There are (empty) tea bags meant to be filled with loose-leaf tea, herbs or whole spices. I often use them for soups or stews because removing the spices later is really easy. Mine come with a Japanese branding (ocha pack) and are marketed for use with tea, coffee, soup stock and herbal medicine, if that helps anyone find them.
Yes! It is delicious! This is made (or very similar) in homes, and in some restaurants in west Canada. So so so good with a good loaf of crusty bread 🤤 😋
If it's Fiinsh, it's allspice lol... It's called "the grand mam pepper" in finland :D belongs into soups, along with bayleaf!! (Allspice is something that I just replace with pepper because it's the taste of allspice overpowers easily... would not but either, juniper all mummonpippuri into Lohikeitto though...
I (a Finn) approve! I usually go for allspice instead of juniper berries. If anyone else is making this, pair it with a crusty dark rye bread with a good slab of butter!
But isn't allspice specifically from a specie that was only found in the Caribbean/Central and South America? That said, I don't know how old is the recipe...if it's relatively recent (like a couple centuries old), it could use allspice in theory, but juniper berries would seem more "traditional" in this sense...
@@anthonymarconi761 most food we eat in the form that we do is just a couple hundred years old. Allspice is a very common spice in traditional Finnish food. Nowadays not that many Finns use juniper berries because they are expensive. Allspice would be the more common way to go in today's Finland. But yes, juniper berries would be found in the Finnish nature, unlike allspice. But black pepper and bay leaves don't grow in Finland either.
@@natviolen4021 yes that's why I mentioned a couple of hundred years old ;-) on the continent we have recipes dating from literally millennia so it was not a given!
I was thinking... Well that looks like normal salmon soup we have here in Finland... Oh right. One of my favorite comfort foods, and with a few adjustments makes a great chicken soup too. Also we never crush the spices; you just fish the whole allspice berries out of the bowl (or from between your teeth) while eating.
Still more fish than in the version they (at least used to) make at Finnish school cafeterias. An old joke is that they merely keep a picture of a fish near the soup when making it to get some flavor. That aside I'm glad to see you make this. Probably one of my favorite foods. Personally, I like to add white pepper as well.
Crazy, i made this soup first time a week ago (I'm not even Finnish and i don't live in Karelia), and there you go - Andong made a video about it!!! P.s.: I ate a huge plate of it, after that i was so happy that i fell asleep for 2 hours
As a Russian you should do a video about Georgian Kharcho soup. Spicy sour delicious beef walnut stew. Georgian food is the best in the former Soviet Union
It's funny you mention the Miso having a slightly cheesy taste - my Finnish grandparents like to add a cream cheese called Koskenlaskija, in addition to the fish stock. Not sure it's the most traditional addition, but it sure is a tasty one.
My husband makes this soup using only salt, pepper, water, potatoes, onions and carrots. At the end he puts in salmon and black Koskenlaskija (or Tukkijätkä if we did out grocery shopping at Lidl). Our kids refer to it as "the best soup in the world".
I'm actually not sure how I would describe Miso. It is savory and has this fermented taste, but is not quite cheese-like. I once put it in a beef stew, forgot about adding it, and then started wondering what sort of beer or wine I used to get that particular flavor.
From norway, this is very simmilar to the fish soup (fiskesuppe), we have here too. I don't remember the spices, but one differance is in the fish. Salmon is common, but there is sually a mix of different red and white fish. And maybe also shrip and shellfish sometimes. Its a very versatile recepie in that sense Also it is great as expected.
Before farmed salmon became common - or, rainbow trout, which is often used as a cheaper substitute - it was more common to make kalakeitto (kala - fish) which would have any fish you happen to have. This was also my grandmothers 'recipe' - small fishes caught in the lake, milk - not cream, and no thickening with starch - otherwise, pretty much the same except there could be sweet peas if they were in season. And of course no miso of fish sauce The amount of bones was something of a challenge... But tasty. It was always the smallest, boniest fishes, to use them up. Since large fish could be cooked in the oven whole, so it would look nice displayed on the table.
