Kjötsúpa

Method 6 steps

1. 1

   Cover the meat with three litres of cold water, bring it up and skim carefully.

2. 2

   Simmer for an hour and a half, never letting it boil hard; the broth has to stay clear.

3. 3

   Add the barley and onion and cook forty minutes more.

4. 4

   Add the carrot, swede and potato in large pieces and cook twenty minutes.

5. 5

   Add the cabbage for the last ten minutes and season with salt and pepper.

6. 6

   Divide the meat between bowls, ladle over the broth and vegetables and serve with rye bread.