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Icelandic Lamb and Barley Soup
Kjötsúpa með Bygg
A hearty and warming soup featuring tender lamb, nutrient-rich barley, and root vegetables, perfect for a cold Icelandic day. This version emphasizes the barley for a thicker, more substantial broth.
🧂 مكونات
- 750 g Lamb shoulder or leg(cut into 1-inch cubes)
- 150 g Pearl barley(rinsed)
- 2 medium Yellow onions(chopped)
- 3 medium Carrots(peeled and diced)
- 1 medium Rutabaga (Swede)(peeled and diced)
- 2 medium Potatoes(peeled and diced)
- 1 large Leek(white and light green parts, sliced)
- 3 cloves Garlic(minced)
- 2 liters Lamb or beef broth
- 500 ml Water
- 2 Bay leaves
- 1 tbsp Fresh thyme(chopped)
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
👨🍳 تعليمات
- 1
In a large pot or Dutch oven, brown the lamb cubes over medium-high heat in batches. Remove lamb and set aside.
- 2
Add the chopped onions and leeks to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Return the lamb to the pot. Add the rinsed pearl barley, diced carrots, rutabaga, and potatoes.
💡 نصائح احترافية: Ensure barley is well-rinsed to remove excess starch. - 4
Pour in the lamb broth and water. Add bay leaves and thyme. Bring to a boil, then reduce heat, cover, and simmer.
💡 نصائح احترافية: Simmer until lamb is tender and barley is cooked through. - 5
Remove bay leaves. Season the soup generously with salt and freshly ground black pepper to taste.
💡 نصائح احترافية: Taste and adjust seasoning carefully, as lamb broth can be salty. - 6
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
💡 نصائح احترافية: Serve hot with crusty bread.
💡 نصائح احترافية
- ✓For a richer flavor, you can use a mix of lamb and beef broth.
- ✓If you don't have rutabaga, parsnips or turnips can be used as substitutes.
- ✓This soup thickens considerably as it cools due to the barley; add a little more broth or water if reheating.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Add a handful of frozen peas in the last 10 minutes of cooking for added color and sweetness.
- For a creamier soup, stir in a tablespoon of butter or a dollop of skyr just before serving.