Kjötsúpa

Ingredients

Quantities for 6 servings.

• 1.2 kg Lamb on the bone, shoulder or neck
• 120 g Pearl barley
• 500 g Potatoes
• 4 piece Carrots
• 400 g Swede
• 2 piece Onions
• 300 g Cabbage
• 1 tsp Dried herbs
• to taste Salt and pepper

Method

1. Cover the meat with three litres of cold water, bring it up and skim carefully.
2. Simmer for an hour and a half, never letting it boil hard; the broth has to stay clear.
3. Add the barley and onion and cook forty minutes more.
4. Add the carrot, swede and potato in large pieces and cook twenty minutes.
5. Add the cabbage for the last ten minutes and season with salt and pepper.
6. Divide the meat between bowls, ladle over the broth and vegetables and serve with rye bread.