@@TulilaSalome guess you can thicken the soup with some starchy potatoes. of course cream was expensive so usually better sold when one had cows. Old time cuisine was a thing of never losing anything
Yeah, salmon soup is something pretty much everyone in Finland loves - even those who claim to not like fish. Although you'd not see miso or anything "exotic" like that put in. And yes, allspice is what's traditional instead of juniper pretty much everywhere (translated from Finnish it's actually called "flavour pepper"). Dark rye bread with butter is the traditional friend of this!
Corn starch? Miso? Tea bags? Juniper berries? Nej Satan. I recommend you try the classic version instead - that one is truly the best creamy salmon soup. The key to a thicker broth is cooking the vegetables in the lowest amount of water possible. My mom makes them so that the potatos are barely covered. She then steams the salmon in the end by placing it on top of the potatos. Using fish bouillon cubes or fish stock is common. Final addition of cream, (salted) butter, fresh dill and probably a little too much salt are the keys to this flavortown. Heavy full fat cream and the starch from the potatoes makes the broth not be watery. Corn starch is something you would only find when buying a microwave meal version of this food, or in the school caféteria, for obvious reasons such as saving money instead of top ingredients. I won't argue black pepper but whole uncrushed allspice would definitely be the classic option. Best wishes, a Finn who made this soup last week for the national fish soup day
While I'm watching this, I'm looking outside of my window looking at the snow, and Spotify just started playing Korpiklaani. I guess I know what I'm having for dinner tomorrow to keep this icy ass Finnish theme going!
Personally I (also as a Finn) and also being a cook myself, like to make it even more simply. Salmon Carrot Yellow onion Potatoes And cream/milk mixture Then spice it up with only salt, black and white pepper, dill and a little touch of lemon juice. Its easy and really really tasty soup.
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I just made this today !!!! It is sooo amazing everyone in my family loved it. I couldn’t find fish stock nor meso so I used veggie stock cube and some fish sauce 😊 it turned out really nice .. I also skipped on the juniper berries and used only black pepper as I have no clue what that is .. I’m definitely making this again though.. much love ❤️
Thank you so much for sharing this recipe. I’ve been to Finland (Lake Saimaa) this February and we had that soup on a day trip provided by the hotel we stayed at and I loved it so so much. Will try this soup next week when it’s supposed to get chilly again in Germany. 😉
Great video as usual! However I must say i found it a bit funny that usually you have great hacks for making complicated things easier at home, but this time you managed to make a very simple soup a tad too complicated imo. I have no doubt the flavours you added work in harmony and give a nice round umami base - that said what I most love about lohikeitto or a Finnish fish soup in general is the purity of it. No starch, whole spices, a dash of cream and fresh dill. I don't believe you use starch even in Uxa, do you?
I just tried this soup with your recipe although with salmon belly as substitute and it has been one of the most delectable things I've ever put in my mouth. My entire family also loved it.
If I buy a whole salmon, I use the trimmings for salmon soup - the best pieces aren't needed for the soup. There are other good dishes for the actual fillet: it can be gravlax (graved salmon) or fried.
Yessss, finnish salmon soup!! 😍 This soup is my favourite soup of all times and I probably never get tired of it. I make this soup always with stock and add also melted butter and lemonpepper to it. By the way your pronunciation of lohikeitto was pretty good!
As a Finnish person I think the biggest mistake people usually do with traditional lohikeitto is not trimming the fat off the salmon, since if you leave it in the fat will partially melt, splitting the cream, and will end up as slimy chunks that have an unpleasant texture. So trim your salmon properly if you try any version of this.
i'm sorry to contradict but your info must be corrected. for one, salmon fat doesn't split cream. no fat splits cream. now, fat splits FROM cream if you heat it too much or too long. but that's the interaction of heat with the cream, not of fat. for two, do NOT throw away your precious salmon fat! that's where all your omega-3's are. not to mention, fat means flavor! a better advice would be to trim your large belly fats, chop them into tiny pieces and render them as the very first step of this dish followed by sauteing your potatoes in the rendered oil. i mean what's the point of using fish stock for your liquid but trimming the salmon fat?! it makes no sense.
I use all the scraps from filleting salmon for salmon soup. I make something else from the fillet. After all, you don't make soup from a meat's tenderloin either.
