Why Icelanders Love This Simple Lamb Soup (And How to Recreate It Perfectly)

If there’s one dish that captures the heart of Iceland, it’s Kjötsúpa, the traditional lamb soup that locals have relied on for centuries to fight off long winters and chilly winds. Made with tender lamb, root vegetables, and simple herbs, it’s rustic, nourishing, and deeply comforting — a meal that tastes like tradition in every spoonful.

Unlike many gourmet dishes that require fancy techniques, Kjötsúpa is humble at its core. The recipe has been passed down through generations, with each family adding its own touch. Some make it with barley for extra heartiness, others keep it strictly to vegetables and broth. No matter the variation, the result is always the same: a warm hug in a bowl.

For travelers who have visited Iceland, eating Kjötsúpa feels like experiencing Iceland itself — rugged, pure, and unpretentious. The beauty of this dish is that you don’t need to be in Reykjavik to enjoy it. With this recipe guide, you can recreate the magic of Iceland right at home.

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How to Eat

Kjötsúpa is best enjoyed piping hot in a deep bowl, often served with thick slices of rye bread or flatbread to soak up the savory broth. It’s a meal on its own, perfect for lunch or dinner, though Icelanders also serve it as a starter before larger meals during holidays or gatherings.

How to Partner

Pair your Kjötsúpa with buttered rye bread, skyr (Icelandic yogurt), or pickled vegetables to balance its richness. For drinks, locals often enjoy it with a simple glass of cold milk, but you can elevate the experience with a crisp Icelandic beer or even a light red wine that complements the lamb.

Kjötsúpa sparks debate because of its simplicity versus adaptability. Purists argue that the soup should be made with little more than lamb, potatoes, carrots, and onions — sticking to the basics of survival food. Modern cooks, however, often add barley, herbs, or even garlic, leading some to say it’s no longer “authentic.” The controversy highlights how tradition can clash with culinary creativity.

Another cultural debate arises from the use of lamb itself. In Iceland, lamb is central to the diet and celebrated for its free-range, grass-fed quality. But for visitors, especially those from countries with stronger vegetarian or vegan movements, the reliance on lamb can feel outdated or environmentally unfriendly. This tension raises broader questions about sustainability and cultural food practices.

Lastly, Kjötsúpa is sometimes criticized by foodies as being “too plain” compared to other European soups. But for Icelanders, that simplicity is the point — it’s about letting the natural flavors of lamb and vegetables shine without unnecessary complication. This divide reveals how different cultures define the value of food: is it about flavor complexity, or about heritage and nourishment?

How to Make Kjotsupa Lamb Soup

Kjotsupa Lamb Soup Recipe Ingredients

1.5 pounds (700 grams) lamb shoulder or lamb shank, bone-in
8 cups water
2 large potatoes, peeled and diced
2 large carrots, peeled and sliced
1 large rutabaga, peeled and diced
1 small cabbage, chopped
1 large leek, cleaned and sliced
1 medium onion, chopped
2-3 cloves garlic, minced
1 cup rolled oats or barley (optional, for thickening)
Salt and pepper to taste
Fresh thyme or dried thyme (optional)
Fresh parsley, chopped (for garnish)

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Step By Step How to Make Kjotsupa Lamb Soup

Prepare the Lamb

Rinse the lamb under cold water to remove any blood or impurities. Place the lamb in a large pot and cover with 8 cups of water. Bring to a boil and then reduce to a simmer. Skim off any foam that rises to the surface.

Cook the Lamb

Let the lamb simmer for about 45 minutes to 1 hour until it is tender and the broth is flavorful. Remove the lamb, let it cool slightly, and then cut the meat into bite-sized pieces, discarding any bones and excess fat. Return the meat to the pot.

Add Vegetables

Add the diced potatoes, carrots, rutabaga, cabbage, leek, and onion to the pot. Also add the minced garlic, thyme (if using), and rolled oats or barley (if using). Bring the soup back to a boil, then reduce the heat and let it simmer for another 30-40 minutes, until the vegetables are tender.

Season and Serve

Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with chopped fresh parsley.

Tips To Make Kjotsupa Lamb Soup

Use high-quality, bone-in lamb shoulder or shank for the best flavor. The bones add richness to the broth. Feel free to add other root vegetables such as parsnips or turnips based on your preference.

The addition of rolled oats or barley not only thickens the soup but also adds a nice texture and flavor. Skim off any foam or impurities that rise to the surface while simmering the lamb to keep the broth clear and clean. Fresh parsley adds a nice color and a fresh flavor to the soup.

