Kjötsúpa (Lamb Soup)

Many people consider kjötsùpa to be the most traditional Icelandic dish. It was initially interpreted as "meat soup," because the lamb was considered meat for many centuries. There was no other meat to eat or only a small amount.Kjötsùpa is created from organic, free-roaming, grass-fed lamb and a selection of hardy vegetables grown by the inhabitants in this difficult terrain (such as potato, carrots, onion). It is still a popular dish in Iceland, whether served in restaurants or prepared at home. Perfect for giving you an energy boost on cold winter days.

Ingredients:

• 2 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• 3 pounds bone-in lamb shoulder or thick chops
• 1 medium onion, sliced
  
• 1/3 cup brown rice, or rolled oats
• 6 cups water
• 1/2 teaspoon dried thyme
  
• 1/2 teaspoon dried oregano
• 1/2 head cabbage, coarsely chopped
• 3 medium carrots, 1/2-inch dice
• 1/2 cup diced rutabaga
• 1 cup cauliflower florets, optional
• 4 medium potatoes, 1/2-inch dice
• Salt, to taste
• Freshly ground black pepper, to taste

How to make Kjötsúpa (Lamb Soup):

• Collect all of the ingredients.
• Heat the olive oil in a large saucepan or Dutch oven over medium heat and sauté the garlic for 1 to 2 minutes (do not brown). Brown the lamb chunks on all sides.
• Sauté the sliced onion in the pot for about 1 minute before adding the brown rice and water. Raise the heat to high and bring the soup to a low boil; cook for 5 minutes, skimming away any foam that rises.
• Reduce the heat to medium, add the dried thyme and oregano, and simmer for 40 minutes, covered.
  
• Mix the cabbage, carrots, rutabaga, cauliflower (if using), and cubed potatoes in a mixing bowl. Cook for a further 20 minutes, covered, or until the vegetables are fork-tender.
• Remove the meat and bones from the pot, coarsely chop the meat, and return to the soup. Warm for another 5 minutes.
• Season with salt and pepper to taste, then serve and enjoy.