Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
Icelandic salted lamb and pea soup. Saltkjot og baunir is what most Icelanders eat on Shrove Tuesday, or "sprengidagur" (literally "bursting day").
- Serve hot as a meal to 8 people.
- ½ lb yellow split peas
- 8 cups water
- 1 onion chopped
- 2 tsp dried thyme rubbed between the palms of your hands
- ¼ lb bacon cubed
- 2½ lb salted lamb shoulder cut large chunks
- 1 lb rutabagas cut large cubes
- 1 lb potatoes peeled, and cut in thick slices
- ½ lb carrots cut in pieces
- freshly-ground black pepper to taste
- salt if needed
- Put the peas in a large pan and add water.
- Bring to the boil, skim, then add thyme and onion.
- Simmer, covered, for 45 minutes.
- Add the bacon and one piece of meat to the soup and boil the rest of the meat in a separate pan.
- Simmer the soup with the meat for around 30 minutes, stirring frequently and adding more water if needed.
- Add the vegetables and cook for 20 minutes, or until tender.
- Season to taste with pepper and salt, if needed.
- The bean soup should be thick (when cold it almost becomes like pease pudding).
- The meat and vegetables may be served on a separate plate and eaten with the soup, or cut up small and returned to the soup.