Ingredients
3kg lamb meat or mutton on the bone
3 onions
3 medium sized turnips (1 kg)
200g White cabbage
Stock cubes - a mix of beef and vegetable recommended
Several Carrots
Several Celery
Rice or rolled oats
Large saucepan required
Preparation
Cut excess fat off the meat and place in the pot
Dissolve the stock cubes in water - approx 3 cubes to a litre
Pour stock into the pot so that it covers the meat.
Bring to the boil and simmer
Remove excess fat with a ladle
Simmer for 45 minutes to one hour.
Chop onions and add to the pot
Peel turnips and slice coarsely, about 2-4 cm both ways.
Add turnips to the pot but small amounts at a time to maintain the boil
Chop cabbage and add to pot with the remaining vegetables
Add more stock (strength according to taste) so that the contents of the pot are covered.
Add a pinch of salt and pepper to taste
When everything is boiled remove from the heat and again remove excess fat off the top of the water with a ladle.
Icelanders often like to take the meat from the soup and eat separately as two dishes.
