Wednesday, April 2, 2008

Lamb-Cabbage Soup (Lammaskaalikeitto)

4 - 5 portions


500 gr minced lamb
1 kg cabbage
3 carrots
2 onions
1 tsp black peppers
2 bouillons
1 tsp marjoram
2 laurel leaves
2 - 3 cloves of garlic
1 liter water


Wash and slice the cabbage and the carrots. Peel and chop the onions finely. Place the minced lamb meat in a frying pan and allow it to brown in the cooking oil together with the chopped onions (and garlic if you wish).

Bring the water to a boil in a saucepan and add the seasonings and bouillons. Add the vegetables to the boiling water followed by the browned meat and onions. Allow the soup to simmer at a low heat for at least 2 hours.

Serving Suggestion:

Serve the Lamb-Cabbage Soup hot together with slices of bread.

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