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Fish, European

Lohikeitto, Finnish salmon soup

Lohikeitto is a creamy Finnish salmon soup with potatoes, leeks, carrot and dill, for 4 people, ready in 40 minutes, very easy to make, for €3.90 per person. The key is adding the salmon at the very end, into the simmering broth, so it stays tender and doesn't fall apart.

Tonight we're heading to Finland with a lohikeitto, a creamy salmon soup with potatoes, leeks and dill, served with rye bread.

Lohikeitto, Finnish salmon soup
Total time
40 min
Difficulty
Very easy
Cost per person
€3.90
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Lohikeitto is the kind of soup that warms you up without weighing you down. The broth is mild, lightly briny from the salmon, smoothed out by cream and scented with dill. Small diced potatoes and carrot give it body, while the leeks melt down and add a quiet sweetness. The salmon, barely poached, stays tender and flaky, never dry.

It's a great weeknight dinner since it comes together in one pot without much hands-on time. It also works well on a cold Sunday evening, served with rye bread for dipping. Kids who like mild fish and cream tend to enjoy it too, especially if you leave the dill out of their bowl.

The ingredients

4 people

Fish counter

  • Salmon fillet 500 g

Fruits and vegetables

  • Potatoes 500 g
  • Leeks 2
  • Carrot 1
  • Dill 1 bunch

Pantry

  • Vegetable stock cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 20 g

Bakery

  • Rye bread 4 slices

Allergens Fish, Lactose, Gluten

The step by step recipe

  1. Melt the sliced leeks in the butter without letting them color. 6 min

    The leeks should turn soft, not golden.

  2. Add the diced potatoes and carrot, the stock dissolved in 80 cl of water, and let it simmer. 15 min

    Small cubes cook fast and thicken the broth.

  3. Cut the salmon into cubes, removing the skin.

    Take the salmon out of the fridge at the last moment, it's easier to cut cold.

  4. Add the cream to the broth, then the salmon, and let it cook at a gentle simmer. 5 min

    Don't let it boil, or the salmon will fall apart.

  5. Sprinkle with chopped dill, season with salt and pepper, and serve with the rye bread.

    Add a squeeze of lemon to the bowl, it brightens the soup.

Our tips to get it right

  • Cut the vegetables into small, even cubes, they cook faster and naturally thicken the broth without needing any flour.
  • Pick salmon that smells fresh and clean, it carries the whole soup, so it shouldn't be hidden under too many spices.
  • Taste the broth before adding the cream, it should already be well seasoned, since cream tends to soften flavors and can mask a lack of salt.

The variations

  • Swap the salmon for cod or trout, the texture changes slightly but the idea stays the same.
  • For a fish free version, use mushrooms and a richer vegetable broth instead of the salmon and classic stock.
  • For kids, blend part of the soup before adding the salmon, it turns silkier and easier to eat by the spoonful.

What to serve it with

  • Toasted rye bread
  • Salted butter to spread
  • Sparkling water with lemon

Storage

Lohikeitto keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because of the cream and potatoes, which change texture. Reheat it gently over low heat, without boiling, so the salmon stays tender.

Questions about this dish

Can you make lohikeitto ahead of time?

You can prepare the broth with the vegetables ahead and keep it chilled. Add the cream and salmon only right before serving, so the fish stays tender.

What fish can replace salmon in this soup?

Cod, trout or pollock all work well instead of salmon. Choose a firm fleshed fish that holds up well when simmered in the broth.

Why add the salmon at the very end?

Salmon cooks very quickly in hot broth. If it simmers too long it falls apart and turns dry, but added at the end it stays tender.

Can you substitute the heavy cream?

You can use thick sour cream thinned with a bit of broth, or whole milk for a lighter version. The result will be slightly less rich but still good.

How long does it take to make a lohikeitto, Finnish salmon soup, with rye bread?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a lohikeitto, Finnish salmon soup, with rye bread?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lohikeitto, Finnish salmon soup, with rye bread cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Always check the labels of the products you buy.

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