Finnish Sausage Soup: A Cozy Potatoes-and-Dill Recipe

Finnish sausage soup, often called makkarakeitto, is a comforting Finnish-style soup of sausage, potatoes, carrots and vegetables simmered in a light, savory broth. This flexible stovetop version finishes with a little milk and fresh dill; it is hearty without being heavy, and mild sausage makes it appealing to a wide range of diners.

Families and regions vary the vegetables, seasoning and amount of dairy, so this is one practical home-style approach rather than a claim to a single definitive version. Finnish lenkkimakkara, a mild ring sausage, is traditional in many versions; where it is hard to find, a mild fully cooked sausage makes a useful substitute.

Ingredients

1 tablespoon (15 ml) neutral oil or butter
12 ounces (340 g) Finnish lenkkimakkara, or mild fully cooked sausage, cut into ½-inch (1.25 cm) half-moons
1 medium yellow onion, about 6 ounces (170 g), diced
2 medium carrots, about 5 ounces (150 g), peeled and cut into ½-inch (1.25 cm) pieces
1 small leek, about 5 ounces (150 g), white and light-green parts only, halved, rinsed well and sliced; or use 2 celery stalks, about 3 ounces (85 g)
1½ pounds (680 g) waxy potatoes, such as Yukon Gold or red potatoes, cut into ¾-inch (2 cm) cubes
6 cups (1.4 L) low-sodium chicken or vegetable broth
1 bay leaf
4 whole allspice berries, lightly crushed, or ⅛ teaspoon ground allspice
½ teaspoon fine salt, plus more to taste
¼ teaspoon freshly ground black pepper
1 cup (240 ml) whole milk or light cream
2 tablespoons (8 g) chopped fresh dill, plus extra for serving
2 tablespoons (8 g) chopped fresh flat-leaf parsley, optional

Instructions

Prepare the ingredients. Cut the sausage and vegetables as listed, keeping the potato cubes roughly the same size so they soften at a similar rate. Rinse the leek carefully between its layers; grit can collect near the root end. If using raw, uncooked ground pork sausage rather than fully cooked lenkkimakkara, remove any casing and cook it thoroughly in the first step to the USDA FSIS safe minimum internal temperature of 160°F (71°C), checking with a food thermometer. The recipe is written for ready-to-eat sausage.
Brown the sausage. Warm the oil or butter in a large, heavy soup pot over medium heat. Add the sausage in a single layer and cook for about 5 minutes, turning the pieces once or twice, until lightly browned. Transfer it to a plate. Browning adds a savory note, but do not cook it until crisp or it may become firm in the finished soup.
Soften the vegetables. Add the onion, carrots and leek to the pot. Cook for 4 minutes, stirring occasionally and scraping up any browned bits. If the pot looks dry, add a tablespoon of broth rather than more oil. The vegetables should begin to soften but do not need to brown deeply.
Simmer the potatoes. Add the potatoes, broth, bay leaf, allspice, salt and pepper. Bring the liquid to a gentle boil, then lower the heat and partially cover the pot. Simmer for about 16 minutes, stirring once or twice, until a knife slides easily into a potato cube. Keep the heat gentle; a hard boil can break the potatoes apart and make the broth cloudy.
Finish with sausage and milk. Return the browned sausage to the pot and simmer gently for 5 minutes. Reduce the heat to low and stir in the milk or cream. Warm for about 3 minutes, without letting the soup boil, then remove the bay leaf. Taste and adjust the salt and pepper. If using raw sausage, make sure it has reached 160°F (71°C), the USDA FSIS safe minimum for ground meat, before serving.
Add herbs and serve. Stir in the dill and parsley, if using. Let the soup stand off the heat for 2 minutes so the flavors settle, then ladle into warm bowls. Add a little extra dill at the table. The broth should taste savory and gently creamy, while the potato pieces remain intact.

Tips

Choose a mild, firm sausage. Finnish lenkkimakkara gives the soup its familiar gentle flavor and soft, springy texture. If unavailable, use a mild fully cooked pork or beef sausage, or a good-quality frankfurter. A heavily smoked or spicy sausage will dominate the broth, so reduce added salt and expect a bolder, less traditional flavor.
Use waxy potatoes and cut evenly. Yukon Gold and red potatoes hold their shape better than very starchy baking potatoes. If russets are what you have, cut them a little larger and simmer gently; they may break down and thicken the soup. Keep the cubes similar in size so some do not turn mushy while others remain firm.
Keep dairy below a boil. Milk or cream can separate if the soup boils vigorously after it is added. Lower the heat first and warm the soup gently. For a brothier, dairy-free version, omit the milk and add an extra ½ cup (120 ml) broth; the result will be lighter and less creamy.
Season at the end. Sausage and broth vary in saltiness, and reducing or simmering concentrates their flavors. Start with the measured salt, then taste after the sausage and milk have warmed through. Remove the bay leaf before serving, and do not leave whole allspice berries in the bowls if you prefer not to bite into them.

