Ingredients with Measurements:
- 1 pound of hangikjöt (smoked lamb)
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the chopped cabbage to the pot and sauté for 5-7 minutes until it starts to soften.
4. Add the hangikjöt to the pot and stir to combine.
5. Pour in the chicken or vegetable broth and add the thyme, oregano, bay leaf, salt, and pepper.
6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the cabbage is tender and the hangikjöt is heated through.
7. Remove the bay leaf from the pot.
8. Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender and blend in batches.
9. Taste the soup and adjust the seasoning as needed.
10. Serve hot with your favorite garnishes.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 20g
Protein: 18g
Sodium: 800mg
Substitutions for ingredients:
- Hangikjöt can be substituted with smoked ham or bacon.
- Chicken or vegetable broth can be substituted with beef broth or water.
- Thyme and oregano can be substituted with any herbs of your choice.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use shredded carrots instead of cabbage for a sweeter flavor.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- If you don't have an immersion blender, you can use a potato masher to break up the cabbage and hangikjöt.
- To make the soup spicier, add a pinch of red pepper flakes.
- For a creamier soup, add a splash of heavy cream or coconut milk.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a slice of bread on the side.
Garnishes:
- Chopped fresh parsley
- Croutons
- Sour cream
- Shredded cheese
Pairings:
- Rye bread
- Crackers
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
- Baked potatoes
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the hangikjöt is fully cooked before adding it to the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Hangikjöt is a traditional Icelandic smoked lamb dish that has been enjoyed for centuries. It is typically served during the winter months and is a staple in Icelandic cuisine.
Flavor profiles:
The hangikjöt adds a smoky and savory flavor to the soup, while the cabbage adds a slightly sweet and earthy flavor. The thyme and oregano add a subtle herbal note to the soup.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Icelandic