Icelandic Kjötsúpa (Lamb Soup)
Icelandic lamb soup with rice and vegetables. Serves 6; allow about 25 minutes for preparation and 72 minutes for cooking.
Kjötsúpa is a comforting soup of lamb and vegetables. This version includes rice and herbs; the quantities and hands-on preparation time are estimates.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Brown the lamb
Heat the olive oil in a large pot. Add the garlic and bone-in lamb, and briefly brown the lamb on both sides.
Ready to continue when: The garlic is fragrant and the lamb has some color on both sides.
2 min - 02
Cook the lamb with the rice
Add the onion, brown rice, and water. Bring to a gentle boil for 5 minutes; add the dried thyme and dried oregano, lower the heat, and simmer for 40 minutes.
Ready to continue when: The rice is beginning to soften and the lamb has simmered for the stated time.
45 min - 03
Add the vegetables
Stir in the cabbage, carrots, rutabaga, cauliflower, and potatoes. Cover the pot and cook for 20 minutes.
Ready to continue when: The vegetables are tender when pierced with a fork.
20 min - 04
Break up the meat and serve
Take the lamb out of the pot and cut it into small pieces. Remove any bones, return the meat to the soup, and heat for a few minutes before serving.
Ready to continue when: The meat is in small pieces throughout the soup, and the soup is hot again.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.