Icelandic meat soup

This recipe is one of the most classic Icelandic recipes, using lamb, barley and vegetables grown in Iceland.  This suggestion is from the Icelandic Chef network and serves 12-15 people: 

1,5 kg  deboned Icelandic lamb, cut in cubes 

6 liters water

3 tsp salt

2 tsp pepper

150 g whole barley from Móðir Jörð Vallanes 

400 g  potatos, cut in cubes 

400 g  turnips, cut in cubes 

400 g  carrots, cut in cubes 

500 g white cabbage, shredded 

1 dl fresh parsley 

1 dl fresh chives 

1/2 dl fresh Icelandic angelica (optional) 

1/4 dl fresh Icelandic lovage (optional) 


Slowly boil the meat with salt and pepper, remove the access fat from the top.  Add the barley and boil for 20 minutes.  Then add the potatos, turnips and carrots and boil for another 20 minutes. Add the white cabbage and boil for a few more minutes and finally add the fresh herbs.    


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