Icelandic Lamb Soup (Kjötsúpa)
Why this recipe works
- Gentle simmering: Cooking the lamb slowly in water with bay, peppercorns and salt creates a clean broth and tender meat.
- Hearty but not heavy: Barley and root vegetables make the soup filling, while the broth stays light and savoury.
- Good for leftovers: The soup keeps well in the fridge and can be frozen, making it practical for batch cooking.
Get the most out of this recipe
Timing notes
- Mostly hands-off cooking: The active work is mainly trimming vegetables and skimming the broth; most of the time is gentle simmering.
- Serve once the barley is tender: The soup is ready when the barley has softened and the root vegetables are cooked through without breaking down.
Authenticity notes
- Built from the lamb broth: Kjötsúpa relies on simmering lamb on the bone to form the base of the soup rather than using a separate stock.
- Simple, practical ingredients: Root vegetables, barley and mild herbs reflect the straightforward, nourishing style of Icelandic home cooking.
Ingredient notes
- Use bone-in lamb: Bone-in pieces give the broth more body and flavour than lean boneless meat.
- Wash the leek well: Leeks can hold grit between the layers, so rinse them thoroughly before slicing.
- Fresh or dried thyme: Fresh thyme gives a softer herbal finish; dried thyme is more concentrated and should be added earlier with the bay leaves.
Make-ahead tips
- Reheat gently: Warm the soup in a saucepan until piping hot, adding a little water if the barley has thickened the broth.
- Freezes well: Cool the soup quickly, freeze in sealed containers, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Put the lamb into a stockpot with the water, bay leaves, peppercorns and salt. Bring to a gentle boil, then reduce to a steady simmer and skim off any foam. Simmer for 60 minutes, partially covered, until the lamb is starting to turn tender.
- Meanwhile, peel the carrots, swede and potatoes, then cut them into bite-size chunks. Rinse the barley under cold water until the water runs mostly clear. Trim and wash the leek well, then slice it.
- Stir the barley into the pot and simmer for 15 minutes. Add the carrots, swede and potatoes and continue to simmer for 20 minutes, or until the vegetables and barley are tender. Keep the heat gentle so the broth stays clear.
- Add the leek and thyme and simmer for 5 to 8 minutes until the leek is soft but still bright. Taste and adjust the seasoning with a little more salt if needed. Ladle into bowls, making sure each serving gets plenty of lamb and vegetables.
Recipe notes
Tips
- For a cleaner broth, keep the soup at a gentle simmer and skim the surface during the first 10 minutes of cooking.
- If serving to young children or anyone who struggles with bones, lift out the lamb after the first simmer, remove the meat from the bone, then return the meat to the pot.
- If you are pregnant, elderly, or immunocompromised, ensure the lamb is cooked until fully tender and piping hot throughout before serving.
Substitutions
- Replace Yukon Gold potato with red potato for a slightly firmer texture.
- Replace fresh thyme with dried-thyme for a more concentrated herbal note; add it with the bay leaves.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan until piping hot; add a splash of water if the barley has thickened the soup. Freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 50min (25min active)
- Difficulty: Medium
- Cuisine: Nordic
-
Allergens:
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