Icelandic Lamb Soup

Instructions

1. Prepare the lamb
   Rinse the lamb pieces under cold water and place them in a large pot. Cover with cold water and bring to a boil. Once boiling, reduce heat to a simmer and skim off any foam that rises to the surface.
2. Create the broth
   Add the diced onion, bay leaves, thyme, salt, and pepper to the pot. Simmer gently with the lid slightly ajar for about 1 hour, or until the lamb is tender but not falling apart.
3. Add root vegetables
   Add the carrots and rutabagas to the pot. Continue to simmer for 15 minutes, allowing the flavors to combine and the vegetables to begin softening.
4. Add remaining vegetables
   Add the potatoes and cabbage to the pot. Simmer for an additional 20-25 minutes, or until all vegetables are tender. Adjust seasoning with salt and pepper if necessary.
5. Remove the meat
   Remove the lamb pieces from the soup. Discard any bones and cut the meat into bite-sized pieces. Return the meat to the soup and stir to combine.
6. Serve
   Ladle the hot soup into bowls, ensuring each portion has a good balance of meat and vegetables. Garnish with freshly chopped parsley. Serve with traditional Icelandic rye bread (rúgbrauð) for an authentic experience.