Ready to savor some Icelandic lamb soup that will warm your body and soul? Meet Kjötsúpa – the beloved soup that has been a staple of Icelandic cuisine for centuries. Pronounced “Kyoht-soo-pa,” this is more than just a dish—it’s a comforting ritual deeply woven into Icelandic culture. Kjötsúpa traces its roots back to the Viking era, when it emerged as a hearty dish designed to provide sustenance in Iceland’s harsh climate. Today it is traditionally used as a cold remedy (similar to chicken soup back home), but its delicious appeal transcends seasons. Our expert local guides enjoy a steaming bowl of this rustic soup year-round and want you to try it too!
Whether you’re going to explore the otherworldly landscapes of Iceland or recreating the experience at home, each spoonful of Kjötsúpa connects you to centuries of Icelandic tradition. It’s simple yet nutrient-dense ingredients make it a wholesome meal that nourishes both body and soul, so ladle up a bowl and let it transport you to the land of fire and ice!
Get The Recipe
To create a bowl of Icelandic comfort at home, start by simmering bone-in lamb (preferably neck or shoulder) in water for about an hour, allowing it to create a flavorful stock. Then, add a medley of coarsely chopped root vegetables like rutabaga, carrots, and potatoes. Season simply with herbs, salt and pepper as the vegetables simmer until tender. Congrats – you’ve just created a taste of Iceland in your own kitchen!
Ingredients:
– Lamb Shoulder or Shanks: 2lbs with bones (preferably with some fat for flavor)
– Water: Approximately 2 quarts
– Salt: 1 tablespoon (adjust to taste)
– Dried Herbs: 1-2 tablespoons (such as thyme or oregano)
– Onion: ½ medium
– Rutabaga (Turnip): approximately 18 ounces, peeled and chopped
– Potatoes: approximately 18 ounces, peeled and chopped
– Carrots: approximately 9 ounces, peeled and chopped
– Cabbage: approximately 4 ounces, chopped
– Fresh Black Pepper: to taste
Steps to Make Kjötsúpa:
1. Prepare the Lamb Stock: Place the lamb shoulder or shanks in a large pot and cover with 2 quarts of water. Bring the mixture to a boil, then reduce the heat to a simmer. Skim off any brown froth that forms on the surface.
2. Simmer the Lamb: Let the lamb simmer for about an hour or until it becomes tender and starts falling off the bones.
3. Add Aromatics and Herbs: Add the chopped onion and dried herbs to the pot. Remove meat from the bones, then continue to simmer for another 10 minutes to allow the flavors to meld.
4. Add Vegetables: Add the chopped rutabaga, potatoes, and carrots to the pot. Simmer for about 15 minutes, or until the vegetables start to become tender.
5. Finish with Cabbage and Seasoning: Add the chopped cabbage to the pot and simmer for an additional 5 -10 minutes. Season with salt and fresh black pepper to taste.
This recipe serves 4-6 people and can be enjoyed right away or served the next day, as the flavors will have melded together beautifully. Enjoy!
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