Kjötsúpa is a traditional Icelandic lamb soup made by simmering lamb with potatoes, root vegetables, and herbs in a clear, savory broth. This home-style version is hearty but simple, and its long, gentle simmer lets the lamb flavor the broth while the vegetables stay distinct; ingredients and seasoning vary between households and regions.
Ingredients
- 2½ lb (1.1 kg) bone-in lamb shoulder or neck, cut into large pieces. Ask a butcher to cut through the bones if needed; the bones add flavor to the broth.
- 10 cups (2.4 L) cold water, plus a little more if needed to keep the lamb covered during the first simmer.
- 1 medium yellow onion, about 6 oz (170 g), peeled and quartered.
- 1½ tsp (8 g) fine salt to start, plus more to taste. The broth reduces slightly, so adjust the final seasoning near the end.
- ½ tsp (1 g) black pepper, preferably freshly ground.
- 1 bay leaf, dried, for a gentle herbal note.
- 1 tsp (1 g) dried thyme or marjoram. Dried thyme is easy to find; Icelandic soup-herb blends are traditional in some homes but are not essential.
- 2 medium carrots, about 8 oz (225 g), peeled and cut into ¾-inch (2 cm) pieces.
- 1 small rutabaga, about 12 oz (340 g), peeled and cut into ¾-inch (2 cm) cubes.
- 1 small turnip, about 6 oz (170 g), peeled and cut into ¾-inch (2 cm) cubes.
- 1 medium leek, about 6 oz (170 g), white and light-green parts only, washed well and sliced into ½-inch (1 cm) pieces.
- 1 lb (450 g) waxy potatoes, such as Yukon Gold, scrubbed and cut into 1-inch (2.5 cm) chunks. Peel them if you prefer a smoother, more traditional-looking broth.
- 2 cups (150 g) green cabbage, cored and cut into bite-size pieces.
- 2 tbsp (8 g) chopped fresh parsley, for serving, optional.
Instructions
- Prepare the vegetables. Cut the carrots, rutabaga, turnip, leek, potatoes, and cabbage into similar-sized pieces so they cook evenly. Rinse the sliced leek in a bowl of cold water, separating the rings to dislodge grit, then lift it out and drain. Keep the potatoes and cabbage aside for the later part of cooking; adding them too early can make them break down.
- Start the lamb broth. Put the lamb in a heavy 5- to 6-quart (4.7- to 5.7 L) pot and add the cold water. Bring it just to a boil over medium-high heat. As gray foam rises, skim it off with a spoon. This is ordinary protein from the meat, not a safety concern, but removing most of it helps the broth look clearer. Avoid a hard, rolling boil, which can make the broth cloudy and cause the meat to toughen.
- Simmer gently. Add the onion, salt, pepper, bay leaf, and thyme or marjoram. Lower the heat until the liquid barely simmers, partially cover the pot, and cook for 1 hour 15 minutes. Check every so often that the liquid is not boiling vigorously; add a splash of hot water if the lamb becomes exposed. Keep the lid partly open so steam can escape and the broth does not boil over.
- Add the first vegetables. Stir in the carrots, rutabaga, turnip, and leek. Return the liquid to a gentle simmer and cook for 15 minutes. These firmer vegetables need a head start because they take longer to soften than potatoes and cabbage. If the broth tastes very concentrated or the vegetables are not mostly submerged, add up to 1 cup (240 ml) hot water.
- Add potatoes and cabbage. Stir in the potatoes and cabbage. Simmer gently for 15 minutes more, or until the potatoes are tender when pierced with a small knife and the root vegetables yield without collapsing. Keep the pot at a quiet simmer and stir carefully once or twice; rough stirring can break the potatoes and cloud the broth.
- Check the lamb and finish the soup. Check a thick piece of lamb with a food thermometer, inserting it into the thickest meat without touching bone. USDA FSIS guidance gives whole cuts of lamb a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Lift the tested piece onto a plate for that rest, then return it to the pot. For the tender texture expected in soup, simmer longer if the lamb is not yet fork-tender, checking again as needed. Remove the bay leaf, taste the broth, and adjust the salt and pepper.
- Serve hot. Ladle broth, vegetables, and lamb into warm bowls, making sure each serving gets a fair share of the meat. Sprinkle with parsley if using. Let diners pull meat from the bones at the table, or remove bones and divide the meat into bite-size pieces before serving.
Tips
- Choose a flavorful cut. Bone-in shoulder or neck gives the broth body and becomes tender with a slow simmer. If you can only find boneless lamb shoulder, use the same weight; the soup will still work, but its broth may be a little less rich. Avoid very lean quick-cooking cuts, which are not the best match for this long simmer.
- Cut vegetables evenly, not tiny. Pieces around ¾ inch (2 cm) hold their shape during cooking. Smaller pieces soften sooner, so check them early; larger cubes may need a few extra minutes. Keep potato chunks a little larger because they can crumble if stirred repeatedly.
