Kjötsúpa (Icelandic Lamb and Root Vegetable Soup)
In short: A clear soup of bone-in lamb simmered with rutabaga, potatoes, carrots, rice and herbs, the warming everyday meal of Icelandic homes. It takes about 2 h 15 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 50 min
- Total
- 2 h 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 360 kcal
Kjötsúpa is the soup Icelanders think of first when the weather turns cold. Lamb on the bone simmers slowly in plain water with rutabaga, potatoes, carrots, onion and a little rice, and the broth turns rich without any stock or seasoning beyond salt, pepper and dried herbs. It is served in big bowls with the meat, often on Sundays and always better the next day. Use lamb from the shoulder or neck, which has the most flavor.
Instructions
- Put the lamb in a large pot and cover with the cold water. Bring slowly to a boil over medium-high heat, skimming off the foam that rises for the first 10 minutes.
- Add the salt, rice, onion and thyme. Lower the heat, partly cover and simmer gently for 1 hour, until the lamb is nearly tender.
- Add the rutabaga and carrots and simmer for 15 minutes. Add the potatoes and cabbage and simmer for 20 to 25 minutes more, until all the vegetables are tender and the lamb pulls away from the bone.
- Lift out the lamb pieces and pull the meat from the bones in large chunks. Discard the bones and any large pieces of fat, then return the meat to the pot.
- Season with the pepper and more salt to taste. Ladle into wide bowls with some of the meat and each vegetable, and scatter with the parsley.
Tips
- Start with cold water so the lamb releases its flavor into the broth, and skim the foam for a clean, clear soup.
- The soup keeps for 4 days in the fridge and tastes even better reheated. Add a splash of water, because the rice thickens it as it sits.
Questions and answers
What is kjötsúpa?
Icelandic lamb soup: bone-in lamb simmered with root vegetables, rice and herbs. It is the country's best-known comfort food, eaten at home and in cafés.
Which cut of lamb is best for kjötsúpa?
Shoulder, neck or shank on the bone. These cuts have plenty of connective tissue, which gives the broth body as they cook slowly.
Can I make kjötsúpa in a slow cooker?
Yes. Put everything except the potatoes and cabbage in the slow cooker with the water and cook on low for 7 hours, then add the potatoes and cabbage for the last hour.
How long does it take to make Kjötsúpa (Icelandic Lamb and Root Vegetable Soup)?
About 2 h 15 min in total: 25 min of preparation and 1 h 50 min of cooking.
How many calories are in Kjötsúpa (Icelandic Lamb and Root Vegetable Soup)?
About 360 kcal per serving, with 22 g of protein, 29 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 29 g |
| Fat | 17 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
