Creamy Salmon Fish Soup
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Very delicate and delicious — perfect for a family lunch! Creamy salmon soup is a staple of Finnish cuisine. It’s easy to make, hearty, and flavorful. This warm, light, and aromatic soup is just right for chilly days.
Updated : 15 May, 2025
About 20 min.
Ingredients
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400 grams
Lašišos
5
Potato
50 grams
Carrot
1
Onion
2.5 liter
Water
200 milliliters
Cream
1
Laurel leaf
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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bus tik jei virsh 3 stepsu
bus tik jei virsh 5 stepsu
Step 1
To make the soup more flavorful, use salmon heads, backbones, and tails. Cream should be at least 10% fat or higher.
Step 2
Cover the salmon with cold water and simmer for about 30 minutes, then remove it from the pot.
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Step 3
Wash, peel, and cut the potatoes into small cubes.
Step 4
Add the chopped potatoes and a bay leaf into the fish broth. Season with salt and pepper.
Step 5
Peel and rinse the onion and carrot, then chop them.
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Step 6
Add the chopped vegetables to the soup.
Step 7
Once the salmon has cooled, remove the bones.
Step 8
Cut the fish into small pieces.
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Step 9
Add the salmon pieces back into the pot about 10 minutes before the soup is done.
Step 10
Warm the cream in a separate pot before adding it — this prevents it from curdling.
Step 11
Pour the hot cream slowly into the soup and simmer for another 5 minutes.
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Step 12
Wash, dry, and finely chop the herbs. Add them at the end or use them when serving.
Step 13
Once the soup is ready, remove the bay leaf, ladle into bowls, and serve hot. Enjoy!