Lamb soup

Ingredients

• 700 g lamb pieces
• Potatoes
• Carrots
• Rutabaga
• Cabbage
• Parsley

How to make it

1. Simmer lamb in water until the broth is rich. Start over medium-high heat until the water or broth is bubbling, then lower to medium or medium-low and cook gently for 10-25 minutes, depending on size, until tender but not falling apart.
2. Skim, season and add root vegetables. Work in a bowl for 2-3 minutes until the mixture looks even, then let it rest for 10-20 minutes so the flour, meat or spices hydrate properly.
3. Cook until vegetables are tender. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
4. Finish with cabbage and parsley. Taste once more before serving. Add salt, acid, herbs or a spoon of sauce at the end while the dish is still hot.