Ingredients with Measurements:
- 1 lb. lamb meat, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 1/2 cup red onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup rutabaga, peeled and diced
- 1/2 cup turnip, peeled and diced
- 1/2 cup green peas
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 6 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, sauté the lamb meat until browned on all sides.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the sliced carrots, diced potatoes, chopped red onion, chopped celery, diced rutabaga, and diced turnip to the pot.
4. Add the bay leaf, dried thyme, dried rosemary, and water to the pot.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 1-2 hours, or until the vegetables are tender.
6. Add the green peas to the pot and let them cook for 5-10 minutes.
7. Remove the bay leaf and season the soup with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Simmer on low heat.
Serving size:
4-6 servings.
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Beef or pork can be used instead of lamb.
- Other root vegetables can be used instead of rutabaga and turnip.
Variations:
- Add barley or rice to the soup for a heartier meal.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add fresh herbs like parsley or dill for extra flavor.
Tips and tricks:
- Brown the meat well for a richer flavor.
- Cut the vegetables into small, bite-sized pieces for even cooking.
- Skim off any foam or fat that rises to the surface of the soup while cooking.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a slice of crusty bread on the side.
Garnishes:
Sprinkle chopped fresh herbs like parsley or dill on top of the soup.
Pairings:
Serve the soup with a side salad or a slice of bread.
Suggested side dishes:
- Crusty bread
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kjötsúpa is a traditional Icelandic lamb soup that has been enjoyed for centuries.
Flavor profiles:
The soup is savory and hearty, with a rich lamb flavor and a medley of root vegetables.
Serving suggestions:
Serve the soup as a main course for a cozy winter meal.
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Region: Icelandic