Grünkern Soup

Grünkern Soup

Esther G.
This yekkisheh (German-Jewish) stew uses grünkern — green spelt. It is simple, but delicious.
Origin Germany, Washington Heights, NY, USA
Servings 6


  • 8 oz grünkern
  • 2 quarts water
  • 1 large onion chopped roughly
  • 4 cloves garlic sliced
  • 4 marrow bones
  • lbs beef cut into chunks
  • salt and pepper to taste


  • Mix all of the ingredients in a large pot. Stir and bring to a boil, then reduce the heat to simmer.
  • Leave cooking from at least Friday midday. (Grünkern requires a long cooking time.)


  • The consistency should be more liquidy than chulent, but not as thin as a soup. Adjust water before Shabbat, as needed.
  • If making into a full meal, use more beef.
  • I typically make this in the crock-pot.
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