Icelandic Lamb Soup (Kjötsúpa)

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
Be the First to Review!

Warm up with a bowl of Icelandic Lamb Soup, or Kjötsúpa — a comforting, hearty dish that's perfect for chilly evenings. With tender lamb and a medley of root vegetables, this traditional Icelandic recipe is a cozy hug in a bowl.

Icelandic Lamb Soup (Kjötsúpa)

This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases.

Ingredients for Icelandic Lamb Soup (Kjötsúpa)

Ingredients for Icelandic Lamb Soup (Kjötsúpa)

Lamb shoulder is the star of the dish, providing rich flavor and tenderness when cooked slowly. The olive oil helps brown the lamb, adding depth to the soup's base. To build the broth, you'll need water, which helps meld all the flavors together. Onion adds a sweet, aromatic base, while carrots, potatoes, and rutabaga contribute earthy sweetness and heartiness. Barley gives the soup a pleasant chewiness and makes it more filling. Seasonings like salt, black pepper, dried thyme, and a bay leaf round out the flavors with savory and herbal notes.

Why This Icelandic Lamb Soup (Kjötsúpa) Works

At the start, the lamb pieces hit the hot oil and brown on the outside. That browned layer keeps the meat from drying out later and also sticks little bits to the bottom of the pot. When the onion goes in, it softens and loosens those browned bits, so they mix into the soup instead of burning.

Once the water is added and everything comes up to a gentle simmer, the lamb slowly relaxes. Over the long cooking time, the tough parts in the shoulder break down and the meat becomes very tender. Some of the fat and juices from the lamb drift into the broth, so the liquid tastes richer and feels a little silky.

While everything cooks, the carrots, potatoes, and rutabaga soften but still hold their shape. The barley slowly swells and soaks up the lamb broth, which makes the soup feel thicker and more filling without needing cream or flour. By the end, the thyme, bay leaf, salt, and pepper have spread through the whole pot, so every spoonful tastes steady and even.

Icelandic Lamb Soup (Kjötsúpa) Tips & Tricks

  • If the soup seems too thick, add a splash of water or stock to reach your desired consistency.
  • For a richer flavor, use homemade lamb or beef stock instead of water.
  • Make sure to cut the vegetables into uniform pieces for even cooking.

Mistakes To Avoid

Letting the lamb skip a good browning step leaves the soup flat and a bit greasy. The meat surface never firms up, so it sheds more fat into the broth, and the liquid stays pale and thin instead of turning rich and slightly golden.

Starting with water that’s boiling hard instead of a gentle simmer makes the lamb tough and the broth cloudy. The meat fibers tighten up and stay chewy, and the rolling bubbles break up fat and scum into tiny bits that never skim off, so the soup looks murky.

Cutting the root vegetables into big uneven chunks means some pieces stay hard while others fall apart. The smaller bits break down and disappear into the broth, while the larger ones stay firm in the center, so the soup ends up with a mix of mushy and undercooked bites.

Adding the barley very late in the cooking time leaves it firm and a little chalky. It doesn’t have time to swell and soften, so the grains stay hard in the middle and feel out of place in the otherwise soft, slow-cooked soup.

Equipment Used:

Large pot

Ingredients

  1. 2 lbs lamb shoulder cut into chunks
  2. 1 tbsp olive oil
  3. 8 cups water
  4. 1 onion, diced
  5. 2 carrots, peeled and sliced
  6. 2 potatoes, peeled and cubed
  7. 1 rutabaga, peeled and cubed
  8. 1/2 cup barley
  9. 1 tsp salt
  10. 1/2 tsp black pepper
  11. 1 tsp dried thyme
  12. 1 bay leaf

Step-by-step Instructions

  1. 1. Heat the olive oil in a large pot over medium heat. Add the lamb shoulder pieces and brown on all sides.
  2. 2. Add the diced onion and cook until translucent.
  3. 3. Pour in the water and bring to a simmer, skimming any foam that forms on the surface.
  4. 4. Add the carrots, potatoes, rutabaga, barley, salt, black pepper, thyme, and bay leaf.
  5. 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. 6. Adjust seasoning to taste and remove the bay leaf before serving.

Frequently Asked Questions

Can I use a different cut of lamb?
Absolutely! Lamb shank or leg of lamb can also work well, just adjust the cooking time as needed.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors develop. Just store it in the fridge and reheat gently.
Is there a vegetarian version?
You can omit the lamb and use vegetable broth, adding more root vegetables or beans for protein.

Serving Ideas for Icelandic Lamb Soup (Kjötsúpa)

This Icelandic Lamb Soup pairs beautifully with crusty bread to soak up the rich broth. A simple side salad with a tangy vinaigrette can balance the soup's hearty flavors. If you’re feeling indulgent, a glass of red wine complements the lamb wonderfully.

Ratings and Comments

Your feedback helps other cooks — thank you!

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.