Finnish Fish Soup (Kalakeitto)
Kalakeitto Say it: KAH-lah-kay-toh
Kalakeitto is a comforting Finnish fish soup built on potatoes, leeks and onion simmered until tender, then finished with chunks of salmon or whitefish, whole milk and a handful of dill. It is an everyday home dish, especially in autumn and winter, and appears on lunch tables and casual gatherings across Finland. The broth is mild and creamy, sweet from the vegetables, with a gentle warmth from allspice and white pepper. Fresh dill and butter give it a bright, rounded finish.
Finnish Fish Soup (Kalakeitto)
Kalakeitto
Pronounced KAH-lah-kay-toh
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains fish, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Put the potatoes, onion, carrot, leek, bay leaf, allspice berries, salt and water in a large pot. Bring to a boil, then lower the heat and simmer uncovered for 12-15 minutes, until the potatoes are almost tender and the vegetables have softened, skimming off any foam that rises.
Add the fish chunks and bring the soup back to a gentle simmer. Cook for 5-7 minutes, without stirring vigorously, until the fish turns opaque and flakes easily with a fork.
Warm the milk in a small saucepan over low heat until steaming but not boiling.
Stir the warm milk and butter into the soup and heat gently for 3-5 minutes, until everything is hot and the butter has melted. Do not let the soup boil once the milk is added.
Remove the bay leaf and allspice berries. Stir in the chopped dill, season with white pepper and more salt to taste, then serve hot with extra dill on top.
Regional variant: Clear Finnish Fish Soup (Kirkas kalakeitto)
Omit the milk and butter. Use 6 cups (1.4 L) light fish stock instead of water and simmer the vegetables until tender. Add the fish and cook gently until opaque, then finish with dill and a squeeze of lemon if you like; the broth stays clear and lighter.
Cook's notes
- Keep the soup below a boil after adding the milk; boiling can make it curdle and toughen the fish.
- Rinse sliced leeks in a bowl of cold water, then lift them out so any grit stays behind.
- For a deeper broth, replace 2 cups (480 ml) of the water with light fish stock.
Serve with
Rye bread or crispbread with butter, and cold milk or light beer.
Make ahead and storage
Cool and refrigerate for up to 2 days; reheat gently without boiling, adding a splash of water or milk if it has thickened.
