Go Back
–+ servings
Creamy salmon soup in a beige bowl served with dark rye bread and butter on a wooden board.

Creamy Salmon Soup with Dill (Latvian Zivju Zupa)

Marissa
This creamy salmon soup is my Latvian family’s zivju zupa: tender salmon, potatoes, carrots and lots of dill in a light, creamy broth. It’s like Finland’s lohikeitto but more flexible, with options to add peas, spinach or asparagus, or use milk or sour cream instead of cream.
It’s made in one pot in about 45 minutes, and with crusty sourdough or rye bread it’s an easy weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Mains, Soup
Cuisine Baltic, Latvian
Servings 4 people
Calories 450 kcal

Equipment

Ingredients
 
 

  • 1 lb salmon fillet skin removed, cut into 1 inch (2 1/2 cm) cubes
  • 12 oz waxy potatoes peeled and cubed (about 3 - 4 medium)
  • 10 oz carrots sliced into rounds (about 2 - 3 large)
  • 1 onion medium, finely chopped
  • 1 celery stalk thinly sliced
  • 2 tbsp unsalted butter
  • ¼ tsp ground allspice
  • 2 bay leaves
  • 4 cups cold water
  • ⅔ cup heavy (double) cream or half and half (optional)
  • 2/3 cup fresh dill roughly chopped
  • Salt and white pepper to taste

Optional

  • 1 stock cube fish or vegetable - I never add any
  • 3 1/2 0z frozen peas, fresh baby spinach or thin asparagus tips
  • Sour cream or crème fraîche to serve
  • Extra dill flat-leaf parsley or chives, to garnish
  • Lemon juice A squeeze to finish

Instructions
 

  • Soften the vegetables. Melt the butter in a large pot. Add the onion, celery, carrots and allspice and cook gently for 6 – 7 minutes, until soft but not browned.
  • Add the water and bay leaves and bring to a gentle simmer.
  • Add the potatoes and simmer for 12 – 15 minutes, until a knife slides in easily.
  • Optional winter version: pulse 3 – 4 times with a hand blender, leaving plenty of chunky potato.
  • Add the salmon (and the thin asparagus tips, if using). Put the lid on, turn the heat to its lowest setting and cook for 4 – 5 minutes, until the salmon is opaque and flakes easily. Don’t let it boil.
  • Stir in the dill, salt and white pepper.
  • Add the cream (and the peas or spinach, if using) and heat gently without boiling.
  • Add a squeeze of lemon if you like.

Notes

  • Winter version: after the potatoes are tender, pulse 3–4 times with a hand blender before adding the salmon.
  • Milk instead of cream: leave out the cream and replace about half the water (2 cups) with milk. Keep it below a boil.
  • Sour cream or crème fraîche: serve it at the table, a spoonful in the middle of each bowl. Don't stir it into the pot.
  • Dried dill: about 2 teaspoons, added with the cream.
  • Stock cube: optional, and I never use one. If you want it, add a fish or vegetable cube at the end. Taste before adding salt.
  • Frozen salmon: thaw fully in the fridge or in cold water before adding.
  • Greens: I put in the peas or baby spinach with the cream and then heat the whole soup up. The asparagus (use thin ones) takes longer and I put it in with the salmon.
  • Storage: keeps up to 3 days in the fridge. Reheat gently and don't boil. I like it a little better the next day.
  • Freezing: Not recommended.

Nutrition

Serving: 1personCalories: 450kcalCarbohydrates: 25gProtein: 27gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 122mgSodium: 144mgPotassium: 1311mgFiber: 4gSugar: 7gVitamin A: 13263IUVitamin C: 21mgCalcium: 105mgIron: 2mg
Keyword Creamy salmon soup, frozen fish, lohikeitto, one-pot dinner, pantry staples, salmon soup with dill, summer soup, winter soup
Tried this recipe?Let us know how it was!