Finnish Salmon Soup (lohikeitto) Recipe

Some dishes feel like a warm hug in the form of food, and Finnish Salmon Soup, or Lohikeitto, is one of them. It’s creamy yet light, hearty yet elegant, and deeply flavorful without being fussy. Imagine tender chunks of salmon nestled in a creamy broth, paired with potatoes, carrots, and the fresh brightness of dill. Whether you’re looking for a cozy dinner on a chilly evening or a special meal to impress guests, this soup is bound to make its way into your regular rotation.

The first time I made Lohikeitto, it was a snowy afternoon, and I wanted something that could turn the frost outside into pure hygge inside. One taste of this soup, and I was hooked. It’s simple to prepare, but every bite carries the perfect balance of creamy, savory, and fresh flavors. And bonus? It comes together in just under an hour, making it perfect for busy weeknights too.

this RECIPE

The origin story (and why Lohikeitto feels so magical)

Lohikeitto is a traditional Finnish dish that’s been warming hearts for generations. In Finland, fish like salmon is a staple thanks to the country’s abundance of pristine lakes and rivers. This soup reflects the simplicity and purity of Nordic cuisine, which relies heavily on fresh, high-quality ingredients.

Interestingly, Lohikeitto is a relatively modern addition to Finnish culinary history. Its use of cream (rather than just a broth base) hints at influences from neighboring Scandinavia. Over time, it’s become a beloved dish not just in Finland but also among anyone who loves wholesome, uncomplicated cooking.

The charm of Lohikeitto lies in its ability to highlight the flavors of fresh salmon while staying balanced with humble ingredients like potatoes and leeks. It’s food that feels like a celebration of nature, simple pleasures, and togetherness.

Let’s talk ingredients: building the perfect pot of Lohikeitto

Every ingredient in Lohikeitto serves a purpose, and here’s how to make the most of each one:

• Salmon: This is the star of the dish, so go for the freshest salmon you can find. Wild-caught is ideal, but farmed salmon works well too. If you can’t find salmon, you could try Arctic char or trout as alternatives.
• Leeks: The white part of the leek adds a delicate, slightly sweet flavor to the broth. Make sure to clean it thoroughly, as leeks can trap dirt in their layers. Can’t find leeks? A finely chopped onion works in a pinch.
• Potatoes: The potatoes add substance and a mild flavor that complements the creaminess of the broth. Waxy potatoes like Yukon Golds hold their shape well, but russets will work too if that’s what you have.
• Carrots: These add a touch of natural sweetness and color. Don’t skip them; they balance the richness of the cream beautifully.
• Fish stock: This creates a flavorful base for the soup. If you don’t have fish stock, chicken stock can be used, but the soup may lose a bit of its seafood essence.
• Heavy cream (double cream): This gives the soup its signature creamy texture. If you’re dairy-free, try using coconut milk or a plant-based cream for a slightly different flavor.
• Dill: Dill is what ties this dish together. Its fresh, herbal notes cut through the richness and brighten the flavors. Don’t love dill? Parsley is a decent substitute, but it won’t quite deliver the same Nordic flair.

Kitchen gear: what you need to make this soup

Making Lohikeitto doesn’t require fancy equipment, but having the right tools makes the process smoother. Here’s what you’ll need:

• Large, heavy-bottomed pot: This helps distribute heat evenly, preventing the soup from sticking or burning. A Dutch oven works wonderfully here.
• Sharp knife: You’ll want a good knife for chopping leeks, carrots, and salmon into uniform pieces.
• Cutting board: Choose a sturdy one with enough space to handle everything comfortably. (Bonus tip: Keep a separate board for fish to avoid lingering smells.)
• Ladle: Serving this soup with a ladle makes it feel extra cozy and ensures you get a bit of everything in each bowl.

No stock pot? No problem—just use your largest saucepan. And if you don’t have a ladle, a large spoon will do the trick.

Step-by-step: how to make Lohikeitto at home

Let’s make this soup together! Picture us in the kitchen as I walk you through each step.

