Kjötsúpa
Reykjavík, Iceland
A comforting and hearty soup made primarily from tough cuts of lamb simmered slowly with winter root vegetables. It is particularly popular during the colder months to provide warmth and nourishment.
Why locals eat it
Traditionally prepared during the autumn slaughtering season, this soup reflects Iceland's historical reliance on preserved root vegetables and sheep farming. It remains a beloved family recipe across generations.
Local tip
Many cafes offer free refills of this soup, making it an excellent and filling option for travelers on a budget.
Typically made with
lamb meat, rutabagas, potatoes, carrots, onions, herbs. Recipes vary — always check with the vendor if you have allergies.