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"Life is not a problem to be solved, but a reality to be experienced." Halldor Laxness


Welcome, food enthusiasts, to a delightful journey through the heart (and stomach) of Iceland – where the chilly winds are met with warm hearts and a steaming bowl of Kjötsúpa. Today, we're diving into the savory world of this traditional Icelandic lamb soup, a dish that's not just food but a hug from the inside out.


Picture this: Vikings, longships, and a land kissed by both frost and fire. The roots of Kjötsúpa trace back to these epic tales, where the need for hearty sustenance in the harsh Icelandic climate birthed this iconic soup. Historically, it was a way for resourceful locals to make the most out of what was available – lamb, root vegetables, and the pure, crisp waters of Iceland.


Over centuries, Kjötsúpa evolved from a humble necessity to a cultural emblem. In the 18th century, the recipe took a turn with the arrival of the potato – a welcome addition that transformed the soup into the comforting masterpiece we savor today.


Imagine standing on the cobbled streets of Reykjavik, the aroma of lamb and vegetables dancing through the air. In modern Iceland, Kjötsúpa is more than just a dish; it's a celebration of tradition, community, and a nod to the resilience ingrained in the Icelandic spirit.


The star of the show is Icelandic lamb, known for its unparalleled quality and flavor. The meat, often simmered for hours, becomes tender enough to melt in your mouth, creating a symphony of taste that resonates with each spoonful.

The vegetable ensemble features an array of root vegetables like carrots, turnips, and potatoes – a testament to the resourcefulness of Icelandic cuisine. These veggies not only infuse the soup with wholesome goodness but also add a colorful vibrancy to the bowl.


But what's Kjötsúpa without a dash of creativity? Some modern renditions might include a sprinkle of fresh herbs, a hint of garlic, or even a squeeze of lemon to elevate the flavor profile. Each household boasts its unique twist, making Kjötsúpa a versatile canvas for culinary expression.


In Iceland, Kjötsúpa is more than a solo affair. It's a communal experience, often shared with family and friends. The hearty soup warms not just the body but also the soul, making it a staple at gatherings, celebrations, and even on cozy winter evenings when the Northern Lights paint the sky.


So, next time you find yourself yearning for a taste of Iceland, whip up a pot of Kjötsúpa, and let the warmth of tradition embrace you. After all, in the world of Icelandic cuisine, this iconic lamb soup isn't just a dish – it's a love letter to the resilient spirit of a nation. Skál!

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Serving & Tradition

Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.

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Hi! I`m Ben Pierce Jones

I've spent the last seven years traveling around the world, working and studying abroad.

Kjotsupa From Iceland (Recipe)

Welcome, food enthusiasts, to a delightful journey through the heart (and stomach) of Iceland – where the chilly winds are met with warm hearts and a steaming bowl of Kjötsúpa.

Prep time

20 mins

Cook time

2 hours

Serves

4

INGREDIENTS

  • 1.5 lbs (700g) Icelandic lamb, cut into bite-sized pieces

  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 3 carrots, peeled and sliced

  • 2 turnips, peeled and diced

  • 4 potatoes, peeled and diced

  • two handfuls of sliced cabbage

  • Salt and pepper to taste

  • 8 cups (2 liters) water or lamb broth

  • Fresh parsley, chopped (for garnish)

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Instructions

A super simple and hearty stew from the rugged land in the north.

Click here for video recipe and story on Instagram


Prepare the Lamb:


  1. In a large pot, heat the vegetable oil over medium-high heat.

  2. Brown the lamb pieces on all sides. Add in water and cook on medium heat for 45 minutes to an hour, simmer for an extra hour if you want extra tender meat.


Add the vegetables:


  1. Once your meat is close to tender, add in vegetables, omitting the cabbage. Cook for 15 minutes

  2. Lastly, add cabbage, close the lid for another 5 minutes and you're in business.


Adjust the Seasoning:


  1. Taste the soup and adjust the seasoning if necessary. Add more salt and pepper to suit your preferences.


Enjoy:


  1. Serve the Kjötsúpa hot, perhaps with a slice of crusty bread or traditional Icelandic flatbread.

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