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.

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• 3 pounds lamb, on the bone (thick chops or shoulder)
• 1 medium onion, sliced
• 0.3333333333333333 cup brown rice or rolled oats
• 6 cups of water
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 0.5 cabbage, roughly chopped
• 3 carrots, diced into 1/2-inch pieces
• 0.5 rutabaga, uniformly diced
• 1 cup cauliflower florets, optional
• 4 potatoes, scrubbed well and diced into uniform 1/2-inch pieces
• Salt, to taste
• Pepper, to taste

Steps

1. Gather the ingredients.
2. In 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.
3. Add 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.
4. Reduce the heat to medium, stir in the dried thyme and oregano, cover the pot, and cook for 40 minutes.
5. Add the cabbage, carrots, rutabaga, cauliflower (if using), and diced potatoes. Cook, covered, for an additional 20 minutes, or until the vegetables are fork-tender.
6. Remove the meat and bones from the pot, chop the meat coarsely, and return to the soup. Warm for an additional 5 minutes.
7. Season with salt and pepper, serve, and enjoy.