Sister sausage soup is the eternal favorite of the whole family.
Make a big boiler of sister sausage soup at once. Eve Paljakka
Sister sausage soup is a credit food that is both delicious and quick to prepare. Sister sausage soup matures super fast and it is not difficult to do it. However, the end result is really delicious if you taste the broth properly.
If there is little time and the food has to be instantly ready, it is advisable to take frozen roots. For example, domestic roots, which have been chopped into large pieces, taste good and are a really nice way to get potatoes and carrots in the saucepan.
When you use frozen root bags, you will get delicious food in less than half an hour. Of course, you can use fresh potatoes, carrots and leek instead of frozen foods. Then it takes a little longer.
No wonder this soup is one of the Finnish food favorites. Many even love it, and never get tired of it.
Sister sausage soup
800 g of sister sausages
1.5 l of water
6 potatoes in cubes
3 carrots in cubes
a piece of root celery (about 1,00 g) in cubes
a piece of parsnip (about 1,00 g) in cubes
a piece of lump (about 1,00 g) in cubes
1 onion as a chips
a piece of leeks in slices
3 bay leaves
8 whole black pepper
6 whole spice pepper
50 g parsley as chips
1 vegetable broth cube
1. Bring the water to a boil, add the broth, spices and roots and onions.
2. Allow to boil slowly until the roots are ripe (15-20 minutes).
3. Sprinkle balls from sister sausages into soup. Let it boil for about 5-10 minutes. Check the taste and add salt if necessary. Chop the finished soup plenty of parsley.
Recipe: Risto Mikkola
OR
Fast sister sausage soup
about 1 l of water
2 vegetable or broth cube
750 g bag of potato-cooking vegetables (frozen)
dried parsley
black pepper grits from the mill
600 g of sister sausages
(Salt if the need)
1. Boil the water, crumble the vegetable broth cubes into the soup, crumble black pepper and sprinkle with the parsley in the broth. Add the frozen roots. Taste the broth and add spices if necessary.
2. Cook the roots and finally squeeze the sister sausage from their shell into small balls for soup. Cook for another 10 minutes.