Kjötsúpa: Icelandic Lamb Soup
An Icelandic lamb soup, Kjotsupa combines tender lamb with a medley of root vegetables such as carrots, rutabagas, and potatoes for a traditional and flavorful meal.
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Instructions
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Heat olive oil in a large pot over medium heat, sauté garlic for 1-2 minutes, then brown lamb pieces.
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Add sliced onion and sauté for 1 minute; then add brown rice and water. Bring to a high boil, cook for 5 minutes, skimming froth.
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Reduce heat to medium, stir in thyme and oregano, cover, and cook for 40 minutes.
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Stir in cabbage, carrots, rutabaga, cauliflower (if desired), and diced potatoes. Cover and cook for another 20 minutes, until vegetables are tender.
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Remove meat and bones, chop meat coarsely, and return to the soup. Warm for 5 minutes.
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Season with salt and pepper, then serve.