Lohikeitto (Finnish Salmon Soup)

Lohikeitto is a simple salmon and potatoes soup popular in Finland and other Nordic countries. This Finnish Salmon Soup is rich, creamy, and incredibly satisfying. A bowl of Lohikeitto will hit the spot on a cold winter evening when you return home after spending the day outdoors.

Fish Soups in Finnish Cuisine

Fishing is an important part of Finland’s history and heritage and fish-based dishes play a key role in Finnish cuisine.

An everyday fish soup, called Kalakeitto, is prepared with lean fish varieties and milk.

A fish soup often prepared for special occasions is called Lohikeitto and is made with salmon and heavy cream.

Ingredients for the Finnish Salmon Soup

Lohikeitto is made with very simple ingredients. It’s based on fish stock, salmon filet, and potatoes.

The fish stock is usually prepared with the head, bones, and skin of the salmon. The filet is added to the soup near the end of cooking. (Just long enough for the salmon to cook through, but not too long so the salmon is over-cooked.)

Optionally, you can also add vegetables such as leeks, carrots, and celery.

The spices that add depth and dimension to the flavor of Lohikeitto are bay leaves, black peppercorns, and allspice. Usually, fresh dill is also added for serving.

One of the main ingredients of this rich fish chowder and something that distinguishes it from other Finnish fish soups is the addition of heavy cream. (Like a New England chowder.)

To make the soup even more satisfying and add a smooth mouthfeel it’s often thickened with flour.

How to Make the Fish Stock From Scratch

If you have a whole salmon, you can make delicious fish stock from the head, bones, and skin of the fish. It’s much easier than most people think.

Here is how you can do it in just a few easy steps:

1. To prepare the fish, start by cutting off the head and tail. Separate the filet from bones and skin and set aside. Remove the gills from the head and rinse the head and tail under cold running water to remove the slime.
2. To make the stock, place all the fish parts except the filet into a pot. Add about 8 cups of water, making sure the fish is covered with water by about 2 inches. Add a peeled carrot and onion.
3. Bring the water to a boil. Reduce heat, cover, and cook for about 30 minutes.
4. With a slotted spoon, remove all the solid parts. Let the broth cool until it’s safe to handle. Strain the broth through a mesh colander covered with cheesecloth to make sure no bones are left behind.

Once you make your own fish stock you can freeze extra to make this and other fish soups like Russian fish soup, Brazilian fish stew, and Peruvian shrimp chowder.

Can I Make Lohikeitto without Fish Stock?

If you don’t want to make homemade fish stock and your grocery store doesn’t sell it, you can absolutely prepare Lohikeitto without it.

Just use a homemade or commercially prepared chicken or vegetable stock.  Make sure the stock is mild-tasting and low in sodium so you can season it to your taste.

Tips for Making the Best Lohikeitto

Here are a few tips to keep in mind when cooking Lohikeitto:

• Make sure the potatoes are completely cooked through before adding the fish. Fish cooks very quickly, so test the potatoes for doneness before adding the fish to the soup
• Don’t overcook the fish. A couple of minutes is all you need. Keep in mind, the fish will continue cooking after you take the soup off the heat.
• Make the soup in advance. It’s often recommended to leave this soup overnight to allow the flavors to develop, so it’s a perfect soup to make ahead.

Now It’s Your Turn

So, what do you think about this recipe? Have you tried Lohikeitto before? Is it something you would like to cook at home? Let us know in the comments below.