This Finnish salmon soup, lohikeitto, is packed with chunks of fish and vegetables, with a light yet creamy base aromatic with dill. It's quick and easy to make, and makes a delicious lunch or any excuse.
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Soups are one of those categories of dishes that can have so much variety. They can have make something from so little, or use a broad range of ingredients. Some are hearty and stew-like while others are much lighter, or even refreshing.
I grew up with various soups in childhood from lighter broth-based soups like cock-a-leekie soup (chicken and leek) to German pancake soup, to blended vegetable soups like mushroom soup. But I am always happy to add new ones to the list, and this Finnish salmon soup is definitely a great one to add.
This soup has a very light base, but with a touch of richness from the cream. The dill gives a delicate aromatic flavor while the chunks of vegetable and fish make give a bit of heartiness. And it all comes together pretty quickly.
A combination of Finnish favorites
Finnish cuisine may not be that well known internationally, and if it is, it may not always be entirely positive (and I say that coming from somewhere that also doesn't have the best reputation). But as I found when visiting, there are some delicious dishes and meals to be found there.
As with most places, Finnish cuisine is very much the product of it's geography, history and climate. Many typical dishes are relatively simple and make use of local, seasonal ingredients. You can find out more about Finnish cuisine in this Visit Finland post.
Fish, root vegetables and dairy are among those commonly eaten foods, and so this soup is very much a marriage of favorites. It's the type of dish that's popular to make at home, but you can also find it in restaurants, too.
A simple set of ingredients
As with most traditional dishes, you will see a few variations in this but the core ingredients tend to stay the same:
- Salmon - a common fish in the region, this is the star of the soup, with it's lovely delicate flavor and texture. It cooks relatively quickly so you add it right at the end to avoid overcooking.
- Potatoes - a staple root vegetable, they add some heartiness to the soup.
- Carrots - another common root, these also add flavor and bulk.
- Onion (and/or leek) - the alliums provide the aromatic base - some use leek, others onion, some a bit of both. Whichever you use, you cook them down first in some butter to bring out their sweetness and flavor.
- Cream - you don't add all that much, relative to the overall liquid, but it's enough to give a gentle richness to the soup base.
- Dill - this gives a bright, herby flavor that pairs perfectly with the fish and root vegetables. Add it at the end so it keeps all it's brightness.
In terms of the base liquid, while some make a fish stock, it's actually just as, if not more, common to simply use water. It's quicker, easier, and you could argue more fitting for the light, delicate flavors. Then it's lightly seasoned with just salt and pepper and sometimes a touch of allspice as I added here.
Tips for making this soup
This is easy to make, but a couple things will help it come out it's best. First, cut everything up before you start cooking so it's all ready to go. Potatoes cook more quickly than carrots, so cut them slightly larger. Cut the onion/leek finely and the salmon in relatively even, medium-sized chunks.
Then, you simply soften the onion, add the vegetables and the water, along with the seasonings, and simmer until the vegetables are just cooked. Add the cream and salmon and stir gently so the salmon is submerged. Cook just a few minutes so the salmon cooks through. Keep the heat relatively low, and be gentle stirring so you don't break up the fish.
This Finnish salmon soup is a wonderful balance of delicate flavors and packed with tasty chunks. It's comforting and creamy, yet still light. Hearty enough to call a meal, but not heavy. A delicious bowl of goodness.
Try these other tasty soups from around the world:
- Chupe de camarones, Peruvian shrimp chowder - a delicious mix of shrimp, corn and more with a touch of chili spice.
- Ezogelin soup, Turkish lentil and bulgur soup - easy to make with lovely bright flavors of lemon and mint.
- Chorba frik, Algerian lamb and freekeh soup - a lovely mix of aromatic flavors in a tomato base.
- Plus get more Nordic foods and lunch recipes in the archives.
Finnish salmon soup, lohikeitto
Ingredients
- 1 lb salmon
- 1 lb potatoes eg yellow or new potatoes, not a waxy or overly floury variety
- 2 carrots (2 carrots giving around 1 ½ cups chopped)
- ½ large onion
- 2 tablespoon butter
- 4 cups water
- ¼ teaspoon salt
- ½ teaspoon white pepper
- ¼ teaspoon allspice
- 1 cup heavy cream double cream
- 2 tablespoon chopped dill or a little more to taste
Instructions
- Remove any skin and bones form the salmon then cut into medium chunks, as evenly sized as possible (around ¾in/2cm dice). Scrub the potatoes well - no need to peel unless you want to - and dice into chunks a similar size to the salmon, or slightly smaller. Peel and slice the carrot then cut each slice in half or quarters, depending on the size. Finely chop the onion.
- Warm the butter in a medium-large pot/pan over a medium heat then add the onion. Cook for a few minutes until the onion turns translucent, stirring now and then. Reduce the heat if needed if the onion seems like it's starting to burn/get too brown.
- Add the potatoes and carrots to the pot and stir so they are coated in the butter. Add the water, salt, pepper and allspice then cover the pot and bring to a simmer. Reduce the heat and cook around 10 -15 minutes until the vegetables are tender but only just rather than falling apart.
- Add the cream to the pot and stir to mix it through then add the chunks of salmon. Gently press the pieces of fish under the liquid to help them cook evenly and let cook for around 5 minutes until the salmon is cooked through. Try not to let it simmer much, if at all, during this time, and definitely not boil.
- Once the salmon is cooked, add the dill and gently mix in. If you like, add a small squeeze of lemon and adjust the seasoning a little to taste then serve.
Nutrition (per serving)
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