Traditional Icelandic Lamb Soup
Warming & hearty Icelandic Soup is a simple soup made with root vegetables, and lamb. It is wonderful on a chilly day served with crusty bread and homemade butter.
Ingredients
- 2 lbs. Lamb on the bone, cut into big chunks
- 4-5 litres Water
- 2 tsp. Salt
- 1/2 tsp. Ground Pepper
- 2 tbsp. Dried Soup Herbs
- 2 tbsp. Vegetable Soup Stock
- 1 Onion, small chopped finely
- 1 lb. Rutabagas
- 3/4 lb. Potatoes
- 3/4 lb. Carrots
- 1/4 lb. Cabbage
Instructions
- Trim some of the excess fat off the meat. Place it in a large soup pot, add 6 cups of cold water and salt, slowly bring to a boil. Skim the broth several times, then add pepper, soup herbs, if using and onions. Simmer, partly covered, for about 45 minutes. Meanwhile, peel the rutabagas and cut them into chunks. Peel the potatoes and halve or quarter them unless they are small. Peel or scrape the carrots and cut them into pieces. Add the vegetable soup stock and all of the vegetables (except the cabbage, if using) to the soup and simmer for 15 minutes more. *When I made this soup I found that it took longer than 15 minutes for the vegetables to become tender.Add cabbage and simmer for 5 to 10 minutes, or until all the vegetables are tender. Taste, season if needed and serve. The soup is always eaten with meat but its often taken out and served on a separate plate. Some prefer to cut up their meat and place it back into the soup.