Finnish Salmon Soup (Lohikeitto)

Known locally as ‘Lohikeitto,’ Finnish Salmon Soup is deliciously creamy and easy to prepare. Great as an appetizer or as a light meal, this hearty fish soup recipe will surely warm you up!

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You have two of the most-loved ingredients in Northern Europe for this dish — dill and salmon. Add some cream and vegetables in there, and you’ll have a delightful bowl of warmth and comfort.

Lohikeitto is arguably a winter soup.  

However, since we only have around four weeks of warm days in Stockholm (in a year), you can say that I make this soup the whole year-round.

WHAT YOU NEED TO PREPARE LOHIKEITTO

WHAT KIND OF STOCK IS BEST FOR SALMON SOUP?

You have to use fish stock.

It will give you a solid base of fish flavor and adding salmon fillet elevates that flavor even more.

CAN I USE LIGHT CREAM INSTEAD OF HEAVY CREAM?

Absolutely.  Light cream, sometimes called ‘half and half‘ is perfectly fine.

If you realize that you want it creamier after adding the light cream, add a bit more butter. That’s what my French friends do, so that’s what I do as well. 😉

HOW TO MAKE EASY SALMON SOUP

Using a medium-sized pan, add and wait for butter to melt, over medium heat.

Add leeks and cook until it has softened.

Add carrot and potatoes and mix to combine (photo 1).

Add the stock and cover pot with a lid.  Adjust heat to medium-high and bring to a boil.

Adjust heat to medium-low and simmer until vegetables are almost cooked.

Add salmon fillet (photo 2).

Add heavy cream and mix to combine (photo 3).

Turn heat into medium, cover with a lid, and cook for four to five minutes.

Season by adding salt and pepper; add dill and mix.  Turn heat off.

Cover with a lid and keep covered for 2 minutes (photo 4).

Serve, garnish with more dill, if desired.

TIPS IN MAKING THIS CREAMY SALMON SOUP RECIPE

• You can use any part of a salmon, as long as you have taken the bones out.
• Try to chop the vegetables in identical sizes but chop the salmon slightly bigger than the vegetables. Imagine that you can fit two vegetables and one piece of salmon in every spoonful.
• If you cannot find leeks, replace it with shallots instead. But not onions.  From my experience, they’re a bit too strong for this salmon soup.

WANT MORE IDEAS FOR SOUP?  THEN HEAD STRAIGHT TO MY SOUPS COLLECTION!

FOR OTHER FINNISH RECIPES, CHECK OUT THESE POSTS –

• Finnish Summer Soup
• Carrot Bread Rolls
• Finnish Ground Beef & Cabbage Casserole

IF YOU’RE LOOKING FOR MORE NORDIC RECIPES, THEN CHECK OUT MY OTHER POSTS –

• Swedish Salmon Burger with Lemon Yogurt Sauce
• Danish Breakfast Buns
• Swedish Potatoes with Dill Cream Sauce

Finnish Salmon Soup (Lohikeitto)

You have two of the most-loved ingredients in Northern Europe for this fish soup -- dill and salmon. Add some cream and vegetables in there and you’ll have a delightful bowl of warmth and comfort. (VIDEO ABOVE)

5 from 2 votes

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Course: Soup

Cuisine: Finnish

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 5

Calories: 475kcal

Author: Neriz

Ingredients

• 3 tbsp butter
• 1 pc leek, thinly sliced (only white/lighter part)
• 1 medium carrot, diced
• 3 medium potatoes, diced
• 5 cups fish stock
• 1/2 kg salmon fillet, cut into cubes
• 3/4 cup heavy cream (double cream)
• 3/4 to 1 cup dill, roughly chopped
• salt and pepper, to season

Instructions

• Place a medium-sized (or large pan) over medium heat.  Add butter.
• Once the butter has completely melted, add thinly sliced leek. Cook until slightly soft.
• Add carrot and potatoes. Mix.
• Add fish stock.  Cover pot with a lid, adjust heat to medium-high, and bring to a boil.
• Adjust heat back to medium-low and simmer until vegetables are almost cooked.
• Add salmon fillet and heavy cream. Mix to combine.
• Turn the heat back to medium.  Cover with a lid and cook for 4 to 5 minutes.
• Season by adding salt and pepper. Mix.
• Add dill. Turn heat off.
• Cover with a lid and keep covered for 2 minutes.
• Serve.

Notes

• Fish stock is an excellent flavor base for making salmon soup.
• Feel free to replace heavy cream with light cream, if that's what you prefer.
• You can use any salmon cut, as long as it's a fillet.
• Chop the vegetables in almost identical sizes, while keeping the salmon slightly bigger than the size of the vegetables. Imagine that you will fit a couple of vegetables and a piece of salmon in every spoonful.
• Leeks can be replaced with shallots, not onions. I feel they're a bit too strong for lohikeitto.
• If you want it creamier, add a tablespoon of chilled butter when you turn the heat off. Mix and then cover with a lid, setting it aside for a couple more minutes.

Nutrition

Calories: 475kcal

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