ABSjeladót

ABSjeladót is a traditional Icelandic dish that originated in the southern region of the country, particularly around the town of Vík í Mýrdal. The name translates roughly to "black soup" or "black broth," reflecting its dark, rich appearance. The dish is a hearty, slow-cooked stew made primarily from sheep's head and feet, along with other offal such as liver, heart, and tongue. These ingredients are simmered for several hours, resulting in a thick, flavorful broth that is often served with flatbread, boiled potatoes, or rye bread.

The preparation of ABSjeladót is labor-intensive, requiring careful cleaning and cutting of the meat before long simmering. The dish is traditionally cooked in a large pot over an open fire or in an oven, allowing the flavors to develop fully. It is commonly served during winter months, particularly around Christmas and New Year’s, as a way to utilize the entire animal and preserve food before modern refrigeration methods.

ABSjeladót is deeply rooted in Icelandic culinary culture, reflecting the country’s historical reliance on sustainable and resourceful cooking. While it may not be widely popular outside of Iceland, it remains a beloved and iconic dish among locals, often enjoyed as a comforting meal during colder seasons. The dish’s bold, savory taste and rustic preparation make it a unique example of Icelandic gastronomy.