A wholesome, hearty Icelandic lamb and vegetable soup with root vegetables and dried herbs, the quintessential comfort food of the Icelandic countryside.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: fresh parsley, cracked pepper
Accompaniments: rye bread, butter
Instructions
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1
Place lamb chunks in a large pot, cover with cold water, and bring to a boil. Skim off any foam that rises to the surface.
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2
Add onion, dried herbs, salt, and pepper. Reduce heat and simmer for 45 minutes.
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3
Add carrots, rutabaga, and turnip. Simmer for 15 minutes.
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4
Add potatoes and cabbage. Continue simmering for 15-20 minutes until all vegetables are tender.
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5
Remove lamb, shred the meat off the bones, and return meat to the soup.
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6
Season to taste and serve hot with dark rye bread.
Did You Know?
Kjötsúpa is often called the national dish of Iceland and every family has their own closely guarded recipe variation.
Chef's Notes
Equipment Tips
- large heavy pot
- ladle
- cutting board
Garnishing
fresh parsley, cracked pepper
Accompaniments
rye bread, butter
The Story Behind Kjötsúpa
Kjötsúpa has sustained Icelandic families through harsh winters for centuries. The soup makes use of tougher lamb cuts that benefit from long simmering, and whatever root vegetables are available from cold storage. It represents the practical, waste-nothing philosophy of Icelandic cooking, where every part of the animal contributes to nourishment.
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