Lohikeito (Finnish fish soup with red fish)
6 servings
90 minutes
Lohikeitto is a gem of Finnish cuisine, a warming and tender soup with red fish. Its history roots in northern traditions where fish has always been a staple. The taste of Lohikeitto is a harmony of creamy softness, subtle thyme and dill aroma, complemented by rich fish broth. Potatoes add thickness and nourishment to the soup, while butter finishes the composition with silkiness. Served hot with rye bread, it offers comfort and warmth even on the coldest days. Lohikeitto is the perfect choice for those who appreciate simplicity and sophistication at the same time.
1
Place salmon parts (head, tail, fins), leek, celery, halved onion, bay leaf, thyme, and black pepper in a large pot. Pour in three liters of water, cover with a lid and simmer on low heat for 10-20 minutes. Then add two potatoes to the broth and let it cook for another 20 minutes. Don't forget to add salt.
- Atlantic salmon: 500 g
- Leek (white part): 1 piece
- Celery: 1 stem
- Onion: 1 piece
- Bay leaf: 3 pieces
- Fresh thyme: 2 pieces
- Potato: 8 pieces
2
After some time, take out the potatoes and mash them in a separate bowl with a fork. Strain the broth.
- Potato: 8 pieces
3
Cut the salmon fillet and the remaining potatoes into cubes of 1.5–2 cm, add the potatoes to the broth first, and after 10 minutes add the fish.
- Atlantic salmon fillet: 500 g
- Potato: 8 pieces
4
Meanwhile, add cream and a tablespoon of flour (optional) to the mashed potatoes, mix thoroughly, and add to the prepared soup.
- Single cream 10% fat: 200 ml
5
The finishing touch is to add butter.
- Butter: 50 g
6
Serve at the table with hot Finnish bread, generously sprinkled with dill and freshly ground pepper.
- Dill: to taste
