Icelandic Kjötsúpa with Thyme and Barley

Name: Icelandic Kjötsúpa with Thyme and Barley
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Soup
Ingredients: Lamb shoulder; Water; Salt; Bay leaves; Carrots; Potatoes; Onion; Barley; Rutabaga; Dried thyme; Black pepper; Fresh parsley

Timeless Icelandic Lamb Soup with Hearty Barley and Aromatic Thyme

A traditional Icelandic soup brimming with tender lamb, wholesome barley, and a medley of root vegetables, infused with the earthy aroma of thyme.

3 h
6
Intermediate

Ingredients

For the Soup Base

Lamb shoulder

1.5 lbs, cubed

Water

8 cups

Salt

2 teaspoons

Bay leaves

2 leaves

For the Vegetables

Carrots

2, sliced

Potatoes

3, peeled and cubed

Onion

1 large, chopped

Barley

1/3 cup

Rutabaga

1/3 cup, cubed

For the Seasoning

Dried thyme

1 teaspoon

Black pepper

To taste

Fresh parsley

1/4 cup, chopped

Preparation

Marinating the Lamb

Rinse and Dry

Rinse the lamb cubes under cold water and pat dry.

Season Lamb

Season lamb with salt and let it rest for 10 minutes.

Combine in Pot

In a large pot, combine lamb with 8 cups of water and bay leaves.

Preparing the Vegetables

Chop Vegetables

While the lamb is cooking, peel and chop the carrots, potatoes, onion, and rutabaga.

Rinse Barley

Rinse the barley under cold water and set aside.

Prep Herbs

Prepare a bouquet of thyme and parsley for garnishing.

Cooking Process

Simmering the Lamb

Bring the lamb and water mixture to a boil, reduce heat, and simmer for 1.5 hours.

Adding Vegetables and Barley

Add the chopped vegetables and barley to the pot; simmer for another hour.

Final Seasoning

Stir in thyme and adjust salt and pepper to taste.

Plating & Serving