My mom is from Finland but lives in Sweden and I live in the US. I just called her on the phone for her fish soup recipe and this is pretty much the same recipe, just that she adds some cream cheese at the end. not sure what the cream cheese does but I will try both, with and without and see what I like the most. She also said you can add green peas if you want and she said sometimes she adds shrimp to it, if you want it to look pretty.
This was not traditional Finnish Lohikeitto, too gourmet chefs style. When I make salmon soup, I like to make it from scratch. I buy a whole salmon, debone it and cook the fish stock out of salmon head and bones. It only takes about 20 minutes to get all the great umami out of the fish head and bones and then you can start cooking the soup. Strain the bones out of the stock, add chopped onion, potatoes, carrots, salt and dried dill to the stock and cook about 10 minutes. Add powdered white pepper (it's more common than all spice in a fish soup), table spoon of fish sauce and citron pepper spice mix and let the soup boil in low heat so that the carrots and potatoes are almost ready. Then add the salmon in bitesize bits, let them cook like 5 minutes and then add either heavy cream or whole milk (I make big pot of soup like 5 liters and add 3 desiliters of heavy cream or about 6 desiliters milk). Don't boil the soup after adding the milk just make it as hot as possible and the soup is ready. Add fresh dill as a garnish and more salt to your taste. That's my version of the Lohikeitto.
_"...and you know everybody loves salmon; I think even people who don't like fish love salmon..."_ As a recovering fish hater, I would have agreed with this (hot-smoked salmon is what began my cure), right up until I started cooking for my inlaws. Neither one of them will touch any kind of real fish, and one of them won't even touch tuna salad! o.O So much for my lenten staples; now my Fridays are filled with just cheesy side dishes that leave me wondering where dinner is... I'm glad you mentioned the allspice and that Finnish commenters seem to agree it's fairly standard, because I'm not fond of juniper either.
As an adopted Finn I approve! (everything but the pepper in the tea bag. Nobody does that. Just dump them in the pot and savor them when you find them) Love your channel!
Suggestion for next soup season: colombian ajiaco with rice, avocado, heavy cream and capers? It's a national classic, warming many a heart, even in the caribbean where they don't need warming... Hope you check it out!
It is below 0° F where I live for the first time in a decade, and I'm not going out, but if I had the ingredients I would 100% make this soup. Looks so good.
Great recipe, made the soup for my family today, they loved it Quotes: "very fine soup" -my mum "tasty" (fills his bowl again) -my brother "mhm" -my dad
Is it fine to use dark miso instead of white? I read online that you can substitute the white stuff by halving dark miso instead, but I have no idea how it would go into Finnish soup...
As a Finnish person, i approve and recommend everyone to try it. It is my all time favorite finnish food, soft and creamy. Now i really wanna make some!
Remember when Finnish greys attacked Russia by collaborating with Hitler? 🤣 Finland deserves everything that’s coming to them for their stupidity. 😉 P.s funny how Finns would go to Russia for cheap petrol and fun times, not anymore though! 🥳🥳
I ate a hot potato soup on a park bench in -13C weather a few days ago and thought of Andong's eating soups outdoors. Thank you for the inspiration, it was magical.
Ok. So...I made this. And it was AMAZING! So, crazy good! This is now one of my favorite soups ever! Thank you for introducing me. I thought the fishy flavors were going to be weird. But tthey really added so much to the dish! And it didn't take as long as I had expected either.
As an Alaskan I'm not sure if the recipe I had would fall under this recipe or just Salmon chowder, but the ingredients were basically the same plus a very small amount of sweet corn. This soup is amazing. Especially with fresh salmon.
made this tonight and it was really lovely, perfect for all seasons. light enough for summer with enough hearty ingredients for fall and winter. the only thing is i wish i had served it in a bread bowl, seems perfect for it.
This looks like salmon chowder!! My grandmother always said chowder should have potatoes in it. Her father was from Sweden (pretty close to Finland). Ahhhh Her corn chowder was so goooood, sweet and savory, not thick at all, creamy and so good!! thank you for this video!!
