I saw this Simple Finnish Salmon Soup on JerneJKitchen instagram feed and I knew right then that I had to make it. It looks so mouthwatering and simple enough for me.
Simple Finnish Salmon Soup
Yes, I know it’s far from soup season here in SA. There’s something so refreshing about this Finnish Salmon Soup I don’t think it matters when you have it.
My 14-year-old is a soup fan of note. If I ever ask him what should I cook it’s always soup. I knew this would make him happy.
He was so happy he even volunteered to help me cut the veggies and cook the soup. With a lot of breaks in between of course.
I must admit I am not the most patient so when I start cooking I just want to get it done. When my kids help in the kitchen I have to practice a lot of patience.
Well I guess we all have to learn some lessons in life. Kids definitely teach us a lot about patience, tolerance and how to have the most stressful life after they come along…haha!
As you would know I am not a soup fan. However, this soup was good. It was super delicious.
Dill was never one of those herbs that I would use much. I made some fishcakes with it once, I followed a recipe and it didn’t taste very pleasant.
That almost put me off Dill for life. However, the past couple of years I have been a little more adventurous in the kitchen and I have used Dill a few times.
It’s not so bad. Maybe the recipe I used asked for too much Dill. Now I am a more seasoned cook so I sort of have an idea of what works and what doesn’t.
What I love most about this soup is the simplicity of it. It requires just a few ingredients and not much effort in terms of prepping and cooking.
Salmon, yes I know it’s expensive but maybe save this recipe for the times you can afford to be a little indulgent. You also need butter, leeks, dill, potatoes, carrots, fish stock, fresh cream
Although I followed the recipe almost exactly I feel the butter and cream can be reduced if you want a lighter soup.
I also added some lemon juice after it was cooked. It definitely tones down the creaminess of the soup and adds a lovely freshness to it.
I know nothing about Finnish dishes but after making this soup I am definitely going to try more.
How to cook the soup
For this recipe you heat the butter, with a few drops of oil to prevent burning. Add the leeks and carrots and cook for 5 minutes.
The potatoes are then added together with some fresh dill and fish stock. Once the potatoes are cooked you then add the cream and salmon.
This recipe doesn’t call for lemon but I felt it needed it. You can decide if you want to add it or not.
Don’t forget to serve this soup with some fresh crusty bread.
I hope you love this recipe as much as we did. It’s definitely a keeper for us.
More recipes to try:
Simple Finnish Salmon Soup
- 500 gram salmon skin removed
- 4 baby leeks chopped
- 50 gram butter
- 4 carrots peeled and chopped
- 500 gram baby potatoes cut in halves
- 1 tablespoon fresh dill plus more for serving chopped
- 3-4 cups fish stock or broth
- 1/3 cup whipping cream
- 1/2 lemon (optional)
- Heat the butter with a few drops of oil in a pot, on medium heat. Add the leeks and carrots and saute for 5 minutes
- Add the potatoes, fish stock and dill. Season with salt and pepper. Bring to a boil, then cover and simmer on a low heat until the potatoes are soft and tender. Mine took about 50 minutes
- Add the salmon and the cream. Stir to combine.Cover and allow it to cook for 1 minute. Turn off the heat and let it stand for 5 minutes before serving
- When serving drizzle some lemon juice over the soup if you prefer and add some fresh dill
- Potatoes take longer to cook at high altitude therefore mine took 50 minutes. If you're not at high altitude cooking time will be shorter
- I used 4 cups of fish stock, however I felt it was a bit too much. I therefore suggest 3 cups if you don't want too much broth. If you're ok with that extra broth add the extra cup
- If your fish stock/broth contains salt please be careful when adding salt as most stock or broth has salt
- You can reduce the cream and butter for a lighter soup. The original recipe calls for 80gram butter, however I think 50gram is enough
- You an refrigerate any leftovers for up to 2 days