Lohikeitto: The Authentic Creamy Finnish Salmon, Potato, and Dill Soup Recipe
Lohikeitto, pronounced “loh-hee-keyt-toh,” is more than just a soup; it’s a culinary embrace, a bowl of pure comfort that beautifully embodies the spirit of Finnish cuisine. This exquisite dish, whose name translates directly to “salmon soup” in Finnish, is a harmonious blend of tender, flaky salmon chunks, soft potatoes, and sweet carrots, all swimming in a rich, creamy broth. Infused with the delicate aromatics of leeks and the vibrant freshness of dill, each spoonful is a testament to the power of simple, high-quality ingredients. A scattering of melted butter speckles and more bright green dill often adorns the surface, adding both flavor and visual appeal. What makes Lohikeitto truly remarkable is its ability to deliver such profound satisfaction and sophisticated flavor in under half an hour, making it an ideal choice for both weeknight dinners and special occasions. (Jump to the full recipe below.)
Embark on a Culinary Journey to Finland: The Land of Pure Happiness
Join us this month as we venture into the captivating Land of the Midnight Sun, Finland, for our latest Eat the World recipe challenge. Finland, a country often celebrated as “the happiest in the world,” offers much more than just stunning landscapes and innovative technology. It’s a place where nature’s bounty meets modern living, where ancient forests meet contemporary design, and where a profound sense of well-being pervades daily life for its 5.5 million inhabitants. Geographically positioned as one of the world’s most northerly nations, Finland is both remarkably remote and sparsely populated, contributing to its wildly beautiful and unspoiled character.
The pursuit of happiness is a universal quest, and perhaps we can all glean a few valuable lessons from the Finnish way of life. Their contentment often stems from a deep connection to nature, an emphasis on community and caring for all generations—our elders, children, and parents—and a profound appreciation for music, design, and creativity. Imagine roaming through serene forests, taking invigorating dips in pristine, cool waters, and savoring meals rich in fresh fish and wild berries. These are not just pastimes but integral components of the Finnish lifestyle, contributing to their enviable state of happiness. And, of course, a significant part of this happiness is found in their remarkable and vibrant food scene, which we are absolutely thrilled to explore.
Finnish Culinary Heritage: Simplicity Meets Nordic Flavors
Helsinki, Finland’s bustling capital, is rapidly gaining international recognition for its dynamic and evolving food culture. Beyond its Michelin-starred establishments and charming coffee houses, the city is a hub of culinary innovation. Helsinki is the birthplace of the ingenious Restaurant Day, a quarterly event where anyone can transform into a restaurateur for a single day, setting up pop-up restaurants, bars, or cafés across the city. This embodies the creative and communal spirit of Finnish food enthusiasts.
Finland’s rich history, marked by occupations from both Sweden and Russia before gaining independence in 1917, has left an indelible mark on its culinary landscape. Today, Finland stands as a high-technology welfare state, boasting an excellent standard of living and one of the highest per capita incomes globally. Its unique food culture is a beautiful fusion of these historical influences and its striking natural environment. With over 188,000 lakes and a comparable number of islands, coupled with vast expanses of forest covering most of the country, it’s no surprise that fish and wild game are dietary staples. These are complemented by hearty potatoes, beloved rye bread, and a generous use of fresh cream and dairy products, reflecting the country’s agricultural abundance.
For this month’s Finnish culinary exploration, I have chosen Lohikeitto, a dish that perfectly encapsulates the essence of Finnish cooking. The ingredients themselves tell a story of Finland’s geography: salmon, trout, and whitefish thrive in the pristine northern rivers; potatoes, leeks, and carrots are easily cultivated in the fertile southern agrarian belt; and rich, fresh cream comes from dairy farms throughout the region. To savor a bowl of Lohikeitto is to experience a most authentic and delicious taste of Finland. Imagine succulent, tender chunks of salmon, soft potatoes, and sweet carrots gently simmering in a delicate, buttery broth. This comforting base is subtly flavored with aromatic leeks, fresh dill, and a secret pinch of allspice—a spice famously used in Swedish Meatballs, hinting at historical culinary ties—and finished with generous lashings of rich cream. It’s truly a delicious mystery how such simple, pure ingredients can combine to form such a profoundly satisfying and intensely flavorful soup.
