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Creamy Finnish salmon soup (lohikeitto) with potato chunks, leeks, and fresh dill in a rustic bowl.
Erik Lundström

Finnish Salmon Soup (Lohikeitto)

Lohikeitto is a creamy Finnish salmon soup with potatoes, dill, and leeks—simple, hearty, and ranked the world’s best fish soup by TasteAtlas.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner / Main Course, Soup
Cuisine: Finnish
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 1 lb (450 g) salmon fillet, preferably wild‑caught, skin on
  • 5 cups (1.2 L) water or light fish stock
  • 2 tbsp (30 g) unsalted butter
  • 1 large leek or white onion, trimmed, rinsed and sliced (about 8 oz / 225 g)
  • 4–6 waxy potatoes (about 1 lb / 500 g), peeled and cut into ½‑inch (1.3 cm) cubes
  • 2 medium carrots (about 5 oz / 150 g), peeled and sliced into ¼‑inch (6 mm) rounds
  • 2–3 bay leaves
  • 8–10 whole allspice berries or ¼ tsp ground allspice
  • 1 cup (240 ml) light cream or whole milk (use heavy cream for a richer soup)
  • 1 small bunch fresh dill, roughly chopped (about ½ cup / 10 g)
  • Salt and white or black pepper to taste
  • Lemon wedges, for serving (optional)
  • Dark rye bread and soft butter, for serving

Method
 

Make the broth
  1. Remove the skin from the salmon fillet and set the fish aside.
  2. Place the skin, bay leaves and allspice into a large pot with the water or stock.
  3. Bring to a gentle simmer and cook for 15 minutes.
  4. Strain out the skin and spices, returning the broth to the pot.
Cook the vegetables
  1. Add the butter to the broth along with the sliced leek (or onion), potatoes and carrots.
  2. Bring back to a simmer over medium heat.
  3. Cook until the potatoes are just tender when pierced with a knife, about 15 minutes.
  4. Season lightly with salt and pepper.
Add the salmon
  1. Cut the salmon into 1‑inch (2.5 cm) cubes.
  2. Turn off the heat under the pot and gently slip the salmon into the hot broth.
  3. Stir once to distribute the pieces.
  4. Cover the pot and let the salmon poach in the residual heat for 3–5 minutes, until the fish turns opaque and flakes easily
Finish the soup
  1. Stir in the cream or milk.
  2. Taste and adjust seasoning with additional salt and pepper.
  3. Scatter the chopped dill over the soup just before serving.
Serve
  1. Ladle the soup into warm bowls.
  2. Offer lemon wedges to squeeze over each serving and pass slices of dark rye bread with soft butter on the side

Notes

  • For a clearer broth, you can skip making a quick stock and simply cook the vegetables in salted water. Light fish or chicken stock adds more depth but is not essential.
  • Allspice is traditional but optional; omit it if you prefer a more delicate flavour.
  •  If you can’t find fresh salmon, use good‑quality frozen fillets and thaw them thoroughly before cooking.
  •  Leftovers will keep refrigerated for up to three days; reheat gently without boiling.