Finnish Salmon Soup “Lohikeitto Recipe

Introduction

Finnish Salmon Soup, or “Lohikeitto,” is a creamy, comforting dish perfect for chilly days. Featuring tender salmon, fresh vegetables, and a touch of dill, this traditional soup brings simple Nordic flavors to your table.

Ingredients

• 3 tbsp butter
• 1 tbsp olive oil
• 1 leek (white and light green part, chopped)
• 2 carrots (chopped)
• 1 large russet potato (chopped)
• 1 lb salmon (skin removed and cut into cubes)
• Salt and pepper to taste
• ¾ cup dry white wine
• 1 box (approx. 4 cups) fish stock or vegetable stock
• 1 cup heavy cream
• Fresh dill for garnish

Instructions

1. Step 1: Chop the white and light green parts of the leek, the carrots, and the potato into bite-sized pieces.
2. Step 2: In a large pot over medium heat, melt the butter with the olive oil. Add the leek, carrots, and potato, then sauté for about 5 minutes. Season with salt and pepper.
3. Step 3: Pour in the dry white wine and cook for 2–3 minutes to let the alcohol evaporate. Add the fish or vegetable stock, bring to a gentle boil, then reduce the heat and simmer for about 10 minutes until the potatoes are tender.
4. Step 4: Add the cubed salmon and heavy cream to the pot. Cook over low-medium heat for 5 more minutes until the salmon is cooked through but still tender.
5. Step 5: Remove from heat, garnish generously with fresh dill, and serve with lemon wedges and crusty bread if desired.

Tips & Variations

• Use fresh dill generously for an authentic flavor and bright finish.
• Substitute the white wine with dry vermouth or a splash of lemon juice if preferred.
• For a lighter version, replace heavy cream with half-and-half or omit it entirely.
• Add chopped celery or fennel for extra depth if you like more vegetable variety.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid curdling the cream. This soup is best enjoyed fresh but can also be frozen; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this soup?

Yes, frozen salmon works well. Thaw it completely before adding to the soup to ensure even cooking.

What can I use if I don’t have fish stock?

Vegetable stock is a great substitute for fish stock and keeps the soup flavorful and vegetarian-friendly.

Finnish Salmon Soup “Lohikeitto Recipe

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Finnish Salmon Soup, known as Lohikeitto, is a creamy and comforting dish featuring tender salmon, fresh vegetables, and aromatic dill. This traditional Nordic recipe combines sautéed leeks, carrots, and potatoes simmered in white wine and fish stock, enriched with heavy cream for a velvety texture. Perfect for chilly days, Lohikeitto offers a wholesome and flavorful experience with simple ingredients.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Finnish
• Diet: Low Salt

Ingredients

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Vegetables and Herbs

• 1 leek (white and light green part, chopped)
• 2 large carrots (chopped)
• 1 large russet potato (chopped)
• Fresh dill (for garnish)

Seafood

• 1 lb salmon (skin off, cut into cubes)

Liquids and Fats

• 3 tbsp butter
• 1 tbsp olive oil
• ¾ cup dry white wine
• 1 box (approx. 4 cups) fish stock or vegetable stock
• 1 cup heavy cream

Seasoning

• Salt
• Pepper

Instructions

1. Prepare vegetables: Chop the white and light green parts of 1 leek, 2 large carrots, and 1 large russet potato into bite-sized pieces for even cooking.
2. Sauté vegetables: In a large pot over medium heat, melt 3 tablespoons of butter with 1 tablespoon of olive oil. Add the chopped leek, carrots, and potato, sautéing them for about 5 minutes until slightly softened. Season with salt and pepper to taste.
3. Add liquids and simmer: Pour in ¾ cup of dry white wine and cook for 2-3 minutes to reduce slightly. Then add approximately 4 cups of fish stock or vegetable stock. Bring the mixture to a gentle bubble and reduce heat to low-medium. Simmer for around 10 minutes or until the potatoes are tender when pierced with a fork.
4. Add salmon and cream: Cube the salmon with the skin removed and add it to the pot. Pour in 1 cup of heavy cream and gently cook on low-medium heat for another 5 minutes until the salmon is cooked through and tender.
5. Garnish and serve: Remove from heat and garnish the soup generously with fresh dill. Optionally, serve with lemon wedges and crusty bread on the side to complement the creamy broth.

Notes

• Use skinless salmon to avoid a chewy texture and enhance soup creaminess.
• If fish stock is unavailable, vegetable stock is a suitable substitute for a vegetarian-friendly version.
• Adjust seasoning with salt and pepper according to taste throughout cooking.
• Serve with crusty bread and lemon wedges to add brightness and texture.
• The soup can be reheated gently on the stovetop; avoid boiling after adding cream to prevent curdling.

Keywords: Finnish Salmon Soup, Lohikeitto, creamy salmon soup, Nordic fish soup, salmon chowder, Finnish cuisine, easy fish soup recipe