Icelandic Kjötsúpa with Root Vegetables and Lamb

Name: Icelandic Kjötsúpa with Root Vegetables and Lamb
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Soup
Ingredients: 1 kg lamb shoulder, bone-in, cut into chunks; 8 cups water; 1 large onion, peeled and halved; 2 bay leaves; 1 teaspoon whole black peppercorns; 4 large carrots, peeled and chopped; 2 medium potatoes, peeled and cubed; 1/2 small rutabaga, peeled and chopped; 2 leeks, sliced; 1/2 small cabbage, coarsely shredded; Salt, to taste; Freshly ground black pepper, to taste; A handful of fresh parsley, chopped

A Hearty Nordic Lamb and Vegetable Soup

Discover the robust flavors of Iceland with this traditional lamb and root vegetable soup, bringing a touch of Nordic warmth to your dining table.

3 h
6
Intermediate

Ingredients

For the Lamb Broth

1 kg lamb shoulder, bone-in, cut into chunks

8 cups water

1 large onion, peeled and halved

2 bay leaves

1 teaspoon whole black peppercorns

For the Vegetables

4 large carrots, peeled and chopped

2 medium potatoes, peeled and cubed

1/2 small rutabaga, peeled and chopped

2 leeks, sliced

1/2 small cabbage, coarsely shredded

For Seasoning

Salt, to taste

Freshly ground black pepper, to taste

A handful of fresh parsley, chopped

Preparation

Preparing the Broth

Combine Ingredients

In a large pot, combine lamb, water, onion, bay leaves, and peppercorns.

Bring to a Simmer

Bring to a boil, then reduce to a simmer. Skim off any foam.

Ensure to skim off foam periodically to avoid cloudiness in the broth.

Simmer the Lamb

Simmer for about 1.5 hours, until the lamb is tender.

You can add a bit of white vinegar or lemon juice for a cleaner broth taste.

Preparing the Vegetables

Prep the Vegetables

While the broth is cooking, prepare the vegetables by peeling and chopping them.

Remove Lamb

Once the lamb has reached the desired tenderness, remove the meat from the pot.

Strain the Broth

Strain the broth and discard the bay leaves and peppercorns.

Cooking Process

Simmering the Broth

After straining, return the broth to the pot and bring to a gentle simmer.

Cooking the Vegetables

Add the potatoes, carrots, rutabaga, leeks, and cabbage to the broth. Simmer until tender.

Finishing with Lamb

Add the lamb back into the pot and season with salt, pepper, and parsley. Simmer for another 15 minutes.

Plating & Serving