An easy, quick and absolutely delicious soup is made from the sister sausage.
Block the roots of the sister sausage soup into different shapes. Roni Lehti
This is the chef Risto Mikkolan In the sister sausage soup, in addition to the sausage, root vegetables also play a big role.
Usually, most of the roots in soups are potatoes, but Mikkola recommends turning the arrangement the other way around: lots of carrots, fennel, celery and parsnips, less potatoes. This way you get more flavor in the soup than before.
– Roots give the broth a much richer taste.
In terms of ripening, it is important at what stage you put the root vegetables in the soup. Lettuce requires the longest time, followed by celery, carrot and potato.
But one is always first in the pot.
– Onion. It gives a great flavor to the broth. Add the raw onion blocks to the boiling broth.
When the soup is ready, Mikkola finishes it off with a generous handful of chopped herbs.
Contrary to what you might think, the name of the sister sausage does not come from the chef’s sausage-obsessed sister.
The name comes from the Swedish word siskonkorv, which comes from the Old German word sausischen, which in turn comes from the French word saucisse.
French saucisse is the general name for food sausage. So that’s where our name sister sausage comes from.
Sister sausage soup
800 g sister sausages
1.5 l of water
6 diced potatoes
3 diced carrots
a piece of celeriac (about 100 g) diced
a piece of parsnip (about 100 g) diced
a piece of loin (about 100 g) in cubes
1 chopped onion
a piece of sliced leek
3 bay leaves
8 whole black peppercorns
6 whole allspice
50 g chopped parsley
1 vegetable stock cube
1. Heat the water to boiling, add the stock cube, spices and root vegetables and onions.
2. Allow to boil slowly until the root vegetables are cooked (15–20 minutes).
3. Press the sister sausages into balls into the soup. Let it boil for about 5-10 minutes. Check the taste and add salt if necessary. Chop plenty of parsley into the finished soup.
The story was originally published on January 11, 2023.