Finnish Salmon Soup – Lohikeitto
User Reviews
3.7
Finnish Salmon Soup – Lohikeitto
Description
Finnish Salmon Soup – Lohikeitto begins with a broth crafted by simmering salmon skin or using fish stock, which provides a delicate seafood base. Butter-sautéed leeks add mild sweetness and softness, combined with diced potatoes and carrots for substance. Chunks of skinless salmon are introduced near the end, cooking gently in the creamy broth enhanced with heavy cream and a pinch of allspice for subtle warmth. Fresh dill is stirred through and used as garnish, contributing herbal freshness.
The resulting soup offers tender salmon pieces and vegetables in a smooth, light cream broth. The allspice adds depth without overpowering the natural salmon flavor, making the soup both soothing and flavorful. Cooking the salmon only briefly ensures it remains moist and flaky.
Serve the soup hot with rustic breads like rye or pumpernickel to complement the mild, creamy broth. This Finnish classic works well as a warming starter or light main dish.
For best results, use quality fish stock if available and consider doubling the recipe since the soup improves when reheated. Using smoked salmon is a possible variation for added flavor.
Ingredients
- 1 lb salmon skin-on filet
- 4 Tbsp butter unsalted
- 1 leek large, trimmed, sliced, and well rinsed
- 5 cups water or fish stock
- 1 lb russet potato peeled and diced
- 1 carrot large, sliced
- 1 cup dill fresh, for garnish, finely chopped, divided
- 1 cup heavy cream
- 1/4 tsp allspice use more to taste
- salt to taste
- black pepper to taste
Instructions
- Remove the skin from the salmon and cut into largish chunks. Remove any small pin bones and discard. Reserve the skin, you're going to need it to make the broth.
- Melt the butter in a soup pot and sauté the leeks for about 10 minutes, stirring often, until nice and soft.
- While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil. Turn down the heat and simmer gently for 10 minutes. Note: if you are using fish stock you can skip this step.
- Strain the broth and add to the pan with the leeks, along with the potatoes, carrots, and half of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.
- Add the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through, just a few minutes. Add the remaining dill, and salt and pepper to taste.
Notes
- If possible, use fish stock or clam broth as a base instead of water for richer flavor.
- This soup pairs well with rustic dark breads such as rye or pumpernickel for dipping.
- Consider doubling the recipe to have leftovers; the flavors meld and deepen overnight.
- Hot smoked salmon can be used instead of fresh salmon chunks to vary the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 27g | 9% |
| Protein | 27g | 54% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 174mg | 58% |
| Sodium | 193mg | 8% |
| Potassium | 1165mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4190IU | 84% |
| Vitamin C | 10mg | 11% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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