14 Scandinavian Soups That Deserve a Spot on Your Table
Scandinavian cuisine is known for its hearty, comforting flavors that make the most of seasonal ingredients. Soups play an important role in this tradition, offering warmth in cold weather and showcasing fish, root vegetables, grains, and herbs that thrive in the Nordic climate. From simple broths served with rustic breads to creamy seafood chowders, these recipes highlight the balance between rustic tradition and refined taste. Whether you are exploring Scandinavian flavors for the first time or revisiting classics, these fourteen soups bring a taste of the north to your table.
1. Lohikeitto (Finnish Salmon Soup)
Lohikeitto is one of Finland’s most beloved dishes, bringing together salmon, potatoes, carrots, leeks, and a rich, creamy broth. Dill is essential, adding freshness that cuts through the richness of the fish. Served with rye bread, this soup is both nourishing and deeply tied to Finland’s fishing heritage. Families often enjoy it during long winters, where its warmth and color brighten the table. Lohikeitto is proof of how simple ingredients from the sea and land can combine into a balanced, comforting meal that remains a cornerstone of Finnish cuisine.
2. Ärtsoppa (Swedish Yellow Pea Soup)
Ärtsoppa has been eaten in Sweden for centuries, with Thursdays historically dedicated to this meal across schools and homes. Made from dried yellow peas simmered with pork, onion, and thyme, it results in a hearty, filling soup often followed by thin pancakes for dessert. A spoonful of mustard on the side is traditional, adding a tangy contrast to the earthy peas. Its thick consistency makes it perfect for cold days, while its cultural ties make it more than just food. Ärtsoppa is a dish that represents both comfort and continuity in Swedish life.
3. Kjötsúpa (Icelandic Lamb Soup)
Kjötsúpa is Iceland’s national soup, known for its wholesome flavor and reliance on simple farm ingredients. Lamb or mutton is simmered with potatoes, carrots, rutabagas, and cabbage, creating a clear but hearty broth. The natural richness of the meat provides flavor without the need for heavy seasoning, although thyme or lovage is sometimes added. Served at both family dinners and festivals, it is as much a cultural symbol as it is a meal. Kjötsúpa embodies Icelandic resilience, providing warmth and sustenance during harsh winters.
4. Kalops (Swedish Beef Soup-Stew)
Kalops is traditionally a stew, but when prepared with extra broth, it becomes a hearty soup. Slow-cooked beef mingles with carrots, onions, and potatoes, while allspice and bay leaves lend distinctive Nordic spice. The broth is aromatic, filling the kitchen with comfort as it simmers. Often served with pickled beets on the side, it reflects Swedish traditions of balancing rich, savory flavors with something tangy. Passed down through generations, kalops has remained a beloved dish that captures both practicality and depth of taste, bridging the gap between a stew and a warming soup.
5. Fiskesuppe (Norwegian Fish Soup)
Fiskesuppe highlights Norway’s coastal identity, bringing together white fish, shrimp, and sometimes mussels in a creamy broth. Carrots, leeks, and potatoes add sweetness and texture, while dill or parsley provides fresh herbal notes. It is often served with flatbread or dark rye, creating a meal that is both hearty and refined. Fiskesuppe represents the close connection Norwegians have with the sea, with recipes varying by region and household. Creamy yet light, it is a seafood dish that continues to shine at both family dinners and festive gatherings.
6. Blåbärssoppa (Swedish Blueberry Soup)
Blåbärssoppa is unlike most soups, as it is made with blueberries rather than vegetables or meat. Served hot in winter and chilled in summer, it is thickened with potato starch and lightly sweetened. The result is a smooth, fruity soup that doubles as both a beverage and a dessert. It is famously served at ski events such as Vasaloppet, valued for its energy and comforting warmth. Its deep purple hue makes it as visually striking as it is flavorful. Blåbärssoppa shows Scandinavia’s creative use of wild berries, turning them into an iconic seasonal dish.