Beyond its incredible taste, Lohikeitto is wonderfully simple to prepare. It’s a true one-pot wonder, ready in less than half an hour, making it incredibly versatile. Whether you’re hosting an elegant dinner party or simply seeking a comforting, homely family meal, Lohikeitto fits the bill perfectly. The only challenging part, perhaps, is mastering the pronunciation of its name. But fear not, help is at hand! You can find an audio pronunciation ofLohikeittohere.
Serving Lohikeitto: A Taste of Finnish Bliss
To fully immerse yourself in the Finnish experience, enjoy your bowl of Lohikeitto with a thick slice of rustic country rye bread or a piece of toasted whole-grain gluten-free bread, generously slathered with creamy butter. This simple pairing elevates the meal, transporting you directly to Finnish culinary heaven. If you’re truly dedicated to the spirit, follow your meal with a refreshing sauna session, or better yet, step outside once darkness falls to witness the mesmerizing dance of the Northern Lights. In such moments, you’ll find yourself in Finland not just in taste, but in spirit and soul.
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Kitchen Frau Notes for Perfect Lohikeitto
Achieving the perfect Lohikeitto is wonderfully straightforward, but a few tips can elevate your soup to new heights of deliciousness. When it comes to the stock, finding good quality fish stock can sometimes be a challenge, unless you opt to make your own. However, fish bouillon cubes can be a convenient alternative if available. If neither are readily at hand, don’t hesitate to use chicken stock; it works beautifully as a substitute and won’t compromise the soup’s flavor significantly. For an even richer base, I’ve found that using a combination, such as half a good quality lobster stock paste and half chicken stock paste (like the Better Than Bouillon brand), yields an exceptionally flavorful broth.
If your salmon fillet still has the skin on, a simple trick can add an extra layer of flavor to your soup. Begin by scaling the fish, then remove the skin in one clean piece. Lay the fillet skin-side down on your cutting board, and starting from the tail end, slide a sharp knife along the length of the fillet while gently pulling the skin away. The skin should come off in one piece. You can then add this salmon skin to the soup along with the stock. Allow it to simmer with the vegetables and broth, and then easily remove it before adding the salmon chunks. This method imparts a deeper, more intense salmon flavor to the broth. If you don’t have salmon skin, don’t worry—your Lohikeitto will still be incredibly delicious!
The traditional Finnish version of Lohikeitto is characterized by a delicate, thin, yet creamy broth. This lighter consistency allows the fresh flavors of the salmon and vegetables to truly shine. However, if you prefer a thicker, more substantial broth, you can easily adjust the consistency. Simply mix a few tablespoons of the heavy cream with 2 or 3 teaspoons of cornstarch in a small bowl until smooth. Stir this slurry into the soup near the end of the cooking process, just after adding the salmon and cream, and let it gently simmer for another minute or two until it thickens to your desired consistency. This small adjustment caters to personal preference without sacrificing any of the soup’s authentic charm.
Lohikeitto (Creamy Salmon, Potato, and Dill Soup)
A Quick and Comforting One-Pot Finnish Classic
- 3 tablespoons unsalted butter
- 1 large leek (approximately 2 cups), white and light green parts only, thoroughly rinsed, quartered lengthwise and thinly sliced (or 1 large yellow onion, chopped)
- 1 lb (454g) potatoes, about 3 medium-sized, peeled and diced into ¾ inch (2 cm) cubes (approximately 2½ cups)
- 1 cup diced or sliced carrots (from about 2 large carrots)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 cup water
- 4 cups fish stock (or chicken stock* – please refer to notes above for alternatives)
- 1 lb (454g) fresh salmon fillet, skin and bones removed, cut into ¾ inch (2 cm) chunks
- 1 cup (240ml) heavy cream (35% milkfat or higher)
- ¼ teaspoon ground allspice
- ½ cup (120ml) chopped fresh dill, divided
Instructions:
- Prepare the Leek: To clean the leek thoroughly, first cut it in half lengthwise. Rinse it well under cool running water, making sure to separate the layers as you rinse to dislodge and remove any lingering bits of mud or sand trapped between them. Once clean, cut each half lengthwise again, then slice crosswise into thin, crescent-shaped pieces.
