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Creamy Finnish salmon soup

Finnish Creamy Salmon Soup

Original, delicious, and made from everyday ingredients! Finnish creamy salmon soup (lohikeitto) is a traditional Scandinavian dish. Cream and a flour-thickened vegetable base make it thick and very rich. Putting this soup together is no trouble at all.

Elena

Recipe author

Composition / ingredients

Servings:

Salmon

500

Water

Carrots

Onion

Potatoes

Cream

250

Vegetable oil

Butter

Wheat flour

Bay leaf

Dill

Parsley

Table salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 36 % 4 g

Carbohydrates 36 % 4 g

78 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make Finnish creamy salmon soup? Gather the ingredients. You can make this soup with any part of the salmon — heads, backbones, fillets, or bellies. Salmon bellies give a richer, fattier soup. Scale them and cut them into pieces. Peel the potatoes, carrot, and onion, and cut the potatoes into small cubes.
Step 2:

Dice the onion and grate the carrot on the coarse side of a box grater.
Step 3:

Put the potatoes in a pot with the water and set it over the heat. Once it comes to a boil, cook over low heat for 10 minutes.
Step 4:

Sauté the carrot and onion in the vegetable oil for 5 minutes.
Step 5:

Next, salt the carrot and onion, add the butter, and keep cooking over low heat for another 5 minutes.
Step 6:

Then, stirring constantly, sift the flour over the vegetables through a fine sieve.
Step 7:

Cook the onion and carrot for a couple more minutes, stirring the mixture continuously.
Step 8:

Pour the cream into the skillet with the vegetables, stir well, and let it simmer for another 8 minutes. You can use cream of any fat content for this recipe, but remember that the richer the products you use, the higher the dish's calorie count.
Step 9:

By now the potatoes have cooked for 10 minutes — add the cut-up salmon to the pot with them.
Step 10:

Cook the potatoes and salmon together for 10 minutes.
Step 11:

Pour the creamy vegetable mixture into the soup.
Step 12:

Add the bay leaves and cook for another 5 minutes over low heat.
Step 13:

After 5 minutes, stir the chopped parsley and dill into the soup.
Step 14:

Let the soup simmer for a couple more minutes, then turn off the heat.
Step 15:

Ladle the hot creamy salmon soup into bowls and serve. Enjoy!

Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preferences (whether you like a thick or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potatoes, grains, and other ingredients belong in the soup, which may not match yours. In practice this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. To do this, scale all the recipe ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your taste. Down the road, like most experienced cooks, you'll be able to add the water and the ingredients by eye.
For how to choose the perfect pot for soup, porridge, or pickling, see the article on pots.
For cooking, it's best to use filtered or bottled water that's neutral in taste. If you use tap water, keep in mind it can give the dish an unpleasant off-flavor.