Cuisine of the "land of ice and fire"

Reykjavík cuisine (Iceland) is a delicate blend of pure, natural ingredients and simple, yet profound, cooking methods. Through each dish, Icelanders tell the story of their survival in harsh climatic conditions, while simultaneously offering unique culinary experiences to visitors from all over the world.

One of the most iconic dishes is kjotsúpa – a traditional lamb and vegetable soup. Lamb, usually from the rib or neck, is slow-simmered for hours to create a naturally sweet broth. Potatoes, carrots, and turnips are added later to maintain their crispness and freshness. With simple seasonings, just salt, pepper, and a few dried herbs, kjotsúpa offers a warm, comforting feeling, reminiscent of a family meal on cold winter days.

If kjotsúpa represents simplicity, then plokkfiskur – a creamy fish stew – clearly demonstrates skillful use of ingredients. Cod or haddock is boiled until cooked, then roughly mashed with potatoes. Onions are sautéed in butter, and flour and milk are added to create a smooth, white sauce, which is then mixed with the fish and potatoes. The result is a rich, creamy dish, often enjoyed with rye bread.

During festive occasions, hangikjot – smoked lamb – is an indispensable dish. The meat is salted, smoked using wood or dried sheep dung in a traditional way, and then boiled again until tender. When sliced ​​thinly, hangikjot has a rich smoky aroma and a mild salty taste, and is often served with potatoes, peas, and béchamel sauce.

Reykjavík cuisine is also closely associated with methods of long-term food preservation. Harðfiskur – dried fish air-dried in the cold North Atlantic – has a chewy, salty texture and is often eaten with butter to balance the richness. Even more daring is hákarl, fermented Greenland shark, famous for its pungent smell and challenging flavor, often paired with Brennivín liqueur to temper its intensity.

Besides traditional dishes, the daily culinary life of the people of Reykjavík is closely linked to pylsa – Icelandic sausage. Made from lamb, beef, and pork, pylsa is served with raw onions, fried onions, mustard sauce, and remoulade (a sauce made from mustard, mayonnaise, and spices). The Bejarins Beztu Pylsur stall in the center of Reykjavík is always crowded, becoming a symbol of the appeal of this simple dish.

Reykjavík cuisine is a harmonious blend of tradition and modernity, where each dish not only boasts a unique flavor but also tells a story about the country, its people, and Iceland's insatiable spirit of innovation.

Source: https://hanoimoi.vn/am-thuc-cua-vung-dat-bang-lua-739109.html