Main Page
Children's recipes
Finnish salmon fish soup

Finnish Salmon Soup (Lohikeitto)

A Finnish salmon soup — rich, hearty, and wonderfully creamy! My friend's future mother-in-law travels to Finland twice a month. It turns out you can buy truly clean, wholesome ingredients there — and pick up plenty of recipes too. Finnish food may not seem all that varied or fancy, but the moment I heard about a creamy salmon soup, my mouth started watering. So here it is: the recipe for Lohikeitto.

Varvara

Recipe author

Composition / ingredients

Servings:

Salmon (salmon, trout, chum, or other red-fish fillet)

400

Broth (from the bones, head, and tail)

2.5

Onion (large)

Bay leaf

Salt

Potatoes (medium)

Butter

Cream

200

Dill

Hot chili pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 4 g

Fats 17 % 2 g

Carbohydrates 50 % 6 g

60 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 55 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:
Step 10:

Step 10:
Step 11:

Step 11:

This version comes out on the brothy side, not as thick as the ones you get in restaurants. Thickening it up isn't hard, though — you can purée part of the broth along with some of the potatoes. So, first make the broth, then add the fish. Start by making the broth (from the salmon bones, head, and tail). Bring it to a boil, add the onion, chili pepper, and bay leaf, and simmer for a few minutes. Now add potatoes cut into small cubes and cook for about 10 minutes, until half done. Then cut the cooled salmon fillet into cubes and return it to the pot. When the soup is ready, stir in the cream and butter, and don't forget to add plenty of chopped onion and dill. Serve with hot rye bread. That's it — I'm off to make Lohikeitto!