in Soup Recipes

Traditional Icelandic meat soup

updated

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Ingredients for 4 servings:

  • 400 g lamb, best neck piece
  • 750 ml water
  • 1 m.-sized onion(s)
  • 2 potatoes
  • 200 g turnip(s) (swallows)
  • 200 g carrot(s)
  • 1 tbsp rice
  • 1 tbsp salt
  • 1 soup vegetables

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Kjötsúpa

Place the meat in cold water, add salt, and bring to a boil. Skim off any foam and reduce the heat. Simmer over low heat for 45-50 minutes. Meanwhile, clean and peel the vegetables and soup greens, and cut them into fairly large pieces. After 20 minutes of cooking, add them to the pot with the meat. Serve the meat either in the soup or on its own.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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