Klösum

Klösum is a traditional Icelandic dish that originated as a simple, hearty meal designed to utilize leftover ingredients efficiently. The name derives from the Icelandic words *klösum*, meaning "to mix" or "to combine," reflecting its preparation method. Historically, it was a practical way for families to repurpose ingredients like potatoes, onions, and sometimes meat or fish, making it a staple during the colder months when fresh food was scarce.

The dish typically consists of boiled potatoes, onions, and sometimes leftover meat or fish, all simmered together in a broth or milk-based sauce. Variations may include the addition of eggs, cheese, or herbs like dill or parsley for extra flavor. Klösum is often served as a side dish or a light main course, sometimes accompanied by bread or rye crackers. Its simplicity and adaptability have made it a beloved part of Icelandic cuisine, both in rural homes and modern kitchens.

Klösum is not only a culinary tradition but also a reflection of Iceland’s resourcefulness in preserving food and minimizing waste. While it remains a nostalgic dish for many, it has also gained recognition as part of Iceland’s broader culinary heritage, occasionally appearing in contemporary restaurants that emphasize traditional flavors. Its preparation methods and ingredients continue to evolve, yet its core philosophy of making the most of available ingredients endures.