← Nouns Cooking · Soup Pot

Ingredients

• 1.2 kg bone-in lamb shoulder, neck or shank, cut into large pieces
• 2.5 l Water
• 1 Onion, chopped
• 2 tsp Salt
• 1 tbsp dried soup herbs or thyme
• 50 g pearl barley or rolled oats (optional)
• 500 g Swede (rutabaga), peeled and cut into chunks
• 4 Carrot, cut into chunks
• 700 g waxy potatoes, peeled and cut into chunks
• 300 g white cabbage, roughly chopped
• ½ tsp White pepper

Method

1. Put the lamb and water in a large pot and bring to a boil over medium heat. Skim off the foam, then add the onion, salt, herbs and barley, if using.
2. Cover with the lid ajar and simmer gently for 1 hour, until the meat is starting to come away from the bone.
3. Add the swede, carrots and potatoes and simmer for 25 min.
4. Add the cabbage and cook for 15 min more, until all the vegetables are tender.
5. Lift out the lamb, pull the meat from the bones in large chunks and return it to the pot. Season with white pepper and more salt to taste, and serve in deep bowls.

Tips

• Like most stews it tastes even better the next day; chill it overnight and lift off the fat before reheating.
• Barley is optional: leave it out to keep the soup gluten-free. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

196 Flavors Adamant Kitchen