Lohikeitto - Finnish Salmon Soup

Lohikeitto - Finnish Salmon Soup

I don't make fish soups or broths very often and when I do, I usually cook them in the classic version, meaning fish soup with sour borscht and vegetables. This time I tried a salmon soup with sour cream, or Finnish Salmon Soup (Lohikeitto) and I would say it became one of our favorites. It's inspired by the Finnish cuisine and has a very well balanced taste.

Although this soup can be cooked with any fish, the aroma and taste of salmon are the best match for these ingredients. Preferably use medallions, because they contain skin and pieces of belly with fins and bones. They enhance the taste of the soup or, better said, they make the difference.

In addition, it would be good if you used wild salmon, the fish will be much more aromatic and the texture denser and more consistent.


400 g
2 pieces
Whole black pepper
7 pieces
Laurel leaves
2 pieces
Fresh parsley
1 bunch
1 bunch
3 pieces
can be replaced with zucchini
50 g
Heavy cream (32% fat)
250 ml
1 tbsp
to taste
0.5 pieces
for serving, optional

Step by step


Clean, wash and place the fish in a 4-5 liter pan.

Here I used wild keta salmon medallions from Alaska. It can be found in several stores in Romania, details can be found on alaskaseafood.ro.


Add 1 onion, peppercorns, a bay leaf and a few sprigs of fresh parsley.


Pour 2 liters of water into the pot, or enough to cover all the ingredients.


Place the pan over heat. When it comes to a boil, carefully skim the foam off with a spoon or a skimmer.

Then reduce the heat and simmer for 30 minutes.


After the fish has boiled, turn off the heat and let the broth infuse for another 15-20 minutes. This way the base of the soup will be more aromatic and with a more intense fish taste.


In the meantime, melt the butter in a pan and add 1 finely chopped onion.

Stir and sauté until the onion is nicely browned, then remove from the heat.


Now remove the fish and the boiled vegetables from the pot.

It's necessary to strain the broth through a sieve, so that you don't have small fish bones and peppercorns in it.


In the pan with the strained soup base, add the potato cubes.


And the onions we just cooked in butter.


Stir and place over heat. When it comes to the boil, reduce the heat and cook for 20-25 minutes.


Meanwhile, you can prepare the fish - remove the bones and skin carefully. Optionally, break into larger or smaller chunks, as you like it.


If the potatoes are cooked, add the fish chunks to the soup.


Pour in the sour cream and mix.


Then add in finely chopped greens, season with salt, stir again.


Now wait until the soup just STARTS to boil, it shouldn't boil intensely!

Turn off the heat immediately, cover the pot with a lid and let infuse for at least 15 minutes before serving.

Optionally, you can serve it with a little lemon juice, my husband and children preferred without. I liked the fresh lemon note, so just adjust to your preferences.


Quantity: 3 l (5-6 servings)
Prep time: 40 min
Difficulty: easy
Ready in: 60 min
Publish date:
Collections: Soups

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