Entree: Faroe Islands – Kjøtsúpan (Traditional Faroese lamb and root-vegetable soup-stew)

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 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 2.5 lb (1.1 kg) bone-in lamb shoulder or neck, cut into large pieces
- 10 cups (2.4 L) water or light beef stock
- 1 cup (170 g) pearl barley, rinsed
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) rutabaga (swede), peeled and diced
- 8 oz (225 g) carrots, sliced
- 1 medium onion, about 6 oz (170 g), chopped
- 1 leek, white and light green parts only, cleaned and sliced (about 6 oz / 170 g)
- 2 bay leaves (approx. 1 g)
- 4 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp (5 g) coarse sea salt, more to taste
- 1 tsp (2 g) freshly ground black pepper, more to taste
- 2 tbsp (30 ml) unsalted butter
- 1/2 cup (15 g) fresh parsley, chopped, for garnish

Instructions

1. Rinse the barley and set aside. Pat the lamb pieces dry and season lightly with a pinch of salt and pepper.
2. In a large heavy pot, melt the butter over medium-high heat. Brown the lamb pieces on all sides, working in batches so they color without steaming, about 6–8 minutes per batch. Remove and set aside.
3. Add the chopped onion and leek to the pot and sauté in the lamb drippings until translucent and softened, about 5 minutes.
4. Return the browned lamb to the pot. Pour in the water or stock and bring to a gentle boil, scraping up any browned bits from the bottom. Skim any foam from the surface.
5. Add the pearl barley, bay leaves, and thyme. Reduce heat to low, cover partially, and simmer gently for 45 minutes.
6. Add the potatoes, rutabaga, and carrots. Continue to simmer, partially covered, until the barley and vegetables are tender and the meat is fork-tender, another 30–40 minutes.
7. Taste and adjust seasoning with additional salt and pepper. Remove and discard bay leaves and thyme stems if used as sprigs.
8. Ladle into bowls and sprinkle with chopped parsley before serving. Serve with dense rye or farmhouse bread if desired.