A humble and hearty Finnish weeknight soup with sliced frankfurters, potatoes, and carrots in a simple broth, loved by children and adults alike across Finland.
Equipment needed
stovetop, pot
Peel and dice potatoes and carrots into bite-sized cubes. Dice the onion.
Bring water to a boil and dissolve the bouillon cubes.
Add potatoes, carrots, onion, and allspice to the broth.
Simmer for 15 minutes until the vegetables are nearly tender.
Slice the frankfurters into rounds about 1cm thick and add to the soup.
Cook for another 5 minutes until the frankfurters are heated through and vegetables are soft.
Season with salt and white pepper to taste.
Serve hot with a sprinkle of fresh parsley and rye bread with butter on the side.
Storage Instructions
Refrigerate up to 4 days. Freezes for 2 months though frankfurter texture changes slightly. Reheat on stovetop. The soup thickens as potatoes absorb liquid — thin with water.
Cultural Context
A humble but deeply loved Finnish family soup that proves comfort food needs no pretension. Nakkikeitto is the dish Finnish parents make when nothing else is in the fridge — frankfurters, potatoes, and a bouillon cube can always be found.