Salmon Fish Soup Recipe
This creamy Finnish salmon soup, known as Lohikeitto, is made with tender chunks of salmon, potatoes, and carrots in a rich, herby broth. A comforting, Nordic-style meal perfect for chilly days.
Servings: 6 bowls
Calories: 360kcal
Cost: 4
Equipment
- large soup pot
- wooden spoon
- cutting board and knife
- ladle
Ingredients
- 2 tbsp olive oil
- 1 large leek, white and light green parts only, sliced
- 1 carrot, peeled and sliced
- 4 Yukon gold potatoes, peeled and diced
- 5 cups fish stock or vegetable broth
- 1 lb salmon fillet, skin removed and cut into chunks
- ¾ cup heavy cream (or whole milk for lighter version)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 bay leaf
- ¼ cup chopped fresh dill (plus more for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add leeks and carrots. Sauté for 5 minutes until softened.
- Add potatoes, bay leaf, salt, pepper, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Gently stir in salmon chunks. Simmer for 5–7 minutes, until salmon is opaque and cooked through.
- Stir in heavy cream and chopped dill. Warm through without boiling. Adjust seasoning to taste.
- Remove bay leaf. Serve hot, garnished with extra dill and bread on the side.
Notes
Use skinless salmon fillets for easy prep. Don’t boil the cream to avoid curdling — stir it in at the end. Fresh dill is essential for authentic flavor. Serve with rye bread or crusty rolls.