Kjötsúpa (Icelandic Lamb Soup)

Prep: 25 min  |  Cook: 1 hr 45 min  |  Serves: 6

Kjötsúpa is the soup Icelanders make when the weather turns. Bone-in lamb gives it body, and the vegetables are cut generously so every spoonful is hearty.

Ingredients

• 1 kg bone-in lamb shoulder or neck, cut into large pieces
• 2.5 litres cold water
• 1 tbsp sea salt, plus more to taste
• 80 g pearl or short-grain rice
• 1 small rutabaga (swede), cubed
• 3 carrots, thickly sliced
• 4 medium potatoes, cubed
• 1 leek, sliced
• 1 small onion, chopped
• 2 tbsp dried soup herbs (thyme, parsley, oregano mix)
• Black pepper

Method

1. Place the lamb in a large pot with the cold water and bring slowly to a simmer. Skim off the foam as it rises.
2. Add salt and simmer gently for 1 hour until the meat is tender.
3. Add the rice, rutabaga, carrots and onion. Simmer 20 minutes.
4. Add the potatoes and leek and cook a further 20 minutes until all vegetables are soft.
5. Stir in the dried herbs, taste, and adjust seasoning with salt and pepper.
6. Serve the meat in the bowl with the broth, or remove the bones first if you prefer.

Tips

The soup tastes even better the next day. Reheat gently and add a splash of water if the rice has thickened it.