Kjotsupa

Kjotsupa Recipe - Traditional Lamb Stew from Mongolia

Region / culture: Mongolia | Preparation time: 10 minutes | Cooking time: 1 hour and 5 minutes | Servings: 6

Introduction

Kjotsupa is a traditional Icelandic lamb soup that is hearty, flavorful, and perfect for warming up on a cold day. This dish is a staple in Icelandic cuisine and is often enjoyed during the winter months.

History

Kjotsupa has been a popular dish in Iceland for centuries, with recipes being passed down through generations. It is a simple and comforting soup that is made with lamb, root vegetables, and herbs. The slow cooking process allows the flavors to meld together, creating a delicious and satisfying meal.

Ingredients

3 lb (1.36 kg) lamb shoulder on the bone, cut into large pieces
0.5 onion, sliced
6 cups water
2 tbsp dried mixed vegetables and herbs
salt, to taste
freshly ground black pepper, to taste
1 lb (454 g) rutabaga, cut into 0.5-inch dice
0.5 lb (227 g) small potatoes, peeled and cut into 0.5-inch dice
0.5 lb (227 g) carrots, peeled and cut into 0.5-inch dice

How to prepare

Place the meat and onion in a large pan and pour cold water over them.
Heat the mixture to boiling point and let it boil rapidly for a few minutes, then skim off any impurities.
Add the dried vegetables, salt, and pepper, and simmer for approximately 40 minutes.
Next, add the rutabagas, potatoes, and carrots, and continue simmering for an additional 20 to 25 minutes, or until all the vegetables are tender.
Season the soup to taste.
The meat can be served either in the soup or removed and served on a separate plate, but it is always eaten with the soup. Some people prefer to cut it up into small pieces and add it back to the soup, while others would eat it directly from a separate plate.

Variations

Add barley or rice for a heartier soup.
Use different root vegetables such as turnips or parsnips for a unique flavor.
Add fresh herbs such as thyme or rosemary for extra flavor.

Cooking Tips & Tricks

Be sure to skim off any impurities that rise to the surface of the soup while it is boiling.

- For a richer flavor, you can brown the lamb pieces before adding them to the soup.

- Adjust the seasoning to your taste preferences, adding more salt and pepper as needed.

- Serve the soup with a side of crusty bread for a complete meal.

Serving Suggestions

Serve Kjotsupa hot with a side of crusty bread or Icelandic rye bread for a complete meal.

Cooking Techniques

Kjotsupa is traditionally cooked on the stovetop in a large pot. The slow simmering process allows the flavors to develop and the meat to become tender.

Ingredient Substitutions

If lamb is not available, you can use beef or pork as a substitute. You can also use chicken or vegetable broth instead of water for added flavor.

Make Ahead Tips

Kjotsupa can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve Kjotsupa in a large bowl with a sprinkle of fresh herbs on top for a beautiful presentation.

Pairing Recommendations

Kjotsupa pairs well with a crisp green salad or pickled vegetables on the side.

Storage and Reheating Instructions

Store any leftover Kjotsupa in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Kjotsupa contains approximately 350 calories.

Carbohydrates

Each serving of Kjotsupa contains approximately 25 grams of carbohydrates.

Fats

Each serving of Kjotsupa contains approximately 15 grams of fats.

Proteins

Each serving of Kjotsupa contains approximately 30 grams of proteins.

Vitamins and minerals

Kjotsupa is a rich source of vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

Kjotsupa contains lamb, which may be an allergen for some individuals.

Summary

Kjotsupa is a nutritious and filling soup that is high in protein and vitamins. It is a great option for a comforting and satisfying meal.

Summary

Kjotsupa is a delicious and comforting Icelandic lamb soup that is perfect for warming up on a cold day. With its hearty ingredients and rich flavors, it is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Kjotsupa. It was given to me by an elderly Icelandic woman I met while traveling through Europe many years ago. She was a kind soul who welcomed me into her home and shared with me the secrets of traditional Icelandic cooking.

Kjotsupa is a hearty lamb and vegetable soup that has been a staple in Icelandic cuisine for generations. The recipe she shared with me was passed down to her from her own grandmother, and she spoke of it with such reverence that I knew I had to learn how to make it myself.

As she walked me through the steps of preparing the soup, I could see the love and care she put into each ingredient. She explained how important it was to use fresh, high-quality lamb, as well as the proper blend of herbs and spices to achieve the perfect balance of flavors.

I watched as she expertly chopped the vegetables and browned the meat, taking care to sauté each ingredient to perfection before adding them to the simmering broth. The aroma that filled her cozy kitchen was nothing short of heavenly, and I knew that this soup would be something truly special.

After hours of simmering on the stove, the soup was finally ready to be served. The rich broth was infused with the savory flavors of the lamb and vegetables, creating a comforting and satisfying dish that warmed me to my core.

As I took my first spoonful of Kjotsupa, I was transported back to that little kitchen in Iceland, surrounded by the warmth and hospitality of a kind-hearted woman who had shared with me a piece of her culture and heritage.

Since that day, Kjotsupa has become a beloved recipe in my own repertoire. I have made it countless times for friends and family, always sharing the story of how I learned to make it from that sweet Icelandic woman all those years ago.

Each time I prepare Kjotsupa, I am reminded of the power of food to connect us to our past and to the people who came before us. It is a dish that holds a special place in my heart, not just because of its delicious flavors, but because of the memories and traditions that it represents.

I am grateful to that kind Icelandic woman for sharing her recipe with me, and for introducing me to the beauty of Icelandic cuisine. It is a gift that I will always cherish, and one that I will continue to pass down to future generations, along with the story of how I learned to make Kjotsupa.