Kjötsúpa is an Icelandic lamb soup simmered with potatoes, carrots, rutabaga, cabbage, and rice until the broth is savory and the vegetables are tender. Icelandic versions vary by household and season; this approachable recipe uses easy-to-find ingredients while keeping the warming, simple character of the traditional dish.
Ingredients
- 1½ lb (680 g) boneless lamb shoulder, cut into 1½-inch (4 cm) pieces; lamb stew meat also works
- 8 cups (1.9 L) cold water
- 1 medium yellow onion, about 1 cup chopped (150 g)
- 2 medium carrots, peeled and cut into ½-inch (1 cm) pieces, about 1½ cups (200 g)
- 1 cup (150 g) peeled rutabaga, cut into ½-inch (1 cm) cubes
- 2 cups (300 g) peeled potatoes, cut into ¾-inch (2 cm) pieces
- 2 cups (160 g) chopped green cabbage
- ⅓ cup (65 g) uncooked white rice, rinsed; see the variation for barley
- 2 teaspoons (10 g) fine salt, divided, plus more to taste
- ½ teaspoon (1 g) freshly ground black pepper
- 2 bay leaves
- 1 teaspoon (1 g) dried thyme
- 1 tablespoon (4 g) chopped fresh parsley, plus extra for serving
- 1 tablespoon (15 ml) lemon juice, optional, to brighten the finished broth
Instructions
- Prepare the ingredients. Cut the lamb and vegetables into fairly even pieces so they cook at a similar pace. Rinse the rice in a fine-mesh sieve until the water runs mostly clear; this removes loose surface starch and helps keep the broth from becoming overly cloudy. Keep the potatoes and cabbage aside for the later stage.
- Start the lamb broth. Put the lamb, cold water, chopped onion, bay leaves, thyme, black pepper, and 1½ teaspoons (about 7 g) of the salt in a large, heavy pot. Bring it to a gentle boil over medium-high heat, which should take about 8 minutes. As foam rises, skim it off with a spoon for a clearer-looking broth. Avoid a hard rolling boil, which can make the broth cloudy and toss the lamb around.
- Simmer until the lamb is tender. Lower the heat to maintain a quiet simmer, partially cover the pot, and cook for 50 minutes. Check occasionally that the liquid is bubbling gently rather than boiling vigorously. If the lamb is not yet easy to pierce with a fork, give it a little longer before adding the vegetables; shoulder pieces vary in size and tenderness. For food safety, check a large piece of whole-cut lamb with a food thermometer: USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum. The longer simmer here is intended to make shoulder tender, not to replace checking temperature.
- Add the root vegetables and rice. Stir in the carrots, rutabaga, potatoes, cabbage, rinsed rice, and the remaining ½ teaspoon (about 3 g) salt. Return the pot to a gentle simmer, partially cover it, and cook for 25 minutes, stirring once or twice so the rice does not settle and stick. The soup is ready when the potatoes and rutabaga are fork-tender, the rice is cooked through, and the lamb is tender enough to break apart easily.
- Rest and finish. Turn off the heat and leave the pot undisturbed for 3 minutes. Taste the broth and adjust the salt and pepper. Remove the bay leaves. If you prefer a more aromatic finish, stir in the parsley and optional lemon juice just before serving; the lemon should lift the savory broth without making it taste sour.
- Serve hot. Ladle the lamb, rice, and vegetables into warm bowls, making sure each serving gets a good mix of ingredients and broth. Add a little extra parsley if you like. If the soup thickens while it stands, stir in a splash of hot water or broth to loosen it.
Tips
- Choose the right lamb. Shoulder has enough connective tissue to become tender during a long, gentle simmer and gives the broth a full flavor. If you use lean leg meat, cut it evenly and check it sooner; it may become dry or firm if cooked for the same extended time. Icelandic lamb is traditional but can be hard to find outside Iceland. Ordinary lamb shoulder makes a practical substitute, with a very similar result.
- Use a gentle simmer. A few small bubbles at a time are better than a vigorous boil. Keep the lid partly on to limit evaporation, and add a little hot water if the broth drops below the ingredients before the vegetables are tender.
- Adjust the vegetable size thoughtfully. Small, uniform pieces cook predictably, but avoid dicing the potatoes too small or they may crumble into the broth. If your rutabaga is especially dense, cut it a little smaller than the potatoes so both finish at roughly the same time.
- Know your soup herbs. Icelandic dried soup-herb blends, sometimes labeled súpujurtir, are not always easy to find. If available, replace the dried thyme with about 1 tablespoon (3 g) of the blend, checking its label because some mixtures contain salt. Thyme and parsley are an accessible substitute; they make the herb flavor slightly different but keep the soup balanced.
