Finnish Salmon Soup – Lohikeitto




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Finnish Salmon Soup – Lohikeitto ~ this simple salmon and potato soup is the ultimate 30 minute spring meal, with a light cream broth, melt-in-your-mouth chunks of salmon, and tons of fresh dill!
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Finnish Salmon Soup – Lohikeitto ~ this simple salmon and potato soup is the ultimate 30 minute spring meal, with a light cream broth, melt-in-your-mouth chunks of salmon, and tons of fresh dill!

a bowl of Finnish Salmon Soup – Lohikeitto

I’m obsessed with anything Scandinavian right now, including this classic Finnish salmon soup.  It’s utterly simple and so satisfying ~ made with fresh spring salmon, chunky potatoes, carrots, and leeks.  The flavors are unpretentious and clean, with a traditional dill infused broth touched with allspice.  We really shouldn’t sit here gabbing about this one…we need to get cooking!

Finnish Salmon Soup – Lohikeitto in a soup pot with ladle

There’s only one hitch to making a great fish soup, and that’s the stock.  Most of us don’t have fish stock in the fridge, and you can’t buy it off the shelf, so we need to get creative.  One solution is to buy salmon with the skin on.  Remove it at home, and use it to make a quick broth.  Alternatively you can add the skin the soup while the potatoes and carrots are cooking, and then fish it out later.  The good thing is that, like all fish soups, this one gets even better the next day after the flavors have had a chance to develop.

Finnish Salmon Soup – Lohikeitto ~ in a white bowl

There is no shortage of DELICIOUS SALMON RECIPES on my blog.  We love salmon and eat it more than any other type of fish.

If you love it like I do, make sure to check out my RAINBOW SALMON SKEWERS, I make these so often because they literally take about 15 minutes to throw together.  We eat them with couscous or salad.  Another favorite spring salmon meal of mine is SALMON AND ZUCCHINI BURGERS, I serve the warm burgers over a fresh green salad ~ heaven!


Reader Rave ~

Finnish approved!  I was born and raised in Finland and I was raised on this.  I grew up cooking a recipe very similar to this salmon soup in school. This is great and authentic Finnish Salmon soup.”  ~Joonas


*I lightly adapted this recipe from Cooking the Globe

Finnish Salmon Soup – Lohikeitto
Rate this recipe
109 ratings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Category: appetizer, main course

Cuisine: Finnish

Yield: serves 4

Finnish Salmon Soup – Lohikeitto

Finnish Salmon Soup – Lohikeitto ~ this simple salmon and potato soup is the ultimate 30 minute spring meal, with a light cream broth, melt-in-your-mouth chunks of salmon, and tons of fresh dill!

Ingredients

  • 1 lb salmon filet, skinned and cut into largish chunks, reserve the skin
  • 1/2 stick, 4 tablespoons, unsalted butter
  • 1 large leek, trimmed, sliced, and well rinsed
  • 5 cups (1,25l) fish stock (can be substituted with water)
  • 1 lb russet potatoes, peeled and diced
  • 1 large carrot, sliced
  • 1 cup (10g) fresh dill for garnish, finely chopped, divided
  • 1 cup (250ml) heavy cream
  • 1/4 tsp allspice
  • salt and pepper to taste

Instructions

  1. Melt the butter in a soup pot and saute the leeks for 10 minutes, or until nice and soft.
  2. While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.
  3. Strain the broth and add to the pan with the leeks, along with the potatoes, carrots, and half of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.
  4. Add the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through, just a few minutes. Add the remaining dill, and salt and pepper to taste.
  5. This soup makes great leftovers, too, the flavors will mature and get even better!

Notes:

  • If you can get your hands on great fish stock, by all means use it!  Clam broth can also be used.  I’ve sometimes even used clam juice as a base for fish soup.
  • Serve this soup with some rustic artisan style bread ~ rye or pumpernickel would be amazing!  I have a great recipe for PUMPERNICKEL BISCUITS on the blog which would be perfect with this Finnish salmon soup.

 

Thanks for pinning!

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44 Comments

  • Reply
    Ian Corker
    December 22, 2018 at 7:46 am

    We bought a whole salmon and filleted it. We boiled the backbone and head and removed the flesh when cold. Then followed the recipe. Great.

    • Reply
      Sue
      December 22, 2018 at 7:49 am

      Omg that sounds amazing.

  • Reply
    Erkki Paunonen
    December 17, 2018 at 3:24 am

    Thank you! Was great- especially the fish skin broth. I also added one fish fond “du chef” and plenty of salt.

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    Eve
    December 10, 2018 at 7:10 am

    I made your Finnish Soup on my blog here: http://www.funkycook.gr/soupa-me-solomo-patates-praso/

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    Alina
    November 24, 2018 at 3:11 am

    Hi. Would this work without the cream?

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