The Icelandic Kjötsúpa is known as cure for all. Cold, the flu, hangover, winter blues that comes with dark days and even a broken heart. It warms you from within and tastes delicious, reminding you of the basic joys of life. Seriously, I‘m not exaggerating. It really makes everything better.
So what‘s in this magical soup? Lamb ofcourse. I mean we have more of those than people. Then we have mixed winter vegetables, dried herbs and somtimes rice. You can add or skip whatever you like, for your own personal taste. I‘m sure if you travel around Iceland and have Kjötsúpa at each place it will never taste exactely the same. It actually reflects the Icelandic character a bit, people sing to their own tune. Very unruly people I tell you.
So how do you make this Icelandic wonder soup? Which is actually also eaten at summer time. Because it‘s never that warm here.
- 1kg soup meat (lamb shoulder) preferably with bones
- 1,8 liter water
- 1 tablespoon salt (more or less depends on taste)
- 1-2 tablesoons dried herbs
- ½ onion
- 500gr turnip (rutabaga)
- 500gr potatoes
- 250gr carrots
- 100gr white cabbage
- Fresh black pepper
You can also add more vegetables and even rice and boil them with the soup. If you feel like rice, add some, if not, skip them.
You start by trimming the meat of any excess fat, which you can get a frosen bag of in any Icelandic grocery store marked especially for soup. At least the stores who have any self respect. You then place the meat in a large pot with water and heat slowly to a boil. Skim the broth and add salt, herbs and onion. Let the soup simmer for about 40 minutes. Peel the turnip, potatoes and carrots and slice them into beautifully shapes animals. Just kidding. Slice them into fairly chunky pieces but not too big for a spoonful. Add them into the pot and let simmer for 15 minutes. Than add the cabbage and let it simmer for 5 more minutes. Add salt and pepper as you wish. If you feel the soup has gotten to thick or lacks in liquid, just add some water.
You can serve the soup with all the ingredients or, like many people do, including my mum and me, lift the meat out from the soup and serve it seperately. That makes it easier for people to cut the meat and add it to their bowl of soup themselves.
This serves 4-6 people, depending on your appetite. Try not to invite too many people. The soup is even more delicious the day after.