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 leek

1/2 bunch of parsley

40 g oatmeal 


Preparation

Cut the meat into cubes, put it in a large saucepan. pour cold water over it and season with salt and pepper. 

On the stove then slowly bring to a boil without a lid. Skim off the resulting foam again and again. Simmer slowly for a good 30 minutes. 

When preparing the broth, the complete skimming of the forming grayish foam is the prerequisite for obtaining a clear broth. While the broth is boiling, you should not stir - this would release cloudy particles. 

Then add the oatmeal to the broth and stir in well. 

Wash the beets and potatoes, peel and cut into cubes. Clean the leeks and carrots as well and then cut into thin slices. Chop the onion into small pieces.

Put the vegetables in the pot and simmer for another 15 minutes.

Cut the white cabbage into strips and chop coarsely.

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

Then add the herbs and stir.
 

Season again to taste with salt and pepper and serve. 

In Iceland, at least in the past, the meat was often fished out of the soup and served on a separate, additional plate, sometimes even with potatoes. But today you often get everything together, usually with a thick slice of freshly baked bread.

Remark:

The cooking time for the meat soup alone is already about one hour. So with all the trimmings you have to start cooking in time if you want to have a hot meal. However, the soup also tastes very delicious when warmed up again!