Finnish Soup Recipe: Creamy Salmon Lohikeitto at Home

Finnish salmon soup, or lohikeitto, is a comforting soup of salmon, potatoes, carrots, dill, and a creamy broth, served hot as a simple meal. This version takes its cues from Finnish home cooking, while allowing for the family and regional variations common to a traditional dish.

Ingredients

2 tablespoons (28 g) unsalted butter: for gently softening the onion and leek without browning them.
1 medium yellow onion (about 150 g): peeled and finely diced.
1 medium leek (about 150 g): white and light-green parts only, rinsed carefully and thinly sliced. Leeks can hold grit between their layers.
5 cups (1.2 L) fish stock: use a mild, preferably low-sodium stock so the salmon stays the focus. Vegetable stock or water works as a substitute, though the broth will taste less distinctly of fish.
1½ lb (680 g) Yukon Gold or other waxy potatoes: peeled if desired and cut into roughly 1-inch (2.5 cm) pieces. Waxy potatoes hold their shape well in soup.
2 medium carrots (about 200 g): peeled and sliced into thin rounds.
2 bay leaves: for a subtle savory note.
1 teaspoon fine salt: start here, then adjust after adding the stock and cream; stock salt levels vary.
½ teaspoon freshly ground black pepper: plus more to taste.
1 cup (240 ml) heavy cream: for the characteristic mellow, creamy broth. See the substitution notes below if you prefer a lighter soup.
1½ lb (680 g) skinless, boneless salmon fillet: cut into generous 1-inch (2.5 cm) cubes. Check carefully for pin bones before cutting.
¼ cup (10 g) chopped fresh dill: plus a little extra for serving. Fresh dill gives the soup its bright, familiar flavor.
1 tablespoon (15 ml) lemon juice, optional: add at the end if you like a slightly brighter finish.
1 lemon, cut into wedges, optional: to serve alongside the bowls.

Instructions

Prepare the ingredients. Dice the onion, slice the leek and carrots, and cut the potatoes into even pieces so they cook at the same rate. Cut the salmon into cubes and keep it refrigerated while you start the broth. Rinse the leek slices in a bowl of cold water, lift them out rather than pouring off the water, and drain well.
Soften the aromatics. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and leek and cook for about 5 minutes, stirring often, until soft and fragrant. Keep the heat moderate: the vegetables should soften but not take on much color, which can make the broth taste more roasted than delicate.
Simmer the vegetables. Pour in the fish stock, then add the potatoes, carrots, bay leaves, salt, and black pepper. Bring the liquid just to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 15 to 18 minutes, stirring once or twice, until the potatoes are easily pierced with a small knife but are not falling apart.
Add the cream. Stir in the heavy cream and bring the soup back to a gentle simmer. Avoid a hard boil, which can cause dairy to look grainy and makes it easier for the vegetables to break up. Taste the broth and add a little more salt or pepper if needed.
Cook the salmon gently. Add the salmon cubes and stir carefully once to distribute them through the pot. Simmer for about 5 to 8 minutes, depending on the size of the pieces, until the fish is opaque and flakes easily. Check the center of a thick piece with a food thermometer; the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Keep the simmer gentle rather than stirring repeatedly, so the salmon stays in distinct pieces.
Finish with dill. Remove the bay leaves. Stir in the chopped dill and, if using, the lemon juice. Taste the broth one last time. If it tastes flat, a small pinch of salt or a little lemon may help; if it is already pleasantly savory, leave it as it is.
Serve while hot. Ladle the soup into warm bowls, making sure each serving has salmon, potatoes, carrots, and plenty of broth. Add extra dill and black pepper at the table, with lemon wedges on the side.

Tips

Choose a mild stock. Strong or heavily salted stock can overwhelm the gentle flavor of the fish. If your stock is salty, begin with less salt than the recipe lists and adjust only after the cream and salmon have been added.
Cut vegetables evenly. Potato pieces of similar size finish together, while thin carrot slices cook before the potatoes become too soft. If you cut the potatoes smaller than 1 inch, start checking them several minutes early.
Use a practical cream substitute. Half-and-half can replace heavy cream cup for cup for a lighter broth, although it will be less rich. Whole milk also works, but stir it in over low heat and do not let the soup boil; the result will be thinner. A spoonful of butter can add back some richness.
Keep the fish in large cubes. Small pieces cook quickly and are more likely to break up as you stir. If the soup is not being served immediately, cook the vegetables ahead and add the salmon near serving time so it does not sit in hot broth and overcook.

