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Dinkel (Spelt) Soup

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.