Rutabagas and carrots add a bright flavor and color to this traditional Icelandic lamb soup recipe.
- 2 Tbsp. olive oil
- 1 tsp. finely chopped garlic
- 3 pounds lamb, on the bone (thick chops or shoulder, whatever is cheapest)
- 1 medium onion, sliced
- 1/3 cup brown rice (traditionalists use rolled oats as an alternative)
- 6 cups water
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/2 cabbage, roughly chopped
- 3 carrots, diced into 1/2" pieces
- 1/2 rutabaga, uniformly diced
- 1 cup cauliflower florets (optional)
- 4 potatoes, scrubbed well and diced into uniform 1/2" pieces (see alternative note below)
- In a large pot or dutch oven, briefly sauté the garlic in the olive oil for 1-2 minutes over medium heat (do not brown). Add the lamb pieces and brown on all sides. Add the sliced onion to the pot and sauté very lightly (about 1 minute), then pour in the brown rice and water. Raise heat to high, bringing the soup to a low boil; allow to boil for 5 minutes, skimming away the froth as it rises.
- Reduce heat to medium, stir in dried thyme and oregano, cover pot, and cook for 40 minutes.
- Add cabbage, carrots, rutabaga, cauliflower (if using), and diced potatoes. Cook, covered, for an additional 20 minutes, or until vegetables are fork-tender.
- Remove meat and bones from pot, chop meat coarsely, then return. Warm for an additional 5 minutes. (Alternatively, some Icelanders will remove the lamb and potatoes from the pot and serve these on a plate, separately from the soup. If presenting the meal this way, chop the potatoes into larger, 1" chunks).
Yield: 6-8 servings of kjötsúpa.
|Nutritional Guidelines (per serving)|
|Total Fat||37 g|
|Saturated Fat||15 g|
|Unsaturated Fat||16 g|
|Dietary Fiber||9 g|