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Kevin Curry
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Kjötsúpa Icelandic lamb soup recipe is a staple dish that you have to try if you ever visit Iceland. Paired together with the beautiful scenery that Iceland offers, this hearty lamb soup will definitely enhance your traditional Icelandic experience.
That being said, there is no need to travel across the world in order to enjoy this simple yet delicious soup. It is an amazing lunch option for colder days. The combination of lamb with various vegetables and seasonings offers a savory and rich meal that is guaranteed to warm you up even on the coldest of days.
However, this dish does have to cook for a long time. With minimal prep time, the cooking takes the majority of the time coming up to 4 hours. Be that as it may, do not let this discourage you from trying this soup kjötsúpa recipe.
For the ingredients, you will need the following: one tablespoon of olive oil, one and a half tablespoons of minced garlic, one medium diced white onion, one tablespoon of dried oregano, one tablespoon of dried thyme, two pounds of lean lamb (chops, leg or shoulder), one pound of diced rutabaga, ten ounces of diced carrots, one pound of diced red potatoes, three cups of beef broth, three to four cups of water, two cups of chopped cabbage, and lastly salt and pepper to your taste.
For this, you will need a slow cooker. Put it on medium heat and add olive oil with garlic and onions for 3 minutes. After that, increase the heat up to high and add the meat with the herbs. After 3 to 4 minutes when the lamb is seared, add everything else but the cabbage. Leave it to cook for 3 hours and then add the cabbage and cook for an additional hour.
This soup is something that you will definitely enjoy time and time again.
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Kjötsúpa Icelandic Lamb Soup Recipe
Ingredients for 6 hearty servings:
* Optional
Substitution
Note
- 1 tablespoon olive oil
- 1 1/2 tablespoons garlic, chopped or minced
- 1 medium white onion, diced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2lbleanlamb leg, shoulder or chops, chopped into 1/2-inch chunks with fat trimmed
- 1lb rutabaga (or turnips), diced
- 10oz (~1 large) carrots, diced
- 1lb (~3 large) red potatoes, diced
- 3 cups no-salt-added beef broth
- 3 – 4 cups water
- 2 cups chopped cabbage
- sea salt & pepper to taste
STEPS
Step 1
Set slow cooker to the Saute function on medium heat. Add olive oil, garlic and onions and saute for about 3 minutes until the onions turn brown and slightly translucent.
Step 2
Increase the heat to high, then add the lamb and herbs. Sear the lamb on the outside to lock in the flavor of the herbs for 3 to 4 minutes.
Step 3
Add in the remaining ingredients except for the cabbage. Stir everything together then cook on medium heat for 4 hours.
Step 4
When 1 hour remains, add the chopped cabbage to the soup and stir. Continue cooking for remaining time.
Step 5
Season to taste with sea salt & pepper.
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Prep10min
Cook4h
Total4h10min
- 1 tablespoon olive oil
- 1 1/2 tablespoons garlic, chopped or minced
- 1 medium white onion, diced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2lbleanlamb leg, shoulder or chops, chopped into 1/2-inch chunks with fat trimmed
- 1lb rutabaga (or turnips), diced
- 10oz (~1 large) carrots, diced
- 1lb (~3 large) red potatoes, diced
- 3 cups no-salt-added beef broth
- 3 – 4 cups water
- 2 cups chopped cabbage
- sea salt & pepper to taste
Set slow cooker to the Saute function on medium heat. Add olive oil, garlic and onions and saute for about 3 minutes until the onions turn brown and slightly translucent.
Increase the heat to high, then add the lamb and herbs. Sear the lamb on the outside to lock in the flavor of the herbs for 3 to 4 minutes.
Add in the remaining ingredients except for the cabbage. Stir everything together then cook on medium heat for 4 hours.
When 1 hour remains, add the chopped cabbage to the soup and stir. Continue cooking for remaining time.
Season to taste with sea salt & pepper.
Nutrition per serving
Calories298cal
Protein37g
Fats5g
Carbs28g
Fiber4g
Sugar4g
(Based on 0 reviews)
