Kjötsúpa — Print Recipe — The Culinary Codex

A wholesome, hearty Icelandic lamb and vegetable soup with root vegetables and dried herbs, the quintessential comfort food of the Icelandic countryside.

Ingredients

500g lamb shoulder, bone-in, cut into chunks
2L water
1 large onion, diced
3 carrots, sliced
3 potatoes, cubed
1 small rutabaga (swede), cubed
1 small turnip, cubed
1/4 head of cabbage, chopped
2 tbsp dried herbs (thyme and oregano)
1 tsp salt
1/2 tsp black pepper
Fresh parsley for garnish

Instructions

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.
2 Add onion, dried herbs, salt, and pepper. Reduce heat and simmer for 45 minutes.
3 Add carrots, rutabaga, and turnip. Simmer for 15 minutes.
4 Add potatoes and cabbage. Continue simmering for 15-20 minutes until all vegetables are tender.
5 Remove lamb, shred the meat off the bones, and return meat to the soup.
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.