Kjötsúpa

Ingredients - Serves 6

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaves - 2
• Garlic - 2 cloves, minced
• Celery stalks - 2, diced
• Onion - 1 medium, diced
• Rutabaga - 1 small, peeled and diced
• Carrots - 2 large, peeled and diced
• Potatoes - 4 medium, peeled and diced
• Water - 8 cups
• Lamb shoulder - 1.5 pounds, bone-in

Let's Get Started

1. In a large pot, add the lamb shoulder and water. Bring to a boil, then reduce the heat to low and simmer for 1 hour, skimming off any foam that rises to the surface.
2. Remove the lamb shoulder from the pot and let it cool slightly. Remove the meat from the bone and shred it into bite-sized pieces. Discard the bone and any excess fat.
3. Return the shredded lamb to the pot and add the diced potatoes, carrots, rutabaga, onion, celery, garlic, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for another hour, or until the vegetables are tender.
4. Remove the bay leaves from the pot and discard them. Taste the soup and adjust the seasoning if needed.
5. Serve the kjötsúpa hot, garnished with fresh parsley.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 120 minutes
• Calories: 400
• Fat: 15g
• Carbs: 30g
• Protein: 25g
• Sodium: 800mg
• Sugar: 5g