Icelandic Lamb Soup with Root Vegetables
Icelandic Lamb Soup
A simple, comforting Icelandic-style lamb soup with potatoes, carrots, cabbage, turnip, and mild herbs simmered into a clear, savory broth.
Icelandic lamb soup, often called kjotsupa, is built around a modest idea: simmer lamb on the bone until the broth tastes full, then add sturdy vegetables that can soften without falling apart. This version keeps the seasoning gentle so the lamb, potatoes, carrots, cabbage, and turnip stay at the center of the bowl.
Lamb shoulder or stew meat with a few bones gives the soup its best body. The first simmer loosens the flavor from the meat and creates a clear broth, while skimming the surface keeps the finished soup clean and light rather than heavy.
The vegetables go in after the lamb has had time to tenderize. Potatoes and carrots make the soup filling, cabbage adds sweetness, and a small turnip gives the broth the earthy flavor that belongs in a northern root-vegetable soup.
Serve the soup hot with rye bread or a plain crusty loaf. It is even better after a short rest, and leftovers reheat well because the broth continues to season the vegetables overnight.
Nutrition (per serving)
Directions
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1
Put the lamb and cold water in a large soup pot. Bring to a gentle boil over medium-high heat, then reduce the heat and skim off the gray foam that rises to the surface.
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2
Add the onion, salt, pepper, thyme, and bay leaf. Cover the pot partly and simmer gently for 55 to 60 minutes, until the broth smells savory and the lamb is starting to turn tender.
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3
Lift the lamb pieces onto a plate. When they are cool enough to handle, trim away any large pieces of fat and cut or pull the meat into bite-size pieces, keeping any clean bones for the broth if desired.
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4
Return the lamb meat and any clean bones to the pot. Add the potatoes, carrots, and turnip, then simmer uncovered for 20 minutes.
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5
Stir in the sliced cabbage and rolled oats. Simmer for 15 to 20 minutes more, until the potatoes are tender, the cabbage is soft, and the broth has a light body.
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6
Remove and discard the bay leaf and any bones. Taste the broth and adjust with more salt or pepper only if needed.
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7
Let the soup rest off the heat for 10 minutes so the vegetables settle and the broth becomes evenly seasoned.
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8
Ladle the hot soup into bowls and finish with chopped parsley.
Ingredients
- Bone-in Lamb Shoulder or Lamb Stew Meat:2 1/2 lb
- Cold Water:9 cups
- Yellow Onion, finely chopped:1 large
- Fine Sea Salt:2 tsp
- Black Pepper:1/2 tsp
- Dried Thyme:1 tsp
- Bay Leaf:1
- Potatoes, peeled and cut into large chunks:1 1/2 lb
- Carrots, cut into thick slices:4 medium
- Turnip or Rutabaga, peeled and diced:1 small
- Green Cabbage, cored and sliced:1/2 small head
- Rolled Oats:2 tbsp
- Fresh Parsley, chopped:2 tbsp
Tips & Notes
- Use lamb with some bone attached if possible; it gives the broth a fuller flavor without needing stock.
- Keep the simmer gentle after the first boil so the broth stays clear.
- Cut the potatoes and carrots larger than you would for a quick soup so they hold their shape during the long simmer.
- The rolled oats are traditional in many homestyle versions and lightly thicken the broth without making it creamy.
