A traditional Finnish creamy soup born in fishing communities, lohikeitto is a common comfort dish in Finnish homes, especially in the cold months.
International
Lohikeitto (Finnish Salmon Soup)
Finnish Lohikeitto: creamy salmon and potato soup, traditional Nordic recipe step by step.
- Finland
- soup
- Light
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 22 g
- Carbohydrates 24 g
- Fat 22 g
Story behind the dish
Preparation
Lohikeitto (Finnish Salmon Soup) is a Finnish preparation with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of fresh salmon, diced.
- Have ready: 4 potatoes.
- Have ready: 1 leek.
- Have ready: 500 ml of fish broth.
- Have ready: 300 ml of cooking cream.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Peel and cut the potatoes into cubes
Peel and cut the potatoes into cubes, cut the leek into slices. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the potatoes in the fish broth for 10-12 minutes until…
Cook the potatoes in the fish broth for 10-12 minutes until they are almost tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the leek and cook for 5 more minutes.
Add the leek and cook for 5 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the cream and bring to a gentle heat.
Add the cream and bring to a gentle heat, without boiling hard. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the diced salmon and cook for 5-6 minutes until just...
Add the diced salmon and cook for 5-6 minutes until just done (it breaks easily with a fork). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the butter and chopped fresh dill off the heat.
Add the butter and chopped fresh dill off the heat, season with salt and white pepper before serving. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
Chef's tips
- Do not overcook the salmon, it dries out quickly; add it at the end.
- White pepper is traditional in this soup due to its milder profile than black pepper.
Variations
- Version with trout instead of salmon
- Lohikeitto without cream, lighter, in traditional rural style
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