I love that your English is getting better and better but I miss when you used to pronounce the “L” in salmon because it was so endearing lol. This soup looks absolutely delicious. I have some flash frozen salmon in my freezer right now just begging to be made into this. Thank you!
oh this brings back memories... i got to eat this soup a few times while on winter vacation in finland when i was a child. around 15 years passed and yet i can still distinctly remember the taste and how nice it felt to warm yourself up eating it in front of a fire after spending time in -31°C outside... i never even thought about looking for it to cook it myself but now!! i will make an attempt soon 💓
I wonder what it feels like to wander around Berlin and encounter andong eating soup at random locations around the city.
"dit is Berlin"
You'd encounter many more unusual things.
@@eliseumds Accurate
Hes that nice npc you can buy potions and recipes from
I wonder that too and I‘m from Berlin.
I gotta say it again...your passion for these soups is intoxicating! Love it!!!!
There are (empty) tea bags meant to be filled with loose-leaf tea, herbs or whole spices. I often use them for soups or stews because removing the spices later is really easy. Mine come with a Japanese branding (ocha pack) and are marketed for use with tea, coffee, soup stock and herbal medicine, if that helps anyone find them.
The miso/fish sauce hack is genius! I must make this soup.
Loving the soups
Yes! It is delicious! This is made (or very similar) in homes, and in some restaurants in west Canada. So so so good with a good loaf of crusty bread 🤤 😋
or those litlle sour rye breads!
Fun serendipity - wikitongues just posted a Karelian language called.. Vepsian?
Just very cool
hello from finland!
TORILLE JA NIH
If it's Fiinsh, it's allspice lol... It's called "the grand mam pepper" in finland :D belongs into soups, along with bayleaf!! (Allspice is something that I just replace with pepper because it's the taste of allspice overpowers easily... would not but either, juniper all mummonpippuri into Lohikeitto though...
I (a Finn) approve! I usually go for allspice instead of juniper berries. If anyone else is making this, pair it with a crusty dark rye bread with a good slab of butter!
But isn't allspice specifically from a specie that was only found in the Caribbean/Central and South America? That said, I don't know how old is the recipe...if it's relatively recent (like a couple centuries old), it could use allspice in theory, but juniper berries would seem more "traditional" in this sense...
@@anthonymarconi761 Quote from wikipedia: "Allspice was introduced into European and Mediterranean cuisines in the 16th century. "
@@anthonymarconi761 most food we eat in the form that we do is just a couple hundred years old. Allspice is a very common spice in traditional Finnish food. Nowadays not that many Finns use juniper berries because they are expensive. Allspice would be the more common way to go in today's Finland. But yes, juniper berries would be found in the Finnish nature, unlike allspice. But black pepper and bay leaves don't grow in Finland either.
@@natviolen4021 yes that's why I mentioned a couple of hundred years old ;-) on the continent we have recipes dating from literally millennia so it was not a given!
@@nuppusaurus3830 thanks for the clarification! I didn't know allspice was so popular there (but I've only been one time so...)
I can’t explain it, watching this German man eating soup in the streets fills me with so much joy 😂!
Ich habe Suppenfreude.
Ich habe Suppen Koma.
If you want more episodes, he has a lot more of these “soup season” videos on his channel.
German man, with Russian roots, loving asian cuisine, speaking english, while cooking finish soup ;)
A russian jewish man actually
Im from Finland and That soup is probably my favourite soup
How is it pronounced?
Do you Finnish the soup quickly when you eat it?
@@captain_cheezus5186 😂😂 yeah
@@cheeeps in English or finnish
I'm certain you guys stole this from the Swedes. So typical.
Watching this on an empty stomach was, to put it mildly, a BAD idea.
Tell me about it....
Yeah. Watching any of Andong's videos on an empty stomach is a bad idea
I was thinking... Well that looks like normal salmon soup we have here in Finland... Oh right. One of my favorite comfort foods, and with a few adjustments makes a great chicken soup too. Also we never crush the spices; you just fish the whole allspice berries out of the bowl (or from between your teeth) while eating.
I haven’t tried it yet but it seems like the water is kinda gonna dilute it
@@m.s.a.s9194 it really wont
I wanna see the whole team enjoying the soup together.
