Main CourseSoupDinner

Kjötsúpa (Icelandic Lamb Soup)

Name: Kjötsúpa (Icelandic Lamb Soup)
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: scandinavian
Ingredients: 500 g lamb stew meat cut into 1-inch cubes; 1.5 l water; 1 pcs yellow onion chopped; 2 pcs carrot peeled and sliced; 3 pcs potato peeled and cubed; 0.5 pcs rutabaga peeled and cubed; 1 pcs leek sliced; 40 g celery sliced; 1 tsp fresh thyme chopped; 1 pcs dried bay leaf; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped

This hearty Icelandic lamb soup is a comforting one-pot meal. It features tender lamb, root vegetables, and herbs simmered in a savory broth. Perfect for a cold day, it's a staple of traditional Icelandic cuisine.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 4
Difficulty: Medium
Per serving: 323 kcal

Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 glamb stew meat, cut into 1-inch cubes
1.5 lwater
1 pcsyellow onion, chopped
2 pcscarrot, peeled and sliced
3 pcspotato, peeled and cubed
0.5 pcsrutabaga, peeled and cubed
1 pcsleek, sliced
40 gcelery, sliced
1 tspfresh thyme, chopped
1 pcsdried bay leaf
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped

Equipment

ladle · large pot · cutting board · knife

The method

Step by step

1
Place the lamb stew meat in a large pot or Dutch oven.
About 1 min
2
Add the water to the pot, ensuring the lamb is fully submerged.
About 1 min
3
Bring the water to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 45 minutes, skimming off any foam that rises to the surface.
About 45 min
Cook’s note: Skimming the foam helps keep the broth clear.
4
Add the chopped yellow onion, sliced carrots, cubed potatoes, cubed rutabaga, sliced leek, and sliced celery to the pot.
About 5 min
5
Stir in the fresh thyme, dried bay leaf, salt, and black pepper.
About 1 min
6
Bring the soup back to a gentle simmer, cover, and cook for another 40 minutes, or until the vegetables are tender and the lamb is very soft.
About 40 min
Cook’s note: Test the lamb for tenderness with a fork.
7
Remove the bay leaf before serving.
About 1 min
8
Ladle the hot soup into bowls and garnish with fresh parsley.
About 1 min
Cook’s note: Serve with crusty bread for a complete meal.

Per serving

Nutrition

63%Score

Calories: 322.5kcal
Protein: 29.6g
Carbs: 34.6g
Fat: 7.1g
Fibre: 6.2g
Sugar: 7.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Kjötsúpa in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave.