Kjötsúpa (Icelandic meat soup) is made from sheep or lamb meat in addition to root vegetables. Suppeurter is bought in every grocery store in Iceland, but is not so easy to get hold of here I live, so I have replaced it with dried herbs and vegetable funds.
3 liters of water
1.2 kg lamb shank or mutton
2 ts salt
1 ts pepper
4 carrots
8 potatoes
1 kohlrabi
1/4 head of cabbage
2 onions
1 dl Icelandic suppeurter (possibly 1 tbsp dried leeks, 1/2 tbsp Santa Maria herb goose spices and 4 tbsp vegetable husks)
Rinse off the meat with water, divide it into cubes, put it in a saucepan with water, along with the legs and bring to a boil. A brown foam will appear on top, and must be removed with a spoon (skimmed off), so that the soup does not become cloudy.
Add suppeurts (possibly funds and dried herbs) and cook the soup for at least 2 hours to make sure the meat is tender and the broth is good.
While the meat is cooking, peel the vegetables and divide them into cubes that fit in a spoon. The cabbage is divided into strips. When the meat has cooked for 1 hour, all the vegetables, except for the cabbage, are added to the saucepan. Let the soup cook for at least another 1 hour, until the meat is completely tender. When it remains about 20 min. of the cooking time, the cabbage is added. Season with salt and pepper before serving the meat juice.
Kjötsúpa tastes even better the next day and can also be frozen, so I always cook enough for several days.
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