Kjötsúpa

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Kjotsupa, an Icelandic lamb soup, is a traditional recipe that optimizes the flavors of root vegetables including carrots, rutabagas, and potatoes.

Servings: 4

2 Lb. Bone-in Lamb Shoulder

5½ Cu. Water

1 Turnip (cubed)

1 Lb. Fingerling Potatoes (sliced)

2 Carrots (sliced)

1 White Cabbage (sliced)

1½ tsp. Fresh Cracked Black Pepper

2 tsp. Kosher Salt

1 tsp. Dried Thyme

1 Dried Bay Leaf

Dice the lamb into bite-sized pieces and add to a large cooking pot with the bone. Add cold water and bring to a boil slowly with the lid on the pan. Skim the surface several times.

Once boiling, add the onion, salt, pepper and herbs to the boiling water and boil for 40 minutes. Next add the turnip, carrots and potatoes and continue to boil for another 10 to 15 minutes or until the vegetables start to become tender.

Add the cabbage and boil for another 5 minutes then serve. Lamb can be quite oily so skim any excess oil from the surface if you prefer before serving.

Servings: 4

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