Lohikeitto: Finnish Salmon Soup with Dill and Rye Croutons

Lohikeitto is a creamy Finnish salmon soup with floury potatoes, root vegetables and plenty of dill. With crispy rye bread croutons, it is a warming, filling dish for cold winter days.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 400 g salmon fillet
• 500 g floury potatoes
• 2 pc stalks leek
• 2 pc carrots
• 1 pc onion
• 1000 ml water
• 250 ml cream
• 1 tbsp butter
• 1 bunch dill
• 100 g rye bread
• 1 tbsp cooking oil
• salt
• pepper

Method

1. Peel the potatoes and cut them into cubes of about 1.5 cm. Finely dice the onion, slice the carrots, and clean the leek and cut it into rings. Rinse the dill, finely chop half of it, and set the rest aside for garnishing.
2. Cut the rye bread into small cubes. Heat the cooking oil in a pan and fry the bread cubes over medium heat, turning them, until crispy, then season with salt. Remove and set aside.
3. Melt the butter in a large pot. Sweat the onion until translucent, then add the carrots and leek and let them sweat for 3 minutes.
4. Add the potato cubes and the water, season with salt and pepper, bring to a boil, and simmer covered over medium heat for about 12 minutes, until the potatoes are tender.
5. Remove the bones from the salmon and cut it into bite-sized cubes. Keep the soup over low heat, add the salmon and let it steep for 4 to 5 minutes without the soup boiling.
6. Stir in the cream and the chopped half of the dill. Adjust the soup with salt and pepper.
7. Arrange the soup in preheated bowls, sprinkle with the remaining dill and the rye bread croutons, and serve hot.