- Use a substitute thoughtfully. Rutabaga is a characteristic root vegetable in many versions of kjötsúpa. If it is unavailable, use more turnip or a modest amount of parsnip. Turnip tastes sharper and parsnip sweeter, so the finished soup will differ, but either makes a practical substitute. A dried Icelandic soup-herb blend can replace thyme or marjoram; check its salt content before seasoning.
- Keep the broth at a simmer. A few small bubbles are enough. Boiling hard does not make the soup cook better and can leave the broth cloudy, while stirring too often breaks up the vegetables. Taste and correct the salt only after the vegetables have cooked, since their flavor moves into the broth.
Serving Suggestions
Serve kjötsúpa as a complete meal in deep bowls, with a slice of dense rye bread or another sturdy bread for soaking up the broth. A small pat of butter on warm bread is a simple accompaniment; there is no need for a rich side dish because the soup already includes lamb, potatoes, and several vegetables. For a lighter meal, serve smaller bowls before a salad or a modest open-faced sandwich.
Set out salt and black pepper so each person can season their own bowl. Chopped parsley is an optional fresh finish rather than a defining ingredient. If the lamb is still on the bone, provide a small plate for bones and let everyone take the meat off as they eat. For a family-style table, keep the pot covered between ladling so the soup stays hot and the vegetables do not cool quickly.
Variations
There is no single household formula for Icelandic lamb soup. Some cooks favor a very clear broth with a short list of vegetables; others add more root vegetables, cabbage, or herbs. This recipe uses a mix of carrots, rutabaga, turnip, leek, potatoes, and cabbage, but you can adjust the proportions while keeping the total amount of vegetables close to the recipe so the lamb broth remains the focus.
For a simpler version, omit the cabbage and use an extra potato or carrot. The result will taste a little sweeter and less earthy. If you like a more substantial soup, add ¼ cup (45 g) rinsed pearl barley with the root vegetables, then check the liquid during cooking and add hot water as needed; barley thickens the broth and changes the texture. Another traditional-style option is a small amount of rice, but it also absorbs broth, so cook it separately and add it to bowls if you want leftovers to remain brothy.
For a lighter broth, chill the finished soup and lift off the solidified fat before reheating. This is optional and changes the mouthfeel, not the basic method. If you are using boneless lamb, leave the pieces large for the first simmer and cut them smaller after cooking; this helps keep the meat moist and makes it easier to distribute among servings.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. Store the lamb with some broth so it does not dry out, and keep rice or barley separate if you made it as an add-in; grains continue to absorb liquid while stored.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until steaming throughout. Use a food thermometer to confirm that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. Add a splash of water if the broth has thickened, and avoid a prolonged boil that can make the vegetables fall apart. In a microwave, cover the bowl loosely, stir partway through, and check the temperature in more than one place.
For longer storage, freeze the cooled soup in freezer-safe containers, leaving a little room for expansion. It is best used within about 2 to 3 months for quality. Thaw it in the refrigerator before reheating; potatoes can become softer after freezing, but the soup remains suitable to eat when handled safely. Do not leave cooked soup at room temperature for extended storage.
Frequently Asked Questions
What does kjötsúpa mean?
Kjötsúpa is Icelandic for meat soup, and it commonly refers to lamb soup made with vegetables and broth. The exact vegetables, herbs, and proportions differ between cooks, so a recipe can be recognizably Icelandic without matching every household’s version.
Can I make this with boneless lamb?
Yes. Use about 2½ lb (1.1 kg) boneless lamb shoulder, cut into large pieces. The bones contribute flavor and body, so the broth may be less full-tasting without them. Keep the same gentle simmer and use a thermometer to check the lamb; tenderness can take a little less or more time depending on piece size.
Can I make kjötsúpa ahead?
Yes. Make it a day ahead, cool it promptly, and refrigerate it covered. The broth often tastes more integrated the next day, though the potatoes and cabbage may soften further when reheated. Warm it gently to 165°F (74°C), adding water if needed, and season again before serving.
What can I use instead of rutabaga?
Use turnip, parsnip, or a combination of the two in the same approximate amount. Turnip gives a sharper, slightly peppery flavor, while parsnip is sweeter. The substitution will change the character of the soup, but it will still produce a satisfying lamb-and-root-vegetable broth.
Why is my soup broth cloudy?
A vigorous boil, frequent stirring, or potatoes breaking apart can cloud the broth. Skim foam early, keep the pot at a gentle simmer, and stir carefully after adding the vegetables. Cloudiness does not mean the soup is spoiled; it mostly affects appearance and texture.
Should I remove the lamb bones before serving?
Either approach works. Leaving the meat on the bone suits a rustic bowl and lets diners remove it as they eat. For easier serving, lift the cooked pieces out, separate the meat from the bones, and return the meat to the pot. Discard the bones and bay leaf before ladling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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