Ingredients with Measurements:
- 1 lb. lamb shoulder, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 turnip, peeled and chopped
- 1 parsnip, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp. dried thyme
- 4 cups beef or chicken broth
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat some oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the carrots, potatoes, turnip, parsnip, celery, bay leaf, thyme, and broth. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
4. Remove the bay leaf and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Other root vegetables such as rutabaga or sweet potato can be used instead of turnip or parsnip.
Variations:
- Add some barley or lentils for extra texture and nutrition.
- Use different herbs such as rosemary or oregano for a different flavor profile.
- Add some chopped tomatoes or tomato paste for a richer broth.
Tips and tricks:
- Brown the lamb well for extra flavor.
- Cut the vegetables into similar sizes for even cooking.
- Skim any foam or fat that rises to the surface while simmering.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or chives.
Pairings:
Crusty bread or crackers.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the lamb is cooked through before serving.
- Store leftovers promptly in the refrigerator.
Food history:
Kjötsúpa is a traditional Icelandic lamb soup that has been enjoyed for centuries. It is a hearty and warming dish that is perfect for cold winter days.
Flavor profiles:
Savory, earthy, and comforting.
Serving suggestions:
Serve with crusty bread or crackers for a complete meal.
Related Categories
Cooking Method: N/A
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Region: Icelandic
Taste: Savory, Meaty, Herbaceous, Earthy, Hearty