Icelandic Meat Soup

This soup has warmed the bones of Vikings for centuries and still remains as popular as ever due to its vitamin boosting effects.

Ingredients

• RYVITA^® Dark Rye Crispbread
• 1.5 kg Lamb Meat
• 2 Litres Water
• 1 Large Onion
• 250gr chopped carrots
• 50 gr oatmeal
• 1 suede
• 1kg peeled potatoes
• 3 stiks celleri
• 1/2 head of white cabbage
• 3 tbsp soup herbs
• salt & pepper

Method

Clean the meat and cut off most of the fat if its very fatty. Put the meat into a pot, add the water and bring to boil. As it starts boiling, remove as much of the froth as possible.

Boil for 30 min, then add the potatoes and boil for another 15 min before adding everything else and boiling for an additional 15 min.

Add salt and pepper as required.