GRUENKERN SOUP (whole)
1 lb. whole Greunkern kernels
1/2 - 1 lb. spicy meat (Salami works well cubed. Kielbasa is also good. Corned Beef would work...)
1 large onion, chopped
salt and pepper to taste
onion soup mix (a.k.a. "the Jewish spice" if desired... you can bet they didn't use that in Germany!)
Yes folks. I'm almost embarrased to say "That's it!".
Wash and soak the Gruenkern the evening before.
Sautee the onion until brown.
Combine the Gruenkern, onion, water and spices in a crockpot or pot. Bring to a boil for an hour. Add the meat and cook for another half hour. Taste and adjust the seasonings. You will obviously need less seasonings (if any) with more spicy meats. Check the water and add more, if necessary. It should have a very thick soup/stew consistency. Continue cooking over Shabbos and enjoy!