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Embrace the warmth of Iceland with a comforting bowl of Kjötsúpa. This classic lamb and vegetable soup, a staple in Icelandic homes, features tender cuts of lamb, an array of root vegetables, and a deeply flavorful broth, making it an ideal meal for any cool evening.
Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb cubes and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.
Add the chopped onion to the same pot and cook over medium heat until softened, about 5 minutes. Return the seared lamb to the pot.
Pour in 6 cups of lamb or beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 60 minutes, allowing the lamb to tenderize.
Stir in 1/2 cup pearl barley, 3 sliced carrots, 3 cubed potatoes, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the soup back to a gentle simmer.
Continue to simmer, covered, for another 30 minutes, or until the barley is cooked through and the vegetables are tender. Taste and adjust seasonings as needed before serving hot.
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