Entree: Iceland – Kjötsúpa (Lamb soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 55 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) lamb neck or shank, bone-in, cut into large pieces (approx. usable meat on bones)
- 10 cups (2.4 L) water (or low-sodium lamb or beef stock)
- 1 large onion, about 8 oz (225 g), halved
- 3 medium carrots, about 9 oz (255 g), peeled and cut into 1-inch (2.5 cm) pieces
- 1 medium rutabaga (swede), about 1 lb (450 g), peeled and cut into 1-inch (2.5 cm) pieces
- 4 medium potatoes, about 1 lb (450 g), peeled and halved or quartered depending on size
- 2 parsnips, about 6 oz (170 g), peeled and sliced
- 2 stalks celery, about 4 oz (115 g), sliced
- 1 small leek (white and pale green parts only), about 4 oz (115 g), sliced and rinsed
- 2 cups (150 g) savoy or green cabbage, shredded
- 1 bay leaf
- 8 whole black peppercorns
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) chopped fresh parsley for serving
- Optional: 1 tbsp (15 ml) unsalted butter or neutral oil for sweating the onion

Instructions

1. Step 1 In a large heavy pot, if using, heat the butter or oil over medium heat and briefly sweat the halved onion until translucent but not browned, about 3–4 minutes; this step is optional but adds sweetness.
2. Step 2 Add the lamb pieces and cover with the water (or stock). Bring to a gentle boil, skimming off any foam that rises to the surface. Reduce heat to maintain a low simmer.
3. Step 3 Add the bay leaf and peppercorns. Simmer gently, partially covered, for about 45 minutes to 1 hour to begin releasing flavor from the bones.
4. Step 4 Add the rutabaga and parsnips first and continue simmering 15 minutes. Then add the carrots, celery, and leek and simmer another 10 minutes.
5. Step 5 Add the potatoes and simmer until all vegetables and lamb are tender, about 15–20 minutes more. Timing may vary; test potatoes and rutabaga for tenderness.
6. Step 6 Remove the lamb pieces to a cutting board. Carefully strip the meat from the bones, discard bones and any excess fat, and return the meat to the pot. Stir in the shredded cabbage and heat through for 3–5 minutes until cabbage is just wilted.
7. Step 7 Season with salt to taste and discard the bay leaf. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot with dark rye bread or flatkaka for an authentic Icelandic meal.