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Icelandic Lamb Soup

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20 min
Prep
2 hr
Cook

Ingredients

  • 800 g (1.75 lb) lamb shoulder or lamb shanks, bone-in
  • 2 litres (8 cups) water
  • 2 carrots, chopped
  • 1 swede (rutabaga), peeled and cubed
  • 2 potatoes, peeled and cubed
  • 1 onion, chopped
  • 100 g (3/4 cup) cabbage, shredded
  • 80 g (1/2 cup) rice
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1.5 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped, to garnish

Method

  1. Place the lamb in a large pot and cover with the water. Bring to a boil, skimming off any foam that rises.
  2. Reduce heat to low, add the bay leaves and thyme, cover partially, and simmer for 1 hour.
  3. Add the carrots, swede, potatoes and onion; simmer for another 30 minutes.
  4. Stir in the cabbage and rice, and season with salt and pepper.
  5. Simmer for a further 20 minutes until the rice is tender and the lamb is falling off the bone.
  6. Remove the lamb, shred the meat from the bone, discard the bones, and return the meat to the pot.
  7. Adjust seasoning to taste and serve hot, garnished with fresh parsley.

Introduction: Kjötsúpa is often called Iceland's national soup, built around lamb raised on the country's mineral-rich highland pastures.

Cultural Background: Kjötsúpa is often called Iceland's national soup, built around lamb raised on the country's mineral-rich highland pastures. It is a one-pot meal traditionally simmered for hours, combining meat, root vegetables and herbs, and is a familiar comfort on cold days across generations.

Tips: Skimming the foam in the first stage keeps the broth clear. Make it a day ahead — the flavour deepens significantly overnight.

Variations: Add leeks for extra depth of flavour. Use barley instead of rice for a chewier texture.

Storage: Refrigerate up to 4 days, or freeze in portions for up to 3 months.

Reheating: Reheat gently on the stovetop over medium-low heat until piping hot throughout.

FAQs:

Q: Can I use lamb leg instead of shoulder?

A: Yes, though shoulder and shanks give a richer, more gelatinous broth.

Q: Is this soup traditionally spicy?

A: No, it is mild and herb-forward, relying on the natural flavour of the lamb.

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