Mein erstes Lohikeitto habe ich bereits vor einigen Monaten, im Sommer 2025, gepostet. Wenn du es dir ansehen willst, ist es mein Top-Beitrag in meinem Profil lol.
Das ist mein vierter Lohikeitto! Diesmal habe ich frischen Dill gefunden, sehr frischen Lachs gekauft (der aufgrund Italiens auch SEHR teuer war) und mehr Butter hinzugefügt. Ich habe es für Silvester für meine Mutter, meinen Vater, meine Schwester, meinen Onkel und meine Oma gekocht und sie waren alle begeistert! Ich muss zugeben, es war ZEHNMAL so lecker wie mein erster Versuch.
Was denken Sie? 🙂 🙂
https://i.redd.it/ycnl2nnagacg1.jpeg
Von GaylordThomas2161
13 Kommentare
I’m a native Finn and lohikeitto is probably one of my fav foods. This looks great, I’m glad it was a hit!
Goddamn, you have improved. That looks absolutely delicious.
Looks great👏
Looks great. So I’m sure it tasted great as well. I’m guessing you added something creamy into it, since it’s colored like it has something creamy in it? Imo that’s a crucial part of lohikeitto.
IT LOOKS YUMMY!
*Che bueno!*
>! Sadly I cannot eat lohikeitto because I am allergic to fish, but damn the one you made looks good! !<
Looks really nice. Good job.
I’m not sure if anyone has told you this before but you’re supposed to eat it with spoon
looks greate, im from germany and looking for Northern fish recipes. i will try it nexttime i get some salmon.
Looks authentic
Looking very authentic. Nicely done!
I’ll also last a long time with knife and fork. 🙂
Is that an littala Teema bowl as well? They do very similar color.
Fresh dill is extremely hard to get from where I from. I thought Finnish enjoyed the disgusting taste of chemical. I stopped using dill in my recipe, until I had lohikeitto with fresh dill at Helsinki. It makes a hell lot of difference in the taste when fresh dill is used .
Great job! Looks delicious, and the salmon looks just right cooked this time. The fish last time looked a little overcooked, if I’m honest.
The lohikeitto formula is used for other fish types as well (then just called *kalakeitto*, fish soup) in case you want to use more easily available fish types found in Italy. White fish types usually have less fat, so adjust for that.
I typically use whatever root vegetables I have on hand, but the soup should have at least potatoes, carrots, some type of onion, and dill. But usually I add e.g. parsnips, celery, both yellow onion and some of the greener end of a leek, green peas, and the juice and zest of a lemon. And what is likely an obnoxious amount of dill to an Italian 😉