Kjötsúpa - Meat Soup - lamb meat

Method

• Cut excess fat off the meat and place in the pot
• Dissolve the stock cubes in water - approx 3 cubes to a litre
• Pour stock into the pot so that it covers the meat.
• Bring to the boil and simmer
• Remove excess fat with a ladle
• Simmer for 45 minutes to one hour.
• Chop onions and add to the pot
• Peel turnips and slice coarsely, about 2-4 cm both ways.
• Add turnips to the pot but small amounts at a time to maintain the boil
• Chop cabbage and add to pot with the remaining vegetables
• Add more stock (strength according to taste) so that the contents of the pot are covered.
• Add a pinch of salt and pepper to taste
• When everything is boiled remove from the heat and again remove excess fat off the top of the water with a ladle.
• Icelanders often like to take the meat from the soup and eat separately as two dishes.