Finnish Salmon Soup or Lohikeitto, is delicious and creamy Salmon soup, popular across Scandinavia and Russia. Authentically made with Salmon heads and tails for the fish bone broth, plus an easy alternative method that's ready in 30 minutes.
Why You'll Love This Recipe
- Fish Bone Broth - the broth makes a difference, with mineral, nutrients that add greater depth of flavor to your soup
- Finnish Comfort Food - a filling, creamy soup that warms you up on the inside
- Vitamins - Salmon is high in Omega-3 fatty acids, Vitamin D and is a great source of protein
Ingredients
- Salmon Frame - including heat and tail or several Salmon heads
- Broth Aromatics - onion, whole peppercorns
- Water - for broth
- Vegetables - potatoes, carrot, leek
- Salmon - boneless, skinless salmon fillets
- Aromatics for Soup - Bay leaves, dill, green onion, salt and pepper
- Cream - heavy cream to balance out flavors
- Butter - to fry
How to Make Finnish Salmon Soup
- Prepare Broth - in a large pot, put the Salmon bones with head, onion, carrot, a teaspoon of salt, whole peppercorns and water then bring to a boil. Reduce heat and simmer for 45 minutes. Skim off any impurities or foam.
- Strain - place cheesecloth inside a colander (over a large bowl) and strain the broth. Discard the Salmon bones and vegetables.
- Sauté - melt butter and sauté leeks and carrots until they start to soften. Set aside.
- Simmer - return fish stock to the pot and add chopped potatoes, sautéed leeks, carrots and bay leaves. Cook for about 10-15 minutes, or until the potatoes are soft.
- Add Salmon - cut the salmon into 2" cubed pieces and add to the soup. Cook for about 7 minutes. Mix in heavy cream.
- Season and Garnish - add chopped dill, salt and pepper according to taste. Garnish with chopped green onion or parsley.
Easy Alternative Method for Fish Soup
Not everyone can find salmon frames and fish heads, or have the time it takes to make fish stock from scratch. Here's and easy and fast method to enjoy Finnish Lohikeitto Soup using Vegetable Broth. Ready in 30 minutes.
- Sauté - in a stock pot, melt butter and sauté leeks and carrots until they start to soften.
- Add Vegetable Broth and Potatoes - add diced potatoes and 2 litres of Vegetable Broth to your stock pot. Cook for about 10-15 minutes, or until the potatoes are soft.
- Salmon - carefully add salmon pieces into the soup and simmer for about 7 minutes. Mix in heavy cream.
- Season and Garnish - add chopped dill, salt and pepper according to taste. Garnish with chopped green onion or parsley.
Salmon Soup Ideas
- Coconut Cream - for a dairy free alternative, mix in a can of coconut cream instead of the heavy cream
- Different Herbs - instead of fresh dill, try adding your favorite herbs like Tarragon, Fennel or Thyme
- Smokey Fish Soup - instead of salmon fillets, substitute with smoked salmon for a flavor that will blow you away!
- Lower Carb Soup - skip the potatoes substitute with cauliflower, rutabaga or turnips
Recipe Tips and FAQs
- Boost with Celery - add 2 celery sticks when cooking the fish head broth, for a richer vegetable flavor in your fish broth.
- No Leek? No Problem! substitute with a finely diced onion
- Thicker Soup - thicken soup with cornstarch and water for a thicker consistency. Start with 2 tablespoons of cornstarch mixed with 2 tablespoons of water. Pour into the simmer soup and mix until it thickens.
- Lighter Soup - for a lower fat version, substitute heavy cream with milk. This will impact the flavor and taste.
Can I Use Frozen Salmon?
Absolutely. Make sure you fully defrost the salmon before adding it into the soup to ensure even cooking.
Can I Make Salmon Soup Ahead of Time?
Yes. Make the soup ahead of time and keep in the fridge for up to 3 days. Don't add the heavy cream and dill until you are ready to serve for best flavor.
Storage
- Fridge - place in an airtight container and keep refrigerated. Enjoy within 3 days.
- Freezer - Best frozen without adding heavy cream. Freeze cooled soup in an airtight container and enjoy within 3 months. Defrost in the fridge overnight before re-heating on low heat. Mix in heavy cream and fresh dill before serving. The texture of potatoes (and cream) will be altered when defrosted.
Finnish Salmon Soup Serving Suggestions
- Crusty Loaf of Bread
- Cheesy Garlic Loaf
- Dark Rye Bread
- Pickled Vegetables - like carrots or cucumbers
- Croutons
Seafood Recipes You'll Love
- Salmon Coulibiac
- Ukha - Fish Head Soup over a Fire
- Linguine Vongole
- Salmon Gravlax with Beets
- Bread Bowl Clam Chowder
- Grilled Trout on Cedar Plank
- Crab Salad
- Seafood Lasagna
First time I tried Finnish Salmon Soup was in St Petersburg and they called it Финская уха. Since then, it's become a family favorite. Take comfort knowing you are serving your friends and family quality traditional fish soup. So nutritious and easy to make at home. Bon Appetit! Приятного аппетита!
Servings: 6 people
Ingredients
Salmon Head Broth
- 1 large Salmon frame bones, including head and tail, or several Salmon heads
- 1 onion peeled and cut in half
- 1 teaspoon whole peppercorns
- 10 cups water
Salmon Soup
- 3 medium potatoes peeled and cubed
- 3 carrots 1 for stock, 2 for soup
- 3 bay leaves
- 1 leek sliced thinly (white part only)
- 1 tablespoon butter
- 1 lb (500g) boneless Salmon fillets
- 1 cup whipping cream
- bunch of dill
- chopped green onion as garnish optional
- salt and pepper to taste
Instructions
Fish Broth Method
- Prepare Fish Broth - in a large pot, put the Salmon bones with head, onion, carrot, a teaspoon of salt, whole peppercorns and water then bring to a boil. Reduce heat and simmer for 45 minutes. Skim off any impurities or foam.
- Strain - place cheesecloth inside a colander (over a large bowl) and strain the broth. Discard the Salmon bones and vegetables.
- Sauté - melt butter and sauté leeks and carrots until they start to soften. Set aside.
- Simmer - return fish stock to the pot and add chopped potatoes, sautéed leeks, carrots and bay leaves. Cook for about 10-15 minutes, or until the potatoes are soft.
- Add Salmon - cut the salmon into 2" cubed pieces and add to the soup. Cook for about 7 minutes. Mix in heavy cream.
- Season and Garnish - add chopped dill, salt and pepper according to taste. Garnish with chopped green onion or parsley.
Easy Alternative Method for Fish Soup
- Sauté - in a stock pot, melt butter and sauté leeks and carrots until they start to soften.
- Add Vegetable Broth and Potatoes - add diced potatoes and 2 litres of Vegetable Broth to your stock pot. Cook for about 10-15 minutes, or until the potatoes are soft.
- Salmon - carefully add salmon pieces into the soup and simmer for about 7 minutes. Mix in heavy cream.
- Season and Garnish - add chopped dill, salt and pepper according to taste. Garnish with chopped green onion or parsley.
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©PetersFoodAdventures.com *originally posted January 2017, updated February 2024
