Kjotsuppa

JanaBy Jana      

October 23, 2014

Kjotsuppa 0 5 0

Traditional Icelandic soup!

  • Prep: 20 mins
  • Cook: 1 hr
  • 20 mins

    1 hr

    1 hr 20 mins

  • Yields: 6 Servings

Directions

1In a large pot or dutch oven, briefly sauté the garlic in the olive oil for 1-2 minutes over medium heat (do not brown).

2

3Add the lamb pieces and brown on all sides. Add the sliced onion to the pot and sauté very lightly (about 1 minute), then pour in the brown rice and water. Raise heat to high, bringing the soup to a low boil; allow to boil for 5 minutes, skimming away the froth as it rises.

4

5Reduce heat to medium, stir in dried thyme and oregano, cover pot, and cook for 40 minutes.

6

7Add cabbage, carrots, rutabaga, cauliflower (if using), and diced potatoes. Cook, covered, for an additional 20 minutes, or until vegetables are fork-tender.

8

9Remove meat and bones from pot, chop meat coarsely, then return. Warm for an additional 5 minutes.

10

Ingredients

2 tbsp. olive oil

1 tsp. finely chopped garlic

1kg of lamb, on the bone (thick chops or shoulder, whatever is cheapest)

1 medium onion, sliced

1/3 cup brown rice (traditionalists use rolled oats as an alternative)

6 cups water

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1/2 cabbage, roughly chopped

3 carrots, diced into 1/2" pieces

1/2 rutabaga, uniformly diced

4 potatoes, scrubbed well and diced into uniform 1/2" pieces

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