Kjötsúpa
Kjötsúpa is a traditional Icelandic lamb soup that embodies the rustic and hearty essence of Icelandic cuisine. Often enjoyed on cold days, this dish is a staple in many Icelandic households. Its origins can be traced back to the simple cooking methods of early Icelandic settlers, who used locally sourced ingredients to create nourishing meals. Kjötsúpa is not only delicious but also a reflection of the country's rich culinary heritage.
Ingredients
- Lamb shanks (1 kg)
- Potatoes (500 g, peeled and diced)
- Carrots (3 large, sliced)
- Rutabaga (200 g, peeled and cubed)
- Leeks (2, cleaned and sliced)
- Onion (1 large, chopped)
- Water (2 liters)
- Salt (to taste)
- Pepper (to taste)
- Oats (100 g, optional for thickening)
- Fresh thyme (a few sprigs)
- Fresh parsley (for garnish)
Preparation
Step 1: Preparing the Ingredients
Start by preparing all the vegetables. Peel and dice the potatoes, peel and slice the carrots, and peel and cube the rutabaga. Ensure the leeks are cleaned thoroughly to remove any dirt, then slice them. Chop the onion finely. Set these ingredients aside for use later.
Step 2: Preparing the Lamb
Rinse the lamb shanks under cold water and pat them dry with a paper towel. This step is crucial to remove any excess blood and impurities, ensuring a clear soup.
Cooking Process
Step 1: Simmering the Lamb
In a large pot, add the lamb shanks and pour in 2 liters of water. Bring it to a gentle simmer over medium heat. Remove any scum that rises to the surface as this will keep the broth clear. Allow the lamb to simmer for about an hour until it becomes tender.
Step 2: Adding Vegetables
Once the lamb shanks are tender, add the prepared potatoes, carrots, rutabaga, leeks, and onion to the pot. Season with salt and pepper as desired and add the fresh thyme. If you prefer a thicker soup, stir in the optional oats at this stage.
Step 3: Final Simmer
Let the soup continue to simmer for another 45 to 60 minutes. This will allow the flavors to meld together beautifully and the vegetables to become tender.
Cooking Tips
Timing
If you're new to making soups and need guidance on timing, use a cooking timer to help ensure each stage is perfectly cooked.
Serving the Meal
Before serving, remove the lamb shanks from the pot and shred the meat away from the bone. Discard the bones and return the meat to the soup. Adjust seasoning with salt and pepper if needed. Ladle the soup into bowls and garnish with chopped fresh parsley for a touch of color and flavor.
Enjoying Kjötsúpa
Kjötsúpa is best enjoyed hot and is commonly served with buttered rye bread in Iceland. The combination of tender lamb, vibrant vegetables, and fragrant herbs make each spoonful a warm, comforting delight. This soup is perfect for gatherings and a meal that embodies the soul of Icelandic cooking. Whether you're sampling Kjötsúpa for the first time or it's a cherished family recipe, it's a dish that warms both the body and spirit.