Ingredients:
1.2kg lamb shoulder or neck, bone-in, cut into 5cm pieces)
2l cold water
2 tsp sea salt, plus more to taste
1/2 tsp black pepper, freshly ground
1 large yellow onion, peeled and quartered
3 medium carrots, peeled and cut into 1/2-inch rounds
1 medium-sized swede (rutabaga), peeled and cut into 12mm cubes
500g potatoes (about 3 medium), peeled and cut into 3cm chunks
90g leek (white and light green parts only, sliced)
1 tbsp dried herb mix (traditionally Icelandic herbs like dried birch or lovage leaves and arctic thyme; but a mix of dried parsley and thyme works perfectly)
2 tbsp fresh parsley, chopped, for garnish
Method:
Using bone-in lamb is essential for an authentic Kjötsúpa. The bones release collagen and marrow, creating a stock with unparalleled depth and body that you simply cannot get from boneless cuts. Lamb shoulder or neck offers the perfect balance of meat and bone.
Swede (Rutabaga) is the classic Icelandic choice, lending a slightly sweet, earthy flavour. If you absolutely cannot find it, you can substitute with turnip, but the taste will be slightly different. Don’t be tempted to cut the vegetables too small, as they will break down during the long simmer.
Create the Stock Base: Place the bone-in lamb pieces in a large stockpot or cast iron casserole (Dutch oven). Cover with 1l of cold water and add 2 teaspoons of salt. Bring to a slow boil over medium-high heat. As it heats, foam and impurities (scum) will rise to the surface. Use a spoon to diligently skim this off and discard it. This step is critical for a clear, clean-tasting stock.
First Simmer: Once the scum is has been removed and the water has reached a gentle boil, add the quartered onion. Reduce the heat to low, cover the pot, and let it simmer gently for at least 60 minutes. The goal is to extract all the flavour from the lamb bones and tenderize the meat.
Carefully remove the lamb pieces and the onion quarters from the pot with a slotted spoon. Set the lamb aside on a cutting board to cool slightly. Discard the boiled onion. Strain the stock through a fine-meshed sieve into a large bowl to remove any small bits, then return the clear stock to the pot.
Once the lamb is cool enough to handle, separate the meat from the bones and any large pieces of fat. Shred the meat into bite-sized pieces. Discard the bones and excess fat.
Bring the clear stock back to a simmer. Add the hardest vegetables first; the carrots and swede. Cook for 10 minutes. This gives them a head start.
After 10 minutes, add the potatoes and leeks to the pot. Continue to simmer for another 15-20 minutes, or until all the vegetables are fork-tender but not falling apart.
Stir the shredded lamb back into the soup along with the dried herb mix and black pepper. Let it heat through for about 5 minutes. Taste the stock and adjust the seasoning with more salt and pepper if needed.
Ladle the hot Kjötsúpa into bowls. Garnish generously with fresh, chopped, parsley and serve immediately. This soup is a complete meal in itself.
Kjötsúpa is one of those dishes that tastes even better the next day. You can store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat until warmed through. It also freezes beautifully and keeps for up to 3 months.
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