Icelandic Lamb Soup (Kjötsúpa)

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
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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.

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.

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.

Serving Suggestions

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.

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.

Icelandic Lamb Soup (Kjötsúpa) Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the lamb shoulder pieces. Let them brown on all sides. This step is crucial for building that deep, meaty flavor base. After the lamb is nicely browned, toss in the diced onion. Cook it until it turns translucent, which should take about 5 minutes.

Next, pour in the water. Bring it to a gentle simmer and skim off any foam that rises to the surface. This helps keep the broth clear. Once the foam is gone, it's time to add the rest of the ingredients: carrots, potatoes, rutabaga, barley, salt, black pepper, thyme, and the bay leaf. Give everything a good stir.

Cover the pot and let the soup simmer for about 1.5 to 2 hours. You'll know it's ready when the lamb is tender and the vegetables are cooked through. Before serving, taste the soup and adjust the seasoning if needed. Don't forget to remove the bay leaf before ladling the soup into bowls.

Why You'll Love This Recipe

  • Perfectly tender lamb that melts in your mouth.
  • A nourishing, one-pot meal that's easy to prepare.
  • A delightful blend of root vegetables adds depth and flavor.
  • Ideal for making ahead and enjoying later — the flavors only get better!

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

Step-by-step 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.

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