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Brief Overview
Lohikeitto, Finland’s iconic salmon soup, is a dish that speaks softly but deeply. It’s not showy or complex, but it leaves a lasting impression through its warmth and simplicity. Found everywhere from countryside kitchens to city cafés, it captures the essence of Finnish home cooking.
There’s a quiet elegance to Lohikeitto that makes it more than just soup. It offers comfort without heaviness, richness without excess. Often served during cold seasons, it brings the kind of nourishment that feels both physical and emotional, especially in Finland’s long winters.
What Is Lohikeitto?
Lohikeitto is a creamy fish soup made with chunks of fresh salmon, potatoes, carrots, leeks, and a rich broth finished with cream. It’s the kind of dish that arrives at the table steaming gently, inviting you in with the clean, delicate aroma of dill and the sea.
Served hot and often with dark rye bread on the side, Lohikeitto is a staple across Finland. It bridges the everyday and the ceremonial, turning a few humble ingredients into a dish that feels complete and satisfying from the very first spoonful.
Ingredients and Taste
The soup starts with a base of potatoes and carrots, simmered until tender in a seasoned fish or vegetable broth. Thin slices of leek add sweetness, and then comes the salmon, gently poached to maintain its buttery texture. A splash of cream rounds everything out.
The flavour is subtle and well balanced. The broth carries a light savoury depth, while the salmon stays rich and flaky. Dill plays an essential role, bringing a fresh, slightly grassy lift that cuts through the creaminess and keeps the soup from feeling too heavy.
Each bite offers something soothing: the softness of root vegetables, the silkiness of the broth, and the pleasant richness of the fish. Nothing dominates. Everything works together, making Lohikeitto a dish that is both gentle and full of character.
A Taste of History
Finland’s relationship with fish is centuries old, shaped by its thousands of lakes and expansive coastline. Salmon, both wild and farmed, has long been part of the Finnish diet. Lohikeitto emerged from this connection, using what was available and affordable.
The creamy style of the soup likely developed more recently, as dairy became more commonly used in rural households. Earlier versions were simpler, often made with only water, salt, fish, and a few vegetables. Over time, cream was introduced to create the version known today.
Though Lohikeitto is found in most Finnish restaurants and home kitchens now, its roots remain humble. It is the kind of food that carries memory. Families pass down their own versions, tweaking quantities, adding herbs, or even tossing in a knob of butter.
Today, Lohikeitto is not just a recipe, but a reflection of Finnish culture itself. It shows restraint, respect for ingredients, and a love for the natural world. Whether eaten in a seaside village or a bustling Helsinki café, it invites you to slow down, warm up, and savour the quiet.
Finnish Lohikeitto (Salmon Soup)
Ingredients
- 400 g fresh salmon fillet skinless, boneless, cut into bite sized cubes
- 1 tbsp butter
- 1 small leek white part only, thinly sliced
- 1 small yellow onion finely chopped
- 4 medium potatoes peeled and diced
- 1 medium carrot peeled and sliced into thin rounds
- 1 litre fish stock or use water + 1 fish stock cube
- 200 ml double cream
- 1½ tsp salt adjust to taste
- ½ tsp white pepper
- A few sprigs of fresh dill roughly chopped
- Optional: rye bread and butter for serving
Instructions
- To begin, melt the butter in a large pot over medium heat. Add the chopped onion and sliced leek. Sauté gently for 5–7 minutes, stirring occasionally, until the vegetables are soft but not browned. This forms a subtle aromatic base.
- Add the carrot slices and diced potatoes to the pot. Stir them into the leeks and onion for 1–2 minutes to coat them with the buttery mixture, allowing the flavours to mingle before adding liquid.
- Pour in the fish stock, ensuring the vegetables are fully covered. Raise the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cover partially and cook for about 15 minutes, or until the potatoes are just fork tender.
- Once the vegetables are cooked, season the soup with salt and white pepper. Taste the broth at this point, adjust seasoning carefully, as salmon and cream will mellow it later.
- Gently add the salmon cubes to the simmering soup. Lower the heat slightly and let the fish cook through for 5–6 minutes. Avoid stirring vigorously to keep the tender fish pieces intact.
- Pour in the double cream, stirring gently to combine. Do not boil after adding cream, keep the heat low and allow the soup to warm through for another 3–4 minutes. This step gives the soup its signature creamy body.
- Add the chopped dill just before turning off the heat. Fresh dill is key, avoid dried substitutes. It brings a clean, herbal brightness that balances the richness of the soup.
- Let the soup sit covered for 2–3 minutes off the heat before serving. This short rest allows the flavours to deepen and meld into the broth. Meanwhile, warm some rye bread for serving.
- Serve hot in wide bowls, topped with a few extra sprigs of dill if desired. Pair with thick slices of buttered rye bread for a complete Finnish experience. The soup should be creamy but not heavy, light, silky, and deeply comforting.
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