A creamy and comforting traditional Finnish salmon soup, known as Lohikeitto. Made with fresh salmon, potatoes, leeks, carrots, and plenty of dill — perfect for cozy winter nights! Easy, one-pot meal that tastes even better the next day.
Equipment
- Large soup pot
- Sharp knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 450 g fresh skinless salmon fillet, cut into large cubes
- 2 medium leeks (white and light green part only), sliced thin
- 3-4 firm potatoes (baby or regular), diced
- 2 carrots, peeled and sliced
- 4 cups (1 liter) fish broth (or vegetable/chicken broth)
- 1 bunch fresh dill, chopped (plus more for garnish)
- 1 cup (250ml) heavy cream (or crème fraîche)
- 1 tbsp butter or olive oil
- Salt and black pepper, to taste
- Lemon juice (optional, for serving)
Instructions
- Prepare the vegetables: Slice leeks and carrots, dice the potatoes, cut the salmon into large cubes, and finely chop the dill.
- In a large pot, heat butter or olive oil. Add the sliced leeks and carrots, and sauté until softened and reduced in volume.
- Add the diced potatoes and fish broth. Season with salt and black pepper. Simmer over medium heat for about 15 minutes, or until the potatoes are tender.
- Add the salmon chunks and heavy cream. Cook gently for 3–5 minutes until the salmon is just cooked through. Do not let the cream boil.
- Turn off the heat, stir in the chopped dill, cover, and let rest for 5 minutes.
- Serve hot, garnished with extra dill, black pepper, and a drizzle of lemon juice if desired. Enjoy with rye bread and a glass of white wine!
Notes
If you're craving something cozy, creamy, and full of flavor, you must try Finnish Salmon Soup, known locally as Lohikeitto! 🇫🇮❄️This hearty soup is a Nordic classic — a comforting bowl of creamy broth loaded with fresh salmon, tender potatoes, leeks, and plenty of dill. Perfect for chilly winter nights, this one-pot wonder is not just delicious but also incredibly easy to prepare and even easier to love. ❤️ What’s amazing about this traditional Finnish salmon soup is that it's a complete meal on its own, packed with protein and vegetables. Even better? You can prepare it ahead of time and simply reheat it — it often tastes even better the next day as the flavors develop! 😋 Plus, since it’s a one-pot recipe, cleanup is a breeze!
🛒 Ingredients You'll Need
You only need a handful of simple, easy-to-find ingredients to make this cozy Lohikeitto:- Salmon: Choose a fresh, skinless salmon fillet. I recommend a thick piece so you can cut it into generous chunks. 🐟 You can also use frozen salmon — just make sure it’s high-quality for the best flavor!
- Leeks: Use the white part and a bit of the light green part. Slice thinly and wash thoroughly.
- Potatoes: Opt for firm potatoes that hold their shape well. Baby potatoes with skin on work beautifully! 🥔
- Carrots: Fresh carrots add a hint of sweetness and color. 🥕 You can swap them for parsnips or sweet potatoes if you like.
- Fish broth: Ideally, use a rich fish stock (available as cubes or liquid). If unavailable, vegetable or chicken broth are good substitutes.
- Fresh dill: The star herb of Lohikeitto! 🌿 Use lots of it for the best aroma and flavor. Frozen or dried dill also works in a pinch.
- Heavy cream: I use a thick crème fraîche (30% fat), but any heavy cream or lighter option will work.
- Lemon: Not traditional, but a splash of lemon juice at the end adds a bright, fresh note! 🍋
👩🍳 How to Make Finnish Salmon Soup
Making Lohikeitto is simple and straightforward — here’s how:1. Prepare the ingredients
- Slice the leeks into thin strips and rinse thoroughly.
- Peel and slice the carrots.
- Dice the potatoes into bite-sized cubes.
- Cut the salmon into large, tender chunks.
- Chop the fresh dill finely.
2. Sauté the vegetables
In a large soup pot, heat a little butter or olive oil. Add the leeks and carrots and sauté gently until the leeks soften and reduce in volume by half.3. Cook the soup
Add the diced potatoes and pour in the fish broth. Season with salt and black pepper.Simmer gently over medium heat for about 15 minutes, or until the potatoes are fork-tender.
4. Add the salmon and cream
About 10 minutes before serving, add the salmon pieces and the cream.Cook gently for 3–5 minutes — the salmon should just be cooked through and still tender. Be careful not to let the cream boil! 🔥
5. Finish with dill and serve
Turn off the heat, stir in the fresh dill, and let the soup sit, covered, for another 5 minutes.Serve hot, garnished with extra dill, a sprinkle of black pepper, and a drizzle of fresh lemon juice if desired. 🍋 👉 Pro Tip: Pair your Lohikeitto with a slice of hearty rye bread and a glass of Sauvignon Blanc or a creamy Chardonnay for the ultimate Nordic experience! 🍷
❓ Frequently Asked Questions (FAQ)
How long does salmon soup last in the fridge?
You can store Finnish salmon soup in an airtight container in the refrigerator for up to 3 days.To reheat, warm it gently in a saucepan over low heat or microwave it at medium power.
Can I freeze Finnish salmon soup?
It’s not recommended. ❄️ Since the soup contains cream, freezing might cause it to separate and alter the texture. Also, avoid refreezing if your salmon was previously frozen.How can I make a lactose-free version?
Absolutely! 🌱 Swap the heavy cream for a plant-based alternative like soy cream, cashew cream, or even a white bean purée for a rich, creamy texture without dairy.🇫🇮 Why You’ll Love This Finnish Salmon Soup
- Quick and easy to prepare
- One-pot recipe = minimal cleanup
- Comforting and nutritious
- Perfect for meal prep (tastes even better the next day!)
- A true taste of Nordic cuisine at home
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