7. Rosolli Soup (Finnish Beetroot Soup)
Beets are widely used in Finland, and rosolli soup highlights their vibrant flavor. Made with beets, potatoes, onions, and sometimes pickles, the soup has a sweet yet tangy balance. Some versions incorporate cream for richness, while others remain clear for a lighter profile. Its bright pink-red color makes it popular during holidays like Christmas, when beetroot dishes often take center stage. Rosolli soup is earthy, refreshing, and festive, offering a unique way to enjoy root vegetables that thrive in the northern climate.
8. Sopp (Norwegian Mushroom Soup)
Mushroom soup in Norway celebrates the tradition of foraging. Chanterelles, porcini, or other wild mushrooms are cooked with butter, broth, and cream to create a soup that is earthy and aromatic. Onions, garlic, and thyme often round out the flavor, while cream adds smoothness without overpowering the mushrooms’ natural taste. Served with rustic bread, this dish reflects a connection to the forest and seasonal cooking. Mushroom soup is versatile, equally suited for cozy family meals or elegant dinners, making it a staple during the harvest season.
9. Älgköttsoppa (Swedish Moose Meat Soup)
Älgköttsoppa is a rustic Swedish soup made with moose meat, a traditional ingredient in the Nordic forests. The meat is simmered with potatoes, carrots, parsnips, and onions until tender, creating a flavorful and hearty broth. Bay leaves and allspice are often added, giving the dish a distinctive Nordic spice profile. This soup is especially popular in hunting regions, where moose remains an important part of local food culture. Served with crispbread and sometimes lingonberry jam, Älgköttsoppa embodies the deep connection between Scandinavian cuisine and its natural landscape, offering a taste that is both earthy and comforting.
Snert, the Scandinavian version of split pea soup, is made with dried green peas that cook down to a creamy texture. Ham or smoked meats are often added, along with carrots and leeks for sweetness. The result is a thick, nourishing soup that is especially welcome on cold winter days. While similar to Dutch versions, the Scandinavian approach highlights local flavors and simplicity. Snert is rustic, filling, and deeply traditional, often paired with hearty bread. Its enduring popularity proves that simple, slow-cooked food can deliver both comfort and satisfaction.
11. Kräftsoppa (Swedish Crayfish Soup)
Kräftsoppa is a luxurious Swedish soup centered on crayfish, a summertime delicacy. Made with crayfish stock, cream, butter, and plenty of dill, it delivers a rich yet fresh flavor. Vegetables such as leeks or carrots may be included for depth. Served at crayfish parties and festive dinners, this soup has a celebratory character. It is usually paired with crisp bread or light crackers, complementing the seafood’s sweetness. Kräftsoppa is both elegant and festive, highlighting Sweden’s strong seasonal traditions and love of shellfish.
12. Nässelsoppa (Swedish Nettle Soup)
Nässelsoppa is a bright green soup made from foraged nettle leaves. Once blanched to remove their sting, the leaves are simmered with leeks, onions, and broth, creating a fresh and slightly grassy flavor. A touch of cream smooths the taste, and boiled eggs are often served alongside for protein. Popular in spring, when young nettles are abundant, this soup represents seasonal eating at its best. Nässelsoppa is nutrient-rich and tied to Sweden’s rural traditions, offering both nourishment and a connection to the land.
13. Lapskaus (Norwegian Meat and Vegetable Soup)
Lapskaus is a hearty Norwegian soup-stew made with beef or lamb, potatoes, carrots, and other root vegetables. The broth is thick and flavorful, enriched by long, slow cooking. It has historically been a sailor’s and farmer’s dish, designed to make use of preserved meats and hardy vegetables. Still popular today, it is a comfort food enjoyed in homes and restaurants alike. Served with flatbread or crispbread, lapskaus delivers the kind of simple, wholesome flavor that sustains people through long Nordic winters.
14. Hönssoppa (Swedish Chicken Soup)
Hönssoppa is Sweden’s traditional chicken soup, simmering chicken with carrots, parsnips, onions, and herbs until tender. The broth is light yet flavorful, often finished with dill or parsley. Some versions include noodles, rice, or small dumplings to make it more filling. Known both as a healing food and a family staple, it reflects the universal comfort of chicken soup while carrying a Scandinavian character. Paired with rye bread or crispbread, hönssoppa continues to be a nourishing dish passed down through generations, cherished for its simplicity and warmth
