Name: Lohikeitto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 1.5 lbs Fresh salmon fillet, cubed; 1.5 lbs Yukon Gold potatoes, cubed; 1 large Leek, white and light green parts, sliced; 2 medium Carrots, sliced into rounds; 3 tbsp Unsalted butter; 5 cups Fish stock or water; 1 cup Heavy cream; 0.5 cup Fresh dill, chopped; 6 pieces Whole allspice berries; to taste Salt and black pepper

Soups & Stews

Lohikeitto

Lohikeitto is the crown jewel of Nordic comfort food, featuring succulent chunks of fresh salmon and tender potatoes swimming in a rich, cream-kissed broth. Perfumed with fresh dill and sautéed leeks, this hearty soup offers a sophisticated yet simple taste of Scandinavian home cooking.

Prep

15m

Cook

25m

Serves

Calories

580kcal

Qty	Ingredient
1.5 lbs 680 g	Fresh salmon fillet, cubed
1.5 lbs 680 g	Yukon Gold potatoes, cubed
1 large 200 g	Leek, white and light green parts, sliced
2 medium 120 g	Carrots, sliced into rounds
3 tbsp 45 g	Unsalted butter
5 cups 1.2 l	Fish stock or water
1 cup 240 ml	Heavy cream
0.5 cup 15 g	Fresh dill, chopped
6 pieces 6 pieces	Whole allspice berries
to taste None None None	Salt and black pepper

2 Method

Step 1. In a large heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks and sauté for about 5 minutes until soft and translucent, ensuring they do not brown.

Step 2. Add the potatoes, carrots, and allspice berries to the pot. Pour in the fish stock and bring the mixture to a gentle boil.

Step 3. Reduce the heat to a simmer, cover the pot, and cook for 10-15 minutes, or until the potatoes and carrots are tender when pierced with a fork.

Step 4. Gently stir in the cubed salmon and the heavy cream. Simmer for an additional 3-5 minutes. Be careful not to overcook the salmon; it should be just opaque and flake easily.

Step 5. Remove the pot from the heat. Stir in the fresh dill and season generously with salt and freshly cracked black pepper. Let the soup sit for 2 minutes before serving to let the flavors meld.

Step 6. Serve hot in bowls, preferably with a side of dark Finnish rye bread and extra butter.

·
Use a high-quality fish stock or make your own from salmon bones for the deepest flavor profile.
·
Do not skip the allspice berries; they provide the characteristic 'Nordic' aroma that defines authentic Lohikeitto.
·
Waxy potatoes like Yukon Gold or Red Bliss are best as they hold their shape during simmering.
·
Always add the dill at the very end after removing from heat to preserve its bright color and fresh oils.

? FAQ

Can I use frozen salmon for this soup?

Yes, you can use frozen salmon, but ensure it is completely thawed and patted dry before cubing to prevent excess water from diluting the broth.

What can I use instead of heavy cream?

For a lighter version, you can use half-and-half, though the soup will be less silky. For a dairy-free option, full-fat coconut milk works, though it will alter the traditional flavor.

How long does Lohikeitto stay fresh?

Because it contains both seafood and cream, it is best enjoyed fresh. It can be stored in the fridge for up to 2 days, but reheat gently to avoid curdling the cream or overcooking the fish.

Is Lohikeitto gluten-free?

Yes, this recipe is naturally gluten-free as long as your fish stock does not contain hidden gluten thickeners.