Finnish Salmon Soup (Lohikeitto)

Ingredients

• Salmon fillet (boneless) — 800 g
• Carrots — 4 pcs
• Parsnips — 2 pcs
• Celery root — 0.5 pcs
• Yellow potatoes — 6 pcs
• Cream — 1 l
• Smoked salt or salt to taste
• Allspice (whole) — 25 pcs
• Whole black peppercorns — 25 pcs
• Bay leaves — 8 pcs
• Habanero chilies — 2 pcs
• Garlic cloves — 30 pcs
• Shallots (small onions) — 6 pcs
• White wine (dry) — 0.5 l
• Sugar — 2 tbsp
• Flat-leaf parsley (bunch)
• Dill (bunch)
• Water — 2.5 l
• Butter (optional)

Steps

1. Finely chop the shallots, garlic cloves, and habanero chilies. Place them in a large pot, sprinkle with 2 tbsp of sugar, and add about 1 dl of water; let the water evaporate and stir until the mixture is slightly caramelized.
2. Pour 0.5 liters of dry white wine into the pot and boil off the wine until the alcohol taste has diminished.
3. Add about 2.5 liters of water. Tie the bunch of flat-leaf parsley together and add it to the pot, along with the whole allspice, whole black peppercorns, and bay leaves; let it simmer on low heat for about 30 minutes.
4. Remove the parsley bunch, peppercorns, and bay leaves (by picking them out or straining). Season with smoked salt or regular salt to taste.
5. Add the root vegetables: first add the celery, boil for about 2-3 minutes, then add the parsnips and carrots, boil for another 2-3 minutes, and finally add the potatoes and a little more water if needed; boil the vegetables until they are almost cooked or partially soft, depending on whether you want to finish the soup the next day.
6. Turn off the heat and add the salmon in large cubes to the pot. Be careful not to overcook and keep an eye on the fish cubes as they cook.
7. Add about 0.5-1 liter of cream and a knob of butter if desired; if the soup feels too thick or strong, add a little water. Check the taste and add more salt if necessary.
8. Chop fresh dill and add it on top of the soup just before serving. Serve, for example, with rye bread and butter, if desired.