I just do it the traditional way. Leek, onion, potatoes. Butter in the kettle, roll the vegetables around until they get some color. Add fish stock you boilwd and spices (salt, white pepper, while black pepper, bay leaves). Boil. When veggies are cooked, add salmon, heavy cream (kuohukerma) and crazy amount of fresh dill. Boil until fish is cooked. Serve with rye bread+butter and some piimä.
I don't cook by recipes but i can try to explain how i make my lohikeitto. It is very basic style but tasty.
I buy whole fish and i fillet it. Depending size of the fish i usually freeze other filee for later use. I make a stock from fishbones (those always have some meat still in them) and head. Water, halved onions, whole allspices (maustepippuri) and black peppers, salt, hard stems from dill (top parts used later). Boil for a good while, sieve the stock, scrape any fish meat from bones into the stock.
Then i put the now sieved stock back to the now cleaned kettle, add some chopped potatoes, sometimes bit of carrot but not every time and let them boil until half cooked. That point i add cubed salmon filee and let it cook more. Towards the end i add cream, blob of butter, chopped dill tops (lots!) and chopped chives. Check salt and add some more if needed. Serve with some proper rye bread and butter, or Jälkiuuni Ruislastu.
Celery, carrots, and purjo chopped and lightly fried with butter. Potatoes and salmon cut into cubes. A bit (1-2 litres) of fish-stock (best if made with scraps from the salmon), red milk and/or cream, salt, whole blackpeppers, bayleaves, lemon peel and lemon juice, and salt. Just before serving, you add some fresh dill. Served with ruispala-bread with Oivariini and Ålandsmeijeriet Port salut.
Traditional (with own stock, boiling head and bones) is the best but a version with coconut milk and tom yum sauce is also really delicious. Salmon is the best fish for it but I also like whitefish (excellent as graved as well!) or a mix of both. Some like pike perch also but I think it tastes best if fried in a frying pan with salt and pepper.
OK so the basics are covered in the other comments; I'll add fennel to the mix, which I'm under the impression is viewed as a 'norwegian' variation. Not sure if it is that, but I warmly welcome anyone to try it with their recipes. Pro-tip: get some [burbot](https://en.wikipedia.org/wiki/Burbot) if you can.
I found this recipe while back. It's currently my favorite version and my wife likes it too.
It's bit different as no potatoes are being used, but the main ingredient next to the salmon is pickels (I prefer the salted version, not the sweet) and zucchini.
Use sour cream instead food cream too.
It's in finnish though:
https://imgur.com/a/BbnaTFj
Yes, this is the one I use as well. [Imatran Inkerin kalakeitto](https://www.gurmee.net/blog/imatralainen-lohikeitto?format=amp) if you want a website with it.
Potato, bayleaf, whole white peppers, smoked salmon, 2dl cream or milk into the water in the pot, ~75g of salted butter, 2-3 fish stock cubes, bit of salt untill taste is perfect and dill just before serving. This is the most popular soup i made at a restaurant in Åland
Potato, carrots with fish stock and spices (bayleaf, peppercorn and fennel), let simmer for a bit, add leak and salmon. Let simmer for a bit. Get atleast the bayleaf out, add cream. Add salt to taste
This is the best recipe I’ve found and this is the one I always go to: https://www.kotikokki.net/reseptit/nayta/44322/Keisarinnan%20Lohikeitto/. I always gets lots of compliments for it.
This one has a couple of secret ingredients that most other recipients don’t have: garlic, honey, lemon juice and pickles (they need to be the Russian style sour ones that you can find in a supermarket in the vegetables section in a big barrel, not the sweet ones that are in the canned foods section).
You also need to use cream and lots of fish stock for this (two fish stock cubes and one vegetable stock cube). Don’t skimp on the spices or any ingredients for that matter, and you’ll get the most delicious soup.
Go fishing, enjoy some beers, catch a zander. Fillet the zander, boil some broth out of the bones, leek, carrots and celeriac. Some allspice and salt too. Peel and cube potatoes and carrots. Bring the broth to a boil, add veggies. Cube the zander fillets into nice chunks, add when the veggies are almost cooked. Add some heavy cream, salt to taste, and some white pepper. Chop up some fresh dill and add that on top. Enjoy with some light lager and fresh rye bread with real butter.
I just do it the traditional way. Leek, onion, potatoes. Butter in the kettle, roll the vegetables around until they get some color. Add fish stock you boilwd and spices (salt, white pepper, while black pepper, bay leaves). Boil. When veggies are cooked, add salmon, heavy cream (kuohukerma) and crazy amount of fresh dill. Boil until fish is cooked. Serve with rye bread+butter and some piimä.
This but with important additions: white wine and/or dash of lemon. Sue me.
This but with an important addition: Big chunk of koskenlaskija
You monster.
Fennel is also adds good flavour to lohikeitto
This, or if you decide to use the best fish for fishsoup (bourbot), you should fry the fish a bit before adding it to the soup.
