Lohikeito Finnish fish soup

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to cook Finnish lohikeito soup? Prepare the ingredients listed in the recipe. For the broth, take the fish's head, tail, fins and spine. For the soup itself, you can use salmon fillet or steak.

2. STEP 2

   

   Be sure to remove the gills from the head. Clean the tail and head of scales. Rinse the fish and place in a small saucepan or saucepan. Add a bay leaf, a couple of black peppercorns and place on the stove. At the moment of boiling, foam forms; be sure to remove it with a spoon, otherwise the broth will be cloudy. Cook the fish for about 10-15 minutes.

3. STEP 3

   

   Meanwhile, prepare the vegetables. Peel potatoes, carrots and onions. The original recipe usually calls for leeks, so if possible use those too. Rinse everything and dry with napkins.

4. STEP 4

   

   Cut the carrots into thin slices, the onion into half rings or cubes, and the potatoes into cubes or medium-sized pieces.

5. STEP 5

   

   Heat odorless vegetable oil in a thick-bottomed saucepan. Send the carrots and onions to fry. Stirring, bring to the desired degree of readiness.

6. STEP 6

   

   Place the potatoes into the pan. The amount of potatoes can be increased or, on the contrary, reduced depending on how thick you want the soup to be.

7. STEP 7

   

   Pour in the fish stock. Add salt to taste. After boiling, cook over medium heat until the potatoes are cooked (10 to 20 minutes).

8. STEP 8

   

   Cut the red fish fillet into medium-sized cubes.

9. STEP 9

   

   When the potatoes are ready, use a slotted spoon to scoop out some of them and crush them with a fork. This is necessary to thicken the soup.

10. STEP 10

    

    Place the salmon pieces into the pan. Cook for about 5 minutes or a little longer. If you overcook the fish, it will become dry.

11. STEP 11

    

    Pour the cream into the pan. What cream is better to take? Cream of any fat content is suitable for soup. I usually use at least 30%. At this stage, check if your soup is too thick and, if necessary, add the required amount of boiling water. Taste again for salt, adding more salt if necessary.

12. STEP 12

    

    Over high heat, wait until it boils, add the chopped herbs and immediately remove the pan from the heat.

13. STEP 13

    

    Sprinkle the soup with ground black or allspice. Ready! Serve while still hot.

Comments on the recipe

valeriya

27.08.2023

4.6

Tasty soup. As an option, I will offer fish soup with salmon and millet.

Dmitry Samoilov

27.08.2023

4.8

I made it today, it turned out very tasty)

Lyudmila

27.08.2023

4.8

To make the soup thicker, you need not 20% cream, but thicker cream, which is suitable for whipping. I often prepare this soup (and with mushrooms too), and a couple of minutes before the end of cooking I add grated cheese (whatever is currently available). I immediately remove the bay leaf.

daria-chernysh

27.08.2023

4.7

Thanks for the recipe!