Same
Same
Same
Yes, yes! Let us know who is behind the camera!
Still more fish than in the version they (at least used to) make at Finnish school cafeterias. An old joke is that they merely keep a picture of a fish near the soup when making it to get some flavor. That aside I'm glad to see you make this. Probably one of my favorite foods. Personally, I like to add white pepper as well.
Juha-are you related to Ojalas in MN near Floodwood/Wawina? My family has a lot of Ojalas.
@@Doktracy Most likely not. It's a rather common surname in Finland and at least to my knowledge I don't have any relatives in the US.
Was about to get on with my Friday, that will have to wait for 10 mins.
Crazy, i made this soup first time a week ago (I'm not even Finnish and i don't live in Karelia), and there you go - Andong made a video about it!!!
P.s.: I ate a huge plate of it, after that i was so happy that i fell asleep for 2 hours
As a Russian you should do a video about Georgian Kharcho soup. Spicy sour delicious beef walnut stew. Georgian food is the best in the former Soviet Union
Thanks for the suggestion, now I want to try this!
Seconding that suggestion - there's nothing like Kharcho, it's phenomenal.
I am going to try thanks for the suggestion
there is actually a nice channel in russian with georgian cuisine: ruclips.net/channel/UCO9mxPnaSXllMxE9wcabclA
TORILLE! as a finn, really appreciate the love!
It's funny you mention the Miso having a slightly cheesy taste - my Finnish grandparents like to add a cream cheese called Koskenlaskija, in addition to the fish stock.
Not sure it's the most traditional addition, but it sure is a tasty one.
I second the Koskenlaskija. It makes most soups better. Actually, it makes all soups better.
Strike that, it makes everything better.
My husband makes this soup using only salt, pepper, water, potatoes, onions and carrots. At the end he puts in salmon and black Koskenlaskija (or Tukkijätkä if we did out grocery shopping at Lidl). Our kids refer to it as "the best soup in the world".
I'm actually not sure how I would describe Miso. It is savory and has this fermented taste, but is not quite cheese-like. I once put it in a beef stew, forgot about adding it, and then started wondering what sort of beer or wine I used to get that particular flavor.
From norway, this is very simmilar to the fish soup (fiskesuppe), we have here too. I don't remember the spices, but one differance is in the fish. Salmon is common, but there is sually a mix of different red and white fish. And maybe also shrip and shellfish sometimes. Its a very versatile recepie in that sense
Also it is great as expected.
Sounds like "Kahden kalan keitto", (Two fish soup), which is made of salmon and saithe iirc
Before farmed salmon became common - or, rainbow trout, which is often used as a cheaper substitute - it was more common to make kalakeitto (kala - fish) which would have any fish you happen to have. This was also my grandmothers 'recipe' - small fishes caught in the lake, milk - not cream, and no thickening with starch - otherwise, pretty much the same except there could be sweet peas if they were in season. And of course no miso of fish sauce The amount of bones was something of a challenge... But tasty. It was always the smallest, boniest fishes, to use them up. Since large fish could be cooked in the oven whole, so it would look nice displayed on the table.
@@TulilaSalome guess you can thicken the soup with some starchy potatoes. of course cream was expensive so usually better sold when one had cows. Old time cuisine was a thing of never losing anything
Nothing like salmon, cream, and dill. Such a good flavor combo, especially in the winter. BTW, 新年快乐 I hope you get many red envelopes.
I dont know why but every time andong just enjoys his food Im so full of joy, that i cant stop smiling.
It's a bit like the food scene from When Harry met Sally.
I gotta say, I'm really enjoying soup season. These recipes are great.
Yeah, salmon soup is something pretty much everyone in Finland loves - even those who claim to not like fish. Although you'd not see miso or anything "exotic" like that put in. And yes, allspice is what's traditional instead of juniper pretty much everywhere (translated from Finnish it's actually called "flavour pepper").
Dark rye bread with butter is the traditional friend of this!
