{"id":24103,"date":"2021-02-12T08:00:00","date_gmt":"2021-02-12T08:00:00","guid":{"rendered":"http:\/\/blogs.oregonstate.edu\/scarc\/?p=24103"},"modified":"2021-02-09T20:52:29","modified_gmt":"2021-02-09T20:52:29","slug":"foodie-friday-featuring-icelandic-meat-soup","status":"publish","type":"post","link":"https:\/\/blogs.oregonstate.edu\/scarc\/2021\/02\/12\/foodie-friday-featuring-icelandic-meat-soup\/","title":{"rendered":"Foodie Friday featuring Icelandic Meat Soup"},"content":{"rendered":"\n<p>Soup in the winter months is like a receiving warm embrace from the inside. \u00a0In the kitchen the lingering heat and aromas from the preparation give soup a whole other set of sensory delights. \u00a0\u00a0<\/p>\n\n\n\n<p>Homemade soups played center stage in a Library tradition that took place every\u00a0February as a part of the month long OSU Food Drive.  This event brought together\u00a0a tasty variety of meat and vegetarian soups, stews, and chilis to serve as a fundraiser\u00a0lunch for the Linn Benton Food Share. <\/p>\n\n\n\n<p>While this year we can\u2019t share the soups in the\u00a0usual way, I wanted to keep the tradition alive virtually by making one and posting\u00a0about it here. To honor the motivation behind our annual soup extravaganza, I ask\u00a0the reader to please consider a donation to the\u00a0<a href=\"https:\/\/communications.oregonstate.edu\/events\/events-and-projects\/osu-food-drive\">OSU Food Drive<\/a>. Thanks!\u00a0<\/p>\n\n\n\n<p>So, without further ado, let\u2019s get to the soup!<\/p>\n\n\n\n<hr class=\"wp-block-separator\" \/>\n\n\n\n<p><strong><span style=\"text-decoration: underline\">Icelandic Meat Soup<\/span><\/strong><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignright size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/3292\/files\/2021\/02\/soup-1024x768.jpg\" alt=\"\" class=\"wp-image-24104\" width=\"299\" height=\"224\" srcset=\"https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/3292\/files\/2021\/02\/soup-1024x768.jpg 1024w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/3292\/files\/2021\/02\/soup-300x225.jpg 300w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/3292\/files\/2021\/02\/soup-768x576.jpg 768w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/3292\/files\/2021\/02\/soup-1536x1152.jpg 1536w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/3292\/files\/2021\/02\/soup-2048x1536.jpg 2048w, https:\/\/osu-wams-blogs-uploads.s3.amazonaws.com\/blogs.dir\/3292\/files\/2021\/02\/soup-624x468.jpg 624w\" sizes=\"auto, (max-width: 299px) 100vw, 299px\" \/><\/figure><\/div>\n\n\n\n<ul class=\"wp-block-list\"><li>1 pint water\u00a0<\/li><li>1 lb lamb meat\u00a0<\/li><li>1 to 1.5 teaspoons salt<\/li><li>2 tablespoons rice\u00a0<\/li><li>8 oz beets \u00a0\u00a0\u00a0<\/li><li>2-3 carrots\u00a0<\/li><li>2-3 potatoes\u00a0<\/li><li>4 oz cabbage\u00a0<\/li><\/ul>\n\n\n\n<p>1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Boil the water in a saucepan.<\/p>\n\n\n\n<p>2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Wash and clean meat and cut into cubes. Put the meat into the boiling water.<\/p>\n\n\n\n<p>3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Remove the scum off the top of the soup and add salt.<\/p>\n\n\n\n<p>4.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Wash the rice and add to the soup.&nbsp;<\/p>\n\n\n\n<p>5.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Clean and wash vegetables. Cut up and add to the soup. Cook for 20 minutes.\u00a0<\/p>\n\n\n\n<p>*<em>Featured in\u00a0<\/em><span style=\"text-decoration: underline\">Food Fair: An International Cookbook<\/span><em>. 1987 International Student Organization &amp; International Cultural Service Program,\u00a0Oregon State University. Recipe contributed by Margret Reynisdottir.  Publication available online\u00a0<a href=\"https:\/\/ir.library.oregonstate.edu\/concern\/technical_reports\/028711875?locale=en\">here<\/a>.\u00a0<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator\" \/>\n\n\n\n<p>This seemed like an ideal winter soup: hearty, full of root veggies, and from a country known to get a little chilly.\u00a0 Preparing this brought me a few culinary firsts: cooking with meat from a chop (lamb), boiling bones to make a broth,\u00a0and using beets in a recipe. I was concerned about blandness since salt was the only spice added, so I took the extra\u00a0step of making a little stock from the chop bone for a little \u201cflavor insurance.\u201d\u00a0<\/p>\n\n\n\n<p>The results offered up a visual feast of vibrant colors-orange, yellowish white, purple, and grey. All of this was bathed\u00a0in a reddish broth tinted by the beets-quite a sight! The root mixture gave the soup an overall sweetness that was a\u00a0little surprising, while the lamb helped to balance out with a savory and fatty flair that I did expect. One thing to note is\u00a0that the rice and cabbage really added nothing to this in the way of taste or texture. Overall, the soup worked perfectly\u00a0in warming me up during lunchtime on a cold winter Monday.<\/p>\n\n\n\n<p>Perhaps next February during more \u201copen\u201d times, I can revisit this recipe and share it with others-stay tuned!<\/p>\n\n\n\n<p>Karl McCreary &nbsp;&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soup in the winter months is like a receiving warm embrace from the inside. \u00a0In the kitchen the lingering heat and aromas from the preparation give soup a whole other set of sensory delights. \u00a0\u00a0 Homemade soups played center stage in a Library tradition that took place every\u00a0February as a part of the month long [&hellip;]<\/p>\n","protected":false},"author":9435,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Our latest Foodie Friday featuring Icelandic Meat Soup and in honor of  the OSU Food Drive.","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-24103","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/blogs.oregonstate.edu\/scarc\/wp-json\/wp\/v2\/posts\/24103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.oregonstate.edu\/scarc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.oregonstate.edu\/scarc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/scarc\/wp-json\/wp\/v2\/users\/9435"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/scarc\/wp-json\/wp\/v2\/comments?post=24103"}],"version-history":[{"count":3,"href":"https:\/\/blogs.oregonstate.edu\/scarc\/wp-json\/wp\/v2\/posts\/24103\/revisions"}],"predecessor-version":[{"id":24107,"href":"https:\/\/blogs.oregonstate.edu\/scarc\/wp-json\/wp\/v2\/posts\/24103\/revisions\/24107"}],"wp:attachment":[{"href":"https:\/\/blogs.oregonstate.edu\/scarc\/wp-json\/wp\/v2\/media?parent=24103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/scarc\/wp-json\/wp\/v2\/categories?post=24103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/scarc\/wp-json\/wp\/v2\/tags?post=24103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}