Finnish salmon soup from Helsinki

Ingredients for 4 servings:

• 500 g potatoes, waxy
• 750 g salmon
• 3 onions
• 1 liter of milk
• 1 liter vegetable broth, homemade
• 20 mustard seeds
• 20 peppercorns, colored
• 2 bay leaves
• 1 bunch of dill
• 1 cucumber(s)
• 3 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

I made the vegetable stock for the soup myself, but you can of course also use 1 liter of instant vegetable stock. First, dice the onions and fry them in the clarified butter. Then add the potatoes, which I had previously peeled and cut into pieces, and the vegetable stock. After 20 minutes of cooking, add the cucumber. Peel the cucumber and scoop out the seeds in the middle. Slice the cucumber and then cut it into small pieces. Add the spices in a tea infuser and the milk. When the potatoes are tender, add the dill and season to taste with salt and pepper. Cut the salmon into larger pieces and simmer for 10 minutes. After 10 minutes, remove the tea infuser and season the soup again. I tried the salmon soup in the Helsinki Market Hall and made it myself. I like to serve it with baguette.