KjötsúpaIcelandic Lamb and Vegetable Soup

Name: Kjötsúpa (Icelandic Lamb and Vegetable Soup)
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Iceland
Ingredients: 600 g Lamb Shoulder (cut into large pieces); 1200 ml Lamb Stock; 600 ml Water; 150 g Onion (finely chopped); 150 g Leek (sliced); 250 g Carrot (peeled and sliced); 250 g Rutabaga (peeled and diced); 350 g Potato (peeled and diced); 2 g Dried Thyme; 2 pcs Bay Leaf; 10 g Salt; 2 g Black Pepper

Kjötsúpa is an Icelandic lamb soup prepared with root vegetables and a clear broth. This version uses lamb shoulder, rutabaga, potato, leek, thyme, and bay leaf.

Prep

25m

Cook

1h 45m

Serves

Regional versions

Compare how this dish changes by country.

Faroe Islands
Iceland

Estimated

Nutrition

Per serving

653kcal

Calories

39g

Protein

38g

Fat

39g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

600g
Lamb Shoulder (cut into large pieces)
1.2l
Lamb Stock
600ml
Water
150g
Onion (finely chopped)
150g
Leek (sliced)
250g
Carrot (peeled and sliced)
250g
Rutabaga (peeled and diced)
350g
Potato (peeled and diced)
2g
Dried Thyme
2pcs
Bay Leaf
10g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Bring the lamb stock and water to a gentle simmer in a large soup pot.
02
Add the lamb shoulder, dried thyme, and bay leaves. Simmer gently, skimming the surface as needed, until the meat begins to soften.
03
Add the onion, leek, carrot, rutabaga, and potato and continue simmering until the vegetables are tender and the lamb shoulder is fully cooked and tender.
04
Remove the bay leaves, season with the salt and black pepper, and rest the soup off the heat for a few minutes before serving.

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