Finnish Salmon Soup (Lohikeitto)

First I’ll just say: “wait isn’t this a tech blog? why is there a post about soup?”. It’s my corner of the internet and I like soup. We’ve had this soup multiple times recently, and it’s good. You should try this soup.

A traditional Finnish salmon soup that combines fresh salmon, potatoes, and dill in a creamy broth. This hearty soup is perfect for cold winter evenings. While traditional recipes are quite specific about ingredients, I’ve found it to be forgiving - you can substitute leeks with a mix of green onions and shallots, or use chicken stock instead of fish stock. The key is maintaining the balance of cream, fish, and fresh dill.

Ingredients

  • 1 pound fresh salmon, skin removed and cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 leeks, white and light green parts only, sliced
  • 4-5 carrots, sliced into thin rounds
  • 4 celery stalks, diced
  • 5-6 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 6 cups fish stock (or water)
  • 1 cup heavy cream
  • 1 large bunch fresh dill, chopped (about 1 cup)
  • 2 bay leaves
  • 1½ teaspoons salt, or to taste
  • ½ teaspoon white pepper
  • 4-5 whole allspice berries (or ¼ teaspoon ground allspice)

Instructions

  1. Melt butter in a large pot over medium heat. Add leeks, carrots, and celery. Sauté until vegetables begin to soften, about 5-7 minutes.

  2. Add potatoes, fish stock, bay leaves, and allspice. Bring to a boil, then reduce heat and simmer for about 10-15 minutes until potatoes are tender.

  3. Add salmon cubes and cook for 5 minutes until just cooked through.

  4. Stir in heavy cream and heat through without boiling.

  5. Season with salt and white pepper to taste.

  6. Remove from heat and stir in fresh dill.

  7. Let stand for 5 minutes before serving.

Serving

Serve hot with crusty rye bread if you have it. In Finland, this soup is often enjoyed as a complete meal for lunch or dinner. Garnish with extra fresh dill and a grind of white pepper. Leftovers will keep well in the refrigerator for 2-3 days - just reheat gently to avoid overcooking the salmon.