Lamb and potato soup
Description
Hearty and aromatic soup. This soup originates from Iceland. It is served immediately after cooking, while still hot, to warm up. The vegetables are cut into large pieces, and the soup turns out to be rather light in consistency. The meat becomes very tender and melts in your mouth. Use meat with bones to achieve a rich broth. The soup is ready to serve.
Instructions
- 1
Step 1
1. Wash the meat and cut it into small pieces, do not discard the bones, place everything in a pot, pour in water, put the pot on the stove and bring to a boil, then skim off the foam that forms.
- 2
Step 2
2. Peel the onion and cut into small cubes, add to the pot, along with salt, ground black pepper, and bay leaf. Cook for 40-50 minutes after boiling.
- 3
Step 3
3. Wash the potatoes and cut them into pieces, peel the turnip and dice it, slice the carrots into thin rounds. Add the vegetables to the pot and cook for 15 minutes, then cut the cabbage into pieces and add it to the other ingredients, cook for 10 minutes.
- 4
Step 4
4. Add cumin and remove the bay leaf, ladle the soup into bowls and serve immediately.