Kjötsúpa – Icelandic Lamb Soup

Now that cooler weather is upon us, it’s time to break out those soup recipes.  This one warms my heart and soul.  Nothing beats coming into the coziness of your home after being outside in the cold then supping together over this hearty comfort dish.

There are as many differing Kjötsúpa recipes as there are Icelandic families.  We all think ours is best! 🙂 As with any soup recipe, it is very forgiving, you can add or subtract at will. This soup tastes good with just salt and pepper but the herbs in this recipe elevate the flavor a bit. If you are lucky enough to have a package of íslensk súpujurtir you can use it instead of the recipe´s separate soup herbs. Play with it, you’ll find what you like best.  One thing that is imperative though is the meat. It must be Icelandic lamb, barring this use Australian/New Zealand lamb. The way they are raised makes all the difference in taste, American lamb just doesn’t taste the same.

Gjörið svo vel!

Ingredients

1.5 to 2lb meaty lamb shank or shoulder (Icelandic or New Zealand lamb only)

8 cups water

1-2 tsp salt

2 tbs “soup herbs” /Herbs de province or use

1 tsp thyme,

1 tsp oregano,

1 tsp parsley,

1 tsp marjoram,

1 bay leaf

1 med onion, finely chopped

1/2 c oatmeal (can use rice or a combo of each)

1 lb rutabaga, peeled and cut into big cubes (turnips will work too)

1 lb potatoes, peeled and cut into big cubes

1/2 lb carrots, peeled and sliced

1/2  small head of cabbage, roughly chopped

ground black pepper, to taste

Method

You can add other vegetables to the soup depending on what you have in your fridge. If the shank is pretty meaty I like to brown it first but most cooks put it directly into a large pot. Pour in the water and bring to boil over medium-high heat. Skim the scum off the top and add salt.

Add in the soup herbs and the onion; boil for 40 minutes.

Add in the rutabaga, potato, and carrots, oatmeal and/or rice; boil for 20 minutes at low-medium heat.

After potato/rutabaga/carrots are tender add in the cabbage; boil for 5 minutes, or until soft. Season with pepper and add more salt, if needed, to taste.