Icelandic Soup Recipe

Imagine stepping into the heart of Iceland, where the crisp air fills your lungs, and the beautiful, rugged landscapes seem almost untouched by time. One of the best ways to truly experience Icelandic culture, especially in the colder months, is through its food. And when it comes to warm, comforting dishes, few can match the appeal of Icelandic soup. Hearty, flavorful, and packed with fresh ingredients, Icelandic soups are a reflection of the country’s rich culinary history, rooted in both the simplicity of its land and the creativity born of necessity.

One such recipe that captures the essence of Icelandic cuisine is the traditional Icelandic lamb soup, often known as ’kjötsúpa’. This rich, savory soup has been passed down through generations and remains a beloved dish, particularly during the winter months when the cold weather calls for something filling and warming. So, if you’re looking to bring a little bit of Iceland into your kitchen, this recipe is your perfect starting point.

This Icelandic lamb soup recipe is everything you could want in a dish-simple, hearty, and bursting with flavor. The key to this dish lies in the lamb’s tender meat, simmered slowly to extract every ounce of flavor, and the combination of vegetables that add richness and depth. With its uncomplicated ingredients and straightforward preparation, this soup is easy to make but will transport you to the remote beauty of Iceland with every spoonful.

Ingredients Needed

To make a truly authentic Icelandic lamb soup, here’s a list of the essential ingredients you’ll need:

Lamb shoulder or lamb neck: This is the star of the soup. The meat is full of flavor and becomes wonderfully tender after a slow simmer.
Carrots: They add sweetness and color to the soup, balancing the richness of the lamb.
Potatoes: Commonly found in Icelandic kitchens, potatoes help thicken the soup and make it more filling.
Leeks: Adding a mild onion-like flavor, leeks are a common vegetable in Icelandic soups.
Parsnips: A traditional root vegetable that complements the earthy flavor of the lamb.
Cabbage: Adds a nice crunch and a subtle bitterness that cuts through the richness.
Bay leaves: For a subtle herbal note that enhances the overall flavor.
Salt and pepper: Simple seasonings to taste, allowing the lamb and vegetables to shine.
Water or broth: For the soup’s base. Water keeps the focus on the natural flavors, but you can use broth for a deeper taste.

Cooking Instructions

Now, let’s get into the nitty-gritty of making this Icelandic lamb soup:

Prepare The Lamb
- Start by cutting the lamb shoulder or neck into chunks. You can leave the bone in to enhance the flavor of the soup, as the marrow will slowly melt into the broth as it cooks.
- Season the lamb pieces with salt and pepper.
Boil The Lamb
- Place the lamb in a large pot and cover it with cold water. Bring it to a boil over medium-high heat.
- Once it starts boiling, reduce the heat to low and skim off any impurities or foam that rise to the top. This helps keep the broth clear.
Add The Vegetables
- While the lamb is simmering, peel and chop your carrots, potatoes, parsnips, and leeks.
- Add them into the pot once the lamb has been simmering for about 45 minutes to 1 hour. Continue cooking on low heat for another hour, or until the lamb is tender and the vegetables are soft.
Add The Cabbage And Bay Leaves
- Once the meat is tender and the vegetables are almost done, chop up the cabbage and add it to the soup along with a couple of bay leaves.
- Let it simmer for another 10-15 minutes, until the cabbage is tender.
Final Touches
- Taste the soup and adjust the seasoning with salt and pepper. You can also add a bit of fresh herbs like parsley for a burst of color and freshness.
Serve
- Ladle the soup into bowls, ensuring each portion has a generous amount of lamb and vegetables. Serve it with a slice of hearty rye bread for a complete Icelandic meal.

Ingredient Insights

Lamb: Lamb is the centerpiece of this dish, a reflection of Iceland’s agricultural landscape where sheep have been raised for centuries. The grass-fed lamb has a distinctive flavor, often considered more tender and flavorful than other types of meat.
Root Vegetables: Icelanders have long relied on root vegetables like carrots, parsnips, and potatoes to survive the harsh winters. These vegetables are not only practical but also provide a natural sweetness and heartiness to the soup.
Leeks and Cabbage: These ingredients, common in Scandinavian and Nordic cuisine, bring a savory depth to the soup without overwhelming the other flavors.
Herbs and Spices: Icelandic cuisine is relatively simple when it comes to seasoning. The use of bay leaves and a bit of salt and pepper allows the natural flavors of the lamb and vegetables to stand out.

Expert Tips

Slow and Low Cooking: The key to a perfect lamb soup is patience. Let the lamb simmer gently over low heat. This slow cooking method ensures that the meat becomes fork-tender and the flavors meld together beautifully.
Bone-In Meat: If you can, leave the bones in while cooking. The marrow adds an incredible richness to the broth, making it even more flavorful.
Customize Your Veggies: If you prefer certain vegetables or want to experiment, you can swap out or add more root vegetables like turnips or rutabaga. Just make sure they’re hearty enough to stand up to the long cooking time.
Chill for Better Flavor: If you have the time, let the soup cool down and refrigerate it overnight. The flavors tend to develop even more after sitting for a while.

Recipe Variations

While the traditional Icelandic lamb soup is hard to beat, there are some creative variations you can try based on personal preferences or what ingredients are available:

Vegetarian Version: If you’re looking for a vegetarian alternative, swap the lamb for hearty mushrooms like portobello or shiitake. You can also add tofu for protein and flavor.
Spicy Icelandic Soup: Add a bit of heat by incorporating chili flakes or a finely chopped fresh chili. A touch of cayenne pepper would give it a nice, warm kick.
Icelandic Fish Soup: Instead of lamb, you can opt for a fish-based soup using Icelandic cod or haddock. It’s a fresh twist on the classic and perfect for seafood lovers.
Adding Barley: Barley is another traditional addition in Icelandic soups. It provides a bit of texture and makes the soup even more filling. You can add a handful of pearl barley along with the vegetables.

Final Words

Icelandic lamb soup is a dish that’s more than just a meal-it’s a glimpse into Iceland’s way of life. With its blend of tender lamb, hearty vegetables, and subtle seasonings, it’s a perfect reflection of the country’s simple yet rich culinary tradition. Whether you’re looking to warm up on a chilly day or you just want to try something new, this Icelandic soup recipe brings the flavors of the land of fire and ice right to your kitchen.

Icelandic Soup Recipe