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!
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.
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.
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.
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!
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
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
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.
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
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.
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. 😉
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.
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 ❤️
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.
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!
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!
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.
I am german, grewing up at the baltic sea and it reminded me of soup or Salmon dishes I had too when I was younger. I dared to put a little fennel and mustard seeds as well. I prepared it for my own birthday and it was the best i had for a really long time. Thanks for sharing this short cut!
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!
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 💓
Easy cheat version is to use gravlax. Skip adding salt, and add the thinly sliced salmon when potatos are done; it'll cook pretty much in instant. I prefer to add splash of milk/cream to the bowl to cool the soup down - and the soup will keep longer in fridge if it doesn't have milk in it. Frozen salmon probably stays best longest, but the supermarket gravlax stays good for a long while as well.. almost as if its been a way to preserve the fish.
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 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.
My top tip for people making this soup in the future, already cooked fish is way better. So like, have some leftover fish from yesterday? Make this soup! Smoked salmon is even better. And any fish goes. Whatever is local/cheap, use that✨
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.
Love this soup, I make it rather often some times when feeling lazy I make it from frozen pre-cubed veggies, making it even easier weekday meal. When making it "properly" I usually fry the potatoes and carrots for a bit in the pot in a small amount of butter and some times I add cubed rutabaga as well. Thumbs up!
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!!
How did i not see this when it was uploaded? Most basic Lohikeitto my mummo (grandma) made was potato, onion, salmon, cream, salt, pepper. (and water obviously). Best. Soup. Ever.
As a finn I'm really happy to see this! I've been living abroad for a couple years now and this really made me homesick, might actually try to make this.
Hey Andong, I make a very simmilar soup but I start off frying diced bacon in the bottom of my stock pot which I then remove and soften my vegetables (which are all the same but I also have garlic) in the bacon fat. I add the bacon back in and the salmon. Also instead of fish stock I use chicken stock, and I add celery salt and a touch of tyme. I have never made it with juniper berries or cornstarch, I will have to give that a try!
I made this tonight, and it was fantastic! I ended up adding a bit extra corn starch since I like a thicker soup. Worked out great, and it was excellent for dunking sourdough bread in! 5/5, will be making it, as it was more than worth the effort!
_"...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.
very close to the best soup I have ever had. Fiskesuppe in Norway home made on a fishing charter with the fish we caught. They also added fresh lemon juice and some parsley.
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
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!
I've been binging your channel for the last couple of weeks (came over from Chinese Cooking Demystified) and this will have to be the first dish of yours I make. It looks amazing. Also, I really hope you continue Soup Season for next year.
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.
Aaaaah there it is, I ate an ridiculous good salmon soup in sweden 2018 and still my mouth starts watering everytime I think about it, now I have the name and the recipe, thanks!
Very wise, to purchase the best you can get, even when it means a smaller portion. This looks delicious, and I love pretty much any kind of fish chowder, especially when it's cold, and snowing, as today.
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.
I always prefer minimalist cooking, as they emphasize the ingredients (and also as a Teochew, this is kind of how we cook), so love this recipe! Also, too much aromatics tend to take away flavour from the ingredients (while I love the flavour, it is one of the reasons I have issues with a lot of Sichuan food, unless they are cooking with ingredients that are meant to absorb flavour, like beancurd). That's probably why this soup wins Soup Season!
I recall my time at Murmansk, the ukha fish soup they served in some cottages also looked somewhat similar to this with salmon & a bit of cream. But given how close Murmansk is to Finland & Norway, there could be a cultural exchange took place between them.
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!
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?
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
I love this soup season. I have watched these episodes so many times! I love all the soups, but if you do a season 2, I have some american suggestions. 2 soups i suggest are chicken noodle soup, and creamy chicken and wild rice soup.
![BRASIL vs. URUGUAY [1-1] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 12](http://i.ytimg.com/vi/-hWBAuxF1eY/mqdefault.jpg)
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 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
@@tedarcher9120 And, we know it just means he's a member of the tribe. The countries they ran to and destroyed don't change that fact.
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 wanna see the whole team enjoying the soup together.
Same
Same
Same
Yes, yes! Let us know who is behind the camera!
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.
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.
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.
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
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!
TORILLE! as a finn, really appreciate the love!
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 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.
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
I love lohikeitto! Glad to see that you enjoyed it too! Cheers from Finland!
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
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.
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
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'.
Was about to get on with my Friday, that will have to wait for 10 mins.
Definitely one of the best Finnish dishes so this was a good choice! I approve! 🇫🇮
I gotta say, I'm really enjoying soup season. These recipes are great.
So happy to see my favourite soup being recognized! Hello from Finland! :)
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. 😉
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.
This is the best series of food ever.
I have been looking for this recipe since I visited Finland in 2017, thanks Andong
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 ❤️
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.
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!
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!
Just finnished (hurhur) making this for the first time and it was excellent! Thanks for making Soup Season!
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.
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 am german, grewing up at the baltic sea and it reminded me of soup or Salmon dishes I had too when I was younger. I dared to put a little fennel and mustard seeds as well. I prepared it for my own birthday and it was the best i had for a really long time. Thanks for sharing this short cut!
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!
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 made this and it was fantastic. Thank you for sharing!
I love this miso/fish sauce hack. I was in Helsinki in 2017 and this soup was so good.
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 💓
some rye bread with this would be good too!
Easy cheat version is to use gravlax. Skip adding salt, and add the thinly sliced salmon when potatos are done; it'll cook pretty much in instant. I prefer to add splash of milk/cream to the bowl to cool the soup down - and the soup will keep longer in fridge if it doesn't have milk in it. Frozen salmon probably stays best longest, but the supermarket gravlax stays good for a long while as well.. almost as if its been a way to preserve the fish.
