Name: Finnish Salmon Soup (Lohikeitto)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tbsp butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 4 medium potatoes, peeled and diced; 2 medium carrots, peeled and sliced; 4 cups fish or vegetable broth; 1 cup heavy cream; 500 g salmon fillet, cut into bite-sized chunks; 1 tsp salt (adjust to taste); ½ tsp black pepper; ½ tsp allspice (optional, for authentic Nordic flavor); 1 bay leaf; ¼ cup fresh dill, chopped; Juice of ½ lemon; Fresh dill for garnish; Rye bread and butter

CategoryFish, Soups

DifficultyBeginner

A traditional Nordic comfort dish, this creamy salmon soup is packed with tender fish, hearty potatoes, and aromatic dill, making it a perfect warm meal for cold days.

Yields4 Servings

Prep Time20 minsCook Time35 minsTotal Time55 mins

For the Soup

2 tbsp butter

1 small onion, finely chopped

2 cloves garlic, minced

4 medium potatoes, peeled and diced

2 medium carrots, peeled and sliced

4 cups fish or vegetable broth

1 cup heavy cream

500 g salmon fillet, cut into bite-sized chunks

1 tsp salt (adjust to taste)

½ tsp black pepper

½ tsp allspice (optional, for authentic Nordic flavor)

1 bay leaf

¼ cup fresh dill, chopped

Juice of ½ lemon

For Serving

Fresh dill for garnish

Rye bread and butter

Sauté the Aromatics

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant (about 3 minutes).

Cook the Vegetables

Add the diced potatoes and sliced carrots to the pot. Pour in the broth, add the bay leaf, and bring to a gentle simmer. Cook for about 15 minutes, or until the potatoes are tender.

Add the Salmon

Gently place the salmon chunks into the soup. Season with salt, pepper, and allspice (if using). Simmer for another 5 minutes, just until the salmon is cooked through.

Make it Creamy

Lower the heat and stir in the heavy cream. Let it warm through for 2 minutes without boiling.

Final Touches

Remove the bay leaf, squeeze in the fresh lemon juice, and stir in the chopped dill.

Serve & Enjoy

Ladle the soup into bowls, garnish with extra dill, and serve with a side of rye bread and butter

Chef’s Tips

For a lighter version, substitute heavy cream with whole milk or half-and-half.
For extra depth, add a splash of dry white wine to the broth.
Fresh vs. Frozen Salmon: Fresh is always best, but high-quality frozen salmon works well too.

Ingredients