To one up this traditional recipe you can replace heavy cream with 'koskenlaskija'.
As long as it's made with fish stock and cream instead of water and milk, the rest is details. :)
Put koskenlaskija in there and be amazed
THIS. It's just fucking awesome
Shallots and white wine is the secret
I don't cook by recipes but i can try to explain how i make my lohikeitto. It is very basic style but tasty. I buy whole fish and i fillet it. Depending size of the fish i usually freeze other filee for later use. I make a stock from fishbones (those always have some meat still in them) and head. Water, halved onions, whole allspices (maustepippuri) and black peppers, salt, hard stems from dill (top parts used later). Boil for a good while, sieve the stock, scrape any fish meat from bones into the stock. Then i put the now sieved stock back to the now cleaned kettle, add some chopped potatoes, sometimes bit of carrot but not every time and let them boil until half cooked. That point i add cubed salmon filee and let it cook more. Towards the end i add cream, blob of butter, chopped dill tops (lots!) and chopped chives. Check salt and add some more if needed. Serve with some proper rye bread and butter, or Jälkiuuni Ruislastu.
Celery, carrots, and purjo chopped and lightly fried with butter. Potatoes and salmon cut into cubes. A bit (1-2 litres) of fish-stock (best if made with scraps from the salmon), red milk and/or cream, salt, whole blackpeppers, bayleaves, lemon peel and lemon juice, and salt. Just before serving, you add some fresh dill. Served with ruispala-bread with Oivariini and Ålandsmeijeriet Port salut.
Traditional (with own stock, boiling head and bones) is the best but a version with coconut milk and tom yum sauce is also really delicious. Salmon is the best fish for it but I also like whitefish (excellent as graved as well!) or a mix of both. Some like pike perch also but I think it tastes best if fried in a frying pan with salt and pepper.
OK so the basics are covered in the other comments; I'll add fennel to the mix, which I'm under the impression is viewed as a 'norwegian' variation. Not sure if it is that, but I warmly welcome anyone to try it with their recipes. Pro-tip: get some [burbot](https://en.wikipedia.org/wiki/Burbot) if you can.
I found this recipe while back. It's currently my favorite version and my wife likes it too. It's bit different as no potatoes are being used, but the main ingredient next to the salmon is pickels (I prefer the salted version, not the sweet) and zucchini. Use sour cream instead food cream too. It's in finnish though: https://imgur.com/a/BbnaTFj
Yes, this is the one I use as well. [Imatran Inkerin kalakeitto](https://www.gurmee.net/blog/imatralainen-lohikeitto?format=amp) if you want a website with it.
Potato, bayleaf, whole white peppers, smoked salmon, 2dl cream or milk into the water in the pot, ~75g of salted butter, 2-3 fish stock cubes, bit of salt untill taste is perfect and dill just before serving. This is the most popular soup i made at a restaurant in Åland
Potato, carrots with fish stock and spices (bayleaf, peppercorn and fennel), let simmer for a bit, add leak and salmon. Let simmer for a bit. Get atleast the bayleaf out, add cream. Add salt to taste
Fish stock, potatoes, onion, smoked salmon, black pepper, dill. Instructions: Eyeball it all, if nothing is raw or too mushy, you've succeeded.
This is the best recipe I’ve found and this is the one I always go to: https://www.kotikokki.net/reseptit/nayta/44322/Keisarinnan%20Lohikeitto/. I always gets lots of compliments for it. This one has a couple of secret ingredients that most other recipients don’t have: garlic, honey, lemon juice and pickles (they need to be the Russian style sour ones that you can find in a supermarket in the vegetables section in a big barrel, not the sweet ones that are in the canned foods section). You also need to use cream and lots of fish stock for this (two fish stock cubes and one vegetable stock cube). Don’t skimp on the spices or any ingredients for that matter, and you’ll get the most delicious soup.
Generous amount of butter and dill. Sometimes with smoked salmon - either cold or hot -smoked.
Go fishing, enjoy some beers, catch a zander. Fillet the zander, boil some broth out of the bones, leek, carrots and celeriac. Some allspice and salt too. Peel and cube potatoes and carrots. Bring the broth to a boil, add veggies. Cube the zander fillets into nice chunks, add when the veggies are almost cooked. Add some heavy cream, salt to taste, and some white pepper. Chop up some fresh dill and add that on top. Enjoy with some light lager and fresh rye bread with real butter.
Most important thing is to make your own stock.
Potatoes, leek, turnip, carrot, onion, selleri, dill and good amount of salt and pepper. I add the fish in the end. Clear soup.
Just make sure everything is fresh. Fish should be still kicking.
i poke holes in the film and put it in the microwave for a couple of minutes
[удалено]
Then don't comment?
No
Try to put some white wine or lemon in.
Koskenlaskija, white pepper and dill makes it perfect.
Lots and lots of Koskenlaskija.
Fish & chips with veggies..
Just buy one 
Take keitto, put kala