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Lohikato Finnish fish soup

Lohikeito — Finnish Salmon Soup

Rich, the tastiest, creamy, wholesome, light! Lohikeito is a Finnish creamy fish soup that's surprisingly easy and simple to make. Use finely chopped dill, young green onion, and a couple of thyme sprigs to make it fragrant!

Zhemchuzhinka

Recipe author

Composition / ingredients

Servings:

Salmon (tail, ribs, head, spine)

300

Salmon steak (or fillet)

400

Potatoes

Carrots

Onion

Cream

200

Vegetable oil

Bay leaf

Water

Salt

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 6 g

Fats 29 % 5 g

Carbohydrates 35 % 6 g

99 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make Finnish lohikeito soup? Gather the ingredients from the list. For the broth, use the fish's head, tail, fins, and spine. For the soup itself, you can use salmon fillet or steak.
Step 2:

Be sure to remove the gills from the head. Scale the tail and head. Rinse the fish and put it in a small pot or saucepan. Add the bay leaf and a couple of black peppercorns, and set it on the stove. As it comes to a boil, foam will form — be sure to skim it off with a spoon, or the broth will turn cloudy. Cook the fish for about 10–15 minutes.
Step 3:

Meanwhile, prepare the vegetables. Peel the potatoes, carrots, and onion. The original recipe usually uses leek, so use that too if you can. Rinse everything and pat it dry with paper towels.
Step 4:

Cut the carrot into thin rounds, the onion into half-rings or dice, and the potatoes into sticks or medium-sized pieces.
Step 5:

Heat the odorless vegetable oil in a heavy-bottomed pot. Add the carrot and onion to sauté. Stirring, cook them to the doneness you want.
Step 6:

Add the potatoes to the pot. You can use more or less potato depending on how thick you want the soup.
Step 7:

Pour in the fish broth. Season with salt to taste. After it boils, cook over medium heat until the potatoes are done (10 to 20 minutes).
Step 8:

Cut the salmon fillet into medium-sized cubes.
Step 9:

When the potatoes are done, scoop out some of them with a slotted spoon and mash them with a fork. This is to thicken the soup.
Step 10:

Add the salmon pieces to the pot. Cook for about 5 minutes or a little longer. If you overcook the fish, it'll turn dry.
Step 11:

Pour the cream into the pot. Which cream is best? Any fat content works for the soup. I usually use at least 30%. At this point, check whether the soup is too thick and, if needed, add the right amount of boiling water. Taste for salt again and add more if needed.
Step 12:

Over high heat, wait until it just comes to a boil, add the chopped herbs, and immediately take the pot off the heat.
Step 13:

Sprinkle the soup with ground black pepper or allspice. Done! Serve before it cools.

Enjoy!
Important! Whether or not the recipe specifies the amount of water, it's best to go by your own preference (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, potato, grain, and other ingredients to use, 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 small batch to taste — for one or two people. To do this, reduce all the ingredients to 1–2 servings, and figure the water at anywhere from one cup per serving (for a very thick soup) to 1.5–2 cups (for a thinner one). Don't forget that some liquid boils off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of ingredients to your taste. Over time, like most experienced cooks, you'll be able to add water and ingredients by eye.
You can use cream of any fat content for this recipe, but remember that the higher the fat content of the products you use, the higher the dish's calorie count will be.