Soup · Main Course · Dinner · European ·

Icelandic Kjötsúpa with Root Vegetables and Lamb

Name: Icelandic Kjötsúpa with Root Vegetables and Lamb
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
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

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

4.1(525 reviews)

·By Ethan Brooks·September 9, 2025

Icelandic Kjötsúpa with Root Vegetables and Lamb — Soup served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lamb Broth

For the Vegetables

For Seasoning

Nutrition

Per serving

Calories: 507 kcal
Protein: 42 g
Carbs: 31.8 g
Fat: 25.3 g
Fiber: 6.8 g

Whole recipe

Total

Calories: 3040 kcal
Protein: 252 g
Carbs: 191 g
Fat: 152 g
Fiber: 41 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 kg lamb shoulder, bone-in, cut into chunks	2200	230	0	150	0
8 cups water	0	0	0	0	0
1 large onion, peeled and halved	50	1	11	0	3
2 bay leaves	5	0	1	0	1
1 teaspoon whole black peppercorns	6	0	1	0	1
4 large carrots, peeled and chopped	200	4	48	1	14
2 medium potatoes, peeled and cubed	340	8	77	0	7
1/2 small rutabaga, peeled and chopped	50	2	11	0	3
2 leeks, sliced	110	3	25	1	4
1/2 small cabbage, coarsely shredded	75	4	17	0	8
Salt, to taste	0	0	0	0	0
Freshly ground black pepper, to taste	0	0	0	0	0
A handful of fresh parsley, chopped	4	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Broth

1
Combine Ingredients
In a large pot, combine lamb, water, onion, bay leaves, and peppercorns.
2
Bring to a Simmer
Bring to a boil, then reduce to a simmer. Skim off any foam.
Tip: Ensure to skim off foam periodically to avoid cloudiness in the broth.
3
Simmer the Lamb
Simmer for about 1.5 hours, until the lamb is tender.
Tip: You can add a bit of white vinegar or lemon juice for a cleaner broth taste.

Preparing the Vegetables

1
Prep the Vegetables
While the broth is cooking, prepare the vegetables by peeling and chopping them.
2
Remove Lamb
Once the lamb has reached the desired tenderness, remove the meat from the pot.
3
Strain the Broth
Strain the broth and discard the bay leaves and peppercorns.

How to Make Icelandic Kjötsúpa with Root Vegetables and Lamb

Total time: 4 h · Yields 6 servings

1
Simmering the Broth
After straining, return the broth to the pot and bring to a gentle simmer.
2
Cooking the Vegetables
Add the potatoes, carrots, rutabaga, leeks, and cabbage to the broth. Simmer until tender.
3
Finishing with Lamb
Add the lamb back into the pot and season with salt, pepper, and parsley. Simmer for another 15 minutes.