Kjötsúpa - {Icelandic Lamb Soup}

This marvelous, authentic, and aromatic Icelandic soup is compliments of Nanna Rögnvaldardóttir, author of Matarást (or, Love of Food), a 700-page compendium of some 1,600 recipes and 3,000 entries in the first ever Icelandic cooking encyclopedia. This soup, which is taken from Matarást, is -- according to Nanna -- what most Icelanders consider THE Icelandic soup, though she adds that "it is not really unique; Scottish and Welsh lamb soups are very similar and I've even got a Mongolian recipe for lamb soup (Guriltai Shul) that is remarkably similar, except the meat is briefly stir-fried in the beginning, but the vegetables are exactly the same." That, of course, is a lesson in the transmigration of recipes. The fact remains, it's a hearty, wholesome, protein-rich soup that looks positively festive in the bowl when the vegetables are cut into a same-size dice: like a white-yellow-orange confetti soup.

Courses: Soup
Serves: 6 people

Recipe Ingredients

3 lbs	1362g / 48oz	Lamb shoulder on the bone - cut in large pieces
1/2		Onion - sliced
6 cups	1422ml	Water
2 tablespoons	30ml	Dried mixed vegetables and herbs
		From a soup mix - (to 3 tbspns)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Rutabaga - cut into 1/2" dice
1/2 lb	227g / 8oz	Small potatoes - peeled, and
		Cut into 1/2" dice
1/2 lb	227g / 8oz	Carrots - peeled, and
		Cut into 1/2" dice

Recipe Instructions

Nanna says: "Traditionally, fatty meat is used but many now prefer to remove most of the fat. Place the meat and onion in a large pan and pour cold water over it. Heat to boiling point, let boil rapidly for a few minutes, then skim. Add dried vegetables and some salt and pepper and simmer for around 40 minutes.

Add rutabagas, potatoes and carrots and simmer for 20 to 25 minutes more, or until all the vegetables are tender. Season to taste. The meat is either served in the soup or removed and served on a separate plate, but it is always eaten with the soup. Some cut it up small, then add it back to the soup, others would eat it from a separate plate.

Serve hot to 6 to 8 people as a substantial meal.

"Other versions of the soup may add or substitute other vegetables, like cabbage, kale or turnips, and a fistful of oats or rice was sometimes added to thicken it somewhat, but this is the version I like best; simple, clear and thin but tasty."

I also like the pure version, but tried the one with oatmeal too. It's excellent -- very "stick to your ribs." It's also good the next day -- and easy to pick the solid fat off after refrigeration.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

Rating

Average rating:

5 (1 votes)

Submit your rating:

Click a star to rate this recipe.