FINNISH SALMON SOUP : Chowder Lohikeitto

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VOLUME 4 IS AVAILABLE NOW!
IN THE UNITED STATES:
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IN CANADA:
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[@zacdemi]

Thanks Chef. Made this over the weekend. Pernod makes this really interesting. 10/10.

[@CookinginRussia]

Thank you for leaving feedback. I appreciate it!

[@rkvonack701]

Excited to check out your new book. Im a proud owner of all the other volumes and the food chemistry portions are by far my most favorite sections

[@SunJigglet]

Haha yeah I can't wait until mine gets shipped as well!

[@aaaaaaaaaaaaahaaaaaaaaaaaaaa]

really glad to have your video series back in my life. I was a career chef for over 10 years before switching professions to something totally different to provide a better quality of life for my family and myself, but the boon of this has been my rediscovery of my first passion all over again -- cooking. I have spent my free time these last few years sharing that with my family and friends, and getting back to cooking as a hobby and personal recreation. One of my favourite personal research and learning resources has been CookingInRussia/Finland and it's great to have the vids back. Thanks chef greg, big fan of your books and videos 👍

[@CookinginRussia]

Thank you! Have you managed to get Volume 4 yet?

[@aaaaaaaaaaaaahaaaaaaaaaaaaaa]

@@CookinginRussia It's next on the list for sure!

[@0142Jason]

It’s winter where I am now so this soup recipe is really welcome. Just got your volume 4 book in the mail last week. Haven’t had a chance to read it in depth yet but I’m looking forward to it. Thanks as always for all the effort you put into this channel.

[@CookinginRussia]

After you have a chance to look through it, can I ask you to leave feedback on Amazon (or whatever site you bought it from)? This really helps me out because good feedback raises the book up in their search engine.

[@liesalllies]

This looks delightful, I think I will make it for my father soon.

[@PetrichorAllegory]

Hey babe wake up....cookinginfinland posted a new video

[@calvinmayer1275]

This was really good! My half-Finnish mother really enjoyed it for her birthday. I forgot the dill until the end so next time will be even better. And the Pernod really added another dimension! Enjoying it with cranberry juice right now. Thanks for another great video.

[@CookinginRussia]

Thank you for leaving feedback. I appreciate it!

[@MikeK2100]

Thanks for the heads up and your fourth book is now on its way. This sounds like a great recipe and I am also thinking, could be adapted for a clam chowder.

[@CookinginRussia]

Look up Clam Chowder in Volume 2 of my cookbook series for a superior recipe. I will also be doing a newer version of it in the months ahead now that I can occasionally get fresh live clams.

[@rosemarychadi7734]

I am so glad you decided to make this so soon after the request! I love salmon and will definitely try this out! Thank you! I received your book in the mail and am slowly working my way through it, Love it so far as I have every other thing you've written!

[@CookinginRussia]

Thank you! Can I ask you to please leave feedback on Amazon, or whatever site you bought it on? Positive reviews move the book up in their search engine. Cheers!

[@rosemarychadi7734]

@@CookinginRussia Done!

[@CookinginRussia]

@@rosemarychadi7734 - Thank you!

[@gernblenstein1541]

This looks wonderful. Thanks again chef, for sharing your recipes and chef secrets. I am no longer afraid of using msg and have figured out when and how to use it thanks to your videos and books. Best wishes and keep up the great content!

[@Beachcomber95]

Thanks for this ! I’m going to enjoy making this !

[@SpinalChamp]

Will be making this soon once our leeks are ready to harvest. Also I really enjoyed volume 4. I read through it the day I received it and started making several of the recipes through the last week. Next up is the walnut shrimp. Already hoping for a volume 5.

[@CookinginRussia]

Yes, although I'm busy at work finishing up my next cocktail book. The first one in 15 years now! You may have noticed that recipes like this one are not in Volume 4, but they will be in Volume 5 sometime next year. Can you do me a huge favor and leave some feedback on Amazon or wherever you bought Volume 4? The feedback really helps push it up in their search engine. At first I couldn't get it to come up at all without the ISBN. That's improving, but more feedback would really help!

[@SpinalChamp]

@@CookinginRussia Sure, no problem. Also, is the lobster thermidor video in the works? I have to request live lobster from the fish monger ahead of time because he doesn't carry it normally.

[@CookinginRussia]

@@SpinalChamp - Yes, I haven't forgotten. The problem is that I'm still unable to leave my apartment, and lobster is something they don't deliver. I have to physically go to the fish place twice (once to order it and then again to receive it). I'm supposed to be able to actually get out in another week, but no guarantees yet. At any rate, it will happen.

[@dqvhncity]

If I want to serve this to guests, should I prepare the broth and pre-boil the potatoes and carrot ahead of time and finish off the salmon when I need to?

[@CookinginRussia]

You can make the entire thing up and reheat it the next day. Many people think that it tastes better the next day. Just don't add the cream until you reheat it in order to keep bacteria down.

[@imp96]

Thank you for the recipe, it was perfectly balanced and delicious like all of your other recipes. I did have to use bay shrimp in place of shells. What do you think of further enhancing the stock by using dashi in place of water. I guess you partially get the same effect by adding msg at the end.

[@CookinginRussia]

Thank you for leaving feedback. I definitely would not use dashi because Japanese flavors aren't compatible in a Scandinavian dish. It would be like adding soy sauce to it. Of course it's your food, so you can -- but it wouldn't be something most people would enjoy. Cheers!

[@eskileriksson4457]

Looks delicious. Shrimp shells are underrated. I save up in the freezer, and cook ten liters at a time with onion, carrot and some white pepper. After straining and reduction I get maybe half a litre of pure gold, which I freeze in small containers.

[@CookinginRussia]

Unfortunately most people buy pre-shelled shrimp and often pre-cooked (which are even worse). You can tell what the preference is by the selection in stores where the majority of the shrimp offered are usually shelled and cooked.

[@eskileriksson4457]

@@CookinginRussia It's such a waste. Most shrimp sold in Sweden is precooked, directly after catch on the boat. Which works fine, if they are all the same size. Which they aren't. So the smaller ones get overcooked, and very salty. The shell's are ok though.

[@CookinginRussia]

@@eskileriksson4457 - Even if they are cooked perfectly, they are terrible after being frozen and thawed out after being cooked.

[@eskileriksson4457]

@@CookinginRussia Yes, you have to buy them "fresh". I don't think we had the infrastructure to sell them raw though, the shelf life is pretty short. Probably health and safety regulations, which has become the norm.

[@CookinginRussia]

@@eskileriksson4457 - Raw frozen is fine, though. They are commercially frozen quickly at minus 40°C, so the texture is preserved (although obviously still not as good as fresh).

[@iragladstone]

Please help. Love your channel. have your books (4). I cannot find this salmon soup in any of the books! Possibly distracted by all the delicious distractions!

[@imp96]

I am fairly certain that it isn't in any of the books.

[@Cokedeskphone]

Looks good champ!

[@CookinginRussia]

Appreciate it!

[@BravingTheOutDoors]

Going to make this next week so I have a question... Will it make sense making this from "organic" wild caught Alaskan Salmon or will it be too fishy? What I liked about the one I had in Finland is that it wasn't fishy. I can get the standard pool raised Scottish salmon if that works better.

[@alexk7837]

Chef, what is with the green leak parts? Why can't you boil them with the salmon skin? Are they completely useless?

[@CookinginRussia]

The flavor is different. You could, but generally the green part of leeks are not included.

[@cookingwithmimmo]

Tämä on erittäin maukasta, erittäin hyvin tehty

[@user-sg9wn9np2j]

MSG ? Have you lost your mind???