Kjötsúpa: Icelandic Lamb Soup
Kjotsupa, an Icelandic lamb soup, is a traditional recipe that optimizes the flavors of root vegetables including carrots, rutabagas, and potatoes.
- Serves: 8 persons
- 2tablespoons olive oil
- 1teaspoon finely chopped garlic
- 3pounds lamb, on the bone (thick chops or shoulder)
- 1medium onion, sliced
- ⅓cup brown rice or rolled oats
- 6cups of water
- ½teaspoon dried thyme
- ½teaspoon dried oregano
- ½cabbage, roughly chopped
- 3carrots, diced into 1/2-inch pieces
- ½rutabaga, uniformly diced
- 1cup cauliflower florets, optional
- 4potatoes, scrubbed well and diced into uniform 1/2-inch pieces
- Salt, to taste
- Pepper, to taste
Step 1Gather the ingredients.
Step 2In a large pot or Dutch oven, heat the olive oil over medium heat and briefly sauté the garlic for 1 to 2 minutes (do not brown). Add the lamb pieces and brown on all sides.
Step 3Add the sliced onion to the pot and sauté for about 1 minute, then pour in the brown rice and water. Raise the heat to high, bringing the soup to a low boil; allow to boil for 5 minutes, skimming away the froth as it rises.
Step 4Reduce the heat to medium, stir in the dried thyme and oregano, cover the pot, and cook for 40 minutes.
Step 5Add the cabbage, carrots, rutabaga, cauliflower (if using), and diced potatoes. Cook, covered, for an additional 20 minutes, or until the vegetables are fork-tender.
Step 6Remove the meat and bones from the pot, chop the meat coarsely, and return to the soup. Warm for an additional 5 minutes.
Step 7Season with salt and pepper, serve, and enjoy.