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Kjötsúpa Icelandic Lamb Soup Recipe

Prep: 10 min
Total: 4h 10 min

Ingredients for 6 hearty servings:

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons garlic, chopped or minced
  • 1 medium white onion, diced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2lb lean lamb leg, shoulder or chops, chopped into 1/2-inch chunks with fat trimmed
  • 1lb rutabaga (or turnips), diced
  • 10oz (~1 large) carrots, diced
  • 1lb (~3 large) red potatoes, diced
  • 3 cups no-salt-added beef broth
  • 3 – 4 cups water
  • 2 cups chopped cabbage
  • sea salt & pepper to taste

STEPS

Step 1

Set slow cooker to the Saute function on medium heat.  Add olive oil, garlic and onions and saute for about 3 minutes until the onions turn brown and slightly translucent.

Step 2

Increase the heat to high, then add the lamb and herbs.  Sear the lamb on the outside to lock in the flavor of the herbs for 3 to 4 minutes.

Step 3

Add in the remaining ingredients except for the cabbage.  Stir everything together then cook on medium heat for 4 hours.

Step 4

When 1 hour remains, add the chopped cabbage to the soup and stir.  Continue cooking for remaining time.

Step 5

Season to taste with sea salt & pepper.