Description
Enjoy a taste of Finland with this comforting and creamy Finnish Salmon Soup, known as Lohikeitto. This traditional Nordic dish features tender salmon, hearty vegetables, and aromatic dill in a rich, flavorful broth. Perfect for a cozy meal on a chilly day!
Ingredients
Scale
Main Ingredients:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 leek, white and light green parts only, thinly sliced
- 4 cups fish stock or chicken broth
- 4 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 1 bay leaf
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 pound skinless salmon fillet, cut into bite-sized chunks
- 1 cup heavy cream
- 2 tablespoons chopped fresh dill (plus more for garnish)
- lemon wedges for serving (optional)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and leek and sauté for 4–5 minutes until soft and fragrant.
- Simmer with Vegetables: Pour in the fish stock and bring to a simmer. Add the potatoes, carrots, bay leaf, salt, and pepper. Cook for 10–12 minutes, or until the vegetables are just tender.
- Add Salmon: Add the salmon chunks and simmer gently for another 5–7 minutes, or until the salmon is cooked through and flakes easily.
- Finish the Soup: Stir in the heavy cream and fresh dill. Let the soup warm through for another 2–3 minutes without boiling. Remove the bay leaf.
- Serve: Taste and adjust seasoning as needed. Serve hot, garnished with more dill and lemon wedges on the side, if desired.
Notes
- Traditionally called Lohikeitto, this creamy soup is best with fresh dill and high-quality salmon.
- Serve with rye bread or crusty sourdough for an authentic Finnish experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Finnish
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