1. Sauté the leek
   Melt your butter in a large pot over medium heat. Once it’s bubbling, toss in the chopped leeks. Stir them occasionally and let them cook for 7-8 minutes, until soft and fragrant. Don’t rush this step—it’s where the soup starts to build its savory base.
2. Add the veggies and stock
   Throw in the carrots and potatoes next, giving everything a quick stir. Then, pour in your fish stock until the veggies are just submerged. Bring the pot to a gentle boil, then reduce the heat and let it simmer for 10 minutes. (Quick tip: If you cut your potatoes too large, they might take longer to cook, so aim for ½-inch cubes!)
3. Add the salmon and cream
   Gently nestle the salmon cubes into the soup and pour in the double cream. Stir carefully to avoid breaking up the salmon. Let it simmer for 3-4 minutes until the salmon is just cooked through. The key here is to keep the heat low—high heat can make the cream curdle.
4. Finish with dill
   Stir in the roughly chopped dill and let the soup simmer for one more minute. Taste and adjust with salt and pepper. I like to add a little squeeze of lemon juice at the end for brightness, but that’s up to you.
5. Serve and enjoy
   Ladle the soup into bowls, top with a sprinkle of fresh dill, and serve immediately. A slice of crusty bread on the side? Absolutely.

Variations to make this recipe your own

Here’s where you can have some fun with the recipe:

• Dairy-free option: Replace the cream with coconut milk or cashew cream. The flavor will be slightly different, but it’s still delicious.
• Low-carb version: Swap the potatoes for cauliflower florets or turnips. They’ll absorb the flavors beautifully while keeping the carbs in check.
• Add seasonal veggies: In spring, throw in some fresh peas or asparagus tips. In autumn, try adding parsnips or celery root for an earthy twist.
• Spice it up: For a little heat, sprinkle in red pepper flakes or add a dash of smoked paprika.
• Seafood mix: Add some shrimp or scallops alongside the salmon for a more luxurious take.

I once tried adding a handful of spinach at the end—it wilted perfectly and added a lovely green color to the soup.

Serving ideas to make it extra special

To make Lohikito even more delicious, you can serve it with slices of fresh bread or crusty bread. The bread is perfect for soaking up the creamy broth. If you are hosting guests, you can garnish each plate with a small sprig of dill and a slice of lemon on the side. It is a simple yet elegant dish.

Pair this soup with a light green salad or roasted veggies for a complete meal. You can even add a small dollop of crème fraîche or sour cream for a touch of richness.

The best beverages to pair with Lohikeitto

Lohikeitto pairs wonderfully with a refreshing beverage. Here are some ideas:

• Sparkling water with lemon: The bubbles and citrus balance the creaminess of the soup.
• Iced herbal tea: Something like chamomile or mint works beautifully alongside the fresh dill.
• Lingonberry juice: This Nordic favorite adds a sweet-tart contrast to the richness of the dish.
• Cucumber-infused water: Simple, hydrating, and perfectly clean-tasting.

Storage and reheating tips

Lohikeitto tastes best fresh, but leftovers are a treat too! Store any leftover soup in an airtight container in the fridge for up to 2 days. When reheating, warm it gently over low heat, stirring frequently to prevent the cream from separating. Avoid boiling the soup again—it can cause the salmon to overcook.

If you plan to freeze it, leave out the cream and dill when making the soup. Freeze the base, then add the cream and dill when reheating for the freshest taste.

How to adjust for different serving sizes

Need to make this soup for a crowd? Simply double or triple the recipe. When scaling up, make sure your pot is large enough to hold all the ingredients comfortably. For smaller portions, halve the ingredients but keep the cooking times the same.

One tip: if you’re making a bigger batch, cook the salmon in batches to avoid overcooking.

Potential hiccups (and how to avoid them)

• Curdled cream: Keep the heat low when adding cream. If it starts to separate, stir in a splash of cold cream to bring it back together.
• Undercooked potatoes: Cut them small and make sure they’re simmered until fork-tender before adding the salmon.
• Overcooked salmon: Remember, salmon cooks quickly! It only needs 3-4 minutes in the soup.

Time to grab your ladle and get cooking!

Lohikeitto is one of those recipes that makes you fall in love with cooking all over again. It’s simple, comforting, and incredibly satisfying. Whether it’s your first time making Finnish salmon soup or it’s already a family favorite, I hope you’ll give this recipe a try and add your own personal twists along the way. Trust me, your kitchen will smell amazing, and your taste buds will thank you!

FAQs

1. Can I use frozen salmon?
Absolutely! Just make sure it’s fully thawed before adding it to the soup.

2. What’s the best way to clean leeks?
Cut them in half lengthwise and rinse under running water, separating the layers to remove any dirt.

3. Can I make this soup ahead of time?
Yes, but it’s best to add the cream and dill just before serving for the freshest flavor.

4. What can I use instead of fish stock?
Chicken or vegetable stock works, though the soup will lose some of its seafood essence.

5. How do I thicken the broth?
If you prefer a thicker broth, mash a few of the cooked potatoes before adding the salmon. It’ll naturally thicken the soup.

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