Kjötsúpa

Ingredients9

• bone-in lamb shoulder1 kg
• water2 L
• yellow onion1
• carrots400 g
• rutabaga300 g
• potatoes500 g
• white cabbage300 g
• salt2 tsp
• black pepper1/2 tsp

Method

1. Put the lamb in a large pot, cover with cold water, and bring to a boil.
2. Skim off the foam, add the whole onion and salt, then simmer gently for about 1 hour until the meat is tender.
3. Lift out the lamb, discard the bone and excess fat, cut the meat into bite-sized pieces, and return it to the pot.
4. Peel and cut the carrots, rutabaga, and potatoes into chunks and add them to the soup.
5. Simmer for about 20 minutes until the root vegetables are nearly tender.
6. Shred the cabbage, add it to the pot, and cook for another 10 minutes until soft.
7. Season with black pepper and more salt if needed, then serve hot.