← Back
Icelandic cuisine

Kjötsúpa (Icelandic lamb soup)

A warming soup of lamb, potatoes, swede and carrot, thickened with rice or oats.

Well-cooked hot dish

Kjötsúpa (Icelandic lamb soup)ICELANDIC CUISINE
Kjötsúpa (Icelandic lamb soup) — Icelandic cuisine. Photograph of the dish.

Ingredients

  • lamb
  • potatoes
  • swede
  • carrot
  • onion
  • rice or oats
  • dried herbs
  • salt

How it is prepared

The lamb simmers for about an hour; vegetables and rice are added for 30 minutes more.

Food safety with low immunity

  • Cook meat right through: steaming hot inside, with no pink parts or pink juices.

How to prepare it during treatment

Long cooking is a plus; skim off the fat. Refrigerate leftovers with rice within an hour.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool quickly (within 2 hours), refrigerate in shallow containers and eat within 1–2 days; with low counts many teams advise 24 hours. You can freeze portions.

Reheating

Reheat only once — bring to the boil, stirring. It should be steaming hot, not just warm.

Symptoms it may suit

  • Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
  • High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
  • Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Iceland: food database →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

Open the interactive site →