Suaasat (Greenlandic Lamb and Rice Soup)
by CommunityKitchen
GreenlandicEasy2 hr 30 minServes 4
Greenland's everyday national soup, a plainly seasoned but deeply savory broth of slow-simmered lamb, onion and rice that Inuit families have leaned on for warmth through the Arctic winter.
Per
serving420kcal
32gprotein
30gcarbs
18gfat
Ingredients
- 1.5 lb (700g) bone-in lamb shoulder or neck, cut into large chunks
- 6 cups (1.5L) water
- 1 large onion, chopped
- 2 bay leaves
- 1/2 cup (100g) white rice
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
Before you cook
- Pat the lamb chunks dry with paper towels.
- Chop the onion.
Steps
- Heat a large pot over medium-high heat with no oil.
- Sear the lamb chunks on all sides until browned, about 8 minutes.
- Pour in the water and bring to a boil.
- Skim off any foam that rises to the surface.
- Add the chopped onion and bay leaves.
- Reduce the heat to low and cover the pot.
- Simmer for 1.5 hours, until the lamb is starting to turn tender.
- Stir in the rice.
- Season with the salt and pepper.
- Cover and simmer for another 30 minutes, until the rice is soft and the lamb falls apart easily.
- Remove the bay leaves before serving.
- Ladle into bowls and serve hot.
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