Kjötsúpa
A clear lamb soup with root vegetables and barley. One pot, four ingredients, three hours.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cover the meat with three litres of cold water, bring it up and skim carefully.
Simmer for an hour and a half, never letting it boil hard; the broth has to stay clear.
Add the barley and onion and cook forty minutes more.
Add the carrot, swede and potato in large pieces and cook twenty minutes.
Add the cabbage for the last ten minutes and season with salt and pepper.
Divide the meat between bowls, ladle over the broth and vegetables and serve with rye bread.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Ypsilon from Finland · CC0