Green Kern Soup Recipe
History and Fun Facts:
The Green Kern Soup is an old recipe that has been passed down through generations. It originated from the countryside, where ingredients were often limited, and people had to make use of what they had on hand. This hearty soup was a way to create a nutritious and filling meal using simple ingredients.
"Kern" refers to whole grain that has not been processed or refined. In this recipe, green kern specifically refers to unripe or young grain. Green kern was commonly used in soups in the past as it added thickness and texture to the dish.
Not only is Green Kern Soup delicious and comforting, but it is also incredibly nutritious. The green kern provides essential vitamins and minerals, while the added vegetables contribute to the overall flavor and nutritional value.
Preparation Time: Overnight soaking + 30 minutes
Cooking Time: 3-4 hours
- 1/2 cup green kern
- 2 pounds soup meat (beef or any meat of your choice)
- 1 carrot, chopped
- 1 onion, diced
- 1 stalk of celery, chopped
- 1 sprig of parsley, chopped
- 1-2 tomatoes, diced
- 1 potato, diced
- Salt to taste
- Toasted bread (optional)
1. Soak the green kern in a bowl of water overnight. This helps soften the kern and reduce cooking time.
2. In a large pot, add the soup meat and cover it with water. Bring it to a boil and let it simmer for a few minutes to remove any impurities. Drain the water and rinse the meat.
3. Place the meat back in the pot and add the carrot, onion, celery, parsley, tomatoes, and potato. Feel free to substitute or add any other vegetables you have on hand. Season with salt to taste.
4. Pour enough water into the pot to cover the ingredients. Cover the pot and bring it to a boil over medium heat.
5. Once boiling, reduce the heat to low and let the soup simmer for 3-4 hours. This slow cooking process allows the flavors to develop and the meat to become tender.
6. Meanwhile, drain the soaked green kern and place it in a separate pot. Add enough water to cover the kern and season with a pinch of salt. Bring it to a boil and let it cook until soft.
7. As the green kern cooks down, add soup stock from the main pot to the green kern pot. This helps infuse the soup with the flavors of the meat and vegetables. Strain the stock through a hair sieve to remove any impurities.
8. Continue adding soup stock to the green kern pot until all the stock has been used.
9. At this point, you have two options. You can either serve the soup as it is, with the cooked green kern incorporated, or strain the soup through a colander for a smoother consistency.
10. If you choose to strain the soup, discard the solid ingredients and return the strained soup to the pot. Place pieces of toasted bread into the soup to add texture and thickness.
11. Serve the Green Kern Soup hot and enjoy the comforting flavors.
Variations and Tips:
- Add additional seasonings and herbs, such as garlic, thyme, or bay leaves, to enhance the flavor of the soup.
- Feel free to add other vegetables like corn, peas, or green beans to add more color and nutrients.
- For a vegetarian version, use vegetable stock or replace the soup meat with tofu or tempeh.
- To make the soup even heartier, add cooked pasta or rice in the last 15 minutes of cooking.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Similar Recipe Dishes:
1. Barley Soup: Like green kern, barley is another whole grain that adds thickness and nutrition to soups. Barley soup is often made with vegetables and meat, creating a hearty and satisfying meal.
2. Lentil Soup: Lentils are a versatile legume that can be used in a variety of soups. Lentil soup is commonly made with carrots, onions, and celery, and can be flavored with spices like cumin, turmeric, or paprika.
3. Split Pea Soup: Made with dried split peas, this soup is rich in flavor and packed with protein. It is often made with vegetables like carrots, onions, and celery, along with ham or bacon for added taste.