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!
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.
Was waiting for something fishy! Nice! I hope the series will return maybe some time soonish.
My top tip for people making this soup in the future, already cooked fish is way better. So like, have some leftover fish from yesterday? Make this soup! Smoked salmon is even better. And any fish goes. Whatever is local/cheap, use that✨
Андонг, ты лучший! Каждое видео настоящее кулинарное приключение!
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.
I gotta say it again...your passion for these soups is intoxicating! Love it!!!!
makes sure to use juniper instead of allspice to keep authentic...adds miso and cornstarch.
Love this soup, I make it rather often some times when feeling lazy I make it from frozen pre-cubed veggies, making it even easier weekday meal. When making it "properly" I usually fry the potatoes and carrots for a bit in the pot in a small amount of butter and some times I add cubed rutabaga as well. Thumbs up!
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!!
Lentil was really good; hot and sour great; Finish fish soup was fantastic - easy, fast and packed with flavour
How did i not see this when it was uploaded? Most basic Lohikeitto my mummo (grandma) made was potato, onion, salmon, cream, salt, pepper. (and water obviously). Best. Soup. Ever.
This is so wholesome
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
As a finn I'm really happy to see this! I've been living abroad for a couple years now and this really made me homesick, might actually try to make this.
Hey Andong,
I make a very simmilar soup but I start off frying diced bacon in the bottom of my stock pot which I then remove and soften my vegetables (which are all the same but I also have garlic) in the bacon fat. I add the bacon back in and the salmon. Also instead of fish stock I use chicken stock, and I add celery salt and a touch of tyme. I have never made it with juniper berries or cornstarch, I will have to give that a try!
just tried this recipe. it was fantastic! the miso and fish sauce were an amazing idea.
I made this tonight, and it was fantastic! I ended up adding a bit extra corn starch since I like a thicker soup. Worked out great, and it was excellent for dunking sourdough bread in! 5/5, will be making it, as it was more than worth the effort!
I love soup season. Living for these episodes. Thinking about making this for Valentine's day for my beau -- he loved salmon. Yum!
I knew it from the title. Has to be lohikeitto. Thanks for sharing it with the world!
_"...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.
The master of finding cosy corners
very close to the best soup I have ever had. Fiskesuppe in Norway home made on a fishing charter with the fish we caught. They also added fresh lemon juice and some parsley.
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
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!
Love your videos and energy Andong!! Lots of love from Mauritius 💚🇲🇺
I giggled when your team got into frame. I hope they enjoyed it as much as you did!
The quality of this content ✨✨
I’m so glad I got this notification while food shopping. Now I have a weekend project to enjoy just in time for Valentine’s Day. Thanks Andong.
I've been binging your channel for the last couple of weeks (came over from Chinese Cooking Demystified) and this will have to be the first dish of yours I make. It looks amazing.
Also, I really hope you continue Soup Season for next year.
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.
Glad to see that Soup Season continues!
Aaaaah there it is, I ate an ridiculous good salmon soup in sweden 2018 and still my mouth starts watering everytime I think about it, now I have the name and the recipe, thanks!
My mother makes lohikeitto with smoked salmon. Savory smoky salmon is brilliant for this dish.
Very wise, to purchase the best you can get, even when it means a smaller portion. This looks delicious, and I love pretty much any kind of fish chowder, especially when it's cold, and snowing, as today.
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.
- points finger at the pepper grinder - "you will be punished" lol
Even in 2021, Soup Sseason is the best thing to come out of 2020 :-)
It’s super easy to say the
name of this soup: LOH-hee KAYT-to‼️ Lohi = salmon & keitto = soup‼️
FINALLY. I was waiting for this!
I always prefer minimalist cooking, as they emphasize the ingredients (and also as a Teochew, this is kind of how we cook), so love this recipe! Also, too much aromatics tend to take away flavour from the ingredients (while I love the flavour, it is one of the reasons I have issues with a lot of Sichuan food, unless they are cooking with ingredients that are meant to absorb flavour, like beancurd). That's probably why this soup wins Soup Season!
I recall my time at Murmansk, the ukha fish soup they served in some cottages also looked somewhat similar to this with salmon & a bit of cream. But given how close Murmansk is to Finland & Norway, there could be a cultural exchange took place between them.
hab grad meinen Teller zum zweiten Mal gefüllt, perfektes soul soup food! thanks for the receipe! going back to my soup now...
..precious little jewels 😍 Beautifully said!
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!
Nice to see that you heard my Call . I first had that soup back in 2009 in Rauma,
in a restaurant called "Rosmarini".
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'm a simple guy. I see a new Andong video, I like and leave a comment. Once again an entertainin and educating video.
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
I use a tea infuser for whole spices. A lot easier than a tea bag.
Thanks for all the soup recipes.
It's also a fun challenge to find all your soup spots on the map (don't worry, i'm not from Germany).
So happy you made this, it is one of my favorite soups:)
i had this soup on my trip to finland. i really enjoyed it, now i know how to make it ❤️🇫🇮
Lohikeitto is amazing
Final episode of soup season? Why? It's not like you've exhausted the wonderful world of soup! Please keep going or plan on bringing it back!
Never thought I'd be interested in making a fish soup 😅😅 Andong, you did the impossible!
Yessss a new Soup Season video to get my snowy weekend started right!
I love this soup season. I have watched these episodes so many times! I love all the soups, but if you do a season 2, I have some american suggestions. 2 soups i suggest are chicken noodle soup, and creamy chicken and wild rice soup.
Erinnert mich stark an Käse-Lauch Suppe, imo die beste deutsche Suppe!