Kjötsúpa

Ingredients

• 500 g Lamb Shoulder
• 1.5 l Water
• 2 pcs Carrot
• 1 pcs Rutabaga
• 2 pcs Potato
• 1 pcs Leek
• 200 g Green Cabbage
• 25 g Oats
• 1 tsp Dried Thyme
• 1 tsp Lovage
• 10 g Parsley
• 2 pcs Bay Leaves
• 2.25 tsp Salt
• 0.75 tsp Black Pepper
• 1 tbsp Butter

Method

1. Peel and evenly dice {carrot}, {rutabaga}, and {potato}; thinly slice {leek}, shred {green_cabbage}, and finely chop {parsley} so the soup cooks evenly.
2. Pat {lamb_shoulder} dry so it browns rather than steams. Melt {butter} in a heavy soup pot over medium-high heat, add {lamb_shoulder} in a single layer, and brown lightly for several minutes until the edges take on color. Season with {salt} and {black_pepper}.
3. Pour in cold {water}, scraping the pot to release the fond, then add {bay_leaves}, {dried_thyme}, and {lovage}. Bring just to a gentle simmer over medium heat, skim carefully until the broth looks clear, and keep it at a bare bubble so the fat emulsifies smoothly. Taste and adjust with more {salt} if needed.
4. Add {carrot}, {rutabaga}, {potato}, {leek}, {green_cabbage}, and {oats} to the pot, seasoning again with {salt} as the vegetables go in. Simmer over low heat until the {lamb_shoulder} is tender and the roots are soft but intact, with a lightly thickened broth and a sweet herbal aroma.
5. Fish out the {bay_leaves}. Stir in {parsley}, let the soup settle briefly off the heat, then taste and brighten with a final pinch of {black_pepper} and {salt}. Ladle hot so the broth stays clear and the lamb remains succulent.