Lohikeitto (Finnish) Salmon Soup

Lohikeitto (Finnish) Salmon Soup

We are expecting snow on Kitsap Peninsula this evening. It’s not often that we get snow fall so I’ve gone to the market to buy supplies and pulled my soup pot up from the basement. I’m prepared to hunker down, get cozy and make soup!

Sockeye salmon
Sockeye salmon

This salmon soup recipe, called Lohikeitto hails from Finland. Lohi means salmon in Finnish and keitto means soup. This warming, savory lohikeitto is popular across Scandinavia and Northwestern Russia, where the winters are brutally cold. This recipe was originally posted in my book Going Coastal.

Finland is surrounded by the Baltic Sea and is home to more than 150,000 lakes. With a vast coastline spanning more than 700 miles, the country has a long-held tradition of boating and sailing that remains to this day. Suffice it to say that seafood is an important part of the region’s gastronomy, which celebrates an abundance of fish, including Arctic char, herring, trout and salmon.

Helsinki seafood

This is an easy 30-minute recipe with a light broth that is great for lunch or supper. Dill is an essential ingredient and you and be more heavy handed if you like this herb. Any variety of salmon will work for this recipe, but I have made recommendations.

INGREDIENTS

Serves 4-6

  • 2 tablespoons unsalted butter
  • 1 large leek, rinsed and chopped
  • 2 large carrots, diced
  • 1 quart (4 cups) salmon bone broth or vegetable broth
  • 1 bay leaf
  • 1-pound large russet potatoes, peeled and diced
  • ½ teaspoon sea salt, plus more as needed
  • ½ teaspoon white pepper, plus more as needed
  • 2 pounds pink, Coho or Sockeye salmon, boneless and skinless
  • 1 bunch fresh dill
  • 1½ cups half-and-half

DIRECTIONS

  • In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat and add the leek and carrot. Sweat the vegetables for 5 minutes until soft and fragrant.
  • Add the bone broth, bay leaf, potatoes, sea salt and white pepper. Cover the pot with a lid with the lid slightly ajar and bring to a boil for 5 minutes.
  • After 5 minutes, remove the lid and reduce heat to a simmer. Add the salmon, dill, and the half-and-half and stir to combine. Cook for another 5 minutes. Taste for seasoning and add additional salt and pepper as needed.
  • Turn off the heat and allow the pot to rest for 10 minutes before serving.
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Hello!!

I’m Stephanie Harris-Uyidi, affectionately known as The Posh Pescatarian. I’m a sustainable seafood enthusiast and love sharing recipes, education, and tips for making incredible pescatarian meals. I am an industry expert and an authoritative voice on the pescatarian lifestyle. When I’m not working on new recipes in my lab (AKA: my kitchen!) I enjoy traveling and learning about people, places and culture through food, ingredients, and cooking techniques. I share some of my experiences on my TV show Appetite for Adventure!

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