Reykjavík Grapevine - 09.10.2015, Qupperneq 49

Sushi Samba
Þingholtsstræti 5 • 101 Reykjavík
Tel 568 6600 • sushisamba.is
Our kitchen is open
17.00–23.00 sun.–thu.
17.00–24.00 fri.–sat.
Amazing
7 course menu
A unique Icelandic Feast
Starts with a shot of the Icelandic
national spirit “Brennivín“
Puffin
Smoked puffin with blueberries,
croutons, goat cheese, beetroot
Minke whale
Date purée, wakame and teriaky
Arctic charr
“Torched“ arctic charr with parsnip
purée, fennel, dill mayo
Lobster
Lobster cigar with chorizo, dates, chili jam
Reindeer
Reindeer slider with blue cheese, portobello,
steamed bun
Free range icelandic lamb
Lamb with coriander, pickled red cabbage,
fennel, butternut squash purée, chimichurri
And to end on a high note ...
Icelandic Skyr
Skyr panna cotta with raspberry sorbet, white
chocolate crumble, passion foam, dulche de leche
7.590 kr.

21FOOD
FOR YOUR MIND BODY AND SOUL
Kjötsúpa: Traditional
Icelandic Meat Soup
Preparation time: 15 minutes
Cooking time: 90 minutes
This is traditional Icelandic Meat Soup,
made with lamb and vegetables—a life-
saver when food was scarce and energy
was needed to battle the elements.
Conventionally made with potatoes,
rutabagas and carrots, kjötsúpa can
also contain leeks, onions, and dried
herbs. And whatever else you feel like
putting in there. Remember: there’s
no Soup Police (although there maybe
should be).
Here is our quick and simple twist
on this classic—swapping the dry herbs
for some fresh ones and adding fresh
leek and cabbage in place of oatmeal or
rice, the traditional thickening agents.
Ingredients:
1 Large Yellow Onion
1 Green Cabbage
3 Large Potatoes
6 Large Carrots
2 Large Rutabagas
1 Large Leek
2 Lamb Shanks (You can use shoulder
if you are making your own stock)
2 Handfuls of fresh herbs (We use
rosemary and thyme, but you can
use dry herbs to really rough it like
it was done traditionally)
1 Tablespoon of butter and enough
lamb bouillon to handle three litres
of water.

Directions:
1. In a large pot, sear the bottom of the
lamb shanks. Chop the large yellow
onion, add butter to the pot, and
toss in the chopped onion. Cook un-
til the onion is soft and just starting
to brown.
2. Dice the leek. Add 3 litres of water
to the pot and toss in the leeks.

3. Peel and chop the rutabagas and po-
tatoes and toss them in the pot.
4. Chop the carrots and add them to
the pot.
5. Finally chop the cabbage and add it
to the pot.
6. Mix in the bouillon. Chop your
fresh herbs and add them to the pot.
Let it simmer for about an hour.
7. Use a large fork to shred the lamb
off the bone into the soup. Serve
with a garnish of fresh herbs and
sour milk (lactic acid is a traditional
flavouring in Iceland).
Remember to share this recipe with
your friends and loved ones.
Also, send us your recipes. Let's get
through this winter together.
One Soup Tuesday at a time.