Lohikeitto: Finnish Salmon Soup
A creamy, comforting Finnish salmon and potato soup brightened with fresh dill and a squeeze of lemon. Ready in under 30 minutes with just seven ingredients.
- Total time
- 28 min
- Servings
- 2
- Calories
- 418
- Protein
- 34g
Ingredients
- ¾ lb salmon fillet, skin removed
- ½ lb waxy potatoes (such as Yukon Gold)
- 1 medium yellow onion
- 3 cups chicken or vegetable broth
- ½ cup heavy cream
- 2 tablespoons fresh dill
- ½ whole lemon
Instructions
- 1
Set a large pot over medium-high heat until the bottom feels warm to the back of your hand, about 60 seconds.
- 2
Place the salmon on a cutting board and run your fingertips along the surface to feel for any small bones; pull them out with tweezers or the edge of a knife.
- 3
Cut the salmon into roughly 1-inch cubes by slicing the fillet lengthwise into 3 long strips, then slicing each strip crosswise into 1-inch-thick pieces.
- 4
Peel the potatoes by scraping away the skin with a vegetable peeler in downward strokes from top to bottom until completely white.
- 5
Cut the potatoes into roughly 1-inch cubes by first slicing lengthwise from top to bottom, then slicing crosswise into 1-inch chunks.
- 6
Peel the onion by removing and discarding the papery skin, then slice it in half from root to tip and place cut-side down on the cutting board.
- 7
Cut the onion into roughly 0.5-inch pieces by slicing the root end into thin wedges, leaving the root intact so the onion doesn't fall apart.
- 8
Rinse the fresh dill under cool water and pat dry with a clean kitchen towel.
- 9
Cut the lemon in half and set aside to squeeze later.
- 10
Pour 1 tablespoon of olive oil into the pot and tilt and rotate the pot to coat the bottom evenly.
- 11
Add the diced onion and stir continuously with a wooden spoon for 90 seconds until the edges turn translucent and the onion releases a sharp smell.
- 12
Pour in 3 cups of broth and stir once with the wooden spoon to combine.
- 13
Add the diced potatoes and stir once with the wooden spoon.
- 14
Bring the pot to a boil over medium-high heat—you'll see big rolling bubbles breaking the surface—then reduce the heat to medium-low so the soup gently simmers with small, steady bubbles.
- 15
Simmer uncovered for 12 minutes until a fork easily pierces the potato pieces with no resistance.
- 16
Add the salmon cubes and stir gently with the wooden spoon until all pieces are submerged in the broth.
- 17
Simmer for 4 minutes until the salmon is opaque throughout—cut a piece in half to verify no translucent center remains.
- 18
Pour in 0.5 cup of heavy cream and stir gently with the wooden spoon until the cream is fully mixed and the soup looks pale and silky.
- 19
Remove the pot from the heat and stir in 2 tablespoons of fresh dill until evenly distributed.
- 20
Squeeze the lemon half into the pot and stir once with the wooden spoon to mix in the juice.
- 21
Ladle the soup into bowls, making sure each serving contains salmon, potatoes, and broth in equal portions.
Tools you’ll need
- large pot (4-quart minimum)
- wooden spoon
- cutting board
- chef's knife
- vegetable peeler
- tweezers
- ladle
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