How Many Calories Have Kjotsupa Lamb Soup

Calories: 300-350 per serving
Protein: 20-25 grams
Carbohydrates: 30-35 grams
Fat: 10-15 grams
Fiber: 5-7 grams

Origin and History

Kjötsúpa is one of Iceland’s oldest culinary traditions, a rustic lamb soup born from the nation’s harsh climate and limited farmland. Early Icelandic settlers relied heavily on sheep not only for wool and milk but also for meat, which made lamb the centerpiece of countless home-cooked meals. This soup evolved as a simple way to stretch valuable ingredients into something nourishing enough to withstand long, cold winters.

For centuries, families made Kjötsúpa using whatever root vegetables the land could spare, often harvested late in the season when they were sweetest and sturdiest. The broth was intentionally kept minimal yet flavorful, allowing the natural richness of the lamb to shine through without the need for spices that were historically expensive or difficult to import.

Today, Kjötsúpa stands as a symbol of Icelandic identity, appearing at festivals, family gatherings, and even on restaurant menus designed to showcase traditional cuisine. Its humble roots haven’t changed, and its recipe has remained remarkably similar to what Icelanders prepared hundreds of years ago.

Despite its simplicity, Kjötsúpa sparks debate among Icelanders, particularly over what should and shouldn’t be added to the pot. Traditionalists insist that only lamb, potatoes, rutabagas, and carrots belong in the soup, arguing that anything else dilutes its historical authenticity. They believe that the dish’s resilience over centuries comes from its loyalty to these core ingredients.

On the other side, modern cooks argue that Kjötsúpa should evolve with contemporary tastes. They incorporate barley, leeks, celery, and even herbs like thyme to build layers of flavor. Purists often see these additions as unnecessary embellishments, while innovators claim they help the dish compete in today’s global food scene.

Another debate centers around the cut of lamb. Some say only bone-in pieces deliver the proper depth of broth, while others prefer leaner cuts for a lighter finish. Both camps have strong opinions, and no matter which version you choose, you’re guaranteed to step into an ongoing culinary conversation.

How Long It Takes to Prepare

Kjötsúpa is not a dish to rush, but it’s far from complicated. Preparing the vegetables and trimming the lamb usually takes no more than twenty minutes, making the initial steps accessible even for beginners. Once everything is chopped and ready, the soup practically cooks itself.

The real time investment comes from simmering the broth. Traditional recipes allow the lamb to slowly release its flavors over ninety minutes to two hours, resulting in a silky texture and rich aroma. This long simmer is key to achieving the signature taste that makes Kjötsúpa so comforting.

For those short on time, the soup can be completed in just over an hour, but the longer you let it bubble gently on the stove, the deeper and more satisfying the final result becomes. Kjötsúpa rewards patience, and you’ll taste the difference with every spoonful.

Serving Suggestions

Kjötsúpa is best served piping hot, especially on cold evenings when its steam feels like a blanket. Many Icelanders ladle it into deep bowls alongside thick slices of rye bread or freshly baked rolls. The bread not only complements the broth but also helps soak up every last drop.

Some enjoy adding a handful of barley or grains toward the end of cooking to make the soup heartier. This variation transforms the dish from a simple comfort food into a full, satisfying meal that requires little else at the table. It’s a particularly good option for winter nights when you need something filling.

For a more elegant presentation, skim the broth before serving to create a clear, polished finish. Garnishing with a sprinkle of fresh herbs is optional, but it can brighten the flavor without straying too far from tradition. Whether rustic or refined, Kjötsúpa adapts to your table with ease.

Final Thoughts

Kjötsúpa is more than just a recipe; it is a taste of Icelandic resilience and resourcefulness, preserved across generations. Its ingredients may be simple, but each bowl carries a story of survival and warmth in a landscape shaped by cold, wind, and volcanic terrain. Few dishes balance history and comfort as naturally as this iconic soup.

What makes Kjötsúpa extraordinary is how easily it fits into modern cooking despite its ancient origins. It requires no special equipment, no exotic spices, and no advanced techniques. Anyone can bring this traditional Icelandic comfort food into their home kitchen and experience the flavor locals have cherished for centuries.

If you’re looking for a dish that brings depth, tradition, and undeniable comfort, Kjötsúpa deserves a place in your repertoire. It’s a reminder that some of the most satisfying meals come from the simplest ingredients slow-cooked with care and intention. Whether you’re cooking for yourself or sharing with others, this soup has a way of warming more than just the body.