INGREDIENTS

  • 1 kg Mutton or Lamb (Shoulder or Neck), bone-in, cut into rough pieces
  • 1 large rutabaga (Swede), chopped
  • 4 large carrots, chopped
  • 6 waxy potatoes, chopped1 onion, chopped
  • Salt and Pepper to Taste


METHOD

  1. Place meat in a large soup pot, such as a 6-quart dutch oven, and cover with cool water. 
  2. Slowly bring the meat and water to a boil and then reduce the heat to very low.
  3. Simmer the meat for about an hour, until it’s very tender.  Skim away any surface scum (if necessary).
  4. Add the chopped vegetables and simmer until they’re tender, about 20 more minutes.
  5. Serve Kjötsúpa hot.