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Grünkern Soup
Esther G.
This yekkisheh (German-Jewish) stew uses grünkern -- green spelt. It is simple, but delicious.
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Origin
Germany, Washington Heights, NY, USA
Servings
6
Ingredients
1x
2x
3x
8
oz
grünkern
2
quarts
water
1
large onion
chopped roughly
4
cloves
garlic
sliced
4
marrow bones
1½
lbs
beef
cut into chunks
salt and pepper
to taste
Instructions
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.)
Notes
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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