Serving Suggestions
Serve kjötsúpa as a complete one-pot meal, especially on a cold day. Put a basket of dark rye bread, seeded bread, or crusty rolls on the table for dipping into the broth. A small dish of butter is a useful accompaniment, and a simple green salad with a mild vinaigrette adds a fresh contrast without competing with the soup.
For a more traditional-feeling meal, keep the sides uncomplicated and let the lamb and vegetables lead. Offer extra black pepper and chopped parsley at the table. The soup is filling, so a modest bowl is often enough; if serving it as a first course, use smaller portions and follow with bread, cheese, or a light dessert.
Variations
Use barley instead of rice: Barley is a common, hearty alternative in lamb soup, though it contains gluten and gives the broth a chewier texture. Replace the rice with ⅓ cup (about 60 g) pearl barley. Add it with the root vegetables and allow extra time if needed, checking the package directions and adding hot water if the grains absorb too much broth. Pearl barley may take longer than the rice in this recipe, so judge by tenderness rather than the clock.
Change the vegetables: Parsnips, turnips, or a little celery can stand in for some of the listed vegetables. Keep the overall amount close to the recipe so there is enough broth to cook everything evenly. Rutabaga, also called swede in some countries, brings a sweet, earthy flavor; turnip is sharper and usually less sweet, so the finished soup will taste a little brighter.
Make the broth more substantial: Use lamb on the bone if you can find suitable soup pieces, then remove the bones before serving. Bones add body and flavor, but they take up space and make serving less tidy. You may need to simmer them longer and add water if the pot loses too much liquid. Alternatively, use a good, unsalted lamb stock in place of some of the water, then season carefully at the end.
Keep it simple or add more herbs: Some household versions are plain and let the lamb and vegetables provide most of the flavor; others use a dried soup-herb mixture. You can add a little extra thyme or parsley, but start modestly. Strong herbs can mask the gentle flavor of the lamb, and dried blends may already include salt.
Storage and Reheating
Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered, shallow container so it chills evenly, and keep it refrigerated for 3–4 days. The rice will continue to absorb broth as the soup sits, so the leftovers may be thicker than the freshly cooked soup. This is normal; loosen individual portions with a splash of water or unsalted stock when reheating.
Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally until it is steaming throughout. Use a food thermometer to confirm leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. Add a little liquid before heating if the rice has set into a thick layer, and avoid letting the bottom scorch. A microwave also works: cover the bowl loosely, stir partway through, and check the temperature in more than one spot.
For longer storage, freeze the soup in airtight, freezer-safe containers, leaving a little room for expansion. It keeps best for about 2–3 months for quality. Thaw it overnight in the refrigerator, then reheat to 165°F (74°C). Rice and potatoes can soften after freezing, so the texture may be less distinct, but the soup remains convenient and flavorful. Do not leave it at room temperature for extended storage.
Frequently Asked Questions
What does kjötsúpa mean?
Kjötsúpa means “meat soup” in Icelandic and commonly refers to a traditional lamb soup with root vegetables. Recipes vary, including the vegetables, herbs, and whether rice or barley is used, so this version is one practical interpretation rather than a claim that there is a single fixed recipe.
Can I make Icelandic lamb soup with lamb stew meat?
Yes. Lamb stew meat is a convenient choice if the pieces are fairly even in size. It may come from different cuts, so tenderness can vary. Simmer gently and test a piece before adding the vegetables; if it still feels tough, continue cooking until tender. If the pieces are much smaller than 1½ inches, check them earlier.
Can I prepare kjötsúpa ahead of time?
Yes. You can make it a day ahead and refrigerate it promptly after cooking. The flavors meld as it rests, but the rice absorbs liquid, making the soup thicker. Reheat it gently with a little water or stock and bring the portion to 165°F (74°C). For the freshest vegetable texture, you can also cook the lamb broth ahead, chill it, and add the vegetables and rice when you finish the soup.
Is rutabaga essential?
No, but its earthy sweetness is a characteristic part of this version. Use turnip, parsnip, or extra carrot if rutabaga is unavailable. Turnip gives a sharper flavor, while parsnip is sweeter; either works without changing the cooking method much. Keep the replacement pieces similar in size to the other root vegetables.
Why is my soup cloudy or greasy?
A strong boil can break up fats and particles, making the broth cloudy, while lamb naturally releases some fat as it cooks. Keep the pot at a gentle simmer and skim visible foam during the first stage. If the soup is greasy after cooking, let it sit briefly and spoon off some fat from the surface. A little richness is welcome, so remove only as much as you prefer.
Can I make it gluten-free?
This recipe is gluten-free when made with rice and ingredients that are labeled gluten-free, including any stock or herb blend you add. Barley is not gluten-free, so do not use it as the rice substitute for a gluten-free version. Check packaged seasonings and stock labels, since ingredients and manufacturing practices differ.
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