The soul soup
Hands down – this is the best salmon soup there is and it goes straight to your soul!
It is super easy and fast to make but brings such joy to your face and belly.
In my opinion, this is Finland in a bowl. You have the ever present milk and potatoes that show the connection of the Finnish people to the land and then you add the sumptuous salmon representing the love for water – be it rivers, lakes or the sea.
Let’s talk about the huge elephant in the room – the different views on adding of carrots and dill.
If you ask me, carrots have no business in this fabulous dish. You can add them obviously if you absolutely must – though it will upset the whole dynamics of this recipe, but that is just my view on it.
And then there is the question of the dill – no, there is no question! Not adding dill to the salmon soup is like eating Karelian pies without egg butter – it is still delicious but just not the well-rounded dish it otherwise would be, in other words it is not complete without dill.
But decide for yourself and try this mouth-watering recipe!
Lohikeitto
yields around 4 portions
1 tbsp unsalted butter
1 white onion, diced
some warm water
6 waxy potatoes, peeled and cut into cubes
500 g salmon without skin, cut into medium-sized cubes
1 l fish broth (I use the “Fond de poisson concentré” from Coop Fine Food and dilute 5 tbsp of the fond with 1 l water)
5 bay leaves
200 ml milk
pinch of salt
pinch of black pepper
pinch of allspice (the Finnish maustepippuri)
fresh dill, to your liking
In a medium pot, melt the butter and then sauté the onion in it until it is translucent.
Add the potatoes, stir a bit and then add warm water just enough to cover them completely. Cover the lid of the pot and let the potatoes cook over medium heat until they start getting soft.
Now add the salmon and stir quickly.
Then add the fish broth and bay leaves, stir. Let the salmon cook until tender – it will be rather quick, around 5 minutes.
Once the salmon is cooked, add the milk, salt, pepper and allspice and mix cautiously to not crush the potatoes and salmon.
Reduce the heat and let it rest for around 10 minutes in order to develop its flavours.
Just before serving add the fresh dill to the soup and as garnishment when plating up.
Tips:
– enjoy with some ruisleipä (rye bread)
