Kjötsúpa

Shopping list

• 800 g lamb shoulder on the bone — cut into large chunks

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• 2 l cold water

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• 1 piece onion — quartered

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• 3 piece carrots — peeled and cut into large chunks

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• 300 g swede (rutabaga) — peeled and cut into chunks

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• 400 g potatoes — peeled and quartered

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• 200 g white cabbage — roughly chopped

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• 60 g rolled oats

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• 4 piece fresh thyme sprigs

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• 2 piece bay leaves

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• 2 tsp salt

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• 1 tsp black pepper — freshly ground

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• 4 tbsp fresh parsley — chopped, for garnish

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Step by step

1. 1

   Place the lamb chunks in a large stockpot and cover with the cold water. Bring slowly to the boil over medium heat, skimming off any foam or scum that rises to the surface.

2. 2

   Once boiling, reduce the heat to low. Add the onion, thyme, bay leaves, salt, and black pepper. Cover partially and simmer gently for 1 hour, skimming occasionally.

3. 3

   After 1 hour, add the carrots, swede, and potatoes to the pot. Simmer for a further 30 minutes until the vegetables are tender.

4. 4

   Stir in the chopped cabbage and rolled oats. Cook for another 15 minutes, stirring occasionally, until the oats have thickened the broth and the cabbage is soft.

5. 5

   Remove the lamb pieces from the pot. When cool enough to handle, pull the meat from the bones and shred roughly. Discard the bones and return the meat to the soup.

6. 6

   Remove the thyme sprigs and bay leaves. Taste and adjust seasoning with more salt and pepper if needed.

7. 7

   Ladle the soup into deep bowls, ensuring each serving has a good mix of lamb, vegetables, and broth. Garnish with chopped fresh parsley and serve with dense rye bread and butter.