- 2 l water
- 500 g lamb meat or mutton, preferably salt cured, or salt pork if lamb/mutton is not available
- 200 g yellow split peas
- 1 tsp salt
- 500 g potatoes
- 1 onion
- 500 g carrots and rutabagas
- 3-4 slices smoked bacon (optional) – I use a lot more
Soak the peas for time indicated on packaging. Bring water to the boil. Cut onion into chunks and add to the water with the meat and peas, and cook for about 1 hour. If you are using bacon, cook with the rest for the last 1/2 hour. Potatoes, rutabagas and carrots can either be cooked separately, or with the rest, for the last 1/2 hour.
Remove the meat and potatoes and serve separately.
Some people will eat the meat and potatoes first, others will cut them up and add to the soup. Some also add milk to the soup just before serving.
The recipe comes from the teaching leaflet "Súrt og Sætt", by Sigríður Sigurðardóttir, published by Byggðasafn Skagfirðinga, 1998. Historical information comes from "Saga Daganna", by Árni Björnsson - Mál og Menning, Reykjavík, 1993).