A warming Icelandic lamb soup simmered with root vegetables and oats — the ultimate cold-weather bowl of nourishment.
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.
Serves 6
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.
After 30 minutes, add the onion, turnip, swede, and carrots. Season with salt and pepper. Simmer for a further 30 minutes.
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.
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.
The soup tastes better the next day once the flavours meld.
Use lamb neck for the richest, most gelatinous broth.
Do not add the oats too early or they will dissolve into the broth.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Kjötsúpa with pearl barley instead of oats
Vegetarian version with smoked paprika and lentils
Kjötsúpa with added dried thyme and rosemary
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for up to 4 days. The broth thickens considerably when cold — add a splash of water when reheating.
Kjötsúpa has been central to Icelandic cuisine since the medieval period. The combination of lamb and root vegetables reflected the island's available resources: sheep were plentiful, and hardy root vegetables could be stored through winter.
Bone-in pieces are essential for a rich broth. Mince will produce a thinner, less flavourful soup.
Start with cold water and bring slowly to a boil, skimming frequently. Avoid a rolling boil once the lamb is added.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (450g / 15.9 oz) · 6 servings total
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