When it comes to traditional Icelandic food, it doesn’t get any better than this lamb soup. It is hearty, nutritious, full of flavor and deliciousness. The energy you get from the meat and vegetables will keep you going for a long time. When the weather starts to get colder this soup is the perfect way to stay warm and cozy.
| PREP TIME | COOKING TIME | TOTAL TIME |
|---|---|---|
| 30 minutes | 2 hours | 2 hours and 30 minutes |
YIELD: 6-8 Servings
Ingredients
- 12 cups water (3 liters)
- 4 lbs lamb pieces — shoulder, neck and shanks (good to have some fatty pieces as well, they bring the best flavor)
- ¼ cup rice
- 2 tsp salt
- 6 scoops (6 servings) just björn marine collagen
- 5 - 8 small carrots — peeled and diced into ½ inch pieces
- 2 small rutabagas — peeled and uniformly diced
- 10 small potatoes — peeled
- ¼ head of white cabbage, roughly cut into bite size pieces
- 1 onion sliced
- 1 tsp dried thyme
- 1 tsp dried oregano
How to Make it
- Place meat and salt into a large soup pot and cover with cold water.
- Slowly bring to boil and then reduce the heat to low—skim away any surface froth.
- Add the collagen and let the soup simmer for about 1 ½ hour, until the meat is very tender.
- Add the chopped vegetables, thyme, oregano, and rice.
- Let simmer for 30 additional minutes or until the vegetables are soft in the middle.
- Serve piping hot
