Kjötsúpa

Hot meat soup

Ingredients

500 g lamb
750 ml water
1 chopped onion
250 g beets
150 g potatoes
150 g carrots
250 g white cabbage
1 stalk of leek
1/2 bunch of parsley
40 g oat flakes  


Preparation

Cut the meat into cubes, put it in a large pot and pour cold water over it and season with salt and pepper. Then slowly bring to the boil on the stove without a lid, skim off the resulting foam every now and then, and let it simmer slowly for a good 30 minutes.

When preparing the broth, skimming off all of the grayish foam that forms is a prerequisite for obtaining a clear broth. Do not stir while the broth is boiling - this will release cloudy particles.

Then add the oat flakes to the broth and stir well.

Wash, peel and dice the beets and potatoes. Also clean the leek and carrots and then cut them into thin slices. Chop the onion into small pieces.

Add the vegetables to the pot and let everything simmer for another 15 minutes.

Cut the white cabbage into strips and chop roughly.

Add the cabbage to the soup and simmer for another 10 minutes.

Then add the herbs and stir.

Season again with salt and pepper to taste and serve. In Iceland, at least in the past, the meat was often fished out of the soup and served on a separate plate, sometimes even with potatoes, and the soup in a separate bowl, but today you often get everything together, usually with a thick slice of freshly baked brown bread in addition.

Annotation:

The cooking time for the meat soup alone is a good hour, so with all the trimmings you have to start cooking in good time if you want a warm meal. However, the soup also tastes delicious when reheated!

[Translated from here.]