Definitely one of the best Finnish dishes so this was a good choice! I approve! 🇫🇮
Corn starch? Miso? Tea bags? Juniper berries? Nej Satan. I recommend you try the classic version instead - that one is truly the best creamy salmon soup. The key to a thicker broth is cooking the vegetables in the lowest amount of water possible. My mom makes them so that the potatos are barely covered. She then steams the salmon in the end by placing it on top of the potatos. Using fish bouillon cubes or fish stock is common. Final addition of cream, (salted) butter, fresh dill and probably a little too much salt are the keys to this flavortown. Heavy full fat cream and the starch from the potatoes makes the broth not be watery. Corn starch is something you would only find when buying a microwave meal version of this food, or in the school caféteria, for obvious reasons such as saving money instead of top ingredients. I won't argue black pepper but whole uncrushed allspice would definitely be the classic option. Best wishes, a Finn who made this soup last week for the national fish soup day
While I'm watching this, I'm looking outside of my window looking at the snow, and Spotify just started playing Korpiklaani. I guess I know what I'm having for dinner tomorrow to keep this icy ass Finnish theme going!
Personally I (also as a Finn) and also being a cook myself, like to make it even more simply.
Salmon
Carrot
Yellow onion
Potatoes
And cream/milk mixture
Then spice it up with only salt, black and white pepper, dill and a little touch of lemon juice. Its easy and really really tasty soup.
some rye bread with this would be good too!
Huge shoutout to Audible for sponsoring today's video! Go to audible.com/andong or text "andong" to 500-500 to get your first 6 months for $9.95/month!
I just made this today !!!! It is sooo amazing everyone in my family loved it. I couldn’t find fish stock nor meso so I used veggie stock cube and some fish sauce 😊 it turned out really nice .. I also skipped on the juniper berries and used only black pepper as I have no clue what that is .. I’m definitely making this again though.. much love ❤️
Thank you so much for sharing this recipe. I’ve been to Finland (Lake Saimaa) this February and we had that soup on a day trip provided by the hotel we stayed at and I loved it so so much. Will try this soup next week when it’s supposed to get chilly again in Germany. 😉
You could put those bay leaves in that bag too. I sound like a smart mouth, don't I?
Your life will be easier with empty tea bags which you can find on Amazon or Aliexpress ;)
Was waiting for something fishy! Nice! I hope the series will return maybe some time soonish.
Great video as usual! However I must say i found it a bit funny that usually you have great hacks for making complicated things easier at home, but this time you managed to make a very simple soup a tad too complicated imo. I have no doubt the flavours you added work in harmony and give a nice round umami base - that said what I most love about lohikeitto or a Finnish fish soup in general is the purity of it. No starch, whole spices, a dash of cream and fresh dill. I don't believe you use starch even in Uxa, do you?
So happy to see my favourite soup being recognized! Hello from Finland! :)
- points finger at the pepper grinder - "you will be punished" lol
I just tried this soup with your recipe although with salmon belly as substitute and it has been one of the most delectable things I've ever put in my mouth. My entire family also loved it.
If I buy a whole salmon, I use the trimmings for salmon soup - the best pieces aren't needed for the soup. There are other good dishes for the actual fillet: it can be gravlax (graved salmon) or fried.
Just finnished (hurhur) making this for the first time and it was excellent! Thanks for making Soup Season!
makes sure to use juniper instead of allspice to keep authentic...adds miso and cornstarch.
Yessss, finnish salmon soup!! 😍 This soup is my favourite soup of all times and I probably never get tired of it. I make this soup always with stock and add also melted butter and lemonpepper to it. By the way your pronunciation of lohikeitto was pretty good!
I immediately thought of lemonpepper, the moment he used the pepper on top of it. Must be SO good!
6:50 "fish that out" I hope that was intentional
I made this and it was fantastic. Thank you for sharing!
As a Finnish person I think the biggest mistake people usually do with traditional lohikeitto is not trimming the fat off the salmon, since if you leave it in the fat will partially melt, splitting the cream, and will end up as slimy chunks that have an unpleasant texture. So trim your salmon properly if you try any version of this.
i'm sorry to contradict but your info must be corrected.
for one, salmon fat doesn't split cream. no fat splits cream. now, fat splits FROM cream if you heat it too much or too long. but that's the interaction of heat with the cream, not of fat.
for two, do NOT throw away your precious salmon fat! that's where all your omega-3's are. not to mention, fat means flavor! a better advice would be to trim your large belly fats, chop them into tiny pieces and render them as the very first step of this dish followed by sauteing your potatoes in the rendered oil. i mean what's the point of using fish stock for your liquid but trimming the salmon fat?! it makes no sense.
