brauðsúpa

Brauðsúpa is a traditional Icelandic bread soup, a simple yet hearty dish that has been a staple in Icelandic cuisine for generations. The name translates to "bread soup" in English, reflecting its primary ingredient: rye bread, often stale or leftover. This soup is known for its rustic simplicity and comforting qualities, making it a popular choice in both rural and urban households.

The soup is typically made by soaking rye bread in water or broth until it softens, then simmering it with onions, salt, and sometimes other vegetables like carrots or potatoes. The mixture is often seasoned lightly, allowing the natural flavors of the bread to dominate. Some variations include the addition of dried fish, such as stockfish or hareng, which adds a distinct savory taste. The soup is usually served warm, often as a light meal or a side dish alongside other Icelandic foods like smoked lamb or skyr (Icelandic yogurt).

Brauðsúpa holds cultural significance in Iceland, particularly during the colder months when it serves as a warming and economical meal. Its preparation reflects Icelandic resourcefulness, utilizing simple ingredients to create a nourishing dish. While modern adaptations may include additional ingredients or variations, the core concept remains unchanged—an affordable, filling, and comforting soup made primarily from bread.

The dish is widely enjoyed across Iceland, and its popularity extends beyond the country’s borders, particularly among those interested in traditional Nordic cuisine. It is often featured in Icelandic restaurants and home cooking, showcasing the country’s culinary heritage.