This Lohikeitto Finnish Salmon Soup Recipe is very easy to make and is perfect for salmon lovers. Salmon is abundant in Finland due to its proximity to the sea, and Finns include salmon in many of their many meals. I have fond memories of eating this soup on the docks of Helsinki and at the indoor markets in the city center. During the summer, it is common for outside vendors to serve this soup at street fairs in Helsinki.
Be sure when cooking this soup that you pre-cook the salmon in a pan before adding it to the broth. When I made this soup I had the hardest time finding fish broth anywhere- so I decided to use low sodium vegetable broth. I didn’t really notice any difference in the taste from when I ate it in Finland. I think Fish broth can be found at some very specialized ethnic stores, or alternatively you can make your own, although this will add an additional step to your cooking.
To make heavy cream yourself and save a little money (this stuff is expensive at the grocery store) you can use this easy trick of combining milk and butter. See here.
If you like to add more veggies to your soups, feel free to make this recipe your own and add carrots or celery. I’ve also seen versions of this soup which take out the potatoes and add rice instead. This will not be the traditional way that Lohikeitto is made, but I’m sure the soups are just as delicious!
Soup can be modified with more vegetables such as carrots or celery to give more of a "salmon stew" feel and add more vitamins.
- Chop salmon into small pieces.
- Lightly grill salmon in a pan with some olive oil, until the salmon is almost fully cooked.
- Chop onions into small pieces and sautee in the bottom of your large soup pan or ceramic cast iron stock pot with some olive oil for a few minutes until they start to soften.
- Once onions are done, add fish/veggie broth into the pot and get heated.
- Peel and chop potatoes into small bite-size pieces, add to broth.
- Add carrots and or celery if using (optional).
- Add heavy cream and dill.
- Add salt, pepper, paprika and
- Cook soup on medium heat for around 35-40 minutes until most of the salmon flavor has been absorbed into the broth and the potatoes are soft and tender inside.
- Garnish with fresh dill and a squeeze of lemon and serve as a side dish or main entree.
- Perfect for a cold day!
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