Kjötsúpa - Meat Soup

• 3kg lamb meat or mutton on the bone
• 3 onions
• 3 medium sized turnips (1 kg)
• 200g White cabbage
• Stock cubes - a mix of beef and vegetable recommended
• Several Carrots
• Several Celery
• Rice or rolled oats
• Large saucepan required

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

lamb meat, onions, white cabbage, beef, carrots, celery, rice, saucepan required

Taken from www.epicurious.com/recipes/member/views/kjotsupa-meat-soup-50138196 (may not work)