Finnish Siskonmakkara Soup

Peel the potatoes, carrots, rutabaga and celeriac; cut them into small, even cubes. Slice the leek into thin half-rings.

In a large pot, bring water to a boil, dissolve the stock cubes in it and add the allspice berries.

Add the carrots, rutabaga, celeriac and leek to the broth. Cover the pot and simmer over low heat for 15 minutes.

Add the potatoes and cook for another 12–15 minutes, until the cubes are almost completely tender.

Remove the casing from the fresh siskonmakkara sausages, or make a lengthwise slit in it. Squeeze the sausage meat into small balls directly into the hot soup.

Gently bring the soup to a light simmer and cook for 5 minutes, until the sausage balls float to the surface and are cooked through.

Finely chop the parsley, stir it into the soup, season with salt to taste and serve hot.