Name: Finnish Salmon Soup “Lohikeitto” Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Finnish
Ingredients: 1 leek (the white and light green part, chopped); 2 carrots (chopped); 1 large russet potato (chopped); 1 lb salmon, cut into cubes (skin off); 3 tbsp butter; 1 tbsp olive oil; Salt and pepper; ¾ cup dry white wine; 1 box (approx 4 cups) fish stock or vegetable stock; 1 cup heavy cream; Fresh dill

Jump to Recipe· 4.9 from 24 reviews

There’s something wonderfully comforting about a steaming bowl of Finnish Salmon Soup “Lohikeitto” on a chilly day. This beloved Nordic classic weaves together velvety potatoes, buttery leeks, and succulent salmon into a creamy, nourishing broth, all finished with a flourish of fresh dill. With minimal ingredients and straightforward steps, Finnish Salmon Soup “Lohikeitto” is pure soul food and a shining example of how simple, fresh flavors can transport you straight to a cozy lakeside cabin in Finland.

Ingredients You’ll Need

Finnish Salmon Soup “Lohikeitto” is a celebration of essential pantry staples and a few special touches. Every ingredient brings its own vibrant color, unique texture, and delicious flavor to the bowl—there’s nothing unnecessary here, just pure comfort in every spoonful!

Butter: Adds rich, creamy depth and helps vegetables sauté to tender perfection.
Olive oil: Provides a subtle, silky note and keeps the butter from browning too quickly.
Leek (white & light green part): Offers a gentle, onion-like aroma and sweetness that’s signature to Finnish Salmon Soup “Lohikeitto”.
Carrots: Bring sweetness and color, balancing the savory and creamy elements beautifully.
Russet potato: Adds heartiness and helps create the soup’s beloved velvety texture as it cooks and softens.
Salmon (skin off): The star of the show! Use fresh, quality salmon for that melt-in-your-mouth bite.
Salt & pepper: Essential for seasoning every layer of the soup.
Dry white wine: A splash brightens the broth and deepens all the flavors.
Fish or vegetable stock: The savory backbone of the soup—choose a good stock for the most flavorful results.
Heavy cream: Swirls everything together into a dreamy, luscious broth that’s distinctive to Finnish Salmon Soup “Lohikeitto”.
Fresh dill: Bright, fragrant, and utterly essential for finishing the dish with that unmistakable Finnish flavor!

How to Make Finnish Salmon Soup “Lohikeitto”

Step 1: Prep the Vegetables

Start by gathering the white and light green parts of your leek, peeling your carrots, and grabbing your potato. Chop everything into bite-sized pieces so they’ll soften evenly—a little prep now means a much smoother cooking process later! This step sets the colorful, flavorful foundation for your Finnish Salmon Soup “Lohikeitto”.

Step 2: Sauté for Flavor

Place a large pot on medium heat and melt the butter with a glug of olive oil. Toss in your chopped leek, carrot, and potato. Sauté gently for about 5 minutes, stirring occasionally. Add a generous pinch of salt and pepper, and don’t rush—letting the veggies soften brings out their natural sweetness, which is key to the distinctive taste of Finnish Salmon Soup “Lohikeitto”.

Step 3: Deglaze and Simmer

Pour in the dry white wine to deglaze the pot, scraping up any browned bits for maximum flavor. Allow it to bubble away for 2 to 3 minutes so the alcohol cooks off, then add your fish or vegetable stock. Bring the mixture up to a gentle boil, reduce the heat, and let everything simmer for about 10 minutes—just until the potatoes are perfectly tender and your kitchen smells incredible.

Step 4: Add the Salmon and Cream

While the vegetables are simmering, quickly cut your salmon into cubes (don’t forget to remove the skin!). Once the potatoes are soft, slip the salmon pieces into the soup, gently followed by the heavy cream. Lower the heat and simmer the soup for another 5 minutes or so, just until the salmon is cooked through and the broth is beautifully creamy—it should look and smell irresistible by now!

