Click on the picture to watch an audio slideshow of how traditional Icelandic kjötsúpa, clear broth of lamb with root crop, herbs and beans, is made. Apart from taking lýsi (cod liver oil), kjötsúpa is the best cure for short-day depression and a vitamin boost for those suffering from a relentless cold.

Narration and photos by Eygló Svala Arnarsdóttir.

The second half of winter has begun. The days are getting longer again and spring doesn’t seem that far away anymore. But frost and snow is today’s reality and with it comes cold, fewer, the flu and general lack of energy. Apart from taking lýsi (cod liver oil) kjötsúpa, Icelandic lamb soup, is the best cure.

The following recipe includes vegetables and spices that weren’t available in Iceland in the olden days, but the basic ingredients are the same. The recipe may sound familiar to you because other countries, like the other Nordic countries and Ireland, have similar lamb soups or stews too.

You can buy up to ten-kilo bags of frozen súpukjöt (“soup meat”) at Icelandic supermarkets for a fair price. The meat has bones and fat and is not suited for steak or lamb chops, but is perfect for kjötsúpa.

Three or four pieces of meat are enough for one liter of soup. It is best to let them thaw completely before you start cooking.

Bring one liter of water to boil. Put the meat into the boiling water along with whole pepper corns (preferably black) and bay leaves. The meat should boil for about one hour. Then add a handful of yellow split peas or lentils.

Slice leek and dice a few carrots, half a yellow turnip, four to six potatoes (depending on their size), and add to the boiling soup after about 30 minutes. If there is not sufficient water in the pot, just add some more pre-boiled water.

After another 20 minutes, add some lamb stock and salt until you feel the soup has a strong enough taste. Then five minutes before the soup is ready, add some fresh herbs. Parsley and chive is a good option, but you can also experiment with thyme, rosemary or whatever fresh herbs you can think of.

When the soup is ready take out the pieces of meat to make sure that they are tender. If they are, cut out the bones and sinews and remove the fat (unless you like the taste of it) and chop the meat into bite-size pieces. Then put the meat back into the soup, which is now ready to be served. One liter of soup serves about four persons.

Kjötsúpa is often served with flatbread and butter. Enjoy.

ESA – eyglo@icelandreview.com