Finnish Salmon Soup (Lohikeitto)
Finnish salmon soup with potatoes, leek, milk, and dill. Serves 4; allow about 20 minutes of hands-on preparation and 40 minutes of cooking.
This version combines salmon and vegetables with a Finnish fish-soup method: first make a broth with the fish bones, then cook the potatoes and add the fish. Preparation time is approximate; cooking time may vary slightly with the size of the pieces and the strength of the simmer.
Method
- 01
Make the fish broth
Clean the salmon and separate the fillets from the bones. Put the bones in a pot with the water, onion, allspice, and dill stems. Bring to a boil, lower the heat, and simmer gently for 20 minutes. Strain and set aside the broth; pick off any flesh that has come away from the bones.
20 min - 02
Cook the potatoes and leek
Bring the strained broth to a boil. Add the potatoes, leek, and salt. Cook over moderate heat for about 15 minutes, until the potatoes are tender when pierced.
15 min - 03
Add the salmon and thicken the soup
Cut the salmon fillets into pieces and add them to the pot. Cook for about 5 minutes, until the fish is done. Whisk the flour into the milk until smooth; pour it into the soup while stirring and let it simmer gently for a few minutes, until slightly thickened.
- 04
Finish with the herbs
Add the chopped dill and chives, stir, and serve the soup hot.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.