Step 5: Finish and Serve

Turn off the heat and shower your Finnish Salmon Soup “Lohikeitto” with a generous handful of fresh dill. Give everything one last gentle stir. If you like, offer lemon wedges and some crusty bread on the side for a truly Finnish touch. Each spoonful is guaranteed to warm you from the inside out.

How to Serve Finnish Salmon Soup “Lohikeitto”

Garnishes

A cloud of fresh dill on top is a must for authentic Finnish Salmon Soup “Lohikeitto”—it adds lively color and fragrance. You can also offer lemon wedges, a sprinkle of cracked black pepper, or even a drizzle of high-quality olive oil for an extra touch of elegance. For a rustic twist, toss in a few sprigs of dill whole, letting guests pick them out for maximum aroma.

Side Dishes

Nothing beats a hunk of crusty rye bread or sourdough to mop up that creamy broth! In Finland, soup is often served with hearty bread and a pat of butter. For a light, refreshing bite, pair your soup with a simple cucumber salad or pickled beets to cut through the richness.

Creative Ways to Present

Try ladling the soup into pre-warmed bowls and topping each servings with a swirl of cream, a mound of delicate dill fronds, or even a thin lemon slice for a burst of color. Serve Finnish Salmon Soup “Lohikeitto” in rustic mugs to evoke that cozy, lakeside cottage feeling, or pour it into little shot glasses for a festive appetizer at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you have extra soup, allow it to cool to room temperature before transferring to an airtight container. Finnish Salmon Soup “Lohikeitto” stays delicious in the fridge for up to 2 days, though the salmon will continue to soak up the flavors and become even more tender.

Freezing

While this soup can technically be frozen, the heavy cream may separate and affect the texture when reheated. For best results, freeze Finnish Salmon Soup “Lohikeitto” before adding the cream; simply stir it in gently after reheating. Store in freezer-safe containers and enjoy within a month for optimal flavor.

Reheating

Warm leftovers on the stovetop over gentle, medium-low heat, stirring occasionally until hot but not boiling. Refrain from microwaving, if possible, to keep the creamy texture silky smooth. Add a splash of extra broth or cream if the soup thickens up in the fridge.

FAQs

Can I use frozen salmon instead of fresh?

Yes, you can absolutely use frozen salmon in Finnish Salmon Soup “Lohikeitto”! Just thaw the fish completely and pat it dry before cubing and adding to the soup. Fresh is always traditional, but frozen works in a pinch and is handy for impromptu cravings.

Is it possible to make this soup dairy-free?

Definitely! Swap the heavy cream for your favorite plant-based alternative, such as full-fat coconut milk or an unsweetened, creamy oat milk. The soup will still be luscious and satisfying, though the flavor will have a slightly different twist.

What other vegetables can I add?

While classics like carrot, potato, and leek are central to Finnish Salmon Soup “Lohikeitto”, you can add celery root, parsnip, or a handful of baby spinach for extra nutrition and flavor. Just keep the add-ins simple so the salmon remains the star.

How do I avoid overcooking the salmon?

Be gentle! Add the salmon after the potatoes are tender and let it float in the hot soup for only 5 minutes, just until opaque and flaking easily. Overcooked salmon becomes tough, so keep an eye on the clock for the best texture.

Can I make Finnish Salmon Soup “Lohikeitto” ahead for a dinner party?

Absolutely! Prep the soup up to the point before adding cream and salmon, then cool and refrigerate. When ready to serve, gently reheat, then add cream and salmon to finish. Your guests will be delighted by the fresh, vibrant taste!

Final Thoughts

If you’re craving something cozy and nourishing, Finnish Salmon Soup “Lohikeitto” is a must-try. The flavors are guaranteed to warm you from the inside out, and the process is so simple you’ll want to make it again and again. Gather your favorite people, ladle out generous bowls, and enjoy a taste of Finland at home!