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Finnish Salmon Soup

Finnish Salmon Soup: Cozy Comfort in Every Sip

Finnish salmon soup (lohikeitto) is a heartwarming dish that combines creamy textures with tender chunks of salmon, perfect for cozy gatherings and quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Finnish
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound fresh salmon cut into bite-sized chunks
  • 3 tablespoons butter for sautéing onions
  • 1 cup heavy cream can substitute with coconut milk for dairy-free version
  • 2 cups diced yellow or waxy potatoes maintain structure during cooking
  • 1 yellow onion chopped
  • 4 cups fish stock vegetable or chicken stock can be used
  • 1 bunch fresh dill chopped
For Serving
  • 2 slices crusty rye bread for dipping
  • 1 tablespoon crème fraîche for garnishing
  • 1 slice lemon wedge for serving

Equipment

  • large heavy-bottomed pot

Method
 

Step-by-Step Instructions for Finnish Salmon Soup
  1. Melt 3 tablespoons of butter in a large pot over medium heat, then add 1 chopped yellow onion and sauté for about 5 minutes until translucent.
  2. Add 2 cups of diced yellow or waxy potatoes, stir, then pour in 4 cups of fish stock and bring to a gentle boil. Simmer uncovered for 10-15 minutes until potatoes are fork-tender.
  3. Add 1 pound of fresh salmon to the pot and cook for an additional 5-7 minutes until salmon is opaque and flakes easily.
  4. Stir in 1 cup of heavy cream and a handful of freshly chopped dill. Heat gently without boiling.
  5. Season with salt and pepper to taste. Ensure flavors are balanced.
  6. Ladle into bowls, garnish with extra dill and cracked black pepper, and serve with crusty rye bread.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 28gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 820mgPotassium: 950mgFiber: 3gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For a dairy-free option, substitute heavy cream with coconut milk. Store leftovers in an airtight container for up to 2 days or freeze without cream for up to 1 month. Reheat gently to maintain texture.

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