Kjotsupa is Iceland's traditional meat soup, built on lamb and root vegetables with a grain such as barley, rice or oats. Cafe Loki serves an Icelandic lamb meat soup.

The Grapevine calls kjotsupa a meal Icelanders have eaten for centuries and one of the few traditional dishes still eaten regularly. It was once a special meal for Sundays or Christmas, early cooks thickened it with barley before rice and oats, and a pot keeps on the stove for days. Cafe Loki, across the street from Hallgrimskirkja, lists its Icelandic lamb meat soup at ISK 4,850 and says its lamb roams free during the summer.

Where to eat Kjotsupa (Icelandic lamb soup) in Reykjavik

1 editor pick for Kjotsupa (Icelandic lamb soup) in Reykjavik, ranked by editorial score. All Reykjavik signature dishes · Kjotsupa (Icelandic lamb soup) across every city.

  • Cafe Loki

    Order Rye bread slices with mashed fish, or the unique rye bread ice cream.

    Cafe Loki at Lokastigur 28 in Reykjavik is a family run restaurant across the street from Hallgrímskirkja, serving classic Icelandic home style food.

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Make it at home

Serves 62 hrEasy

Ingredients

  • 1kg lamb on the bone, shoulder or neck
  • 2 onions, quartered
  • 3 carrots, chunked
  • 1 small swede, cubed
  • 2 potatoes, cubed
  • Handful of dried soup herbs or fresh thyme
  • Salt and pepper

Method

  1. Put the lamb in a large pot, cover with cold water and bring to the boil, skimming off any foam.
  2. Add the onion and a generous pinch of salt, then simmer gently for about an hour until the meat is tender.
  3. Add the carrot, swede and potato and simmer for another 30 to 40 minutes.
  4. Lift out the lamb, pull the meat from the bone, and return it to the pot.
  5. Add the herbs, season well, and simmer five more minutes before serving with rye bread.

Editor tip. The soup tastes better the next day; make it ahead and reheat gently for a deeper flavour.