Here’s a recipe for Traditional Finnish Lohikeitto (Salmon Soup), a comforting, creamy dish with potatoes and fresh dill, perfect for a hearty Nordic meal.
Ingredients:
500g (1 lb) salmon fillet (skinless, cut into bite-sized pieces)
600g (1.3 lbs) potatoes (peeled and cut into cubes)
1 large carrot (peeled and sliced)
1 large onion (finely chopped)
1 leek (white part only, sliced)
1.2 liters (5 cups) fish or vegetable stock
300 ml (1 ¼ cup) cream (heavy or half-and-half)
2 tbsp butter
1 tsp salt (or to taste)
½ tsp black pepper
Fresh dill (roughly chopped for garnish)
1 bay leaf
Optional: Lemon wedges for serving
Instructions:
- Prepare the Vegetables:
Peel and cut the potatoes into small cubes.
Slice the carrot and finely chop the onion and leek.
- Cook the Vegetables:
In a large pot, melt the butter over medium heat. Add the chopped onions and leeks, cooking until soft and translucent (about 5 minutes).
Add the potatoes, carrots, and bay leaf to the pot. Pour in the fish or vegetable stock, bringing it to a boil.
Reduce the heat to low and simmer for about 15 minutes, or until the potatoes are nearly tender.
- Add the Salmon:
Gently add the salmon pieces to the soup. Let it cook for another 5-7 minutes, or until the salmon is cooked through and flakes easily.
- Add Cream:
Stir in the cream and season with salt and pepper. Let the soup simmer gently for another 5 minutes. Avoid boiling at this stage to prevent the cream from curdling.
- Final Touch:
Remove the bay leaf and add fresh dill to the soup. Adjust seasoning if necessary.
Let the soup rest for a couple of minutes to allow the flavors to meld.
- Serve:
Serve the Lohikeitto hot with a sprinkle of extra fresh dill on top. You can also offer lemon wedges on the side for a hint of acidity.
Tips:
For an even richer flavor, you can use homemade fish stock.
Serve with rye bread or Karelian pies for a complete Finnish meal.
This creamy, delicious Lohikeitto is perfect for cold days and brings the taste of Finland right to your table!
