Kjötsúpa

About This Recipe

Kjötsúpa (meat soup) is arguably Iceland's most emblematic everyday dish, made weekly in households throughout the country during the autumn and winter months. The soup is built from bone-in lamb pieces and whatever root vegetables are to hand — turnip, carrot, and swede are essential — with a handful of oats added to give the broth a slightly thickened, silky body. The recipe is forgiving and varies from family to family; some add leeks, others dried herbs. What remains constant is the slow simmer that draws every ounce of flavour from the lamb bones, producing a deeply satisfying, restorative meal.

Ingredients

Serves 6

• 1 kglamb bone-in pieces (neck or shoulder)
• 2 litrescold water
• 1 mediumturnip, peeled and cubed
• 3 mediumcarrots, sliced
• 1 smallswede (rutabaga), peeled and cubed
• 2 mediumpotatoes, peeled and cubed
• 1 mediumonion, diced
• 50 grolled oats
• 1 tspsalt
• 0.5 tspblack pepper
• 1 handfulfresh flat-leaf parsley, chopped

Instructions

1. 1

   Start the broth

   Place the lamb pieces in a large pot, cover with cold water, and bring to a boil. Skim off any foam that rises. Reduce to a gentle simmer.

2. 2

   Add vegetables

   After 30 minutes, add the onion, turnip, swede, and carrots. Season with salt and pepper. Simmer for a further 30 minutes.

3. 3

   Add potatoes and oats

   Add the potatoes and rolled oats, stir gently, and continue simmering for 20–25 minutes until the potatoes are tender and the broth has thickened slightly.

4. 4

   Finish and serve

   Remove the lamb pieces, pull the meat from the bones, discard the bones, and return the meat to the pot. Taste and adjust seasoning. Ladle into bowls and garnish with parsley.

Variations

• •

  Kjötsúpa with pearl barley instead of oats

• •

  Vegetarian version with smoked paprika and lentils

• •

  Kjötsúpa with added dried thyme and rosemary

Storage

Refrigerate for up to 4 days. The broth thickens considerably when cold — add a splash of water when reheating.

Frequently Asked Questions