Around the World in 80 Foods Blog: Today...It's Ragnar Magnusson's FAVORITE Finnish Lohikeitto Soup!

If none of you have ever been to the 'land of a thousand lakes' to sample some of it's mouth-watering cuisine...allow me to introduce you to someone who has. From the cold lands of the north, archaeologist Ragnar Magnusson journeyed all the way from present day Scotland, into the mystical past through a time portal, across the great expanses of Russian and Asia, and then north to the land of his new found friends the Rus, just to bring me this astoundingly delicious, and surprisingly easy to make dish!  According to the giant, 6 feet 4 inch giant red-headed Viking descendant...it is simply.... "Frábært!" Here´s what you need:

2 lg. leeks

enough spring water or broth to cover your vegetables

8-10 med. red potatoes

3 bouillon cubes

1 bay leaf

sea salt and pepper to taste

1 15 oz. can of salmon (Ragnar fished his directly out of the Tornionjoki River, famous for its 6-8 kilo salmon...and that's just an AVERAGE size for these fish! But in a pinch...a simple can of salmon will do...sshhhh! Just don't tell HIM!)

over 1 cup of whole milk

a cup of half and half

half a cup of heavy whipping cream

1 Tbsp of dried dill (Yes, again, Ragnar picked his fresh and wild-growing. If you would like to be a bit more gourmet like him...I would suggest about 3 Tbsp. of fresh dill!)

Large cast iron pot, preferably hung over a campfire or, at the very least, placed on a wood-fired cook-stove...Majestic is preferable!

Place the Dutch oven or cast iron pot on the stove. Roughly slice your leeks, (green and white parts alike), cube your potatoes and add to the pot, covering with the broth/water. Add the bouillon and bay leaf, simmer until veggies tender. If you need to add more liquid for your personal preferences, by all means do so! Add your salmon, milk, cream, half and half, dill, sea salt and pepper. And that's it! Bake some traditional flatbreads to go with your soup, and feast like a traveling Rus!