Soup > International > Nordic > Icelandic

Traditional Icelandic Meat Soup Recipe

Ingredients with Measurements:
- 1 lb lamb shoulder, cut into bite-sized pieces
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 potatoes, peeled and chopped
- 1/2 cup pearl barley
- 8 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 1/2 tsp thyme
- 1/2 tsp marjoram

Special Equipment Needed:
- Large pot
- Wooden spoon
- Ladle

Step-by-Step Instructions:

1. In a large pot, add the lamb shoulder and enough water to cover it. Bring to a boil and then reduce heat to a simmer. Skim off any foam that rises to the surface.

2. Add the chopped onion, carrots, parsnips, and potatoes to the pot.

3. Add the pearl barley, salt, black pepper, bay leaf, thyme, and marjoram to the pot.

4. Add 8 cups of water to the pot and stir everything together.

5. Bring the soup to a boil and then reduce heat to a simmer. Cover the pot and let it simmer for 2-3 hours, or until the lamb is tender and the vegetables are cooked through.

6. Remove the bay leaf from the pot and discard.

7. Use a ladle to serve the soup into bowls.


Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings

Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 25g
Protein: 20g
Sodium: 450mg

Substitutions for ingredients:
- Beef can be used instead of lamb
- Turnips can be used instead of parsnips
- Quinoa can be used instead of pearl barley

Variations:
- Add chopped kale or spinach to the soup for added nutrition
- Use chicken instead of lamb or beef for a lighter soup
- Add a dollop of sour cream or yogurt to each bowl for added creaminess

Tips and Tricks:
- Skim off any foam that rises to the surface of the soup while it's cooking to keep it clear and clean.
- If the soup is too thick, add more water to thin it out.
- Add salt and pepper to taste before serving.

Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the soup in a pot on the stove over low heat until heated through.

Presentation Ideas:
Serve the soup in bowls with a sprig of fresh thyme or marjoram on top.

Garnishes:
- Fresh herbs
- Crusty bread

Pairings:
- Icelandic rye bread
- Pickled vegetables

Suggested Side Dishes:
- Skyr (Icelandic yogurt)
- Beet salad

Troubleshooting Advice:
- If the soup is too thin, let it simmer uncovered for a bit longer to reduce the liquid.
- If the soup is too salty, add more water to dilute it.

Food Safety Advice:
- Make sure the lamb is cooked through before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food History:
Traditional Icelandic meat soup, or kjötsúpa, has been a staple in Icelandic cuisine for centuries. It's a hearty and warming soup that's perfect for cold winter days.

Flavor Profiles:
The soup has a savory and slightly sweet flavor from the lamb and vegetables. The herbs add a subtle earthiness to the soup.

Serving Suggestions:
Serve the soup with crusty bread and pickled vegetables for a traditional Icelandic meal.

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Region: Icelandic

Taste: Savory, Rich, Hearty, Umami, Herbal, Earthy