Icelandic Kjötsúpa Recipe
Kjötsúpa, or Icelandic meat soup, is a hearty dish made with Icelandic sheep, lamb, or mutton, along with a variety of root vegetables. To enhance the flavor, ingredients like cabbage, rutabagas, and carrots are also included.
Ingredients
- Water – 3L
- Lamb shanks or shoulders, with the bone (soupmeat) - 4 lb
- Salt - 2 tsp
- White pepper - 1 tsp
- Carrots - 6
- Potatoes - 8
- Rutabagas - 2
- Cabbage head - ¼
- Yellow onion (large) - 1
- Soup herbs - ½ cup
Instructions
- Begin by taking the meat and rinsing it with water. Once done, put it in a pot with 3 litres of water.
- After some time, you will observe a brown froth that starts to appear on the surface. Remove it using a spoon.
- Now, boil the soup for at least an hour. Make sure to let it cook until the meat is tender and the stock is good.
- In the meantime, start preparing all the vegetables. It is important to note that all the pieces must fit into a tablespoon. Hence, you need to chop your vegetables very small.
- Next, after an hour of boiling the meat, add the herbs and your vegetables into the pot. Make sure you also add a little bit of pepper and salt.
- Allow the soup to boil for around 20 minutes more.
- Remember that the soup is known to be best served the day after it is prepared. You can, therefore, store it for 5 days in a closed container and put it in the refrigerator.
- Remember to only warm up the amount of soup that will be served each time, not the entire soup.
- You will find several people taking the meat and potatoes out of the pot and serving them on a plate, not together with the soup. And if you prefer to serve the dish this way, make sure you chop the potatoes into larger, 1-inch pieces.
Nutrition
Calories: 760kcalCarbohydrates: 47gProtein: 70gFat: 31gSaturated Fat: 13gCholesterol: 242mgSodium: 909mgFiber: 7gSugar: 6g
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