Kjötsúpa – Icelandic lamb soup

Ingredients

• 800 g bone-in lamb shoulder, chopped
• 1.8 l water
• 1 onion
• 400 g potatoes
• 300 g swede
• 3 carrots
• 150 g cabbage
• 1 tsp dried thyme
• salt and pepper

Method

1. 1Bring lamb and water to a boil. Skim, add chopped onion and thyme and simmer for 60 minutes.
2. 2Peel and dice root vegetables and shred cabbage. Add to soup and cook for 25–30 minutes until meat and vegetables are tender.
3. 3Lift out lamb, remove bones and return meat to soup. Season with salt and pepper.