Can I make this soup vegetarian?
While traditionally lamb-based, you could adapt it by using vegetable broth and adding hearty mushrooms or lentils for protein.
DINNER
Hearty Icelandic Lamb Soup (Kjötsúpa) with Root Vegetables and Herbs
This traditional Icelandic lamb soup, known as Kjötsúpa, is a comforting and hearty meal perfect for cold weather. It features tender lamb, robust root vegetables, and fresh herbs simmered together to create a deeply flavorful broth.
HOW TO MAKE IT
Let's cook.
01
Pat the lamb cubes dry with paper towels. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches for 3-4 minutes per side, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
02
Add the chopped yellow onion to the pot and sauté over medium heat for 5-7 minutes, until softened and translucent. Deglaze the pot with a splash of broth, scraping up any browned bits from the bottom.
03
Return the browned lamb to the pot. Add 4 cups of lamb or beef broth and 4 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the lamb is tender.
04
Add the carrots, potatoes, and rutabaga to the pot. Increase the heat to medium-low, cover, and continue to simmer for 20-25 minutes, or until the vegetables are fork-tender.
05
Stir in the fresh parsley, fresh thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer for an additional 5 minutes to allow the flavors to meld. Taste and adjust seasonings as needed.
06
Ladle the hearty Icelandic Lamb Soup into bowls and serve hot.
About This Recipe
This traditional Icelandic lamb soup, known as Kjötsúpa, is a comforting and hearty meal perfect for cold weather. It features tender lamb, robust root vegetables, and fresh herbs simmered together to create a deeply flavorful broth.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use bone-in lamb shoulder and remove the bones after simmering. A bay leaf can be added during the simmering process for an extra layer of aroma. Don't skip browning the lamb; it adds significant depth of flavor.
Easy Substitutions
If rutabaga is unavailable, parsnips or more carrots can be used. Beef can be substituted for lamb, though the flavor profile will change. Dried herbs can be used in a pinch, but reduce the quantity to 1/3 of fresh herbs.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat until warmed through. The soup also freezes well for up to 3 months.
Serving Suggestions
Serve this hearty soup with a side of crusty rye bread for dipping. A dollop of sour cream or plain Skyr (Icelandic yogurt) can add a creamy tang. A sprinkle of extra fresh parsley or chives makes a nice garnish. Pair with a light green salad to balance the richness.
Common Mistakes
Overcooking the vegetables: Add them later in the cooking process to ensure they are tender but not mushy. Not browning the lamb: This crucial step builds a foundational flavor for the soup. Undersalting: Taste and adjust seasonings at the end, as the flavors concentrate during simmering. Using too much water: Stick to the recommended liquid amounts to ensure a flavorful, not watery, broth.
Frequently Asked Questions
What is rutabaga?
Rutabaga is a root vegetable similar to a turnip but with a sweeter, milder flavor. It's common in Nordic cuisine.
Can I use a slow cooker?
Yes, brown the lamb and sauté the onion on the stovetop first, then combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add herbs in the last 30 minutes.
Is this soup spicy?
No, this traditional recipe is not spicy. It's savory and herbaceous.
What kind of lamb should I use?
Boneless lamb shoulder or leg is ideal for stewing, as it becomes very tender with slow cooking.
MORE TO KNOW
Kjötsúpa is a staple in Icelandic cuisine, traditionally made with whatever root vegetables are available. The long, slow simmer is key to tenderizing the lamb and allowing the flavors to fully develop. The use of fresh herbs at the end brightens the dish and adds a fragrant finish. This soup is often enjoyed with a slice of rye bread.
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