Finnish Salmon Soup Lohikeitto

This creamy salmon soup, known in its homeland as Lohikeitto, is a soup you need to make if looking for new flavors in your bowl. Soup season is in full swing. From complex pots like Caldo de Pollo to simple and easy Greek Bean Soup to the ultimate fusion experience, Birria Ramen, I always seem to have a pot simmering on the stove.

What is Lohikeitto?

Lohikeitto is a classic soup that is a staple in Nordic cuisine, especially beloved in Finland for its comforting warmth and rich, layered flavors. It is also know as Laxsoppa in Sweden, and Fiskesuppe in Norway. At its core, Lohikeitto is a creamy, hearty soup with chunks of salmon, root vegetables like potatoes and carrots, and aromatic leeks. The dish is subtly spiced and is typically enriched with heavy cream. One of the signature elements is the generous use of fresh dill, which contrasts beautifully with the richness of the salmon and cream.

Ingredients Needed

Salmon – I always go for fresh. I look for a vibrant color and firm texture. Butter – I add butter for a rich, creamy base to the soup. Veggies – Carrots and leek add both color and a subtle sweetness. Stock – While fish stock is traditionally used, I find the flavor a bit overpowering, so I prefer chicken stock. Your choice. Potatoes – I go for a starchy variety like Russet or Yukon Gold. They break down a bit during cooking, naturally thickening the soup. Seasonings – Black peppercorns, bay leaf and fresh dill. If you absolutely cannot find fresh dill, use about 2 tablespoons of dried dill in the soup and omit the garnish. However, I strongly recommend fresh. Heavy Cream – If you’re watching calories or fat, you can substitute with half & half. Salt – Always to taste. Lemon – For serving.

Finnish Salmon Soup Recipe

Sauté: First, I melt butter in a medium Dutch oven or pot over medium heat. Then, I add carrot, leek, and peppercorns and sauté them for 5 minutes.
Simmer: Next, I add stock, bay leaves, and potatoes. I increase the heat, bring it to a simmer, and cook until the potatoes are almost done, about 10 minutes.
Cook salmon: Then, I add in the cream and salmon chunks. I simmer until the salmon is cooked through and can be flaked with a fork, about 3-4 minutes.
Finalize: Finally, I remove the pot from heat and stir in ½ cup of dill, then taste and adjust for salt.
Serve: I ladle the soup into bowls, garnish with the remaining dill, and add lemon slices or wedges for squeezing.

Jason’s Tips

Salmon Choice: I prefer wild-caught salmon for its richer, more nuanced flavor and leaner texture. Whatever I choose, I make sure it’s fresh, with a firm texture and a clean, oceanic aroma. Temper the Cream: I warm the heavy cream slightly before adding it to prevent curdling. Don’t Overcook Salmon: I keep an eye on the salmon to ensure it remains tender and flaky. Garnish Generously: Be liberal with dill and lemon wedges when serving.

The next time you crave a cozy bowl of soup, try this traditional Nordic Lohikeitto. It’s so easy, and so good! Pin or bookmark this delicious recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.