Gruenkernspelt Suppesoup Recipes

SUPPER SOUP

Steps:

• Heat the oil in a Dutch oven or soup kettle. Add the onions; saute to soften slightly, about 2 minutes. Add remaining vegetables, meat of choice, starch of choice, tomatoes, chicken broth, and dried herb or spice of choice. Partially cover and simmer until vegetables are tender and flavors have blended, about 20 minutes. Add fresh herbs, season with salt and ground black pepper to taste.

PAMELA GUROCK'S GRUENKERN SOUP

Steps:

• Put all the ingredients in a pot and add 12 cups water. Bring to a boil over medium heat, periodically skimming the foam that comes to the top. Reduce heat and simmer 2 hours and 15 minutes.
• With a slotted spoon, take out the meat and bones and allow them to cool. Meanwhile, skim the fat off the soup. Scoop out any marrow from the bones and return it to the pot.
• Separate the meat from the bones, discarding fat and gristle. Chop the meat into 1/2-inch cubes and return it to the pot. Season to taste with salt and pepper.

EGGPLANT SUPPER SOUP

Steps:

• Heat oil and butter in a Dutch oven.
• Add onion and sauté until limp (about 3 minutes).
• Add the meat and stir over the heat until it loses its pinkness.
• Add eggplant, garlic, carrots, celery, tomatoes (break up with fork), beef broth, salt, sugar, pepper, and nutmeg.
• Cover and simmer for about 30 minutes.
• Add macaroni and parsley and simmer for about 10 minutes more,or until macaroni is tender.
• Serve in soup bowls. Pass cheese to sprinkle over.

GRUENKERN(SPELT) SUPPE(SOUP)

Steps:

• 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.