Prep 15 mins
Cook 8 hrs
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.
- 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
- Wash and soak the Gruenkern (spelt) overnight.
- Drain the Greunkern.
- Saute the onion in vegetable oil until brown.
- Combine the Gruenkern, onion, water, salt and pepper, and onion soup mix.
- Cook on low for 2 hours.
- Add the meat and cook for 4 hours.
- Check the seasonings and adjust to taste.
- Add water as needed.
- The consistency should be very thick/stew consistency.
- Cook for 2 more hours or until spelt is soft and texture is creamy.
- See additional notes.