Pamela Gurock's Gruenkern Soup
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1pound Gruenkern (green wheat kernels), rinsed and soaked overnight (see note)
- 4pounds of beef short ribs
- 2beef bones
- 2onions, chopped
- 3carrots, chopped
- 2teaspoons kosher salt, plus more to taste
- ½teaspoon freshly ground pepper
Nutritional analysis per serving (10 servings)
909 calories; 68 grams fat; 30 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 34 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Separate the meat from the bones, discarding fat and gristle. Chop the meat into ½-inch cubes and return it to the pot. Season to taste with salt and pepper.
- Available by mail order from International Gourmet and Gift Center, 569-2611.
Private Notes
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Comments
Made this stew with cubed beef (not short ribes and bones) and it worked out well. Also added celery and garlic and had Gruenkern bread with it. Overall, quite 'gruenkerny' but very aromatic and something different! Baking notes here for anyone interested https://www.thebreadshebakes.com/2016/11/gruenkern-bread-recipe-unripe-s...