Category: Welsh

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:

1. 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.
2. Meanwhile, prepare the vegetables:
3. Peel the potatoes and cut into large cubes.
4. Peel the parsnip and cut into large cubes.
5. Peel the kohlrabi and cut into large cubes.
6. Peel the celery root and cut into large cubes.
7. Clean the carrots and cut into large cubes.
8. When meat is cooked, take it out of the pot and cut it into pieces the same size as the vegetables.
9. Add all root vegetables, cubed mutton and leave them to simmer for 45 minutes.
10. Slice the leek into 1 cm slices, both the green and white parts.
11. Add the sliced leeks to the soup pot, season with salt and freshly ground black pepper to taste and cook it for 15 minutes.
12. Serve hot.