What exactly is Lohikeitto?

Lohikeitto, pronounced 'loh-hee-kayt-toh', is a classic Finnish salmon soup. It's renowned for its rich, creamy broth, tender pieces of salmon, and a mix of root vegetables like potatoes and carrots, often finished with plenty of fresh dill.

Can I use different types of fish for this soup?

While traditional Lohikeitto uses salmon, you can certainly experiment with other firm white fish like cod or halibut. However, salmon provides a unique richness and flavor that is characteristic of this Finnish classic.

How should I store and reheat leftover Lohikeitto?

Store leftover Lohikeitto in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the cream from curdling and the salmon from overcooking. You might need to add a splash of milk or water to thin it out.

What are some common variations of Finnish Salmon Soup?

Some variations might include adding leeks, substituting some of the cream with milk or fish broth for a lighter soup, or incorporating different herbs like chives or parsley. Some recipes also suggest a touch of allspice or bay leaf for added depth, though dill is almost always the star.

Authentic Finnish Salmon Soup (Lohikeitto) Recipe: A Cozy Classic

Name: Finnish Salmon Soup (Lohikeitto)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Finnish
Ingredients: 1 tbsp butter or olive oil; 1 large yellow onion, chopped; 2 large carrots, peeled and diced; 4 medium potatoes, peeled and diced (Yukon Gold or red potatoes work well); 6 cups (1.5 liters) water or fish broth; 1 tsp salt, or to taste; 1/2 tsp black pepper, or to taste; 1 lb (450g) skinless salmon fillet, cut into 1-inch cubes; 1 cup (240ml) heavy cream or half-and-half; 1/4 cup fresh dill, chopped, plus extra for garnish

Description

A classic, creamy Finnish salmon soup with potatoes, carrots, and fresh dill, perfect for a warming and comforting meal.

Ingredients

Scale

1 tbsp butter or olive oil
1 large yellow onion, chopped
2 large carrots, peeled and diced
4 medium potatoes, peeled and diced (Yukon Gold or red potatoes work well)
6 cups (1.5 liters) water or fish broth
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
1 lb (450g) skinless salmon fillet, cut into 1-inch cubes
1 cup (240ml) heavy cream or half-and-half
1/4 cup fresh dill, chopped, plus extra for garnish

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Instructions

Step 1: In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Step 2: Add the diced carrots and potatoes to the pot. Pour in the water or fish broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
Step 3: Season the soup with salt and black pepper. Gently add the salmon cubes to the simmering soup. Cook for 3-5 minutes, or until the salmon is just cooked through and flakes easily. Be careful not to overcook the salmon.
Step 4: Stir in the heavy cream and most of the fresh dill. Heat through for another 1-2 minutes, but do not boil after adding the cream.
Step 5: Taste and adjust seasonings if necessary. Ladle the hot Lohikeitto into bowls and garnish with extra fresh dill before serving immediately.

Notes

For best flavor, use high-quality, fresh salmon. You can also add a bay leaf to the broth while the vegetables simmer for extra aroma, removing it before adding salmon and cream. If you prefer a lighter soup, use milk instead of cream, or a mix of both. Serve with a slice of rye bread.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Simmering
Cuisine: Finnish

Nutrition

Serving Size: 1 bowl (approx 1.5 cups)
Calories: 420 kcal
Sugar: 6g
Sodium: 650mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 75mg

Description

Ingredients

Instructions

Notes

Nutrition

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