Lohikeito (Finnish Soup) - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

The recipe for one of the most popular fish soups in the world.

Ingredients

Salmon steak - 400 g

Salmon (ridge, tail, ribs) - 400 g

Potatoes - 5 pcs.

Bulb onions - 1 pc.

Carrots - 1 pc.

Cream 10% - 200 g

Salt to taste

Ch.m. pepper - taste

Lean oil - 1 tbsp.

Dill - 15 g

Peppercorns - 5 pcs.

Bay leaf - 1 pc.

Water - 1 l

Casserole with a volume of 2 liters

• 59 kcal
• 40 minutes
• 10 min.
• 50 minutes

Photo of the finished dish

Step by step recipe with photo

It seems to me that today this creamy salmon soup is known and loved by everyone who loves red fish. It is prepared and served in many cafes and restaurants around the world. This soup is prepared very easily and quickly enough, and the result is simply amazing - a delicate and very tasty fish soup that will not leave anyone indifferent.

Prepare all the ingredients you need to make the Finnish Lohikeito Fish Soup. Peel the onions, carrots and potatoes, wash them under running water along with herbs and fish. Separate the fish fillets from the skin and bones; the skin can be discarded.

Pour water into a saucepan, put salmon ridges, ribs, tail, cook fish broth for about 25 minutes. Five minutes before the end of cooking, add peppercorns and bay leaves.

At this time, in a saucepan with a thick bottom, heat the vegetable oil, put the diced onions and coarsely chopped carrots into it. Fry the vegetables for a couple of minutes, until lightly golden brown.

Strain the fish broth, pour into a saucepan. As soon as it boils, add the diced potatoes and cook for 15-20 minutes until cooked through.

Finnish lohikeito soup must be thickened. There are two ways to make this soup thicker. The first is to add flour diluted in water, the second is to mash half of the potatoes in mashed potatoes. I prefer the second option, because the soup is already too high in calories.

Cut the salmon fillet into large pieces.

Transfer the fish to a saucepan, cook it for 3-5 minutes, no longer.

If necessary, top up with boiled water from the kettle, salt and pepper the broth to taste. Pour in the cream. As soon as it boils for the last time, add the chopped greens, stir and immediately turn off the stove. Cover the pot with a lid and let the prepared soup steep for 10-15 minutes before serving.

Pour lohikeito into portions and serve with your favorite fresh bread.

Enjoy it.