Lohikeitto is one of the most traditional dishes of Finnish cuisine. Since the weather conditions in Finland are generally a bit harsh, they have turned to energy and strengthening dishes. The lack of green vegetables in winter and the long winter season in Finland led to the emergence of this soup.
Lohikeitto was on the menu of many restaurants I went to in Finland. In order to make this practical, delicious and healthy dish at home, I got the recipe from my favorite restaurant and wanted to share it with you.
Lohikeitto is one of the most traditional dishes of Finnish cuisine. Since the weather conditions in Finland are generally a bit harsh, they have turned to energy and strengthening dishes. The lack of green vegetables in winter and the long winter season in Finland led to the emergence of this soup.
Lohikeitto was on the menu of many restaurants I went to in Finland. In order to make this practical, delicious and healthy dish at home, I got the recipe from my favorite restaurant and wanted to share it with you.
- 500 grams salmon (skin removed)
- 500 grams of carrots
- 500 grams of potatoes
- 2 branches of leek
- 6 cups fish broth
- 1 pack of cream
- 2 spoonful butter
- 1 bay leaf
- 1/2 bunch of dill
- 2 cloves of garlic
- 1 teaspoon of salt
- 1 teaspoon black pepper
- 500 grams salmon (skin removed)
- 500 grams of carrots
- 500 grams of potatoes
- 2 branches of leek
- 6 cups fish broth
- 1 pack of cream
- 2 spoonful butter
- 1 bay leaf
- 1/2 bunch of dill
- 2 cloves of garlic
- 1 teaspoon of salt
- 1 teaspoon black pepper
How to Make Lohikeitto Recipe?
- Chop the potatoes and carrots into large cubes. Slice the leeks thinly.
- Heat the butter in a saucepan and sauté the leeks with the garlic over medium heat for about 5 minutes until they soften.
- Add potatoes, carrots, salt, black pepper, bay leaves and water to the pot.
- Cook for 15-20 minutes, stirring occasionally, until the potatoes and carrots become soft.
- Cut the salmon into large cubes, add it to the pot with dill and cream and cook for another 5 minutes.
- Find and remove the bay leaf and serve the soup hot.
- Chop the potatoes and carrots into large cubes. Slice the leeks thinly.
- Heat the butter in a saucepan and sauté the leeks with the garlic over medium heat for about 5 minutes until they soften.
- Add potatoes, carrots, salt, black pepper, bay leaves and water to the pot.
- Cook for 15-20 minutes, stirring occasionally, until the potatoes and carrots become soft.
- Cut the salmon into large cubes, add it to the pot with dill and cream and cook for another 5 minutes.
- Find and remove the bay leaf and serve the soup hot.