Icelandic Kjötsúpa with Root Vegetables and Lamb
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
For the Vegetables
For Seasoning
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
Icelandic Kjötsúpa with Root Vegetables and Lamb
Icelandic Kjötsúpa with Root Vegetables and Lamb
Serving Suggestion
Serve the soup hot with chunks of lamb and a medley of vibrant root vegetables in deep bowls, showcasing a rustic and hearty meal.