Finnish Salmon Soup (Lohikeitto)

Introduction

Few dishes capture the essence of Nordic comfort quite like Finnish salmon soup, or *lohikeitto* as it's lovingly known in its homeland. This soul-warming soup represents everything beautiful about Finnish cuisine: simple, honest ingredients transformed into something deeply satisfying and nourishing.

Born from the pristine waters and forests of Finland, this soup tells the story of a nation that understands how to coax maximum flavor from minimal ingredients. Fresh salmon, the jewel of Nordic waters, takes center stage alongside humble root vegetables and the bright, aromatic embrace of fresh dill. It's the kind of dish that makes you understand why the Finns have such a deep connection to their natural landscape.

What makes this soup truly special is its perfect balance—the richness of salmon and cream tempered by the earthiness of potatoes and carrots, all brought together with the clean, herbaceous notes of dill that seem to capture the essence of a Finnish summer meadow. The result is a soup that's both rustic and refined, hearty enough to sustain you through long Nordic winters yet elegant enough for any dinner table.

This is comfort food in its purest form: a bowl of warmth that speaks to something primal and nurturing. Each spoonful delivers tender flakes of salmon, creamy broth, and perfectly cooked vegetables, all punctuated by the fresh brightness of dill. It's a reminder that some of the world's most satisfying dishes come from the simplest traditions, lovingly passed down through generations of home cooks who understood that true comfort lies in honest, well-prepared food.

Ingredients

• 45g unsalted butter (or olive oil)
• 1 leek (about 200g), white and light green parts only, finely sliced
• 2 medium carrots (about 150g), peeled and diced
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more for serving
• 500g potatoes, peeled and diced into 1.5cm cubes
• 1.3 litres fish stock (or vegetable stock)
• 400g fresh salmon fillet, skin removed, cut into 2cm cubes
• 250ml heavy cream (35% fat)
• 30g fresh dill, roughly chopped, plus extra for serving

Instructions

1. Prepare all ingredients before cooking: slice the leek finely (white and light green parts only), dice the carrots and potatoes into uniform pieces, cut the salmon into 2cm cubes, and roughly chop the dill.

2. Heat a large, heavy-bottomed pot over medium-high heat. Add the butter and allow it to melt completely, swirling to coat the bottom of the pot.

3. Add the sliced leek and diced carrots to the pot along with salt and pepper. Sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and the leek becomes translucent.

4. Add the diced potatoes to the pot and stir to combine with the other vegetables. Pour in the fish stock, ensuring all vegetables are covered. Bring to a gentle boil.

5. Reduce heat to low-medium, cover the pot, and simmer for about 10 minutes, or until the potatoes are just tender when pierced with a fork. Do not overcook as they will continue cooking with the salmon.

6. Gently add the salmon cubes to the pot, distributing them evenly. Pour in the heavy cream and stir very gently to avoid breaking up the salmon.

7. Cover and continue cooking for 3-4 minutes, until the salmon is just cooked through and flakes easily. The salmon should be opaque but still tender—avoid overcooking.

8. Remove from heat and gently stir in the chopped dill. Taste and adjust seasoning with additional salt and pepper as needed. Allow to rest for 1 minute to let the dill infuse.

9. Ladle into bowls and serve immediately, garnished with additional fresh dill and freshly cracked black pepper. Serve with crusty bread or crisp crackers if desired.

Additional Notes