Salmon Soup is Lohikeitto

The famous Finnish chowder is delicious any time of year. Simple ingredients and 40 minutes to the table make this one of the most popular dishes in Finland. It contains ingredients we're familiar with, particularly salmon and dill.

Spices in Traditional Finnish Food

Some would describe traditional Finnish food as bland. Before modern times, the majority of Nordic people had a very limited range of ingredients, especially in the far north. Seasonings included mostly salt and pepper. Still today black and white pepper are the most common seasonings, along with allspice.

Allspice berries grow on trees in tropical climates. The fruits are picked when green and unripe, and are traditionally dried in the sun. They are used whole and ground, although whole is preferred for long term storage because the ground allspice will lose its potency much quicker.

Allspice berries are loved in Nordic countries, but they're also indispensable in Middle Eastern and Caribbean cuisine. Apparently, the spice connection of these various regions is not due to the vikings! In a few days research I could not seem to find any info on why Finns love allspice and when it first arrived. I do have my own theory.

Finns are practical and efficient. So when they learn about one spice that contains notes of clove, cinnamon, nutmeg, star anise, fennel, and black pepper - it's a no brainer! It covers all the bases. Toss a few allspice berries in and you're making everything from meatballs to salmon soup to bundt cake. Savory and sweet. You smart Finns. We love you.

Gourmet is Homegrown

This recipe we make today reminds us that a gourmet meal can be simple - with just a few ingredients we make the delicious Finnish salmon soup. Lucky for us, the Uola's still work a small farm that has been in their family since 1688, so we have homegrown potato, carrot, and leek for this recipe.

One of the buildings on the farm is a root cellar as you can see in the picture below. It's like visiting a grocery store in the middle of the forest. Vegetables, canned fruits, and bottled juices. All of which Kaija and Jouko have grown, harvested, processed, and stored. We have so much to learn from these two. With each summer season that comes and goes, we hope to watch and learn.

Lohikeitto Recipe

Ingredients

500 g lohifilee 1 lb salmon filet
3 rkl voita 3 Tbsp butter
1 purjo viipaloituna 1 leek sliced
5 - 6 pientä perunaa 5 - 6 small potatoes
1 - 2 porkkanaa 1 - 2 carrots
1½ l kalalientä 6 cups fish stock (or chicken stock)
2½ dl hienonnettua tilliä 1 cup chopped fresh dill
2½ dl ruokakermaa 1 cup heavy cream
15 maustepippuria 15 allspice berries
suolaa ja mustapippuria salt and pepper to taste

Option! Change the cream to cream cheese for a thicker variety.

Directions

Prepare your ingredients and thank the farmer or fisherman who provided them.

Leek - trim away most of the green, slice the stalk in half, and wash away all the dirt by flipping through the layers like a deck of cards. Then thinly slice the leek into half moons.
Potato - scrub away the dirt and peel away the skin. Cut into 1" chunks.
Carrot - scrub and don't peel. Or peel if you want. I like to keep the skin on the carrots, Tuomas doesn't. You choose. Then cut into thin coins.
Dill - chop and sniff. mmm.
Salmon - remove the skin and cut into 1" - 2" chunks. Remove any bones the butcher left behind.

Soup time!

Melt the butter in a soup pot on medium high and saute the leeks for 8 - 10 minutes, or until soft and lightly seared.
Add the stock, ½ tsp salt, and the allspice berries. Bring to a boil, reduce heat, and simmer for 5 minutes under the lid.
Add the potatoes, carrots, and half of the dill to the stock and cook for another 8 minutes. Check the potatoes and carrots after 8 minutes and continue to cook until fork tender. You don't want to overcook them.
Once potatoes are nearly done, add salmon pieces to the pot, return to simmer and cook for 5 minutes or until salmon is cooked through. It doesn't take long!
Turn off the heat. Stir in the cream and rest of the dill.

This soup is comforting and simple. I know you will enjoy, especially when you make for friends and family. Of course, you'll want to serve with rye bread.