Finnish Recipes in English: Lohikeitto Salmon Soup

Finnish lohikeitto is a creamy salmon soup made with potatoes, leek, dill and a gently seasoned broth. This home-style Finnish dish is filling without being heavy, and its simple ingredients make it practical to cook on a weeknight; family versions vary in how much cream, dill or allspice they use.

Ingredients

2 tablespoons (28 g) unsalted butter
1 medium leek (about 150 g), white and light-green parts only
1 pound (450 g) waxy potatoes, such as Yukon Gold, peeled if desired
1 medium carrot (about 100 g)
4 cups (950 ml) low-sodium fish stock
1 bay leaf
4 whole allspice berries, optional
1 pound (450 g) skinless salmon fillet, pin bones removed
1 cup (240 ml) heavy cream
1 teaspoon fine salt (6 g), or to taste
¼ teaspoon ground black pepper (about 0.5 g)
¼ cup (10 g) chopped fresh dill, plus a little more for serving if desired
1 tablespoon (15 ml) lemon juice, optional
1 lemon, cut into wedges, for serving

Instructions

Prepare the vegetables and salmon. Rinse the leek carefully, separating its layers to wash away any grit, then slice it thinly. Cut the potatoes into roughly ¾-inch (2 cm) cubes and the carrot into thin rounds or half-moons. Cut the salmon into 1-inch (2.5 cm) pieces, checking for pin bones as you go. Keep the salmon refrigerated while you start the soup, and wash your hands and cutting board after handling it.
Soften the leek. Melt the butter in a heavy 4- to 5-quart pot over medium heat. Add the leek and cook for 5 minutes, stirring often, until it has softened but has not browned. If it begins to stick or color, lower the heat. A gentle start keeps the soup’s flavor mild and lets the dill and salmon remain prominent.
Simmer the vegetables. Add the potatoes, carrot, fish stock, bay leaf and allspice berries, if using. Raise the heat and bring the liquid to a gentle simmer, which should take about 3 minutes. Reduce the heat to maintain a steady, uncovered simmer for 13 minutes, stirring once or twice. The potatoes should be nearly tender when pierced with a knife but should still hold their shape.
Cook the salmon. Add the salmon pieces and salt, then stir carefully so the fish is distributed without breaking up the potatoes. Keep the soup at a gentle simmer for 7 minutes. Check the thickest piece with a food thermometer; USDA FSIS recommends that fish reach a safe minimum internal temperature of 145°F (63°C). If a large piece has not reached that temperature, continue cooking briefly and check again.
Finish with cream and dill. Remove the pot from the heat. Lift out the bay leaf and allspice berries if you can find them. Stir in the cream, black pepper, chopped dill and optional lemon juice. Let the soup warm gently for 2 minutes without bringing it to a boil, then taste and adjust the salt. The broth should be creamy and lightly seasoned, not thick like a sauce.
Serve while hot. Ladle the soup into warm bowls, making sure each serving gets salmon, potatoes and broth. Add a little extra dill if you like, and serve lemon wedges at the table so everyone can choose how bright to make their bowl.

Tips

Clean the leek thoroughly. Soil can hide between the layers, so slice it first and rinse the pieces in a bowl of cold water, then lift them out rather than pouring the water over them. Grit in the finished soup is difficult to fix. If you cannot find leek, use one small yellow onion (about 110 g); the soup will taste a little sweeter and more onion-forward.
Choose potatoes that hold their shape. Waxy or all-purpose potatoes work better than very floury baking potatoes, which can crumble during stirring and make the broth cloudy. Cut the pieces to a similar size so they finish cooking together. If your potatoes are especially large, give them another minute or two before adding the salmon.
Adjust for ingredients you can find. Fresh dill gives the soup its familiar fragrant finish. If it is unavailable, use 1 tablespoon (about 1 g) dried dill, adding it with the cream; it will taste less fresh, so start with a smaller amount and adjust. Fish stock makes the broth especially savory, but low-sodium vegetable stock or water can substitute. Vegetable stock gives a less sea-scented soup; water makes a gentler broth and may need extra salt.
Keep the cream from boiling. Once the fish is cooked, take the pot off the heat before adding cream and dill. A hard boil can make the dairy look grainy and can break delicate salmon into flakes. If the soup needs to stay warm for a few minutes, use the lowest heat and stir softly rather than letting bubbles rise.

