Finnish Salmon Soup “Lohikeitto”
I don’t know about you but if I’m making a creamy soup I still want there to be something kinda delicate about it. If it’s too rich I can only have a few bites. If it’s too broth-y I’m going to need 3 bowls to fill me up or a ton of bread on the side. This strikes the PERFECT balance of a creamy, yet delicate. It’s a soup that is packed with flavour and will make you feel like cozying up inside and wrapping yourself in a blanket.
History behind “Lohikeitto”:
Lohikeitto has been a go-to dish in Finland for ages. It’s all about the Finnish way of cooking – keeping it simple with what you can find nearby. Over time, this soup has evolved (depending on where it’s made) but no matter what, it’s always kept its simple and fresh flavours.
My family is from Norway and we cook with a lot of the same ingredients (salmon and dill especially). I’m adding some white wine to this, which is definitely not traditional, but I find that it adds a bit more brightness and complexity to the soup.
Feel free to check out my other soup recipes that I’ve created for my series “Soups that don’t suck” – I’ll list them all below!
Italian Broccoli Parmesan Soup
Creamy Tuscan Tortellini Soup
French Onion Soup
Garlic Soup
Butternut Ravioli Soup
Hidden Vegetable Alphabet Soup
How to make Finnish Salmon Soup (“Lohikeitto”):
Let’s go step-by-step and dig into how to make this cozy bowl of soup:
Step One:
Chop up the white/light green part of 1 leek, 2 large carrots, and 1 potato.
Step Two:
In a large pot over medium heat, add 3 tbsp of butter and a drizzle of olive oil. Add leek, carrots and potato and sautee for 5 minutes. Season with salt and pepper.
Step Three:
Add the white wine, cook for 2-3 minutes, and then the fish or vegetable stock. Bring to a bubble and then continue to cook over low-medium heat for about 10 minutes, or until the potatoes are tender.
Step Four:
Cut up fresh salmon into cubes (skin off the salmon) and then place into the soup. Add in heavy cream and cook for 5 more minutes on low-medium until the salmon is cooked through.
Step Five:
Garnish with a bunch of fresh dill and option to serve with lemon on the side and some crusty bread!
Substitutions:
- Dairy-Free: Use coconut cream or a lactose-free alternative to heavy cream.
- Alcohol-Free: Replace white wine with extra stock or a splash of white wine vinegar.
- Vegetarian Twist: Skip the salmon and add hearty vegetables.
Storage Tips:
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze without the cream; add it when reheating.
- Reheating: Warm on low heat to prevent the salmon from overcooking.
If you end up trying this recipe out, please tag me @britacooks on social media so I can see your lovely creations!
Finnish Salmon Soup "Lohikeitto"
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil
- 1 leek the white and light green part, chopped
- 2 carrots chopped
- 1 large russet potato chopped
- 1 lb salmon cut into cubes (skin off)
- Salt pepper
- ¾ cup dry white wine
- 1 box approx 4 cups fish stock or vegetable stock
- 1 cup heavy cream
- Fresh dill
Instructions
- Chop up the white/light green part of 1 leek, 2 large carrots, and 1 potato.
- In a large pot over medium heat, add 3 tbsp of butter and a drizzle of olive oil. Add leek, carrots and potato and sautee for 5 minutes. Season with salt and pepper.
- Add the white wine, cook for 2-3 minutes, and then the fish or vegetable stock. Bring to a bubble and then continue to cook over low-medium heat for about 10 minutes, or until the potatoes are tender.
- Cut up fresh salmon into cubes (skin off the salmon) and then place into the soup. Add in heavy cream and cook for 5 more minutes on low-medium until the salmon is cooked through.
- Garnish with a bunch of fresh dill and option to serve with lemon on the side and some crusty bread!
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
Learn more about me here!
