Ingredients with Measurements:
- 1 lb lamb meat, cut into small pieces
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 turnip, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 cup chopped cabbage
- 1 cup chopped kale
- 1 bay leaf
- 1 tsp dried thyme
- 6 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, sauté the lamb meat over medium heat until browned.
2. Add the chopped onion and sauté until translucent.
3. Add the chopped carrots, potatoes, turnip, and parsnip to the pot.
4. Pour in the water and add the bay leaf and dried thyme.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 1 hour.
6. Add the chopped cabbage and kale to the pot and let it simmer for another 30 minutes.
7. Season with salt and pepper to taste.
8. Remove the bay leaf before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or pork.
- Cabbage and kale can be substituted with other leafy greens such as spinach or Swiss chard.
Variations:
- Add barley or rice for a heartier soup.
- Use chicken broth instead of water for a richer flavor.
- Add chopped tomatoes for a tangy twist.
Tips and tricks:
- Skim off any foam that rises to the surface while simmering.
- For a thicker soup, puree some of the vegetables before adding the cabbage and kale.
- Serve with crusty bread for a complete meal.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Sprinkle with chopped parsley or chives.
Pairings:
Serve with a crisp green salad.
Suggested side dishes:
Crusty bread or crackers.
Troubleshooting advice:
If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.
Food safety advice:
Make sure the meat is cooked through before serving.
Food history:
Kjötsúpa is a traditional Icelandic lamb soup that has been enjoyed for centuries.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve hot as a main course.
Related Categories
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Region: Icelandic
Taste: Savory, Meaty, Herbal, Vegetal, Comforting