Creamy Finnish Salmon Soup (Lohikeito)

Rich, most delicious, creamy, healthy, light! Lohikeito is a Finnish fish soup with cream that is surprisingly easy and simple to prepare. Use finely chopped dill, baby green onions, and a couple sprigs of thyme to add flavor to the soup!
cook time: 50 min
Hazel Farrow
Creamy Finnish Salmon Soup (Lohikeito)

Nutrition Facts (per serving)

101
Calories
5g
Fat
6g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water 1 l
Potato 5 pc
Bay leaf 1 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 3 tbsp
Peppercorns 3 pc
Greenery to taste
Cream 200 g
Salmon (tail, ribs, head, ridge) 300 g
Salmon steak (or fillet) 400 g

Recipe instructions

Step 1

Step 1
How to cook Finnish lohikeito soup? Prepare the ingredients listed in the recipe. For the broth, take the fishʼs head, tail, fins and spine. For the soup itself, you can use salmon fillet or steak.

Step 2

Step 2
Be sure to remove the gills from the head. Clean the tail and head of scales. Rinse the fish and place in a small saucepan or saucepan. Add a bay leaf, a couple of black peppercorns and place on the stove. At the moment of boiling, foam forms; be sure to remove it with a spoon, otherwise the broth will be cloudy. Cook the fish for about 10-15 minutes.

Step 3

Step 3
Meanwhile, prepare the vegetables. Peel potatoes, carrots and onions. The original recipe usually calls for leeks, so if possible use those too. Rinse everything and dry with napkins.

Step 4

Step 4
Cut the carrots into thin slices, the onion into half rings or cubes, and the potatoes into cubes or medium-sized pieces.

Step 5

Step 5
Heat odorless vegetable oil in a thick-bottomed saucepan. Send the carrots and onions to fry. Stirring, bring to the desired degree of readiness.

Step 6

Step 6
Place the potatoes into the pan. The amount of potatoes can be increased or, on the contrary, reduced depending on how thick you want the soup to be.

Step 7

Step 7
Pour in the fish stock. Add salt to taste. After boiling, cook over medium heat until the potatoes are cooked (10 to 20 minutes).

Step 8

Step 8
Cut the red fish fillet into medium-sized cubes.

Step 9

Step 9
When the potatoes are ready, use a slotted spoon to scoop out some of them and crush them with a fork. This is necessary to thicken the soup.

Step 10

Step 10
Place the salmon pieces into the pan. Cook for about 5 minutes or a little longer. If you overcook the fish, it will become dry.

Step 11

Step 11
Pour the cream into the pan. What cream is better to take? Cream of any fat content is suitable for soup. I usually use at least 30%. At this stage, check if your soup is too thick and, if necessary, add the required amount of boiling water. Taste again for salt, adding more salt if necessary.

Step 12

Step 12
Over high heat, wait until it boils, add the chopped herbs and immediately remove the pan from the heat.

Step 13

Step 13
Sprinkle the soup with ground black or allspice. Ready! Serve while still hot.

Additional rubrics

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