Ingredients

• cook first

  • 2 Tbsp Oil

  • 1 cup Onion diced

• cook second

  • 1 tsp Celery Seed

  • 1 tsp Whole Caraway Seeds

• cook third

  • 1 cup Organic Spelt Berries or Spelt Berries, soaked overnight

  • 2 cups Russet Potatoes chopped

  • 1 cup Carrots thickly sliced

  • 6 to 10 cups Water or Stock

  • 12 oz German Sausage sliced

• cook fourth

  • 2 cups Cabbage shredded

• Salt and Pepper to taste

Directions

1. Heat oil over medium heat in a soup pot. Add onions and cook until softened, about 7 minutes.

2. Add celery seeds and caraway seeds and cook until fragrant, about 1 minute.

3. 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.

4. 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.

5. Salt and pepper to taste

Notes

• Dinkel is the German word for spelt.

References

• Dinkel Soup

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