Kjötsúpa
Reykjavík, Iceland
Kjötsúpa is a clear, hearty lamb soup made with bone-in or tougher cuts and root vegetables such as potatoes, carrots, rutabaga and leeks. The broth is savory and warming, while the vegetables soften without losing all their shape.
Why locals eat it
It is a home-style expression of Icelandic lamb and cold-weather cooking, designed to turn sturdy ingredients into a complete meal. Reykjavík restaurants may serve it as a traditional dish, but recipes vary in thickness, herbs and the balance of lamb to vegetables.
Local tip
Ask which cut of lamb is used and whether bread is served alongside. The soup is a gentle introduction to Icelandic cooking if you want something more familiar than fermented specialties.
Typically made with
lamb meat, rutabagas, potatoes, carrots, onions, herbs. Recipes vary — always check with the vendor if you have allergies.