October 05, 2015

Margriet’s Icelandic lamb soup/stew ‘Kjötsúpa’

This recipe is a general guideline as it is the perfect dish to add some left overs from the fridge or seasonal vegs to your own taste and mood.

This recipe serves 4 to 6 people. The stew/soup will keep well in the fridge for a few days and some say it tastes even better the day after!

500g lamb (shoulder or loin, preferably on the bone, in cubes)
(alternatively, you could use some of our Wild Beef braising steak/ cubes)
1 onion, chopped
100g white cabbage in thin strips
½ turnip or kohlrabi, in small cubes
3 carrots, chopped
1 leek, sliced
3 handful new potatoes with skin
florets of half a cauliflower
250g rice (wholegrain/brown)
4 cloves of garlic, finely chopped
pinch of Thyme
salt and pepper
water (about 1/2 litre for a stew, 1 ½ litre for a soup)

Sautee the meat with butter for a few minutes in a big pot with a pinch of salt and pepper. Then add the water (and bones, if you have any) and let it cook for five minutes. Bring the temperature down and simmer for about 15 minutes. Add the rice and simmer for another 20 minutes. Then start adding the vegetables, potatoes and garlic and simmer for 20 minutes. Bring to taste with more pepper and salt. Skim off any fat and take out the bones before serving.

You can serve the stew/soup with some extra potatoes or bread on the side. In some families a bit of whole milk is added too.