Lohikeitto: Creamy Finnish Salmon Soup Recipe

Introduction

Lohikeitto is a classic Finnish salmon soup that brings creamy comfort to your table. This warm and flavorful dish combines tender salmon with root vegetables and fresh dill for a cozy meal perfect any time of year.

Ingredients

• 2 medium leeks (rinsed and sliced)
• 2 tablespoons butter (for sautéing)
• 2 medium carrots (diced; can substitute with parsnips)
• 2 medium potatoes (any waxy variety, diced)
• 1/2 teaspoon black pepper (adjust to taste)
• 1/4 teaspoon allspice (or nutmeg as substitute)
• 1 leaf bay leaf (remove before serving)
• 1 tablespoon fish sauce (use soy sauce to omit fish)
• 6 cups water (or fish stock for more flavor)
• 1 pound salmon (cut into chunks; fresh or frozen)
• 1 cup heavy cream (substitute coconut cream for dairy-free)
• 2 tablespoons cornstarch (can be omitted)
• 2 tablespoons lemon juice/zest (or vinegar for acidity)
• 1/4 cup fresh dill (do not skip for freshness)

Instructions

1. Step 1: Slice the leeks in half, rinse thoroughly, and cut into thin slices.
2. Step 2: In a heavy-bottomed pot, melt the butter over medium heat. Add leeks with a pinch of salt and sauté for 5-8 minutes until soft.
3. Step 3: Stir in black pepper, allspice, and bay leaf; cook for an additional minute until fragrant.
4. Step 4: Add carrots and potatoes, followed by water and fish sauce. Bring to a boil, then simmer for about 10 minutes.
5. Step 5: Gently add salmon and heavy cream; simmer for 2-3 minutes until salmon is cooked through.
6. Step 6: Mix cornstarch with a bit of water, then add to the soup, simmering for 2 more minutes until thickened.
7. Step 7: Remove from heat, finish with lemon juice, zest, and dill. Adjust seasoning and serve hot.

Tips & Variations

• For a dairy-free option, substitute heavy cream with coconut cream to maintain richness.
• If fish sauce isn’t available, soy sauce works well and keeps a subtle umami flavor.
• Swap parsnips for carrots for a sweeter, earthier taste.
• Omit cornstarch if you prefer a lighter broth.
• Use fresh salmon for the best texture, but frozen works fine if thawed properly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. Avoid freezing as the cream may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of salmon?

Yes, firm white fish like cod or halibut can be used, but salmon’s flavor and texture are traditional and best suited for this soup.

What if I don’t have fresh dill?

Use dried dill sparingly or substitute with fresh parsley or chives for a different but still fresh herb flavor.

Lohikeitto: Creamy Finnish Salmon Soup Recipe

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★★★★★

4.7 from 74 reviews

• Author: Julian
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

Lohikeitto is a traditional creamy Finnish salmon soup known for its rich, comforting flavors. This delightful dish combines fresh salmon, tender potatoes, leeks, and carrots simmered in a fragrant broth seasoned with allspice and bay leaf, then enriched with heavy cream and brightened with lemon and dill. Perfect for warming up on chilly days, this soup is both hearty and elegant.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 medium leeks, rinsed and sliced
• 2 medium carrots, diced (can substitute with parsnips)
• 2 medium potatoes, diced (waxy variety preferred)
• 1 leaf bay leaf
• 2 tablespoons butter (for sautéing)

Seasonings and Liquids

• 1/2 teaspoon black pepper (adjust to taste)
• 1/4 teaspoon allspice (or nutmeg as substitute)
• 1 tablespoon fish sauce (or soy sauce to omit fish flavor)
• 6 cups water (or fish stock for more flavor)
• 2 tablespoons lemon juice and zest (or vinegar for acidity)
• 1/4 cup fresh dill

Main Ingredients

• 1 pound salmon, cut into chunks (fresh or frozen)
• 1 cup heavy cream (substitute coconut cream for dairy-free)
• 2 tablespoons cornstarch (optional, for thickening)

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Instructions

1. Prepare Leeks: Slice the leeks in half lengthwise, rinse thoroughly under cold water to remove any grit, then cut them into thin slices to ensure even cooking and integrate well into the soup.
2. Sauté Leeks: In a heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks along with a pinch of salt and sauté for 5-8 minutes until they become soft and translucent, releasing their natural sweetness which forms the soup’s aromatic base.
3. Add Spices: Stir in the black pepper, allspice, and bay leaf. Continue cooking for an additional minute until the spices release their fragrance, enhancing the depth of flavor.
4. Add Vegetables and Liquid: Add the diced carrots and potatoes to the pot, then pour in the water or fish stock and fish sauce. Bring the mixture to a boil, then reduce heat and let it simmer gently for about 10 minutes until the vegetables start to soften but still hold their shape.
5. Cook Salmon and Add Cream: Gently add the salmon chunks and slowly pour in the heavy cream. Simmer the soup for 2-3 minutes, just until the salmon is cooked through and the cream is warmed, ensuring the fish remains tender and moist.
6. Thicken Soup: If using, mix cornstarch with a small amount of cold water to create a slurry. Stir this mixture into the simmering soup and cook for another 2 minutes until the soup slightly thickens, giving it a creamy, silky texture.
7. Finish and Serve: Remove the soup from heat. Stir in the lemon juice, zest, and freshly chopped dill for brightness and fresh herbaceous notes. Adjust seasoning to taste with additional salt, pepper, or acidity as preferred. Serve hot for a comforting meal.

Notes

• For a dairy-free version, substitute heavy cream with coconut cream.
• Fish stock enhances the depth of flavor but water can be used as a neutral alternative.
• Adjust the thickness by omitting or adding cornstarch slurry depending on your preferred consistency.
• Fresh dill is essential for authentic flavor; do not omit.
• Use fresh or frozen salmon; just ensure it’s cooked gently to maintain texture.
• The soup can be served with rye bread for a traditional Finnish meal pairing.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Finnish

Keywords: Lohikeitto, Finnish salmon soup, creamy salmon soup, traditional Finnish recipe, salmon chowder, comfort soup, easy seafood soup, leeks, dill