Icelandic Lamb Soup (Kjötsúpa)
Overview
Kjötsúpa is Iceland's traditional lamb soup. Pieces of lamb on the bone are simmered slowly with onion, and then chunks of rutabaga, potatoes and carrots are added, often with a handful of rice or oats and dried soup herbs to thicken the broth slightly. The result is a clear but hearty soup with tender meat and sweet root vegetables. It is eaten in big bowls, and the meat is sometimes served on a plate alongside. It is especially popular in the cold months of autumn and winter, when new-season lamb is available.
History
Sheep farming has been central to Icelandic life since settlement, and lamb soup was a common winter meal in farmhouses. Today it is considered one of the country's national dishes and is served in cafés and roadside restaurants all over Iceland. On the first day of winter in October, the Reykjavík shopping street of Skólavörðustígur hands out free bowls of it.
Main ingredients
Lamb on the bone, rutabaga, potatoes, carrots, onion, rice or oats. The soup is built on lamb broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Lamb soups · Potato soups · Rice soups · Barley and grains soups
Recipe outline serves 4 · ~105 min
Ingredients
- 1 kg lamb on the bone, in pieces
- 1 onion
- 1 small rutabaga, 4 potatoes, 3 carrots
- 50 g rice or rolled oats
- 2 tsp dried soup herbs
- 2 l water
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the lamb and onion in water for 50 minutes, skimming.
- Add the rice or oats and herbs.
- Add the chopped vegetables and cook for 25 minutes.
- Season and serve.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
