Icelandic Kjötsúpa with Thyme and Barley
A traditional Icelandic soup brimming with tender lamb, wholesome barley, and a medley of root vegetables, infused with the earthy aroma of thyme.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb
- 1
Rinse and Dry
Rinse the lamb cubes under cold water and pat dry.
- 2
Season Lamb
Season lamb with salt and let it rest for 10 minutes.
- 3
Combine in Pot
In a large pot, combine lamb with 8 cups of water and bay leaves.
Preparing the Vegetables
- 1
Chop Vegetables
While the lamb is cooking, peel and chop the carrots, potatoes, onion, and rutabaga.
- 2
Rinse Barley
Rinse the barley under cold water and set aside.
- 3
Prep Herbs
Prepare a bouquet of thyme and parsley for garnishing.
How to Make Icelandic Kjötsúpa with Thyme and Barley
Total time: 4 h · Yields 6 servings
- 1
Simmering the Lamb
Bring the lamb and water mixture to a boil, reduce heat, and simmer for 1.5 hours.
- 2
Adding Vegetables and Barley
Add the chopped vegetables and barley to the pot; simmer for another hour.
- 3
Final Seasoning
Stir in thyme and adjust salt and pepper to taste.
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