Serving Suggestions

Serve lohikeitto as a main course in wide bowls, with rye bread or a rustic whole-grain loaf for dipping into the creamy broth. A crisp cucumber salad, lightly dressed green salad, or sliced radishes makes a fresh contrast without competing with the soup. For a simple table, set out chopped dill, black pepper, and lemon wedges so everyone can season their own bowl.

The soup is filling, so a small side is usually enough. If you are serving a larger meal, offer the soup in smaller portions before a light main course or serve it with bread and a modest dessert. Warm the bowls with hot water and dry them before ladling if you want the soup to stay hot longer, especially when serving several people at once.

Variations

Finnish salmon soup has plenty of household variations. Some cooks use leek, some use onion, and some use both; the combination here gives the broth a mellow base. For a more traditional, simpler flavor, use water or a mild fish stock rather than a strongly flavored vegetable stock. If fish stock is hard to find, water is a perfectly workable substitute, though it gives a less layered broth. A small amount of fish bouillon can add flavor, but check its salt level before seasoning.

For a non-creamy version, omit the cream and use an additional 1 cup (240 ml) of stock or water. The soup will be lighter and its fish flavor more direct. You can also replace some of the potatoes with roughly 1 cup (150 g) of chopped celery root or rutabaga; these add an earthy note and make the soup less potato-forward. Keep the overall amount of vegetables similar so the broth still has room to circulate.

Although salmon is a familiar choice, another firm, mild fish can be used if it is cut into similar-sized pieces and cooked to the same safe temperature. Fish with a delicate texture may break apart more readily, so add it gently and avoid stirring once it is in the pot. A little extra dill or a few thin slices of leek can change the balance without changing the basic method.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking, dividing a large batch among shallow containers so it cools more quickly. Covered in the refrigerator, it keeps for 3 to 4 days; for the best salmon texture, it is nicest within about 2 days. The cream broth may thicken as it chills, and the potatoes will absorb some liquid, so plan to loosen it with a splash of water or stock when reheating.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring carefully until steaming throughout. Avoid boiling, which can make the salmon dry and the broth less smooth. For food safety, leftovers should reach 165°F (74°C) when reheated; check with a food thermometer in a representative portion. Microwave individual servings in a covered, microwave-safe bowl, stirring gently partway through and checking the temperature before serving.

Freezing is possible, but cream-based soups can separate and potatoes may turn softer after thawing. If you want to freeze a batch, the best texture comes from freezing the broth and vegetables before adding the cream and salmon. Thaw it overnight in the refrigerator, bring it to a simmer, then add cream and fresh salmon and cook the fish to 145°F (63°C). Do not leave the soup at room temperature to cool for an extended period.

Frequently Asked Questions

What is Finnish salmon soup called?

It is commonly called lohikeitto, a Finnish name for salmon soup. The familiar home-style version combines salmon, potatoes, dill, and a creamy broth. Ingredient choices and proportions vary from one household or region to another, so there is not just one fixed version.

Can I make Finnish soup recipe lohikeitto without fish stock?

Yes. Use water, mild vegetable stock, or a mix of water and a small amount of fish bouillon. Water gives the cleanest, lightest result; vegetable stock adds its own flavor, while bouillon can make the soup saltier. Taste before adding the full amount of salt.

Can I use frozen salmon?

Yes. Thaw it completely in the refrigerator, then pat it dry and check for pin bones before cutting it into cubes. Adding frozen salmon directly to the pot lowers the broth temperature and makes it harder to cook the fish evenly alongside the vegetables.

How can I tell when the potatoes are done?

Slide the tip of a small knife into a potato piece. It should pass through without much resistance, while the piece still holds its shape when lifted. If the potatoes are still firm, simmer the soup for a few more minutes before adding the salmon so the fish does not overcook while the potatoes finish.

Why did my salmon break apart in the soup?

Salmon can flake apart if it is cut too small, stirred repeatedly, or simmered vigorously for too long. Use larger cubes, keep the broth at a gentle simmer, and stir just enough to distribute the pieces. A few flakes in the broth are normal and still taste good.

Can I prepare this soup ahead?

For the best texture, cook the onion, leek, potatoes, and carrots in stock ahead of time, then cool and refrigerate them promptly. Reheat the base gently, add the cream, and cook the salmon shortly before serving. Fully cooked leftovers are also fine to make ahead, but the fish will be a little firmer after reheating.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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