Finnish Fish Soup (Kalakeitto)
4 servings
35 minutes
Finnish fish soup Kalakeitto is a classic dish of Scandinavian cuisine that embodies the coziness of northern traditions. Its origin is linked to the fishing villages of Finland, where fresh fish has always been a staple of the diet. This soup features a delicate texture and a soft creamy flavor that harmonizes well with the aroma of fragrant pepper and bay leaves. The main ingredient is red fish, which adds richness and a slight sweetness, while potatoes make the dish hearty and harmonious. A light hint of sautéed onion adds warmth to the flavor bouquet. Kalakeitto is perfect for winter evenings or leisurely lunches, warming and delighting with its softness. It is served with rye bread or fresh herbs, turning a simple Finnish dish into true culinary comfort.
1
Make broth from fish with bay leaves and peppers.
- Red fish (salmonids): 400 g
- Bay leaf: to taste
- Black peppercorns: to taste
- Allspice: to taste
2
Remove the cooked fish and set it aside.
3
Cut the potatoes into small cubes, add to the broth, and cook until done.
- Potato: 2 pieces
4
Chop the onion into small cubes and sauté in butter.
- Sweet red onion: 1 piece
- Butter: 50 g
5
Remove the skin and bones from the cooled fish and cut it.
- Red fish (salmonids): 400 g
6
Pour cream into the soup, add sautéed onions, herbs, and pieces of fish. Bring the soup almost to a boil and immediately remove from heat.
- Cream: 1 glass
- Sweet red onion: 1 piece
- Red fish (salmonids): 400 g
