There’s nothing quite like a steaming bowl of soup on a cold evening, and in Finland, that bowl is often Lohikeitto — a creamy salmon soup filled with leeks, potatoes, carrots, and plenty of fresh dill. This Nordic classic is as comforting as it is elegant, bringing together simple ingredients in the heartiest way.
What I love most about Finnish salmon soup is that it feels like both a weeknight dinner and a special dish. It’s nourishing, full of flavor, and somehow gets even better the next day when the flavors meld together. Plus, it’s a true one-pot meal—which means less cleanup and more time to enjoy around the table.
Ingredients You’ll Need
To make authentic Lohikeitto, you don’t need anything fancy, just a few high-quality, easy-to-find staples:
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Salmon: Fresh fillet without skin, cut into hearty cubes (or frozen if that’s what you have).
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Leeks: Use the white and light green parts for sweetness and depth.
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Potatoes: Firm potatoes that hold their shape well.
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Carrots: Classic, but you can swap with parsnips or sweet potatoes.
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Fish Broth: The traditional choice, but vegetable or chicken stock also work.
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Dill: A generous handful of fresh dill—this is what gives the soup its distinct Nordic flair.
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Cream: Heavy cream or crème fraîche for richness.
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Lemon (optional): A drizzle at the end brightens everything.
How to Make Finnish Salmon Soup
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Prep: Slice the leeks, peel and cube the potatoes, slice carrots, chop dill, and cube salmon.
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Sauté: In a large pot, gently sauté leeks and carrots in butter or olive oil until softened.
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Simmer: Add potatoes and fish broth. Season with salt and pepper. Simmer 15 minutes until potatoes are tender.
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Cook Salmon: About 5 minutes before serving, add salmon cubes and cream. Let simmer gently (do not boil) until salmon is cooked through.
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Finish: Stir in fresh dill, add black pepper, and drizzle with lemon juice if desired.
Serve hot with rye bread and a glass of white wine—Sauvignon Blanc or a creamy Chardonnay pairs beautifully.
Tips for the Best Lohikeitto
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Choose quality salmon — it’s the star of the dish.
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Don’t overcook the salmon — just a few minutes is enough.
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Fresh dill is non-negotiable — it’s what makes the soup distinctly Finnish.
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Make ahead — it tastes even better reheated the next day.
Storage & Reheating
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Refrigerator: Store in an airtight container for up to 3 days. Reheat gently over low heat or in the microwave.
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Freezing: Not recommended due to the cream (it tends to separate). If you must freeze, leave out the cream and add it later after thawing.
FAQs
How long will this soup keep?
Up to 3 days in the refrigerator in an airtight container.
Can I freeze it?
Not ideal because of the cream, but you can freeze a cream-free version and stir in cream after reheating.
Can I make it dairy-free?
Yes! Swap cream with soy, cashew, or oat cream—or even a silky white bean purée for thickness.
Finnish Salmon Soup (Lohikeitto)
There’s something incredibly cozy about a steaming bowl of Finnish salmon soup. Known as Lohikeitto, this Nordic classic combines tender salmon, hearty root vegetables, and a touch of cream for a dish that’s simple, wholesome, and deeply comforting.
Ingredients
- 500 g salmon fillet, skin removed, cut into chunks
- 400 g firm potatoes, peeled and cubed
- 3 carrots, peeled and sliced
- 3 leeks, thinly sliced and rinsed
- 1.2 liters fish stock
- 200 ml heavy cream
- 1 bunch fresh dill, chopped
- 1 lemon, for serving
- Salt and black pepper, to taste
- 1 tablespoon butter or olive oil (for sautéing)
Instructions
- Start by preparing the vegetables — cube the potatoes, slice the carrots, and cut the leeks into thin strips. Rinse the leeks thoroughly. Chop the dill and set it aside. Cut the salmon into generous cubes.
- Heat butter or olive oil in a large pot, then sauté the leeks and carrots until they begin to soften and the leeks shrink down.
- Add the potatoes and pour in the fish stock. Season lightly with salt and black pepper, then let the soup simmer on medium heat for about 15 minutes, until the potatoes are just tender.
- Stir in the salmon chunks and cream about 5–10 minutes before serving. Allow the fish to cook gently for 3–5 minutes — avoid boiling once the cream is added. Cover the pot and let it rest a few more minutes off the heat.
- Finish with fresh dill, and ladle the soup into bowls. A crack of black pepper and a squeeze of lemon juice right before serving make it extra refreshing.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 671Total Fat 43gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 21gCholesterol 146mgSodium 759mgCarbohydrates 34gFiber 5gSugar 6gProtein 40g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Lohikeitto is more than just soup—it’s a warm hug from the Nordic kitchen. With its creamy broth, tender salmon, hearty vegetables, and fresh dill, it manages to feel both rustic and refined. Perfect for cold nights, busy weekdays, or when you just need a little comfort, this dish proves that the simplest recipes are often the most memorable. So grab a pot, some salmon, and a bunch of dill—you’ll have Finland in a bowl in less than 30 minutes.
