Important parts of Icelandic cuisine are fish, being in an area where fish is plentiful, lamb and dairy. Popular foods in Iceland include skyr, hangikjöt (smoked lamb), kleinur, laufabrauð and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót and containing a selection of traditionally cured meat and fish products served with rúgbrauð (dense dark rye bread) and brennivín (an Icelandic akvavit). Much of the taste of this traditional country food is determined by the preservation methods used; pickling in lactic acid or brine, drying and smoking.
Modern Icelandic chefs usually place an emphasis on the quality of the available ingredients rather than age-old cooking traditions and methods. Hence, there is a number of restaurants in Iceland that specialise in seafood and at the annual Food and Fun chef's competition (since 2004) competitors create innovative dishes with fresh ingredients produced in Iceland. Points of pride are the quality of the lamb meat, seafood and (more recently) skyr. Other local ingredients that form part of the Icelandic chef's store include seabirds and waterfowl (including their eggs), crowberry, blueberry, rhubarb, lichens, wild mushrooms, wild thyme, lovage, angelica and dried seaweed as well as a wide array of dairy products.
Animal products dominate Icelandic cuisine and pursuing a vegan lifestyle in Iceland is impossible without relying on imported foods. Popular taste has developed, however, to become closer to the European norm, and consumption of vegetables has greatly increased in recent decades while consumption of fish has diminished. Fresh lamb meat remains very popular while traditional meat products, such as various types of sausages, have lost a lot of their appeal with younger generations.
Nanna says: "Traditionally, fatty meat is used but many now prefer to remove most of the fat. Place the meat and onion in a large pan and pour cold water over it. Heat to boiling point, let boil rapidly for a few minutes, then skim. Add dried vegetables and some salt and pepper and simmer for around 40 minutes. Add rutabagas, potatoes and carrots and simmer for 20-25 minutes more, or until all the vegetables are tender. Season to taste. The meat is either served in the soup or removed and served on a separate plate, but it is always eaten with the soup. Some cut it up small, then add it back to the soup, others would eat it from a separate plate.
"Other versions of the soup may add or substitute other vegetables, like cabbage, kale or turnips, and a fistful of oats or rice was sometimes added to thicken it somewhat, but this is the version I like best; simple, clear and thin but tasty."
I also like the pure version, but tried the one with oatmeal too. It's excellent--very "stick to your ribs." It's also good the next day--and easy to pick the solid fat off after refrigeration.
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