Lamb and Barley Soup (Lambakjöts- og byggjasúpa)
This traditional Icelandic Lambakjöts- og byggjasúpa, or Lamb and Barley Soup, is a hearty and comforting dish perfect for cold weather. The tender lamb and wholesome barley come together in a flavorful broth that will warm you from the inside out.
Ingredients
- 1 lb lamb, cut into cubes
- 1 cup pearl barley
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef or lamb broth
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large pot, brown the lamb cubes over medium heat.
- Add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are softened.
- Pour in the broth and add the pearl barley and bay leaves. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the barley is cooked through.
- Adjust the seasoning if needed and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Large pot Chopping board Knife Wooden spoon Ladle
Tools
Stovetop
Serving suggestions
Serve the Lambakjöts- og byggjasúpa with a slice of hearty rye bread and a dollop of Icelandic skyr for a complete and satisfying meal.
Tips & tricks
For an extra depth of flavor, you can brown the lamb in batches to ensure a nice sear on the meat before adding the vegetables and broth.
Cost
$20