Kjötsúpa is a restorative and rustic soup typically made with bone-in cuts of lamb and coarse winter root vegetables.
Ingredients
- 1 kg bone-in braising lamb or mutton (shoulder or neck)
- 1 rutabaga (swede), peeled and chopped
- 4 carrots and 6 waxy potatoes, chopped roughly
- 1 onion, chopped
- Salt, pepper, and optionally dried thyme or Icelandic herb mix
Preparation
- Place the meat in a large pot, cover with cold water, and slowly bring to a simmer.
- Simmer on low for about an hour until tender, skimming foam from the top.
- Add all chopped root vegetables and seasonings to the broth.
- Simmer 15–20 minutes more until vegetables are fork-tender.
- Serve with meat on the bone or removed, cut, and returned to the bowl.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.