Creamy Salmon Soup
Posted: Tue Jun 16, 2026 12:39 pm
A traditional Finnish delicay
What you need:
3 Carrots
5 Potatoes
1 Onyo
1 teaspoon of black pepper
10-15cm of leek
500-700 g of salmon
2.5 dl food cream
~1 teaspoon of Dill (optional)
Salt
750ml of Fish stock (I usually use just one of those dried fish stock cube things)
Peel and dice the potatoes, carrots. Size of the dicing doesnt matter much but I prefer 1cm*1cm chunks and that seems to be the common way to do it, so if you want to be extra authentic with the Finnishness, go chucnky instead of smol.
Slice the leek and onyo (you can also leave the onion as rings if you like).
Dice the salmon, I recommend 1cm*1cm to 2cm*2cm chunks.
Bring the fish stock to a boil, add the pepper and some salt, throw in the veggies. Boil them for about 12 minutes.
Add the diced fish, let them bubble away for 8-10 minutes. Lower the heat, add the cream and dill. Check the salt, perhaps add some. Turn off heat, put the lid on, wait 5-10 minutes. Enjoy with ryebread+butter (the harder, the better)
What you need:
3 Carrots
5 Potatoes
1 Onyo
1 teaspoon of black pepper
10-15cm of leek
500-700 g of salmon
2.5 dl food cream
~1 teaspoon of Dill (optional)
Salt
750ml of Fish stock (I usually use just one of those dried fish stock cube things)
Peel and dice the potatoes, carrots. Size of the dicing doesnt matter much but I prefer 1cm*1cm chunks and that seems to be the common way to do it, so if you want to be extra authentic with the Finnishness, go chucnky instead of smol.
Slice the leek and onyo (you can also leave the onion as rings if you like).
Dice the salmon, I recommend 1cm*1cm to 2cm*2cm chunks.
Bring the fish stock to a boil, add the pepper and some salt, throw in the veggies. Boil them for about 12 minutes.
Add the diced fish, let them bubble away for 8-10 minutes. Lower the heat, add the cream and dill. Check the salt, perhaps add some. Turn off heat, put the lid on, wait 5-10 minutes. Enjoy with ryebread+butter (the harder, the better)