Serving Suggestions

Serve lohikeitto as a complete lunch or a simple dinner, with dark Finnish-style rye bread or crispbread alongside for dipping. A mild rye loaf is especially good because it adds a nutty, slightly sour note without competing with the salmon. Butter on the bread is optional; the soup itself already has a rounded, creamy broth.

For a fuller meal, add a crisp green salad dressed with a little vinegar and oil. Keep the side uncomplicated: cucumber, lettuce or radishes provide freshness against the warm soup. Put lemon wedges and extra dill on the table rather than adding a large amount to the whole pot, since diners may prefer different levels of acidity and herb flavor. Serve the soup hot in bowls, and avoid holding it at a boil while people come to the table.

Variations

Some versions use milk or a mixture of milk and cream instead of heavy cream. For a lighter broth, replace half the cream with whole milk, but stir it in off the heat and avoid boiling. The result will be less rich and a little thinner. For a thicker, richer bowl, keep the listed amount of cream rather than adding flour; the potatoes provide enough body when they are cooked but not mashed.

Cod or trout can replace salmon in the same quantity. Cut the fish into similar-sized pieces and cook it to 145°F (63°C), checking the thickest piece with a thermometer. Cod is mild and may flake more readily, so stir gently. You can also omit the allspice for a cleaner, simpler broth, or use a small pinch of ground allspice instead of whole berries. Ground spice is stronger and will remain in the soup, so use it sparingly.

For a version without dairy, use an unsweetened cooking cream alternative that tolerates heat, following its package guidance. The flavor and texture will differ from the traditional cream-based style, so taste before adding all the salt. A fully vegetable-based soup can be made with vegetable stock and extra root vegetables, but it is a different dish rather than a direct salmon-soup substitute.

Storage and Reheating

Cool leftover soup promptly and refrigerate it within 2 hours of cooking, in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. Because salmon and potatoes soften as they sit, the soup may be less neat in appearance the next day, but gentle reheating helps preserve the pieces. Do not leave the pot at room temperature for an extended serving period.

Reheat only the portions you need in a saucepan over low to medium-low heat, stirring carefully and bringing the leftovers to 165°F (74°C), as measured with a food thermometer. Avoid a rolling boil, which can make the cream separate and the fish break apart. If the broth has thickened in the refrigerator, add a splash of stock, water or milk while reheating. For microwave reheating, cover loosely, heat in short intervals, and stir between intervals so the soup warms evenly.

You can freeze the soup in an airtight freezer-safe container for up to 2 months, though cream-based soups may separate or become grainy after thawing. Thaw it overnight in the refrigerator, then reheat gently to 165°F (74°C) and stir to bring the broth together. Freezing is most successful if you make the soup without cream, freeze it after cooling, and add the cream when reheating; the potatoes may still soften somewhat.

Frequently Asked Questions

Can I make Finnish salmon soup ahead of time?

Yes. For the best texture, cook the leek, vegetables and broth ahead, refrigerate them promptly, and cook the salmon and add the cream and dill when you reheat the base. If you have already made the full soup, it can still be reheated; use low heat, stir gently and bring it to 165°F (74°C). The fish may be softer than when freshly cooked.

Do I have to use fish stock?

No. Low-sodium vegetable stock is a practical substitute and gives a lighter, less distinctly fishy broth. Water also works, especially if you prefer the salmon’s flavor to lead, but you may need to add more salt after cooking. Avoid strongly flavored or very salty stock because the broth reduces slightly as it simmers and can become over-seasoned.

How do I know when the potatoes are ready before adding salmon?

After the 13-minute simmer, test a potato cube with the tip of a small knife. It should go in with slight resistance, and the cube should remain intact when you lift it. If the center is still firm, simmer for another minute or two and test again. Adding the fish only when the potatoes are nearly tender helps prevent overcooking the salmon while you wait.

Can I use frozen salmon?

Yes, but thaw it completely in the refrigerator before cutting it into even pieces. Pat it dry so extra water does not dilute the broth, and check carefully for pin bones. Partly frozen chunks cook unevenly, making it harder to know when the thickest piece has reached 145°F (63°C). Keep thawed fish refrigerated until it goes into the pot.

Why did my soup turn grainy or separate?

Cream can separate if it is boiled hard, and some lower-fat dairy products are more prone to curdling in hot broth. Take the pot off the heat before stirring in the cream, then warm it gently without a rolling boil. If separation has already happened, whisking gently may improve the appearance, but it will not fully restore the original smooth texture.

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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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