Entree: Finland – Southern Finland – Lohikeitto (Creamy Finnish salmon soup with potatoes, root vegetables, and dill)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (450 g) salmon fillet, skin removed, cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) waxy potatoes, peeled and diced into 1/2-inch (1.25 cm) cubes
- 2 medium carrots, peeled and diced, about 1 cup (150 g)
- 1 small leek, white and light green parts only, sliced and rinsed, about 1 cup (100 g)
- 1 small onion, finely chopped, about 1/2 cup (75 g)
- 4 cups (960 ml) fish stock or low-sodium vegetable stock
- 2 cups (480 ml) water
- 2 tbsp (30 g) butter
- 1/2 cup (120 ml) heavy cream
- 1 bay leaf
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) white pepper or black pepper
- 2 tbsp (8 g) fresh dill, chopped, plus extra for garnish
- 1 tbsp (15 ml) lemon juice, or to taste
- Fresh dill sprigs and lemon wedges for serving (optional)

Instructions

1. In a large pot, melt 2 tbsp butter over medium heat. Add chopped onion and sliced leek and sauté until soft but not browned, about 5 minutes.
2. Add diced potatoes and carrots to the pot, stir briefly, then pour in fish stock and water. Add bay leaf, bring to a simmer, and cook until vegetables are just tender, about 10–12 minutes.
3. Reduce heat to low. Add the salmon pieces to the pot and simmer gently until the salmon is opaque and cooked through, about 4–6 minutes depending on piece size.
4. Stir in heavy cream and chopped dill, warming gently without boiling. Season with salt, white or black pepper, and lemon juice. Taste and adjust seasoning.
5. Remove the bay leaf. Ladle the soup into bowls, garnish with extra dill sprigs and lemon wedges if desired, and serve hot with dark rye bread or buttered toast.