Monday, February 24, 2014

Dinkel Soup

Found this recipe on the package of Bob's Red Mill Spelt.

It called for chicken broth and sausage, but I just used vegetable broth and left out the sausage.  Pretty good for a cold(ish) winter night in San Diego.  Oh and I didn't put cabbage in it.

  • 2 Tbsp Oil
  • 1 cup diced Onion
  • 1 tsp Celery Seed
  • 1 tsp Caraway Seed
  • 1 cup Organic Spelt Berries , soaked overnight
  • 2 cups chopped Russet Potatoes
  • 1 cup thickly sliced Carrots
  • 6 to 10 cups Water or Stock
  • 12 oz German Sausage, sliced
  • 2 cups shredded Cabbage
  • Salt and Pepper to taste


Step 1

Heat oil over medium heat in a soup pot. Add onions and cook until softened, about 7 minutes. Add celery seeds and caraway seeds and cook until fragrant, about 1 minute. Add spelt berries, potatoes, carrots and water or stock. (If using uncooked sausage, add at this time.) Bring to a gentle boil and cook 30 minutes. If liquid appears low, add additional water or stock.

Step 2

If using pre-cooked sausage, add it now along with shredded cabbage and cook until sausage is heated through and cabbage has softened, about 10 minutes.

Makes 6 - 8 servings.
Dinkel Soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 - 8
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