Traditional Icelandic Meat Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g lamb, best neck piece
- 750 ml water
- 1 medium onion (s)
- 2 potato (s)
- 200 g beet (s)
- 200 g carrot (s)
- 1 tablespoon rice
- 1 tablespoon salt
- 1 soup greens
Print Recipe
Pin Recipe Instructions
- Put the meat in cold water, add salt and bring to a boil. Remove foam and reduce heat. Simmer over low heat for 45 - 50 minutes.
- In the meantime, clean, peel and cut the vegetables and soup greens into fairly large pieces. After 20 minutes of cooking, add to the meat in the saucepan.
- Serve the meat either in the soup or separately.
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