Icelandic Lamb Soup (Kjötsúpa)

Ingredients

• about 680 g Lamb Shoulder
• 8 cups Water
• 3 medium Potatoes
• 3 medium Carrots
• 1 medium Rutabaga
• 1 large Leek
• 2 tsp Dried Herbs (Thyme, Rosemary)
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g lamb shoulder into 2.54 cm cubes.
2. 2Place the cubed lamb into a large heavy-bottomed pot. Add the 8 cups of water. Bring the pot to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 1 hour. During this time, skim off any foam or impurities that rise to the surface using a spoon.
3. 3While the lamb is simmering, prepare your vegetables. Peel and cut the 3 medium potatoes into 2.54 cm cubes. Peel and cut the 3 medium carrots into 2.54 cm pieces. Peel and cut the 1 medium rutabaga into 2.54 cm cubes. Wash and slice the 1 large leek into 1.27 cm thick rounds.
4. 4After the initial 1-hour simmer, add the prepared 2.54 cm cubes of potatoes, carrots, rutabaga, and the 1.27 cm rounds of leek to the pot with the lamb.
5. 5Stir in the 2 tsp of dried herbs (Thyme, Rosemary), the 1 tsp of salt, and the 1/2 tsp of black pepper.
6. 6Cover the pot again and continue to simmer gently over low heat for another 1 hour, or until the lamb is fork-tender and the vegetables are soft. The soup should be gently bubbling, not boiling rapidly. You can test the lamb by carefully removing a piece and seeing if it breaks apart easily with a fork. The vegetables should be easily pierced with a fork as well.
7. 7Ladle the hot Icelandic Lamb Soup into bowls and serve immediately.

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