Main courses
Finnish fresh-sausage soup with root vegetables
A soup of siskonmakkara, swede, carrot and celeriac.
Servings in this printout: 4
Ingredients
- 400 g Finnish fresh sausage (siskonmakkara)
- 1,000 g ready-to-use diluted beef stock
- 250 g peeled swede
- 150 g peeled carrot
- 100 g peeled celeriac
- 55 g peeled onion
- 0.2 g bay leaf, one small whole leaf
- 4 g chopped parsley
- 0.5 g black pepper
Method
- Peel the swede, carrot and celeriac. Cut into small even cubes. Chop the onion.
- Bring the stock, onion and bay leaf to the boil. Add the root vegetables and cook for 12–15 minutes.
- Squeeze small pieces of fresh sausage directly into the boiling soup.
- Cook for about another 8 minutes, until the sausage is fully cooked and the vegetables are tender.
- Season with pepper, remove the bay leaf and add parsley.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 15.5 g
- Total carbohydrates (incl. fibre and polyols)
- 18.57 g
- Protein
- 12.29 g
- Fat
- 18.4 g
- Modeled GL estimate
- about 7 / serving
low GL
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- Finnish fresh sausage (siskonmakkara) · Value used in the model
- ready-to-use diluted beef stock · Value used in the model
- peeled swede · Value used in the model
- peeled carrot · Value used in the model
- peeled celeriac · Value used in the model
- peeled onion · Value used in the model
- chopped parsley · Value used in the model
Documented small portions are omitted from this calculation. Their combined amount or documented upper bound is shown separately. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.
Small portions omitted: 0.1 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- Finnish fresh sausage (siskonmakkara) ·
op142-lowcho50-v2 · op146-fineli-30369 - ready-to-use diluted beef stock ·
op142-lowcho50-v2 · op146-fineli-29 - peeled swede ·
op142-vegetable-imputation40 · op146-fineli-303 - peeled carrot ·
op142-vegetable-imputation40 · op146-fineli-300 - peeled celeriac ·
op142-vegetable-imputation40 · op146-fineli-311 - peeled onion ·
op142-vegetable-imputation40 · op146-fineli-335 - chopped parsley ·
op142-vegetable-imputation40 · op146-fineli-333
Carbohydrate data sources
- RAAKAMAKKARA, SISKONMAKKARA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- LIHALIEMI, LAIMENNETTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- LANTTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- PORKKANA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- JUURISELLERI, MUKULASELLERI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- PERSILJA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
Notes
The carbohydrate amount depends on the serving size.
GK and nutrition apply only to these weighed edible ingredients and this serving count. GK is a LOW-confidence modelled estimate: the applied GI codes are not measurements of this dish. Small documented omissions contribute uncertainty. Suggested side dishes are outside the calculation. Changes to products or amounts require a new estimate.
Stock composition uses a LOW Fineli proxy for ready-to-use diluted beef stock. All listed stock is included in the servings.