Serving Suggestions

Serve the soup hot as a complete lunch or a relaxed supper. Rye bread is a particularly fitting partner, and crisp Finnish-style rye or another dense, tangy loaf gives you something sturdy to dip into the broth. Buttered bread, seeded rolls or simple toast also work well. A small green salad with a sharp vinaigrette adds freshness and contrast to the potatoes and sausage.

Offer extra chopped dill and black pepper at the table so everyone can season a bowl to taste. If the broth seems especially light, a slice of bread with cheese makes the meal more filling without changing the pot. For a simple table, serve the soup in warmed bowls and bring bread alongside rather than adding extra garnishes that compete with the delicate dill flavor.

Variations

Make it dairy-free: Leave out the milk or cream and use broth for the same volume. The soup will be clear and savory rather than creamy. A small spoonful of dairy-free cooking cream can be stirred in off the heat if you want some richness; choose an unsweetened product so it does not alter the flavor.

Change the vegetables: Celery can replace leek, and a small amount of chopped parsnip or rutabaga can join the carrots. Keep the total amount of vegetables close to the recipe so the broth-to-solid balance stays right. Add tender vegetables, such as frozen peas, only during the final few minutes to keep them bright and avoid overcooking.

Use a different sausage: Mild smoked sausage, cooked kielbasa or frankfurters are practical alternatives to lenkkimakkara. Kielbasa and smoked sausage contribute more smoke and salt, so taste the broth before adding more seasoning. For a vegetarian pot, use a sturdy plant-based sausage and vegetable broth; follow the sausage package directions, since plant-based products vary in how they brown and heat.

Make the broth more substantial: For a thicker texture, gently mash two or three cooked potato cubes against the side of the pot and stir them back in before adding the milk. Do not blend the whole soup: pureeing can make potatoes gluey and removes the pleasing contrast of sausage and vegetable pieces.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. The potatoes will continue to absorb broth as the soup sits, so it may be thicker the next day; that is normal and can be corrected with a splash of broth or water when reheating.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring gently until steaming throughout. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid a rolling boil, especially because the soup contains milk, and stir carefully so the potato pieces stay intact. If reheating in a microwave, cover loosely, stir midway through, and check the temperature in more than one spot.

For longer storage, freeze the soup in airtight, freezer-safe containers for up to 2 months for best quality. Dairy-based soups can separate slightly after thawing, and potatoes may soften, but stirring during gentle reheating usually brings the broth back together. If you know you plan to freeze portions, you can freeze the soup before adding milk and stir in fresh milk when reheating. Thaw overnight in the refrigerator rather than on the counter.

Frequently Asked Questions

What is Finnish sausage soup?
It is a home-style Finnish soup commonly known as makkarakeitto, made with sausage and vegetables, especially potatoes and carrots, in broth. Versions differ: some are clear, while others include milk or cream, and the exact vegetables and seasonings vary by household.

What sausage is closest to Finnish lenkkimakkara?
Lenkkimakkara is a mild Finnish ring sausage, and availability outside Finland can be limited. A mild fully cooked pork or beef sausage is the closest practical choice for this recipe. Frankfurters are also convenient, though usually softer and less substantial; strongly smoked sausage gives a noticeably smokier soup.

Can I make this soup without milk?
Yes. Omit the milk or cream and replace it with an equal amount of broth, or simply leave it out for a slightly more concentrated soup. Add the replacement broth gradually if the potatoes have already released a lot of starch and the soup is thinner than you want.

Why did my potatoes fall apart?
They may have been cut too small, simmered too long or cooked at a vigorous boil. Use waxy potatoes, cut them into roughly ¾-inch (2 cm) cubes and keep the pot at a gentle simmer. Begin checking for tenderness at about 14 minutes because potato size and variety affect the timing.

Can I make Finnish sausage soup ahead?
Yes. Prepare it up to 3 days ahead and refrigerate it promptly. The flavors meld as it rests, although the potatoes absorb some broth. Reheat gently with a little extra broth, and bring leftovers to 165°F (74°C) as recommended for reheating by USDA FSIS. If you want the freshest dairy texture, add the milk while reheating rather than before chilling.

Can I use frozen vegetables?
Yes, though fresh potatoes are best for the texture. Frozen diced carrots can go in with the broth, while quick-cooking frozen peas should be added near the end. Follow the same doneness cues, and avoid adding a large quantity of frozen vegetables at once because they can cool the pot and lengthen the simmer.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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