KjötsúpaIcelandic lamb soup

• 1.5 kg3.3 lb bone-in lamb for soup (súpukjöt): shoulder, neck or breast, cut into large pieces through the bone; trim off excess fat
• 2.5 l10 1/2 cups cold water, enough to cover the meat by about 2 cm (1 in)
• 2 tsp salt, plus more to taste
• 1 onion or small leek, chopped
• 50 g1/4 cup rice or 1/2 cup rolled oats rice or rolled oats (hafragrjón), or pearl barley; optional, to thicken
• 2 tbsp dried soup herbs (súpujurtir), the dried soup-vegetable and herb mix sold in Iceland; optional
• 500 g1.1 lb rutabaga (rófur, swede), peeled, cut in large chunks
• 400 g14 oz carrots, peeled, cut in thick chunks
• 600 g1.3 lb small waxy potatoes, peeled, halved if large
• 200 g7 oz white cabbage, optional; cut in wedges or rough pieces
• black pepper, to taste
• chopped parsley, to serve, optional

Method

1. 1

   1. Put the lamb in a large pot, pour over the cold water and bring it slowly to a boil over medium heat; do not brown the meat first.

2. 2

   2. As it comes to the boil, skim off the grey foam with a slotted spoon for the first 10 minutes, until the surface stays clear.

3. 3

   3. Add the salt, the onion or leek, the rice or oats and the dried soup herbs. Lower the heat, partly cover and simmer very gently for 45 minutes.

4. 4

   4. Add the rutabaga and carrots and simmer for 15 minutes.

5. 5

   5. Add the potatoes, and the cabbage if using, and simmer for another 20 to 25 minutes, until the rutabaga is tender right through when pierced and the meat is starting to come away from the bone.

6. 6

   6. Taste the broth and season with salt and pepper; it should taste of lamb and sweet roots, nothing more.

7. 7

   7. Serve hot in deep plates, with the meat on the bone or lifted out and cut into pieces, and a little parsley on top if you like.