Top 9 Finnish Soups

Lohikeitto is a creamy Finish salmon soup, similar to laxsoppa in Sweden. Apart from chunks of salmon fillet, it traditionally incorporates diced potatoes and carrots cooked in a flavorful, buttery broth infused with fish stock and cream. This comforting winter dish is generously seasoned with dill and served alongside buttered rye bread or lemon wedges.Expand

Kalakeitto or fish soup has been a staple of traditional Finnish cuisine for a long time. Although there are numerous ways to prepare this classic Finnish specialty, it typically consists of cleaned and filleted fish chunks and diced vegetables that are simmered in a rich, buttery fish broth. Carrots, potatoes, onions, and leeks are among the most common vegetables used for the soup’s preparation, while the choice of fish includes salmon, rainbow trout, vendace, pike, perch, zander, or burbot. Traditionally, the soup is enhanced with the addition of butter and cooking cream (ruokakermaa), and it is usually flavored with dill, allspice, bay leaves, salt, and pepper. In Finland, a bowl of steaming hot fish soup is typically enjoyed for lunch or dinner, but it can also be served as an appetizer, accompanied by traditional Finnish rye bread and lemon wedges on the side. As of 2018, the country has started celebrating its National Fish Soup Day (Kalakeittopäivä) on the second Tuesday of February, a manifestation that has begun with the aim of boosting people’s consumption of fish.Expand

Kanttarellikeitto is a traditional soup originating from Finland. The soup is usually made with a combination of chanterelle mushrooms, butter, onions, parsley, flour, vegetable stock, heavy cream, salt, and pepper. The mushrooms are chopped and sautéed with onions and parsley in butter over medium-low heat. Once the moisture evaporates, the mixture is sprinkled with flour and stirred. The stock is added gradually, and the soup is then simmered for some time before cream is added to the pot. Kanttarellikeitto is seasoned with salt and pepper, garnished with chopped parsley, and served hot.Expand

Considered an essential part of the Finnish food culture, hernekeitto is a thick split pea soup cooked with pork that is traditionally prepared and served every Thursday throughout the country. Followed by a delicious pannukakku – an oven-baked pancake served with a big spoonful of berry jam, this well-rounded dish holds a special place in every Finn's heart. The custom of indulging in such calorie-laden, homemade meals is rooted in the tradition of celebrating Laskiainen. This pagan holiday is related to Christian Lenten, dates back to the early Middle Ages, and marks the beginning of spring fasting, prior to which Finns feast on rich, fatty foods. Only a remnant of religious practices, Laskiainen is nowadays celebrated as a secular family holiday during which people visit numerous fairs and other outdoor events where hernekeitto can be enjoyed fresh from the steaming pots simmering over bonfires. Flavored with marjoram and black pepper, this hearty soup is topped with a dab of zingy mustard and served with rye bread.Expand

Kasvissosekeitto is a traditional vegetable soup originating from Finland. The soup is usually made with a combination of vegetable stock, onions, potatoes, carrots, celery, cream, salt, and black pepper. The vegetables are boiled in the stock until soft and then mashed or puréed and strained. Salt, pepper, and cream are added to the mixture, and the soup is heated and stirred until thick and creamy. Once done, kasvissosekeitto is often garnished with dill or parsley and served piping hot.Expand

Pinaattikeitto is a traditional soup originating from Finland. The soup is usually made with a combination of spinach, butter, flour, milk, salt, sugar, white pepper, and hard-boiled eggs. The flour is cooked in butter and mixed with milk. The mixture is simmered and whisked until the mixture becomes thick. Spinach is added to the pot and more milk is added to the mixture, which is constantly stirred so that it doesn’t stick to the bottom of the pot. The seasonings are added to the soup, and it’s then served hot with boiled egg halves on top.Expand

Kesäkeitto is a traditional vegetable soup originating from Finland. The soup is usually made with a combination of milk, potatoes, carrots, peas, green beans, cauliflower florets, spinach, flour, whipping cream, dill, salt, and black pepper. The carrots, potatoes, green beans, peas, and cauliflower are boiled in water until tender. Spinach is added for a minute, while the milk and flour are gently stirred into the soup. The remaining milk, whipping cream, and seasonings are added to the pot, and the soup is shortly simmered until hot. Before serving, kesäkeitto is garnished with dill sprigs.Expand

Mykyrokka is a traditional soup hailing from the central Savo region. It consists of blood dumplings – traditionally prepared with blood and barley flour and usually shaped as flat, palm-sized discs – potatoes, and various types of meat and offal. All of the ingredients are cooked in a well-seasoned, flavorful broth that is light to dark brown in color. The soup is mainly associated with autumn and early winter and is usually enjoyed as a hearty main course.Expand

Klimppisoppa is a traditional beef and dumplings soup originating from the western parts of the country. The soup is usually made with a combination of beef, onions, carrots, turnips, parsley, bay leaves, marjoram, allspice, and salt, while the dumplings are made from potatoes, flour, eggs, salt, and stock. The meat is boiled in water with onions, carrots, turnips, salt, and herbs for more than an hour. Whole potatoes are added to the pot and cooked until tender, and then removed from the pot, mashed, and mixed with eggs, stock, flour, and salt. The meat is removed from the pot and left to cool. The dumplings are dropped into the soup, while the meat is cut into small pieces and added to the soup with salt and parsley. The soup is typically served hot in deep bowls, with bread on the side.Expand