Ingredients (4 servings):
- 1.5 kg lamb neck and shoulder
- salt and pepper to taste
- 5 medium potatoes
- 3 medium carrots
- 1 large parsnip
- 1/2 swede otherwise called rutabaga – I could not find it, so I had to skip it even though it’s one of the main ingredients 😉
- 1 leek
- a quarter of large celery root or a whole small one
- 3 small kohlrabi
Preparation method:
- Heat the water in a large cooking pot, add the lamb pieces, season with salt and black peppercorns. Simmer for an hour, until the meat is tender.
- Meanwhile, prepare the vegetables:
- Peel the potatoes and cut into large cubes.
- Peel the parsnip and cut into large cubes.
- Peel the kohlrabi and cut into large cubes.
- Peel the celery root and cut into large cubes.
- Clean the carrots and cut into large cubes.
- When meat is cooked, take it out of the pot and cut it into pieces the same size as the vegetables.
- Add all root vegetables, cubed mutton and leave them to simmer for 45 minutes.
- Slice the leek into 1 cm slices, both the green and white parts.
- Add the sliced leeks to the soup pot, season with salt and freshly ground black pepper to taste and cook it for 15 minutes.
- Serve hot.