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Greenlandic Suaasat (Traditional Lamb and Rice Soup)

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Greenlandic suaasat lamb and rice soup with potatoes, carrot, onion, and scallions in a simple bowl.
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Suaasat is one of Greenland’s best-known traditional soups: a simple, nourishing bowl of meat, potatoes, rice, and vegetables in a clear broth.

Keep the broth gentle and uncluttered. Simmer the lamb until tender, then add the vegetables and rice so each ingredient keeps its shape.

Skim the surface during the first simmer for a cleaner broth, and keep the rice portion modest so it does not overwhelm the soup.

Serving Suggestions

Serve hot with dark bread, pickled vegetables, or a crisp cucumber salad.

A ladle serving Greenlandic suaasat from a heavy pot, showing tender lamb, rice, and root vegetables in a clear broth.

Recipe Notes

The rice will continue absorbing broth as it stands. Add extra stock or water when reheating leftovers, which keep for up to 3 days.

Greenlandic suaasat lamb and rice soup with potatoes, carrot, onion, and scallions in a simple bowl.

Greenlandic Suaasat (Traditional Lamb and Rice Soup)

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A simple Greenlandic lamb soup with potatoes, rice, onion, and carrot in a clear savory broth.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greenlandic
Calories: 440
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Suaasat
  • 1 1/2 lb boneless lamb shoulder cut into 1-inch pieces
  • 6 cups cold water
  • 1 medium yellow onion quartered
  • 2 medium carrots sliced
  • 3 medium yellow potatoes cut into chunks
  • 1/3 cup long-grain white rice rinsed
  • 2 whole bay leaves
  • 1 1/2 tsp fine salt
  • 1/2 tsp black pepper
  • 2 tbsp scallions thinly sliced

Equipment

  • Large soup pot
  • Chef’s knife
  • Cutting board
  • Ladle

Method
 

Build the broth:
  1. Place the lamb, water, onion, bay leaves, and half the salt in a soup pot. Bring slowly to a simmer, skimming any foam from the surface.
  2. Cover partially and simmer gently for 40 minutes, until the lamb is beginning to soften. Remove the onion and bay leaves.
Finish the soup:
  1. Add the carrots and potatoes. Simmer for 15 minutes, then stir in the rinsed rice, remaining salt, and pepper.
  2. Cook for 12 to 15 minutes more, until the rice is tender and the lamb is completely soft. Taste and adjust the seasoning.
  3. Ladle into bowls and finish with scallions. Serve hot.

Nutrition

Calories: 440kcalCarbohydrates: 37gProtein: 32gFat: 18gSaturated Fat: 7gCholesterol: 102mgSodium: 890mgFiber: 5gSugar: 6g

Notes

  • A gentle simmer keeps the broth clear and the lamb tender.
  • Use a meaty lamb shoulder cut rather than lean loin so the soup has a fuller broth.

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