- Sauté Aromatics: In a large, heavy-bottomed soup pot or Dutch oven, melt the butter over medium heat. Add the prepared leeks (or chopped onion) and cook gently for about 5 minutes, stirring occasionally, until they are softened and fragrant but not browned.
- Simmer Vegetables: To the pot, add the diced potatoes, carrots, salt, pepper, bay leaf, water, and either fish or chicken stock. Bring the mixture to a rolling boil, then immediately reduce the heat to a gentle simmer. Cover the pot and cook for 15 minutes, or until the potatoes and carrots are tender when pierced with a fork.
- Add Salmon and Cream: Carefully add the salmon chunks, heavy cream, and ground allspice to the simmering soup. Stir in approximately three-quarters of the fresh dill, reserving the remaining 2 tablespoons for garnish. Continue to cook, covered, for another 5 minutes, or until the salmon is just cooked through and flaky. Be sure to stir very gently to avoid breaking up the delicate salmon chunks.
- Season and Serve: Taste the soup and adjust seasonings if necessary, adding more salt or pepper to your preference. Remove the bay leaf before serving. Ladle the hot Lohikeitto into bowls, sprinkling each portion generously with the reserved fresh dill.
Serve this delightful Finnish salmon soup with a side of fresh whole-grain bread and butter for a truly authentic and comforting meal.
Yields: 4 to 5 servings.
Guten Appetit!
Join the Culinary Adventure with “Eat the World”
Curious to explore more global flavors from your kitchen? Check out all the wonderful Finnish dishes prepared by fellow Eat the World members and share your culinary creations with #eattheworld. Click here to find out how to join and have fun exploring a new country’s cuisine with us each month!
- Pandemonium Noshery: Vispipuuro – Whipped Semolina Pudding
- Nicoletta & Loreto Sugarlovespices: Mustikkapiirakka (Finnish Blueberry Pie)
- Margaret at Kitchen Frau: Lohikeitto (Creamy Salmon, Potato & Dill Soup)
- Tara’s Multicultural Table: Makaronilaatikko (Finnish Macaroni Casserole)
- Culinary Adventures with Camilla: Mustikkapiirakka (Finnish Blueberry Pie)
- Amy: Sima (Finnish Lemonade)
- Sharanya Sara’s Tasty Buds: Voisilmapulla (Finnish Butter Eye Buns)
- Evelyne: Pannukakku Finnish Pancakes with Blueberries
- Sue: Lattyja Pancakes with Strawberry-Gooseberry Jam
- A Day in the Life on the Farm: Lihapullat (Finnish Meatballs)
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Explore More of Our “Eat the World” Recipe Challenges:
Dive into our archives and discover more global recipes from past “Eat the World” challenges:
- A Taste of Ireland: Dublin Coddle (A Tasty Sausage and Potato Stew)
- A Taste of Thailand: Shrimp Laksa (Khung)
- A Taste of Kenya: Maharagwe with Ugali (Red Beans with Cornmeal Slice)
- A Taste of Sweden: Swedish Meatballs with Cream Gravy
- A Taste of New Zealand: Classic Pavlova
- A Taste of France: Axoa d’Espelette (A Simple Stew from the Basque Country)
- A Taste of Argentina: Red Chimichurri Sauce
- A Taste of India: Kerala Upma (Fluffy, Kerala Style Breakfast Upma Recipe)
- A Taste of Poland: Polish Honey Cake
- A Taste of Ethiopia: Four Ethiopian Recipes for a Fantastic Feast
- A Taste of England: Gluten Free Fish and Chips and Mushy Peas
- A Taste of Georgia: Charkhlis Chogi (Beets with Sour Cherry Sauce)
- A Taste of Mexico: Cochinita Pibil Tacos (Pit Barbecued Pig to Make in Your Oven)
- A Taste of Cambodia: Noum Kong (Cambodian Rice Flour Doughnuts)
- A Taste of Israel: Cucumber, Feta, and Watermelon Salad