Finland - Lohikeitto

finland-Lohikeitto
finland-Lohikeitto

No idea how to pronounce the name of this, but know that it's a Salmon soup made with dill and potatoes. Perfect for the winter because of its heartiness. But also good for any other time of the year, in my honest opinion.

Growing up, I was NOT a big fan of dill. My mom used to make a dish similar to this, except it was used more as a gravy to accompany a meat dish, like scotch eggs. I would loathe eating the gravy because of the amount of dill thrown into it. But as my palate has evolved, I've come to like this dish. And I think incorporating salmon into the gravy to make it a soup instead was a really great way to eat this. The salmon flavor itself isn't overwhelming in the soup. It actually blends well with the dill, especially when you get a big chunk of salmon. Yum.


Ingredients

  • 1 tbsp butter

  • 1 yellow onion (finely chopped)

  • 3 russet potatoes (peeled and chopped into small bite-sized pieces)

  • 5 bay leaves

  • 1 lb salmon (cubed)

  • 5 cups fish stock

  • 1/2 cup heavy cream

  • Salt and pepper

  • Allspice

  • 1 cup dill (chopped)

Instructions

Note: Keep your chopped potatoes in a bowl of water to prevent the potatoes from turning brown.

  1. In a large pot over medium-high heat, add the butter. When the oil is ready, add the onions and saute until soft, about 5 minutes. Add the potatoes, bay leaves, and enough water to cover the potatoes. Give it a good stir. Raise the heat to high. When the water starts to boil, lower the heat to medium, cover, and cook for 5 minutes. The time depends on the size of the potatoes, but they will have plenty of time to cook throughout the entire process.

  2. Add the salmon and cook for 5 minutes. At this point, I removed about half the salmon and set it aside. The other half still in the pot, I gently flaked the salmon cubes apart. 

  3. Mix in the stock and cream, and season with salt, pepper, and allspice to your liking. Cook for another 10 minutes. If you prefer a thicker soup, feel free to make a cornstarch mixture of 1 tablespoon of cornstarch and 1 tablespoon of water. The heat will slowly thicken the soup. Or you can add more cream if you prefer. 

  4. Now, remove the pot from the heat and stir in most, if not all of the dill. You can save some of the dill to garnish. 

  5. If you removed some of the salmon, put a few pieces in a soup bowl and ladle the soup on top. Garnish with dill, and enjoy!

Recipe adapted from Alternative Finland. 

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 I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.  What country would you like to see next? Let me know in the comments!

I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.

What country would you like to see next? Let me know in the comments!


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