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.
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 Kjotsupa (Lamb and Vegetable Soup)
A hearty Icelandic lamb soup with potatoes, root vegetables, cabbage, leeks, and barley-free broth.
Ingredients
Equipment
Method
Build the broth:
- Place the lamb, cold water, salt, bay leaves, and thyme in a large stockpot. Bring slowly to a simmer, skimming foam from the surface.
- Cover partially and simmer gently for 60 to 70 minutes, until the lamb is tender enough to pierce with a fork.
Add the vegetables:
- Add the rutabaga, carrots, and cabbage. Simmer for 15 minutes, then add the potatoes and leeks.
- Continue simmering for 15 to 20 minutes, until all the vegetables are tender but not falling apart. Stir in the black pepper.
- Remove the bay leaves. Taste and adjust the salt, then ladle into bowls and scatter over parsley.
Nutrition
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.
