Finnish lohikeitto — creamy soup with salmon, potatoes and dill

Meet lohikeitto, Finland’s national soup — a warm and creamy dish that combines fresh salmon with potatoes, carrots and dill. Simple to prepare, but with a rich Nordic flavour, this soup is ideal for cold autumn days.

Ingredients (for 4 people):

• 500 g skinless, boneless salmon fillet, cut into medium pieces
• 4 medium potatoes, peeled and cut into cubes
• 1 large onion, finely chopped
• 1 leek (white part only), cut into thin rings
• 2 carrots, peeled and cut into cubes
• 1 litre fish stock (or water with 1 vegetable stock cube)
• 200 ml cooking cream
• 2 tablespoons butter
• 1 bunch fresh dill, finely chopped
• Salt and black pepper, to taste
• 1 bay leaf (optional)

Preparation:

1. In a large pot, melt the butter over medium heat and fry the onion with the leek for 3–4 minutes, until softened and lightly golden.
2. Add the carrots and potatoes, stir for 2 minutes, then pour in the fish stock and the bay leaf. When it boils, lower the heat and simmer for 12–15 minutes, until the potatoes soften.
3. Add the salmon pieces and cook for another 5–7 minutes, on low heat, stirring very gently so the pieces do not break apart.
4. Lower the heat to minimum, pour in the cream and stir gently. Caution: after adding the cream the soup must NOT boil again.
5. Remove the bay leaf, adjust salt and pepper, sprinkle with fresh dill and serve hot, accompanied by rye bread.

Preparation time: 15 minutes. Cooking time: 25 minutes. Servings: 4.