Can I make this soup in a slow cooker?
Yes, you can brown the lamb and sauté the aromatics on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, adding mushrooms in the last hour.
LUNCH
Traditional Icelandic Kjötsúpa with Barley and Wild Mushrooms
Warm up with a bowl of Kjötsúpa, Iceland's beloved meat soup. This recipe combines tender lamb, earthy wild mushrooms, and hearty barley in a rich, comforting broth, making it an ideal meal for any cool day.
HOW TO MAKE IT
Let's cook.
01
Pat the lamb stew meat dry with paper towels. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches for 5-7 minutes per batch, until well-sealed on all sides. Remove the lamb and set aside.
02
Reduce heat to medium. Add the chopped onion to the pot and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant.
03
Return the browned lamb to the pot. Pour in 6 cups of beef broth, scraping up any browned bits from the bottom of the pot. Stir in 1/2 cup of pearl barley, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
04
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the lamb is tender.
05
Stir in 1 cup of sliced wild mushrooms. Continue to simmer, uncovered, for another 20 minutes, or until the barley is cooked through and the mushrooms are tender. Taste and adjust seasonings as needed.
06
Ladle the Icelandic Meat Soup into bowls and serve hot.
About This Recipe
Warm up with a bowl of Kjötsúpa, Iceland's beloved meat soup. This recipe combines tender lamb, earthy wild mushrooms, and hearty barley in a rich, comforting broth, making it an ideal meal for any cool day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can roast the lamb bones before making the broth, or use a high-quality, homemade beef broth. Soaking the barley for a few hours before cooking can reduce the simmering time slightly.
Easy Substitutions
Beef stew meat can be used instead of lamb. If wild mushrooms are unavailable, cremini or button mushrooms work well. Vegetable broth can replace beef broth for a lighter flavor, though it will alter the traditional taste. You can also add root vegetables like carrots or potatoes during the last 30 minutes of simmering.
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 barley will absorb more liquid upon standing, so you may need to add a splash of broth or water when reheating.
Serving Suggestions
Serve with a side of crusty rye bread for dipping. A dollop of skyr (Icelandic yogurt) or sour cream can add a creamy tang. Garnish with fresh parsley or chives for a touch of freshness. Pair with a light green salad to balance the richness of the soup.
Common Mistakes
Overcooking the lamb: Lamb stew meat can become tough if cooked at too high a temperature or for too short a time. Ensure a gentle simmer for tenderness. Not browning the meat: Browning the lamb creates a flavorful crust and adds depth to the soup. Skipping this step will result in a less robust flavor. Adding barley too late: Barley needs sufficient time to cook and soften. Adding it too close to the end will leave it chewy. Not adjusting seasoning: Always taste the soup before serving and adjust salt and pepper as needed, as broth saltiness can vary.
Frequently Asked Questions
What kind of lamb meat is best for Kjötsúpa?
Lamb shoulder or leg, cut into stewing cubes, works best as these cuts become very tender with slow simmering.
Can I freeze this soup?
Absolutely! This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
MORE TO KNOW
Kjötsúpa, meaning 'meat soup' in Icelandic, is a staple in Icelandic cuisine, traditionally made with lamb, root vegetables, and herbs. It's a testament to the country's culinary heritage, utilizing readily available ingredients to create a nourishing and warming meal. The addition of barley not only adds a pleasant texture but also makes the soup even more filling and wholesome. Wild mushrooms introduce an earthy depth that complements the robust flavor of the lamb beautifully.
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