A light and delightful salmon cream stew for summers and winters alike
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"Like fish in clear water, the secrets of the riverbed lie open to us." - Kari Hotakainen
Finnish lohikeitto, also known as salmon soup, is a beloved dish that embodies the essence of Finland's culinary heritage and its deep connection to nature. This creamy and hearty soup is a comfort food enjoyed across the country, particularly during colder months. Combining fresh salmon, root vegetables, and dill-infused broth, lohikeitto captures the harmony of Finnish flavors and the importance of locally sourced ingredients.
The origins of lohikeitto are deeply intertwined with Finland's history as a land of lakes and forests. Fish, especially salmon, has been a staple in Finnish cuisine for centuries due to the abundance of freshwater resources. As a result, lohikeitto's history can be traced back to the traditional ways of cooking and preserving fish.
In its earliest form, lohikeitto was a simple dish prepared by Finnish families living along the lakeshores. Fresh-caught salmon was simmered with available vegetables and grains to create a nourishing meal. Over time, as Finnish cuisine evolved and modernized, so did the recipe for lohikeitto. Cream, often provided by the dairy-rich Finnish countryside, was introduced, lending the soup its characteristic velvety texture.
Today, lohikeitto remains a symbol of Finnish culinary identity, reflecting the country's respect for nature's bounty. It's a dish that evokes a sense of comfort and nostalgia, reminding Finns of their connection to the land and water that have sustained them for generations.
As with any traditional dish, variations of lohikeitto have emerged over time. Some recipes incorporate different types of fish, while others might add distinct spices or vegetables. However, the core elements of salmon, potatoes, carrots, leeks, and dill remain consistent, preserving the dish's authentic character.
Finnish lohikeitto is not merely a soup; it's a celebration of the nation's history, culture, and relationship with nature. With every spoonful, one can savor the flavors of Finland's past while embracing the warmth of its present hospitality.
Finnish Lohikeitto
Prep time 20 mins | Cook time 25 hours | Serves 3-4
Ingredients:
500g fresh salmon fillet, skinless and boneless, cut into bite-sized pieces
2 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 leek, cleaned and sliced (use only the white and light green parts)
1 small onion, finely chopped
2 tablespoons butter
4 cups fish or vegetable broth
1 cup heavy cream or half and half
1 bay leaf
1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
Salt and black pepper to taste
Optional: fresh dill or parsley for garnish
Instructions:
In a large soup pot, melt the butter over medium heat. Add the chopped onion and sliced leek. Sauté for a few minutes until they become soft and translucent.
Add the diced potatoes and carrots to the pot. Stir and cook for a few more minutes.
Pour in the fish or vegetable broth, and add the bay leaf. Bring the mixture to a gentle simmer and cook until the potatoes and carrots are tender, about 10-15 minutes.
Once the vegetables are cooked, add the salmon pieces to the pot. Simmer for an additional 5-7 minutes until the salmon is cooked through and flakes easily.
Reduce the heat to low and pour in the heavy cream. Stir gently to combine without boiling the cream.
Season the soup with dried dill (or fresh dill if using), salt, and black pepper. Adjust the seasoning according to your taste.
Let the soup simmer for another 5 minutes to allow the flavors to meld together.
Remove the bay leaf from the soup and discard.
Serve the lohikeitto hot, garnished with additional fresh dill or parsley if desired.
Lohikeitto is often enjoyed with some fresh crusty bread or Finnish rye bread. It's a comforting and hearty dish that captures the essence of Finnish cuisine, particularly its connection to the country's rich aquatic resources.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
Central Europe
Czech Kulajda - A creamy mushroom soup
Hungarian Csirke Paprikash - A creamy paprika stew with chicken
Polish Pierogis - Rich stuffed dumplings served with bacon and onions
Slovakian Bryndzove Halusky - Extra rich and cheesy drop noodles with bacon
Eastern Europe
Belarussian Draniki - Crispy and crunchy potato pancakes
Eastern European Christmas Kutya - A traditional wheat berry and dried fruit dish.
Estonian Mulgipuder - A humble potato and wheat porridge topped with bacon
Finnish Lohikeitto - A light and creamy salmon soup
Latvian Auksta Zupa - A kefir and beet summer soup
Lithuanian Cepelinai - A potato dumpling with a rich meat filling
Moldovan Mamaliga cu Branza - A thick and rich polenta dish with dried, fried pork
Russian Shuba - A unique salad of beets, herring, carrots, and potatoes
Transnistrian Eggplant Rolls - Lightly fried and stuffed eggplant
Ukrainian Borsch - A rustic beetroot stew with beef
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