DISH RESEARCH · Main dish
Siskonmakkarakeitto
Valio’s siskonmakkarakeitto cooks potatoes, frozen soup roots and sausage filling with allspice and bay leaves, then adds a spoonful of drained parsley yoghurt on the serving plate and serves rye bread alongside.
About Siskonmakkarakeitto
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Valio’s siskonmakkarakeitto brings potatoes, frozen soup roots and small portions of raw sausage filling into a water-based soup seasoned with allspice and bay leaves. A separate parsley-and-sugar yoghurt topping accompanies it.
The natural yoghurt drains in a coffee filter lined with a filter bag. Water and the soup spices are brought to the boil in a pot; potatoes are peeled, cut into small cubes and added, followed by the frozen soup roots.
The vegetables cook under a lid. Small balls of sausage filling are squeezed directly from the casing into the soup and boiled for another five to ten minutes.
Supplied finely chopped parsley is mixed with sugar into the drained yoghurt. A spoonful of this seasoned yoghurt is placed on the soup in its serving plate.
Rye bread accompanies the soup. A pinch of salt may be added to the soup on an adult’s plate, following the recipe’s separate finishing suggestion.
Ingredients in Siskonmakkarakeitto
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Siskonmakkara sausageprotein
- Potatobase
- Onionseasoning
- Waterother
- Saltseasoning
- Carrotsother
- Potatoesbase
- Carrotbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.