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Finnish fish soup with salmon

Author
Cookinero 17 Oct 2025
1420
Finnish fish soup with salmon

The national dish of Finland is considered to be the Finnish fish soup. Red fish is used for its preparation: salmon, pink salmon, trout. The richness of the dish will depend on the calorie content of the fish. Cream or milk is a mandatory ingredient of Finnish fish soup. Thanks to them, the dish turns out tender. Fresh vegetables give the fish soup a special taste: celery stalk, leek, green peas or tomatoes. Such an unusual soup can be included in the everyday menu or served to guests on the festive table.

How to cook Finnish fish soup with salmon

Step 1

Finnish fish soup with salmon

Peel and coarsely chop the carrots, celery stalk, onion and half the leek.

Step 2

Finnish fish soup with salmon

Peel the potatoes and cut into large cubes.

Step 3

Finnish fish soup with salmon

Also cut the salmon fillet into large cubes.

Step 4

Finnish fish soup with salmon

Put the salmon trimmings to boil with leeks, bay leaves, salt and pepper for 30-40 minutes.

Step 5

Finnish fish soup with salmon

Once the broth is ready, strain it through a sieve to remove any excess.

Step 6

Finnish fish soup with salmon

Add chopped onion, carrot, potato, celery stalk and leek to the broth.

Step 7

Finnish fish soup with salmon

Then add the salmon pieces and cook the fish soup until the vegetables are ready.

Step 8

Finnish fish soup with salmon

Pour milk into the fish soup and add butter.

Step 9

Finnish fish soup with salmon

Add salt and pepper to taste and cook the fish soup for another 15 minutes.

Finnish fish soup with salmon - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute salmon with other firm-fleshed fish like cod, haddock, or halibut. Just ensure the pieces are cut to a similar size for even cooking. Avoid very delicate fish like sole, as they may break down during the longer cooking time.
Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over medium heat, adding a splash of water or milk if it has thickened too much. I do not recommend freezing this soup as the dairy can separate and the potatoes can become grainy.
Absolutely. Simply omit the milk and butter at the end. The soup will still be flavorful from the fish and vegetable broth. For some creaminess, you could stir in a splash of unsweetened plant-based milk like oat or almond milk just before serving, but be aware this may slightly alter the final flavor.
If your soup is too thick, it's likely because the potatoes have released a lot of starch. Simply thin it by gradually adding a little more milk, water, or even some reserved fish stock while heating it over low heat, stirring gently until you reach your desired consistency. Avoid vigorous boiling after adding more liquid.
Yes, but with a caveat. You can prepare the fish stock and chop the vegetables a day ahead. However, I recommend cooking and adding the fish (the salmon pieces) just before serving, as overcooking can make it rubbery. If you must make it entirely in advance, expect the fish to be more tender and broken down when reheated.
This soup is a complete meal on its own! For a classic Finnish experience, serve it with a slice of dark rye bread (ruisleipä) topped with butter and maybe some radishes or pickles on the side. The bread is perfect for dipping into the rich, creamy soup.

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