Lohikeitto - Finnish Salmon Soup
July 31, 2017
"In times past, Finnish food was seasonal; in winter there were no easily available green vegetables and the primary purpose for food was to provide energy in the harsh climate. As a result, many traditional Finnish recipes are simple dishes consisting of meat (or fish) and easily stored staples such as potatoes. Lohikeitto is one of these traditional dishes – and as a bonus, it’s very easy to prepare."
- Note: The preparation steps include instructions for making Quick Fish Stock. Or, you can just buy ready-made at the grocery).
- Serving Size: 1 (630.1 g)
- Calories 511.7
- Total Fat - 31.6 g
- Saturated Fat - 16.2 g
- Cholesterol - 134.6 mg
- Sodium - 1047.2 mg
- Total Carbohydrate - 22.7 g
- Dietary Fiber - 4 g
- Sugars - 3.3 g
- Protein - 33.9 g
- Calcium - 79.5 mg
- Iron - 1.3 mg
- Vitamin C - 13 mg
- Thiamin - 0.4 mg
Remove the skin from the salmon fillet, reserving the skin for next step. Cut the salmon into largish chunks.
Melt the butter in a soup pot and saute the leeks for 10 minutes, or until nice and soft.
While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.
Strain the broth and add to the pan with the leeks, along with the potatoes, carrots, and HALF of the fresh dill. Cook for another 10 minutes, or until the potatoes are just tender.
Add the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through, just a few minutes. Add the remaining dill, and salt and pepper to taste. Serve with heavily buttered rye bread!
This soup is even better the next day!
Tips & Variations
No special items needed.