Kjötsúpa - Traditional Icelandic Lamb soup/stew
Cooking time: appoximately 60 minutes, 10-15 minutes preparation. Serves 4-6.
* (duh!) 1 1/2 litre Water (less if you want a stew)
* 500 g Lamb or Mutton pieces on the bone
* 1/2 medium Onion sliced or coarsely chopped
* 100 g white cabbage, head halved and sliced across into thin strips
* 2 medium Carrots, sliced across or coarsely julienned
* 50 ml rice (brown or white) or rolled oats
* 1/2 small Rutabaga (a turnip or kohlrabi may be used instead, but taste will be slightly different), bite-sized or smaller cubes (if you dislike the taste, use anyway and discard after use. Rutabagas add a special flavour note to the soup stock)
some cauliflower, divided into florets
potatoes, in bite-size cubes; or if small and new, whole with skin
Bring the water to boil. Rinse the meat with cold water and drop in the boiling water. Lower temperature to medium. Allow meat to cook for about 2-3 minutes. Skim and add salt. Cook for about 30 minutes. Add rice/oats (if using). Cook over low temperature for about 10 minutes. Add carrots, onion, cabbage, cauliflower, rutabaga, potatoes and leeks (if using). Cook for 20 minutes. Season to taste with salt and pepper. Skim off fat before serving.
Serve the meat on a platter with potatoes. Some people will eat the meat and potatoes first, others will cut them up and return to the soup. Some people also add milk just before serving.
Save some soup for the next meal. Kjötsúpa tastes even better the next day.
- if you are using mutton, double the cooking time, add rice after 1 1/2 hour and the remaining ingredients 10 minutes later.
-for a more wholesome soup, use brown rice instead of white and cook with the meat the whole time.
-if you can get freshly harvested organic potatoes, cook and eat them with the skin.
-some cooks sauté the meat before cooking - it adds flavour to the soup.
-you can make the soup with bones and veggies, and serve as a starter.
-try using powdered coriander and/or saffron in the soup - it adds a wonderful middle-eastern style flavour.
-Some cooks use bouillon cubes/powder for added flavour, others rely on getting enough taste from the meat.
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