Icelandic winter soup with lamb

Name: icelandic winter soup with lamb
Total time: 60 min
Yield: 4
Ingredients: 300 gram leg of lamb without bone; 1 tablespoon parsley; 1 tablespoon thyme leaves; 5 onion; 200 gram root; 300 gram parsnip; 250 gram potatoes; 100 gram white coal; 50 gram rice

Ingredients

300 gram leg of lamb without bone
1 tablespoon parsley
1 tablespoon thyme leaves
5 onion
200 gram root

300 gram parsnip
250 gram potatoes
100 gram white coal
50 gram rice

Directions

Cut the meat into cubes of three cm.
Place the meat in a soup pan and add 1.25 liters of water.
Bring the water to the boil and scoop off the foam.
Chop the parsley and chop the onion.
Add half a tablespoon of salt with the herbs and onion and let the soup simmer for 40 minutes on very soft heat.
Meanwhile cut the carrot into thick slices and cut the parsnip into large pieces.
Peel the potato and cut into pieces.
Add the carrot, parsnip and potatoes and let the soup simmer for 10 minutes.
Cut the white cabbages into strips.
Then add the white cabbages and the rice and cook the soup gently for 10-15 minutes.
Season the soup with salt and pepper.
Tasty with rye bread.