Reestit Mutton Soup is a traditional Scottish recipe (from the Shetland islands) for a hearty soup of winter vegetables and air-dried mutton. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Reestit Mutton Soup.
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This is a classic Scottish mutton soup from the Shetland islands. Note that reestit mutton is a local Shetland version of Faroese Skerpikjøt air-dried mutton, the curing method of which was brought to the Shetlands by the Vikings. For the home cook, use the Skerpikjøt recipe to yield a home-made equivalent.
Ingredients:
200g reestit mutton
25g butter
1 onion, finely chopped
200g carrots, finely diced
300g potatoes, peeled and finely diced
225g turnip, peeled and finely chopped
1.25l lamb or chicken stock (use water if you have none)
salt and freshly-ground black pepper, to taste
Method:
Begin by softening the dried mutton. Place in a large stockpot then cover with water and bring to a boil. Continue boiling for about 2 hours, until the meat is tender. Drain the mutton, reserving a ladleful of the stock for the soup. Finely chop the meat and set aside.
Place a large soup pot over medium heat. Add the butter and use to fry the onions and carrots for about 6 minutes, or until the onions are soft.
Now add in all the remaining vegetables, the stock and the reserved cooking liquid from the meat. Bring to a simmer and cook for 20 minutes, or until the vegetables are tender.
Mash some of the vegetables with a potato masher to thicken the soup, but leave some larger pieces for texture.
Now add in the shredded reestit mutton and allow to heat through. Season to taste with salt and freshly-ground black pepper.
Ladle into warmed soup bowls and serve with buttered bread or bannocks.
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