Name: Finnish Sausage Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Cuisine: Finnish
Ingredients: 1 kg potatoes, cubed into 2cm cubes; 200 g frankfurter-style sausage, sliced into half inch pieces; 1 onion, finely diced; 3 carrots, thinly sliced; 1 parsnip, cubed; 1.5 l water; 1 beef stock cube; 1 vegetable stock cube; 3 bay leaves; 0.5 tsp sweet paprika powder; 6 whole black peppercorns; 30 g chopped fresh parsley

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The Finnish Sausage Soup (“nakkikeitto”) is a classic in any Finnish household. It’s the perfect combination of a flavourful broth, potatoes, carrots, parsnip, and, of course, sausages. Simple, hearty, and satisfying, it’s a dish that truly embodies comfort food.

Variations

There are various ways to make this dish. Some might add cream or smetana to create a creamier texture, while others may experiment with different spices in addition to the traditional parsley. My personal favourite twist is sautéing the sausage slices and onions in a little butter first—it gives them a rich, caramelised flavour that adds extra depth to the broth.

Tasty staple

Growing up in Finland, sausage soup was a staple in our household, if not every week, then certainly often. I remember coming home from school to the comforting smell of the soup simmering on the stove. Even now, living in Ireland, I find myself turning to this classic over and over again when I’m craving something cosy and nostalgic. It’s the perfect warmer for cold autumn winds, though it’s a beloved staple in Finnish kitchens all year round.

It’s Finnish every day food in a nutshell

Sausage soup is quintessential Finnish comfort food, often served in schools, at work lunches, and in homes across the country. It’s simple and versatile, which makes it accessible to cooks of all skill levels. This soup has been a cherished part of Finnish culinary tradition for generations. Whether you’re cooking a quick weekday dinner or a relaxing Sunday meal, this soup is sure to hit the spot every time.

I’d love to hear how you prepare this dish! Share your tips and variations in the comments below!

Frequently asked questions

What kind of sausage can I use?

Pretty much anything goes here. In Finland, we use hot dogs but it’s certainly not uncommon to use normal sausage. The name of the dish just changes to “makkarakeitto” instead of “nakkikeitto”. Complicated, eh?

Can I make this vegetarian?

Sure, instead of using beef stock, use two vegetable stock cubes. And for the sausage, you can use any of your favourite meatless substitute.

What can I serve this with?

The soup goes amazingly with some rye bread, go ahead and grab my recipe for the delicious Nordic Rye Rounds.

Ingredients

1 kgpotatoes, cubed into 2cm cubes

200 gfrankfurter-style sausage, sliced into half inch pieces

1onion, finely diced

3carrots, thinly sliced

1parsnip, cubed

1.5 lwater

1beef stock cube

1vegetable stock cube

3bay leaves

0.5 tspsweet paprika powder

6whole black peppercorns

30 gchopped fresh parsley

Instructions

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1Add potatoes, carrots and parsnip to the pot. Add water, stock cubes, bay leaves, sweet paprika powder and whole peppercorns.

2Bring to boil, and let simmer for 10-15 minutes.

3Meanwhile, slice the sausages or hot dogs. Add some butter on a pan, sauté the onions and sausages until onions are translucent and sausages have some colour on them.

4Add the onion-sausage mix to the soup and simmer for an additional 5-10 minutes, or until the potatoes are fully cooked.

5Add the parsley and mix well. Season to taste. You can also remove the bay leaves and peppercorns.

6Serve as is, or with rye bread.