Finnish Salmon Soup

Adapted from: Nitta Lasko

Serves: 8

Prep time: 20 minutes
Cook time: 45 minutes

Ingredients:

1900 ml (8 cups) water

8 medium red potatoes, diced

3 onions, chopped

2 tsp salt

12 whole peppercorns

2 bay leaves

900 g (2 lb) skinless salmon, chopped into 1" pieces (2.54 cm)

475 ml (2 cups) whipping cream

minced dill, to taste

spaghetti noodle (or GF alternative) (optional)

This recipe was passed down from a Finnish exchange student that my parents hosted in the mid-2000s. This very simple recipe proves to be a winter's cosy meal. It is both light and filling. 

My housemate dared to suggest mixing in spaghetti pasta in the leftover soup. I was skeptical but she won me over instantly. I previously made a full batch and it was just the two of us eating it for days. So the change up with pasta was perfect. Here's what to do:

To turn leftover soup into pasta:

1) Add soup to a pot on the stove and add desired amount of spaghetti snapped in half.

2) Bring pasta-soup to a boil and cook until pasta is cooked fully (about 10-15 minutes), adding additional vegetable broth, cream, and/or water as needed to continue cooking the pasta. 

3) Serve once pasta is al dente, allow to cool for several minutes. Add additional salt and dill to taste. 

Ingredients:
1900 ml (8 cups) water

8 medium red potatoes, diced

3 onions, chopped

2 tsp salt

12 whole peppercorns

2 bay leaves

900 g (2 lb) skinless salmon, chopped into 1" pieces (2.54 cm)

475 ml (2 cups) whipping cream

minced dill, to taste

spaghetti noodle (or GF alternative) (optional)

Directions:

1. In a large soup pot or dutch oven, bring water to a boil.

2. Carefully add the potatoes, onions, salt, peppercorns, and bay leaves.

3. Cover the pot, reduce to a simmer and cook until potatoes are almost tender (10-20 minutes).

4. Carefully add the salmon pieces. Cover and simmer until fish flakes easily (5 minutes).

5. Reduce the heat to low and remove bay leaves and peppercorns.

6. In a small bowl, mix 1/2 of the soup stock into the whipping cream. Gently stir the cream mix back into the soup and heat through.

 
7. Remove from heat, sprinkle with dill, add more salt & pepper to taste, and serve warm.