Kjötsúpa (Icelandic Lamb Soup)

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.