopped fennel, chili pepper, chopped rosemary, red wine vinegar, minced garlic, and water to the pot.
3. Peel and dice the potatoes, then boil them for about 8-10 minutes.
4. Add the squeezed sausage pieces and cook for 5 more minutes.
5. Stir in half of the parsley and the pack of frozen vegetable strips, and simmer for about five minutes. Let the soup rest under a lid to develop flavors. Adjust salt to taste.
6. Cut the tops off the bread rolls and scoop out the insides. Chop the bread crumbs with a knife, drizzle with a bit of oil and chopped rosemary, and toast them in a dry pan until crispy. Season with salt.
7. Place the hollowed-out bread roll on a plate and fill it with soup. Top with torn wild arugula and parsley, then sprinkle with the crispy seasoned croutons.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 20 g
- Carbohydrates: 40 g
- Fat: 10 g
- Fiber: 5 g
- Salt: 1 g
Enjoy the delicious Siskonmakkarakeitto!

Reviews: 3.89 (192 reviews) ★★★★★ share