@@gareth6517exactly! Who in the right mind would throw out the delicious and very nutritious salmon fat 😅
I use all the scraps from filleting salmon for salmon soup. I make something else from the fillet. After all, you don't make soup from a meat's tenderloin either.
My mom is from Finland but lives in Sweden and I live in the US. I just called her on the phone for her fish soup recipe and this is pretty much the same recipe, just that she adds some cream cheese at the end. not sure what the cream cheese does but I will try both, with and without and see what I like the most. She also said you can add green peas if you want and she said sometimes she adds shrimp to it, if you want it to look pretty.
The cream cheese was most likely processed cheese, typically made from Emmental cheese in Finland. The most popular brand is 'Koskenlaskija'.
Andong: a soup you've never heard of
Me, looking at the thumbnail: looks like finnish fish soup...
Andong: wHiTe MiSo
Me: ah...
I love this miso/fish sauce hack. I was in Helsinki in 2017 and this soup was so good.
This was not traditional Finnish Lohikeitto, too gourmet chefs style.
When I make salmon soup, I like to make it from scratch. I buy a whole salmon, debone it and cook the fish stock out of salmon head and bones. It only takes about 20 minutes to get all the great umami out of the fish head and bones and then you can start cooking the soup. Strain the bones out of the stock, add chopped onion, potatoes, carrots, salt and dried dill to the stock and cook about 10 minutes. Add powdered white pepper (it's more common than all spice in a fish soup), table spoon of fish sauce and citron pepper spice mix and let the soup boil in low heat so that the carrots and potatoes are almost ready. Then add the salmon in bitesize bits, let them cook like 5 minutes and then add either heavy cream or whole milk (I make big pot of soup like 5 liters and add 3 desiliters of heavy cream or about 6 desiliters milk). Don't boil the soup after adding the milk just make it as hot as possible and the soup is ready. Add fresh dill as a garnish and more salt to your taste. That's my version of the Lohikeitto.
SCOTTISH SOUP: CULLEN SKINK
You NEED to try it!
I also thought of Cullen skink while watching. Delicious and just as easy to prepare. The smoked haddock is not so easy to source though.
I thought it's whiskey ...
_"...and you know everybody loves salmon; I think even people who don't like fish love salmon..."_
As a recovering fish hater, I would have agreed with this (hot-smoked salmon is what began my cure), right up until I started cooking for my inlaws. Neither one of them will touch any kind of real fish, and one of them won't even touch tuna salad! o.O So much for my lenten staples; now my Fridays are filled with just cheesy side dishes that leave me wondering where dinner is...
I'm glad you mentioned the allspice and that Finnish commenters seem to agree it's fairly standard, because I'm not fond of juniper either.
Torillehan se on lähettävä.
lohea ja kasviksia ostamaan!
As an adopted Finn I approve! (everything but the pepper in the tea bag. Nobody does that. Just dump them in the pot and savor them when you find them) Love your channel!
Suggestion for next soup season: colombian ajiaco with rice, avocado, heavy cream and capers? It's a national classic, warming many a heart, even in the caribbean where they don't need warming... Hope you check it out!
It is below 0° F where I live for the first time in a decade, and I'm not going out, but if I had the ingredients I would 100% make this soup. Looks so good.
It’s super easy to say the
name of this soup: LOH-hee KAYT-to‼️ Lohi = salmon & keitto = soup‼️
Great recipe, made the soup for my family today, they loved it
Quotes:
"very fine soup" -my mum
"tasty" (fills his bowl again) -my brother
"mhm" -my dad
Is it fine to use dark miso instead of white? I read online that you can substitute the white stuff by halving dark miso instead, but I have no idea how it would go into Finnish soup...
The name of this soup is easy: LOH-hee KAYT-toh‼️Lohi =
salmon & keitto = soup.
I would like to know more about this pricy salmon from fish farmers who do not abusively tax the environment.
