Icelandic Soured Whey Soup with Meat

Method

1. In a large pot, brown the meat over medium heat.
2. Add onion, carrots, and potatoes, stirring to coat in the meat juices.
3. Pour in soured whey and add caraway seeds, salt, and pepper.
4. Bring to a gentle simmer and cook for 1-1.5 hours until the meat is tender.
5. Stir in fresh dill before serving.
6. Serve hot, optionally with rye bread.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.