Gruenkern(Spelt) Suppe(Soup) |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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Gruenkern/Spelt is a member of the wheat family and makes a delicious soup. When I was a very little girl I would cross the street to my (adopted)Grandparents' house and eat their delicious Gruenkern Suppe. It is a wonderful German-Jewish dish. I just made it and am going to modify the recipe. It tasted great, but it was the wrong consistency. I used my stick blender and partially pureed the soup and added some beef broth to get the creamy consistency that I remembered. Ingredients:
1 lb spelt, whole kernels |
1 onion, chopped |
1 tablespoon vegetable oil |
6 cups water |
salt and pepper |
1 1/4 ounces lipton onion soup mix |
1/2-1 lb spicy meat, i use salami or 1/2-1 lb smoked sausage, chopped |
Directions:
1. Wash and soak the Gruenkern (spelt) overnight.
2. Drain the Greunkern.
3. Saute the onion in vegetable oil until brown.
4. Combine the Gruenkern, onion, water, salt and pepper, and onion soup mix.
5. Cook on low for 2 hours.
6. Add the meat and cook for 4 hours.
7. Check the seasonings and adjust to taste.
8. Add water as needed.
9. The consistency should be very thick/stew consistency.
10. Cook for 2 more hours or until spelt is soft and texture is creamy.
11. See additional notes.
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