Lohikeitto, Finnish salmon soup, is flavorful and light, and ready in no time. Combination of vegetables like leek, carrots and potatoes is already a guarantee of a hearty soup, but adding fish broth, heavy cream and salmon into the mix really takes it to another level.
- 1 leek
- 1 medium carrot
- 500 gr potatoes
- 50 gr butter
- 1.5 l fish broth*
- 2.5 dl heavy cream
- 500 gr salmon
- 15 gr fresh dill
- salt, pepper
* See bonus tips below
- Peal the potatoes and cut into 1 cm cubes.
- Peal the carrot and slice it thinly.
- Slice the white and light green parts of the leek.
- Melt the butter in a soup pot, add the leek and sauté it until it becomes translucent. Add the carrots and sauté them for another 5 min.
- In the meantime, warm the fish broth in a separate saucepan.
- Add the potatoes to the soup pot. Add the fish broth, stir, bring to boil and cook for another 10 minutes.
- While the soup is simmering, cut the fish into 2 cm cubes.
- Check if vegetables are cooked, add the cream and stir to combine.
- Add the fish and let it cook on low heat for another 5 min.
- Check the seasoning and adjust to taste.
- Add finely chopped dill, stir and let it sit covered for a few minutes.
- Serve lohikeitto as it is or, why not, with a good squeeze of lemon.
Bonus Tips for Finnish Salmon Soup (Lohikeitto)
- If you can’t get the fish broth, you can always make it yourself. For inspiration take a look at this salmon based broth.
- Some versions of lohikeitto call for bay leaves and allspice. If you like these flavors add 2 bay leaves and 5 allspice corns in step 6.
- Lohikeitto is quite similar to the creamy Norwegian fiskesuppe. Do try it out!