Lohikeitto

30 mins
Serves 2
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Directions

  1. 1Heat a tablespoon of olive oil in a large pot. Sauté the leeks with a pinch of salt for 2-3 minutes.
  2. 2Heat a tablespoon of olive oil in a large pot. Sauté the leeks with a pinch of salt for 2-3 minutes.
  3. 3Heat a tablespoon of olive oil in a large pot. Sauté the leeks with a pinch of salt for 2-3 minutes.
  4. 4Add the potatoes, carrots, water, and broth cube. Simmer for about 10 minutes, or until the veggies are almost tender.
  5. 5Add the potatoes, carrots, water, and broth cube. Simmer for about 10 minutes, or until the veggies are almost tender.
  6. 6Add the potatoes, carrots, water, and broth cube. Simmer for about 10 minutes, or until the veggies are almost tender.
  7. 7Gently stir in the salmon, lemon zest, dill, and cream.
  8. 8Gently stir in the salmon, lemon zest, dill, and cream.
  9. 9Gently stir in the salmon, lemon zest, dill, and cream.
  10. 10Bring to a boil, then reduce the heat and simmer for 5 minutes, until the fish is perfectly cooked.
  11. 11Bring to a boil, then reduce the heat and simmer for 5 minutes, until the fish is perfectly cooked.
  12. 12Bring to a boil, then reduce the heat and simmer for 5 minutes, until the fish is perfectly cooked.
  13. 13Mix corn starch with 1 tablespoon of hot water, then stir it into the soup to thicken slightly. Season with salt and pepper to taste.
  14. 14Mix corn starch with 1 tablespoon of hot water, then stir it into the soup to thicken slightly. Season with salt and pepper to taste.
  15. 15Mix corn starch with 1 tablespoon of hot water, then stir it into the soup to thicken slightly. Season with salt and pepper to taste.
  16. 16Ladle into bowls, squeeze in fresh lemon juice, and enjoy!
  17. 17Ladle into bowls, squeeze in fresh lemon juice, and enjoy!
  18. 18Ladle into bowls, squeeze in fresh lemon juice, and enjoy!

Ingredients

  • 400 g salmon, cut into chunks
  • 400 g salmon, cut into chunks
  • 400 g salmon, cut into chunks
  • 250 g potatoes, bite-sized (baby potatoes are my favorite)
  • 250 g potatoes, bite-sized (baby potatoes are my favorite)
  • 250 g potatoes, bite-sized (baby potatoes are my favorite)
  • 1 piece leek, sliced
  • 1 piece leek, sliced
  • 1 piece leek, sliced
  • 1 carrot, cut into chunks
  • 1 carrot, cut into chunks
  • 1 carrot, cut into chunks
  • 100 ml cream
  • 100 ml cream
  • 100 ml cream
  • 500 ml water
  • 500 ml water
  • 500 ml water
  • 1 fish broth cube
  • 1 fish broth cube
  • 1 fish broth cube
  • 1 bunch dill, chopped
  • 1 bunch dill, chopped
  • 1 bunch dill, chopped
  • 1 lemon, zested and juiced
  • 1 lemon, zested and juiced
  • 1 lemon, zested and juiced
  • 1 tsp corn starch
  • 1 tsp corn starch
  • 1 tsp corn starch
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • pinch salt
  • pinch salt
  • pinch salt
  • 1 tablespoon hot water
  • 1 tablespoon hot water
  • 1 tablespoon hot water
  • pepper
  • pepper
  • pepper

Equipment

large potknifecutting boardladlespoon

Tips

  • You can use your favorite fish, like cod or prawns, instead of salmon.
  • The original Finnish recipe called for milk instead of cream, but cream adds richness.
  • Adding a touch of lemon brightens up the soup.