Top 23 Northern European 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

Fiskesuppe is a popular Norwegian fish soup characterized by its creamy texture and buttery flavor. This comforting dish appears in many regional and seasonal versions, but it usually consists of various types of fish, shellfish, and root vegetables, cooked in a rich broth with butter, milk, and cream. Even though it is native to Norwegian coastal areas, this hearty, chowder-like soup is considered to be a national specialty which is prepared and consumed throughout the country. Before serving, it is seasoned with a variety of fresh herbs and a drizzle of tangy lemon juice. Fiskesuppe is enjoyed as an appetizer and is usually accompanied with crispy slices of buttered bread.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

Danish chicken soup is usually prepared with a flavorful, clear chicken broth, vegetables such as carrots and leeks, small-sized pork or beef meatballs, and dumplings. It is usually seasoned with various fresh herbs such as thyme and parsley, and the chicken meat is mainly shredded and used in another Danish classic, the creamy høns i asparges mini-tarts. Hearty and nutritious, chicken soup is a restaurant staple as well as a traditional home cooked dish.Expand

Bergensk fiskesuppe is a traditional fish soup originating from Bergen. Although there's an ongoing debate about what should be in the soup, it often contains pollock or salmon, pickled purslane, vegetables such as onions, carrots, leeks, and celery, sour cream, vinegar, salt, pepper, sugar, and traditionally, but rarely in practice - the bones of young saithe. Alternatively, the bones of haddock or cod are also acceptable for making the fish stock. Fish balls are sometimes also added to the soup. Before serving, Bergen fish soup is topped with a dollop of sour cream. If desired, garnish the soup with chives and serve it with crusty bread on the side.Expand

Köttsoppa is a hearty meat and vegetable soup that is commonly served in Sweden for lunch or dinner. The usual ingredients for its preparation include boiled meat, typically beef, chopped carrots, onions, parsnip, celery, and leeks, cooked in a pot and seasoned with thyme, white peppercorns, bay leaves, parsley, and salt. Normally served with plain, boiled potatoes and horseradish sauce, this flavorful soup is considered a variation of pot-au-feu. The dish is commonly eaten in Finland and Iceland as well. In Iceland, the traditional meat soup called kjötsúpa is a variation of this soup that calls for lamb instead of beef. Expand

This hearty Icelandic soup is a nourishing combination of lamb, preferably on the bone cuts, carrots, rutabaga, potatoes, onions, and various fresh or dried herbs. It is traditionally thickened with oatmeal or rice, while other additions may include leeks or cabbage. Kjötsúpa is occasionally served with a dollop of sour milk.Expand

Blomkålsuppe is a traditional cauliflower soup. Although there are many variations, the soup is usually made with a combination of cauliflower florets, meat stock, egg yolks, salt, white pepper, cream, butter, onions, flour, and nutmeg. The cauliflower is boiled in salted water and one half is divided into florets and set aside. The rest is cooked until mushy and blended with a bit of water until the combination turns into a smooth sauce. The onions are sautéed in butter and mixed with flour, stock, and cauliflower sauce. The soup is brought to a boil while being stirred, and a mixture of egg yolks, cream, nutmeg, and white pepper is then added to the soup while constantly stirring. The florets are placed into the pot, the soup is simmered for a bit more, and it's then served while still hot.Expand