Kjötsúpa

Method

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1. Put the lamb, water and onion in a large pot. Bring slowly to the boil, then skim off the scum. Reduce to a gentle simmer, partly cover and cook for 60 minutes.

   Mark done Start 60 min timer

2. Add the rice, swede, carrots, salt, pepper and thyme, and simmer for 15 minutes.

   Mark done Start 15 min timer

3. Add the potatoes, leek and cabbage and simmer for 15 minutes more, until the vegetables and rice are tender.

   Mark done Start 15 min timer

4. Lift out the lamb, pull the meat from the bones in chunks, discard the bones and any excess fat, and return the meat to the pot. Taste and adjust the salt.

   Mark done

5. Serve hot in deep bowls, sprinkled with parsley.

   Mark done

Chef’s Tips

• Start with cold water and bring it up slowly. It draws the flavour out of the bones and helps the scum come to the top.
• Skim the fat as it simmers. Lamb shoulder is fatty, and skimming keeps the broth clean.
• Cut the vegetables in large chunks so that they hold their shape after cooking.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Dark rye bread
• Salted butter
• A pot of hot coffee

Storage & Reheating

Keep in the fridge up to 4 days and reheat gently. It is even better the next day. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.