Seyðasuppa

What is Seyðasuppa?

Seyðasuppa is a classic Icelandic farmhouse soup centered on tender lamb, slow-simmered to create a comforting bowl that celebrates simple, cold-climate cooking. Rooted in pastoral life, it highlights humble pantry staples and careful simmering that coaxes deep flavor from modest ingredients without fuss. Traditionally served throughout the colder months, this soup has long been a practical way to stretch meat and nourish families with a warm, hearty meal.

Ingredients

• 2 lb lamb, preferably bone-in chunks
• 10 cups water
• 1 large onion, chopped
• 1 leek, sliced
• 2 carrots, diced
• 3 potatoes, peeled and cubed
• 1 small rutabaga, peeled and cubed
• 1/3 cup rolled oats
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp chopped parsley, plus more for garnish
• salt, to taste
• black pepper, to taste

Preparation

1. Trim excess fat from the lamb and rinse under cold water; pat dry.
2. Rinse and prep vegetables: dice the onion, slice the leek, dice the carrots, and cube the potatoes and rutabaga.
3. Measure the rolled oats, and set aside the thyme, bay leaf, chopped parsley, salt, and black pepper.

Cooking process

1. Combine the lamb and water in a large pot. Bring to a gentle boil, skim any foam, then reduce to a low simmer and cook for 60 minutes.
2. Add the onion, leek, carrots, potatoes, rutabaga, thyme, and bay leaf. Simmer until the vegetables are tender, about 25 minutes.
3. Stir in the rolled oats and continue simmering until soft and the broth lightly thickens, about 10 minutes.
4. Season with salt and freshly ground black pepper. Remove the bay leaf, stir in half the chopped parsley, then let the soup rest off heat for 5 minutes.

Serving

Ladle the soup into warm bowls and garnish with the remaining parsley. Taste and adjust with a pinch of salt or black pepper to your liking. Enjoy it on its own or alongside rustic bread.

Tips and notes

• For a heartier texture, add an extra spoonful of rolled oats during the final simmer.
• If you prefer a clearer broth, strain the cooking liquid after the first simmer, then return the lamb to the pot and proceed.
• Finish with extra chopped parsley or a pinch more thyme for brightness.
• Always adjust at the end with salt and black pepper so the seasoning suits the final thickness and warmth of the soup.