Kjötsúpa - Lamb Soup

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   Bring the water to boil. Rinse the meat with cold water and drop in the boiling water. Lower temperature to medium. Allow meat to cook for about 2-3 minutes. Skim and add salt. Cook for 30 minutes. Add rice/oats (if using). Cook over low temperature for 10 minutes. Add carrots, onion and cabbage, cauliflower, rutabaga, potatoes and leeks (if using). Cook for 20 minutes. Season to taste with salt and pepper. Skim off fat before serving.

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   Serve the meat on a platter with some potatoes (if you cooked them in the soup, don't bother to remove them). Some people will eat the meat and potatoes first, others will cut them up and add to the soup. Some people also add milk just before serving. Save some soup for the next meal. Like its Italian cousin, the Minestrone, this tastes even better the next day.

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   Some pointers:

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   -for a more wholesome soup, use brown rice instead of white and cook with the meat the whole time.

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   -if you can get freshly harvested organic potatoes, cook and eat them with the skin.

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   -some cooks saute the meat before cooking - it adds flavour to the soup.

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   -you can make the soup with just bones, and serve as a starter.

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   -try using powdered coriander and/or saffron in the soup - it adds a wonderful middle-eastern style flavour.

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   -Some cooks use bouillon cubes/powder for added flavour, others rely on getting enough taste from the meat.

No additional tips available.