Why not just use regular fishstock cubes and heavy cream like the rest of us in Finland :D
I have been looking for this recipe since I visited Finland in 2017, thanks Andong
This looks so delicious! Definitely making it soon.
Btw, lost it when you dragged out your table and chair to eat outside. 😂
Yeah, I don't know what kind of a hippie soup this is but it has nothing to do with Finnish style salmon soup.
This is so wholesome
As a Finnish person, i approve and recommend everyone to try it.
It is my all time favorite finnish food, soft and creamy. Now i really wanna make some!
I, as a Finn, do not accept the usage of misopaste or fishsauce. Blasphemous.
I love lohikeitto! Glad to see that you enjoyed it too! Cheers from Finland!
4:35 я использую ситечко для заваривания чая, можно Икеа. Его потом вылавливаю и всё))
That hat. That hat. omg I keep worrying that it will get into the soup. lol
This is the best series of food ever.
I don't even like fish I just watch this for entertainment
Never thought I'd be interested in making a fish soup 😅😅 Andong, you did the impossible!
Why you mention Russia in this video?If you are russian,go to Russia and don't mix Russia with Finland.Russia attacked Finland 4 times in 20 century
Remember when Finnish greys attacked Russia by collaborating with Hitler? 🤣 Finland deserves everything that’s coming to them for their stupidity. 😉
P.s funny how Finns would go to Russia for cheap petrol and fun times, not anymore though! 🥳🥳
y no cold smoked salmon ? might give that a go actually, looks great.
This has quickly become my fiancée's favorite soup and is now a regular part of our meal rotations. Thank you for the amazing work you do!
I ate a hot potato soup on a park bench in -13C weather a few days ago and thought of Andong's eating soups outdoors. Thank you for the inspiration, it was magical.
Welp.... I know what I am making tomorrow xD
Ok. So...I made this. And it was AMAZING! So, crazy good! This is now one of my favorite soups ever! Thank you for introducing me. I thought the fishy flavors were going to be weird. But tthey really added so much to the dish! And it didn't take as long as I had expected either.
I knew it from the title. Has to be lohikeitto. Thanks for sharing it with the world!
Find someone that looks at you the way Andong looks at this soup!
Then you'll know it's real!
Андонг, ты лучший! Каждое видео настоящее кулинарное приключение!
1:23 I hate fish
Salmon das well 😂
..precious little jewels 😍 Beautifully said!
Lohikeitto is amazing
As an Alaskan I'm not sure if the recipe I had would fall under this recipe or just Salmon chowder, but the ingredients were basically the same plus a very small amount of sweet corn. This soup is amazing. Especially with fresh salmon.
Where is the notorious borshch?
I made that soup way too many times to count ever since your video. And I'm about to do it again, Cheers and thanks for the impeccable discovery
TORILLE
made this tonight and it was really lovely, perfect for all seasons. light enough for summer with enough hearty ingredients for fall and winter. the only thing is i wish i had served it in a bread bowl, seems perfect for it.
This looks like salmon chowder!! My grandmother always said chowder should have potatoes in it. Her father was from Sweden (pretty close to Finland). Ahhhh Her corn chowder was so goooood, sweet and savory, not thick at all, creamy and so good!! thank you for this video!!
I love that your English is getting better and better but I miss when you used to pronounce the “L” in salmon because it was so endearing lol. This soup looks absolutely delicious. I have some flash frozen salmon in my freezer right now just begging to be made into this. Thank you!
Lentil was really good; hot and sour great; Finish fish soup was fantastic - easy, fast and packed with flavour
For some reason I enjoy randomly getting like half a potato at once when eating kalakeitto, maybe my grandma was just lazy with cutting them.
Even in 2021, Soup Sseason is the best thing to come out of 2020 :-)
We know our fish dishes in the Nordic country’s 🥰😝
oh this brings back memories... i got to eat this soup a few times while on winter vacation in finland when i was a child. around 15 years passed and yet i can still distinctly remember the taste and how nice it felt to warm yourself up eating it in front of a fire after spending time in -31°C outside... i never even thought about looking for it to cook it myself but now!! i will make an attempt soon 💓