Ingredients with Measurements:
- 1 pound lamb shoulder, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/2 head of cabbage, chopped
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add the carrots and celery and cook for another 5 minutes.
6. Add the cabbage and cook until it starts to wilt, about 5 minutes.
7. Add the chicken broth, bay leaf, dried thyme, salt, and pepper to the pot.
8. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1-2 hours, or until the lamb is tender.
9. Remove the bay leaf from the soup.
10. Ladle the soup into bowls and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 12g
Protein: 24g
Sodium: 800mg
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add potatoes or turnips for a heartier soup.
- Add a can of diced tomatoes for a slightly tangy flavor.
- Add a splash of vinegar or lemon juice for a brighter taste.
Tips and tricks:
- Brown the lamb well to develop a rich flavor in the soup.
- Use a wooden spoon or spatula to scrape up the browned bits from the bottom of the pot while cooking the vegetables.
- Let the soup simmer for at least an hour to allow the flavors to meld together.
Storage instructions:
Refrigerate the soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until heated through.
Presentation ideas:
Serve the soup in a rustic bowl with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped parsley or a dollop of sour cream.
Pairings:
Pair with a glass of red wine, such as a Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Serve with a side salad or a slice of bread.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to reduce and thicken.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Lamb and cabbage soup is a traditional Icelandic dish that has been enjoyed for centuries. It is often served during the winter months when the weather is cold and hearty soups are a staple.
Flavor profiles:
This soup has a rich and savory flavor from the lamb, balanced by the sweetness of the carrots and the slight bitterness of the cabbage.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Icelandic