Icelandic Lamb Soup (Kjötsúpa)
A staple of Icelandic cuisine, Icelandic Lamb Soup, known as Kjötsúpa, is a nourishing and hearty dish perfect for cold weather. Tender lamb simmered with root vegetables creates a rich broth full of earthy flavors.
Prep time: 15 minutesCook time: 2 hoursServes: 6
Ingredients
2 lbs lamb shoulder cut into chunks
1 tbsp olive oil
8 cups water
1 onion, diced
2 carrots, peeled and sliced
2 potatoes, peeled and cubed
1 rutabaga, peeled and cubed
1/2 cup barley
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the lamb shoulder pieces and brown on all sides.
2. Add the diced onion and cook until translucent.
3. Pour in the water and bring to a simmer, skimming any foam that forms on the surface.
4. Add the carrots, potatoes, rutabaga, barley, salt, black pepper, thyme, and bay leaf.
5. Cover and let simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
6. Adjust seasoning to taste and remove the bay leaf before serving.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stovetop over medium heat until warmed through. Avoid boiling to maintain the texture of the lamb and vegetables.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
