Kjötsúpa (Iceland)
Kjötsúpa is a beloved traditional Icelandic meat soup known for its hearty, rustic flavours and its role as a comforting dish during Iceland’s long, cold winters. One of the unique characteristics of Kjötsúpa is that it evolves over time: as the soup sits and is reheated over several days, the flavors deepen, and the broth thickens, creating a richer, more flavorful experience. Thank you so much Helga for your recipe.
Ingredients
- 1 kg - 1.5 kg Súpukjöt (soupmeat) Lamb shoulder with bone in it cut into pieces
- Water to cover meat
- 3 carrots
- 1 onion
- ¼ cabbage
- 2 parsnips
- 50g rice
- 4 potatoes
- Salt and pepper
- Súpujurtir (soup herbs dried carrots, parsnips and leek)
Step 1
Place the meat in a pot and add enough water to fully cover it. Bring it to a boil and let it cook for 45 minutes, skimming off any brown foam that rises to the surface as it cooks.
Step 2
Add the carrots and onions to the pot.
Step 3
Add the rice to the pot. For a thicker, stew-like consistency, add 2 dl of rice, though this will make it more of a hearty rice soup. If you’d like a more authentic soup texture, consider using only 1 dl of rice. (Traditionally, kjötsúpa is rarely served in bowls until the second or third day, when the flavours have deepened, and the consistency is thicker.)
Step 4
Continue simmering the soup for another 20-30 minutes.
Step 5
In a separate pot, boil the potatoes for 40-50 minutes, or until they’re tender.