Taste the Simple Pleasures of Finnish Salmon Soup – Lohikeitto 

Paired with year-round outdoor swimming and the steady heat of a wood-fired sauna, lohikeitto—traditional Finnish salmon soup—is central to the Finnish way of life. If Finland is out of reach, let your imagination do the traveling. Picture yourself on the deck of an old wooden schooner, gently rocking in Helsinki harbor. Steam rises from a bowl of pale broth fragrant with dill as you mop up the last spoonful with dense rye bread, finishing with a quiet sip of red wine.

This is not one of the modern, amped-up versions of the dish. There are no spicy flourishes or clever twists—only restraint, balance, and clarity. It refreshes the body and steadies the spirit. Simple. Honest. Very Finnish.

Fresh dill is essential. If fish stock isn’t available, make your own by simmering the salmon skin in water for ten minutes. In a pinch, a light fish stock—or even chicken stock—will suffice. The beauty of this soup lies in how little it needs.

To serve with Finnish Rye bread, try this recipe.

Finnish Salmon Soup – Lohikeitto 

Ingredients

 

1 lb salmon filet, with skin on

¼ cup butter

The white of 1 large leek, sliced into rings and well rinsed

5 cups water (or fish stock, or light chicken broth)

¾ lbs. russet potatoes, peeled and diced

1 large carrot, scraped and sliced

1 cup fresh dill for garnish, finely chopped

1 cup heavy cream 

¼ tsp. Allspice

Salt and pepper to taste 

 

Directions

 

1. Using needle-nose pliers, remove any pin bones from the salmon. Carefully remove the skin and cut the fish into 1-inch chunks. Set the skin aside to make stock if you are not using prepared fish stock.

2. Melt the butter in a medium stockpot over medium heat. Add the leeks and sauté for about 10 minutes, until soft and translucent.

3. If making stock: place 5 cups of water in a saucepan, add the reserved salmon skin, and simmer for 10 minutes. Remove and discard the skin. Pour the fish stock into the pot with the leeks. (Skip this step and use fish or chicken stock if preferred.)

Add the potatoes, carrots, and half of the fresh dill. Simmer for about 15 minutes, or until the potatoes are fork-tender.

4. Gently add the salmon pieces, cream, and allspice. Simmer just until the salmon is cooked through, about 4 minutes. Season to taste with salt and pepper. Serve hot, generously garnished with fresh dill, alongside a glass of red wine and a thick slice of rye bread.

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