Traditional Finnish Salmon Soup (Lohikeitto) Recipe
This Traditional Finnish Salmon Soup, known as Lohikeitto, is a comforting and creamy dish featuring tender salmon cubes, diced potatoes, carrots, and aromatic spices. Simmered gently in a buttery broth with a hint of fresh dill and lemon juice, this soup perfectly balances rich flavors and wholesome ingredients for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Finnish
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 yellow onion, diced small
- 2 carrots, cut into ½ inch dice
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
Broth & Vegetables
- 4 cups water
- 3-4 medium Yukon Gold potatoes, cut into ¾ inch cubes (about 1 pound)
- 1 cup cream
Protein and Garnish
- 1 pound fresh salmon, skin removed and cut into 1 inch cubes
- 1 ½ tablespoons freshly squeezed lemon juice
- ½ cup chopped fresh dill
Instructions
- Sauté vegetables: Melt butter in a large Dutch oven or pot over medium heat. Once the foaming subsides, add the diced onion and carrots. Sauté until the onions are soft and translucent, about 3 minutes. Add salt, white pepper, allspice, and nutmeg, and cook for another minute until fragrant.
- Cook potatoes: Pour in the water and add the cubed potatoes. Bring the mixture to a boil over medium-high heat, then reduce heat to maintain a simmer. Cook until the potatoes are just tender, approximately 12 minutes.
- Add cream and salmon: Stir in the cream and bring the soup back to a gentle simmer. Add the salmon cubes carefully and simmer gently until the salmon is just cooked through, about 5 minutes. Avoid aggressive stirring to keep the salmon pieces intact.
- Finish and serve: Remove the pot from heat. Stir in freshly squeezed lemon juice and chopped dill. Adjust seasoning with additional salt and white pepper as needed. Serve immediately to enjoy the soup at its best.
Notes
- Use fresh, wild-caught salmon if possible for best flavor.
- To keep the salmon cubes intact, stir gently after adding and avoid boiling.
- For a lighter version, substitute cream with half-and-half or milk, though the soup will be less rich.
- This soup is best served fresh but can be refrigerated for up to 2 days. Reheat gently to avoid overcooking the salmon.
- Fresh dill is key for authentic flavor; dried dill can be used but in smaller amounts.
