SaveThe Finnish Minced Meat Soup, or “jauhelihakeitto” (jauheliha = minced meat, keitto = soup) , is yet another soup staple in the Finnish kitchen all year round. It’s a medley of potatoes, carrots, parsnips, minced (ground) meat, and fresh parsley in a clear, flavourful, beef broth.
Like any Finnish soup recipe, it’s super easy to make. When I was young I distinctly remember helping my mother peel the carrots for the soup. Every family has their own way of making this soup and there are countless of variations going around. Some like adding leeks, and some may add flavoured cream cheese or tomatoes to the mix. This recipe is an homage to the way I’ve always enjoyed the soup.
Enjoy the soup, hopefully it’ll make your day!
Ingredients
The hearty soup I made with a variety of ingredients that come together to create a delicious and comforting meal. Some of the main ingredients include:
- Minced (ground) beef: This provides the protein and flavour base for the soup. You could replace this with a pork or even turkey mince for a lighter alternative.
- Yellow onion: Finely diced onion adds a sweet and savoury flavour to the dish.
- Potatoes, carrots, and parsnips: These vegetables add natural sweetness and texture to the soup.
- Fresh parsley: Chopped fresh parsley adds a bright refreshing flavour to the finished dish.
These ingredients come together with some basic spices and stock cubes to create a rich and flavourful broth that’s perfect for any day, even the rainiest. Trust me, we get a lot of those days here in Ireland! 😅
Please check the full list of ingredients and amounts in the recipe card below.
Making the Finnish Minced Meat Soup
Finnish soups are famously easy to make, and this minced meat soup is no exception.
To make this Finnish Minced Meat Soup, start by adding the vegetables (potatoes, carrots, and parsnips), water, stock cubes and spices to a large pot. Bring the mixture to a boil, then reduce the heat to a medium-low and let simmer for 10-15 minutes.
While the soup is cooking, sauté the onion in vegetable oil until it’s translucent, then add the minced (ground) beef and brown it until it’s fully cooked. This step adds worlds of depth and richness to the dish — a Maillard reaction they call it.
Once the vegetables are tender and the meat is browned, combine the two mixtures and continue simmering for another 5-10 minutes, or until the potatoes are fully cooked. Finally, add in some chopped fresh parsley and let it simmer for a few more minutes before serving. Serve hot with rye bread, such as my Nordic Rye Round recipe, for a delicious and satisfying meal.
Storing and serving
This soup tastes the best when fresh, but also stores well for future use. Store in an airtight container in the refrigerator for up to 3 days. Like any soup, you can also freeze it for up to 3 months. Heat the soup in a microwave oven or with a splash of water on the stove.
Serve the soup as is, or with rye bread, like my Nordic Rye Rounds or Finnish bread rolls.
Frequently Asked Questions
What type of meat is best for this soup?
You can use ground beef or a combination of beef and pork for this recipe. Ground lamb or even turkey can also be used as substitutes.
How do I store leftover soup?
Let the soup cool completely before refrigerating it in an airtight container. It will keep for up to 3 days in the fridge or can be frozen for up to 3 months.
Can I add other vegetables to this soup?
Yes, feel free to add your favourite vegetables such as cubed swedes, diced bell peppers, or chopped celery to the pot along with the potatoes, parsnips and carrots.
