Kjotsoupa

Method

Heat a large pot and brown the diced lamb or mutton in batches until golden, then set aside. Add the chopped onions to the pot and soften for 3-4 minutes. Return the meat to the pot and pour in the water or stock, bringing to a boil. Add the diced potatoes, carrots, turnip, bay leaf and thyme, then reduce heat and simmer for 45-50 minutes until the meat is tender and vegetables are cooked through. Season generously with salt and pepper to taste. Serve hot as a hearty, warming soup.