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Kjötsúpa
Icelandic Lamb Stew
A hearty and comforting traditional Icelandic lamb stew, featuring tender lamb and root vegetables simmered in a flavorful broth. This rustic dish is a staple in Icelandic homes, perfect for warming up on a cold day.
🧂 Ainekset
- 3 lbs Bone-in lamb shoulder or chops
- 2 tbsp Olive oil
- 1 tsp Garlic(finely chopped)
- 1 medium Onion(sliced)
- 0.33 cup Brown rice or rolled oats
- 6 cups Water
- 0.5 tsp Dried thyme
- 0.5 tsp Dried oregano
- 0.5 head Cabbage(coarsely chopped)
- 3 medium Carrots(1/2-inch dice)
- 0.5 cup Rutabaga(diced)
- 1 cup Cauliflower florets(optional)
- 4 medium Potatoes(1/2-inch dice)
- Salt(to taste)
- Black pepper(freshly ground, to taste)
👨🍳 Ohjeet
- 1
In a large pot or Dutch oven, heat olive oil over medium heat and briefly sauté garlic for 1 to 2 minutes. Add the lamb pieces and brown on all sides. Add the sliced onion and sauté for about 1 minute.
💡 Ammattilaisvinkit: Do not brown the garlic. - 2
Pour in the water and brown rice (or oats). Raise the heat to high, bringing the soup to a low boil. Allow to boil for 5 minutes, skimming away any froth that rises to the surface.
- 3
Reduce the heat to medium, stir in the dried thyme and oregano, cover the pot, and cook for 40 minutes.
- 4
Add the cabbage, carrots, rutabaga, cauliflower (if using), and diced potatoes. Cook, covered, for an additional 20 minutes, or until the vegetables are fork-tender.
- 5
Remove the lamb meat from the bones, chop it coarsely, and return it to the soup. Warm for an additional 5 minutes. Season with salt and pepper to taste.
💡 Ammattilaisvinkit
- ✓Using bone-in lamb adds more flavor to the broth.
- ✓Authentic Kjötsúpa often has minimal seasoning, relying on the natural flavors of the lamb and vegetables.
- ✓This soup can be made ahead of time and tastes even better the next day.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Thicken the soup with a handful of rolled oats, rice, or barley.
- Add other root vegetables like parsnips or turnips.