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Icelandic Kjotsupa (Lamb and Vegetable Soup)

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Icelandic kjötsúpa, a rustic lamb and vegetable soup with potatoes, carrots, rutabaga, cabbage, and leeks in a deep bowl.
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Kjötsúpa is Iceland’s classic lamb-and-vegetable soup, a warming pot of tender meat and sturdy roots that suits the country’s cool weather and simple cooking traditions.

Simmer the lamb slowly to build a clean broth, skim as needed, then add the vegetables in stages so each keeps its shape.

Cut the rutabaga and potatoes into similar pieces, but add them after the lamb has softened so they do not dissolve before the meat is ready.

Serving Suggestions

Serve hot with rye bread or a simple green salad and a sprinkle of fresh parsley.

A close serving view of Icelandic kjötsúpa ladled from a heavy pot, showing tender lamb, root vegetables, cabbage, and a clear golden broth.

Recipe Notes

The soup keeps for up to 4 days refrigerated and often tastes even better the next day. Remove any hardened fat before reheating if desired.

Icelandic kjötsúpa, a rustic lamb and vegetable soup with potatoes, carrots, rutabaga, cabbage, and leeks in a deep bowl.

Icelandic Kjotsupa (Lamb and Vegetable Soup)

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A hearty Icelandic lamb soup with potatoes, root vegetables, cabbage, leeks, and barley-free broth.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Icelandic
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb broth
  • 2 1/2 lb bone-in lamb shoulder or neck cut into large pieces
  • 10 cups cold water
  • 2 tsp fine salt
  • 2 whole bay leaves
  • 1 tsp dried thyme
Vegetables
  • 4 medium potatoes peeled and chunked
  • 3 medium carrots thickly sliced
  • 1 small rutabaga peeled and chunked
  • 1/2 small green cabbage cut into wedges
  • 2 medium leeks washed and sliced
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp black pepper

Equipment

  • Large stockpot
  • Chef’s knife
  • Cutting board
  • Ladle
  • Fine-mesh skimmer

Method
 

Build the broth:
  1. Place the lamb, cold water, salt, bay leaves, and thyme in a large stockpot. Bring slowly to a simmer, skimming foam from the surface.
  2. Cover partially and simmer gently for 60 to 70 minutes, until the lamb is tender enough to pierce with a fork.
Add the vegetables:
  1. Add the rutabaga, carrots, and cabbage. Simmer for 15 minutes, then add the potatoes and leeks.
  2. Continue simmering for 15 to 20 minutes, until all the vegetables are tender but not falling apart. Stir in the black pepper.
  3. Remove the bay leaves. Taste and adjust the salt, then ladle into bowls and scatter over parsley.

Nutrition

Calories: 430kcalCarbohydrates: 38gProtein: 35gFat: 18gSaturated Fat: 7gCholesterol: 105mgSodium: 860mgFiber: 8gSugar: 9g

Notes

  • Keep the broth at a quiet simmer rather than a rolling boil for a clearer soup.
  • Lamb shoulder, neck, or a mixture of bone-in cuts gives the broth the fullest flavor.

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