I think I still might be on Icelandic time… either that or I am now a championship napper. It might be that last part. Someone get ready with a trophy of some kind please. Either way – I mentioned in my last post that one of the must try foods in Iceland was their traditional meat (lamb) soup, they call it Kjötsúpa. It’s every where and no two people make it the same. That said, here is a basic recipe for something I will forever associate with a truly spectacular place in the world.

This recipe comes from a blog called “Icelandic cooking, recipes and food.”


1 1/2 litre  Water (less if you want a stew)
500 g Lamb or Mutton pieces on the bone
1/2 medium  Onion sliced or coarsely chopped
100 g  white cabbage, head halved and sliced across into thin strips
2 medium  Carrots, sliced across or coarsely julienned
50 ml rice (brown or white) or rolled oats
1/2 small Rutabaga (a turnip or kohlrabi may be used instead, but taste will be slightly different), bite-sized or smaller cubes (if you dislike the taste, use anyway and discard after use. Rutabagas add a special flavour note to the soup stock)
1/2 cauliflower, divided into florets
2 leeks, sliced
2 potatoes, in bite-size cubes; or if small and new, whole with skin

Bring the water to boil. Rinse the meat with cold water and drop in the boiling water. Lower temperature to medium. Allow meat to cook for about 2-3 minutes. Skim and add salt. Cook for about 30 minutes.

Add rice/oats. Cook over low temperature for about 10 minutes.

Add carrots, onion, cabbage, cauliflower, rutabaga, potatoes and leeks. Cook for 20 minutes.

Season to taste with salt and pepper. Skim off fat before serving.

Serve the meat on a platter with potatoes. Some people will eat the meat and potatoes first, others will cut them up and return to the soup. Some people also add milk just before serving.

Author’s note: Save some soup for the next meal. Kjötsúpa tastes even better the next day.