Kjötsúpa (Lamb Soup) is a traditional Icelandic recipe for a hearty soup of lamb and vegetables flavoured with mixed herbs. The full recipe is presented here and I hope you enjoy this classic Icelandic dish of: Kjötsúpa.
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Ingredients:
1.5kg lamb shoulder on the bone, cut into large pieces
1/2 onion, finely sliced
1.5l water
3 tbsp dried mixed herbs
250g swedes (rutabages) but into 1cm dice
250g potatoes, peeled and cut into 1cm dice
250g carrots, peeled and cut into 1cm dice
salt and black pepper, to taste
Method:
In the original versions of this dish fatty meats would have been used but these days most of the fat is typically trimmed from the meat.
Simply add the meat and onion to a large pan and cover with the water. Bring to a boil then allow to boil rapidly for a few minutes. Skim any excess fat from the surface at this point then add the dried herbs and season well. Reduce to a simmer then cook for 40 minutes, uncovered, before adding the vegetables. Allow to simmer for a further 25 minutes, or until the vegetables are tender.
Adjust the seasoning then remove the meat, cut into small pieces and return to the pot. Serve the soup ladled into warmed soup bowls
A variant of the soup includes a handful of oatmeal in the cooking. This version is best refrigerated over night and re-heated the following day. This also means it's easy to remove the fat from the surface the following day.
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