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Hi,
I’ve heard of a german food called Gruenkern soup that people eat as an alternative to chulent. Does anybody have any idea where to buy it and how to make it?
Here’s a recipe for it I found on line (it does sound very similar to chulent…)
1 pound Gruenkern (green wheat kernels), rinsed and soaked overnight (see note)
4 pounds of beef ribs
2 beef bones
2 onions, chopped
3 carrots, chopped
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground pepper
Preparation
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.
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.
3. 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.
YIELD 8 – 10 servings
–I think you could just stick with your present chulent recipe and just add the wheat kernels (if you think that would enhance the flavor somehow).
My grandmother used to make gruenkern soup! Also gzetze bonim soup (sorry for butchering the german spelling)
Here is a recipe for Haggis, which is sometimes eaten as an alternative to cannibalism as a last resort.
Ingredients
* 1 sheep stomach
* 1 sheep liver
* 1 sheep heart
* 1 sheep tongue
* 1/2 pound suet, minced
* 3 medium onions, minced
* 1/2 pound dry oats, toasted
* 1 teaspoon kosher salt
* 1/2 teaspoon ground black pepper
* 1 teaspoon dried ground herbs
Directions
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
Serve with mashed potatoes, if you serve it at all.
Monseyking, you looking for some brethren here in the CR?
If you really are seeking gruenkern, ask some neighboring Yekkes.
I think it is actually rye, not wheat.
In my family we put the gruenkern in the chicken soup. It thickens it up, kind of like a thick vegetable or mushroom barley soup, but with chicken soup instead.
AOM- No comparison to cholent! Way better!
My children love it and prefer it to cholent.
Soak the gruenkern for several hours (In monsey you can buy the gruenkern at monsey glatt, wesley kosher, and rockland kosher)
Put the following in a crockpot:
8-12 cups of water (depending on the consistency you want)
1 peeled onion
1 Ringwurst (for those of polish lineage, that would be sold in your local kosher supermarket as a garlic ring or a kilebasa).
(beef ribs also make a nice meat alternative)
set heat to medium and cook overnight. Will be great for shabbos lunch.
my mother makes it as a treat for us on shabbos mevarchim instead of her chicken soup!!! i look forward to it all month! i don’t know her recipe but i know it has onions, salt, water and lots and lots of flanken!! she outs it in a pot with the ground up kernels and cooks it for a long time!! i love the way it smells!!
yum now i want some!!!
Please, no drunken soup.
Someone had me buy some of the kernels in Baltimore at the 7mile market(the old one) and bring it to NY this past summer. It was in small green bag. She didn’t tell me how to prepare it but the recipe above looks good.
One of my favorite places to eat in Yerushalayim is Hess, which might be the world’s only (if not, best) kosher German restaurants.
Yekke culture was always interesting to me. Granted, the only kosher German butcher I know of in America is Wasserman and Lemberger in B’more. But, Hess has some of the best “wursts” (bockwurst, bratwurst, weisswurst), landjaeger, gruenkern, wiener schnitzel (real schnitzel is veal, not the Israeli misapplication of the term to refer to chicken cutlet), and other foods.
I would like some weisswurst whatever that is.
Also, see my recipe for haggis above. It took me a long while to get that posted, since I think Mod 80 kept deleting it.
Weisswurst is sausage made from veal that is white in appearance.
Serve with mashed potatoes, if you serve it at all.
You forgot the mashed turnips.
It took me a long while to get that posted, since I think Mod 80 kept deleting it.
Probably because suet isn’t Kosher.
My mother used to make it from time to time. She preferred cholent (my parents have a mixed marriage, my father’s Yekkish and my mother’s Ungarisch). There are two types, ground and whole. I always preferred whole, prepared like a cholent in a crock pot with maybe some cut up sausage for taste.
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