Go Back
–+ servings

Finnish Salmon Soup (Lohikeitto)

Carol Scheck's avatarCarol Scheck
A flavorful and nourishing soup that is sure to please, as well as add some omega-3's to your weeknight meal rotation.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 5 minutes
Course Dinners
Cuisine Finland
Servings 6 people
Calories 358 kcal

Ingredients
  

  • 1 lb salmon filet
  • 2 teaspoons salt fine sea salt or kosher salt
  • 1 medium onion diced (about 1 cup)
  • 4 cups water
  • 4-5 potatoes peeled and chopped
  • 2 cups milk I prefer whole
  • 1 tsp dried chives
  • 2 Tbsp butter

Instructions
 

  • If not already done, clean fish and remove skin. Cut into pieces, approximately 2 inch squares.
  • Place the fish in a pot, add the onion and salt, and cover with the water.
  • Bring just to the boiling point and reduce to a low simmer. Simmer until the fish flakes when poked with a fork. Check often, you don't want it to get mushy.
  • Drain the pot and set aside the fish & onions. The water is now the fish stock for the soup; return it to the pot and add the potatoes.
  • Simmer the potatoes in the stock until tender. Time will depend on the size of the pieces, up to 15 minutes or so.
  • Return the salmon and onion mixture to the soup and add the chives and the milk.
  • Simmer at a very low simmer for 20 minutes.
  • If you are not going to serve the soup in the pot you prepared it in, transfer it before you add the butter.
  • Slice the butter into thin pats and place them on the top of the soup.

Notes

1. I recommend serving with rye bread, sourdough, or another dense, crusty bread. Rye would be the most authentic. According to Beatrice Ojakangas, and seconded by my own travels in Finland, the Finns often serve butter and cheese with the rye to accompany this soup as well.
2. Squeezing a lemon wedge over your soup is a fine idea.
3. Traditionally this is made flavored with dill. Mine is not, because my husband does not prefer it. If you do, add 1/2 tsp dried dill along with the onions and salmon at the beginning, and omit the chives.
4. A mix of sweet and white potatoes goes very well in this soup as well. Watch the simmering time on the sweet potatoes as they get soft quite a bit faster than white.

Nutrition

Serving: 2cupsCalories: 358kcalCarbohydrates: 31gProtein: 21gFat: 17gSodium: 836mgPotassium: 1136mgFiber: 3.5gSugar: 6g
Tried this recipe?Let us know how it was!