Dinkelsuppe

Ingredients

Instructions

1. 1

   Prepare the vegetables: peel and dice the carrot and celeriac into small 1 cm cubes, trim and wash the leek well and slice it thinly, finely dice the onion, and mince the garlic. Slice the smoked sausage into 1 cm rounds. Roughly chop the parsley.

2. 2

   Rinse the pearled spelt briefly under cold water in a sieve. This removes surface starch and helps keep the broth clear.

3. 3

   In a medium soup pot, heat the butter and vegetable oil over medium heat. Add the onion, carrot, celeriac, and leek, and cook for 5-6 minutes, stirring often, until the onion turns translucent and the vegetables begin to soften without browning. Stir in the garlic for the last 30 seconds.

4. 4

   Add the sliced smoked sausage and cook for 2 minutes so it releases some of its smoky fat into the pot. Add the rinsed spelt, bay leaf, and vegetable stock, then bring to a boil.

5. 5

   Reduce to a gentle simmer and cook uncovered for 22-25 minutes, stirring once or twice, until the spelt is tender but still pleasantly chewy and the vegetables are fully soft. If the soup thickens more than you like, add a small splash of hot water. Remove the bay leaf.

6. 6

   Season with the salt and black pepper. Stir in most of the parsley, saving a little for garnish. Taste and adjust the seasoning; smoked sausage can vary in saltiness, so season at the end.

7. 7

   Ladle the Dinkelsuppe into warm bowls, scatter over the remaining parsley, and serve hot with crusty bread if you like.

Nutrition per serving

Notes

• •Pearled spelt is the best choice for a 45-minute version; whole spelt berries usually need much longer or pre-soaking.
• •For a slightly thicker, more rustic soup, simmer it 3-5 minutes longer; the spelt will continue to release starch.
• •If using a very firm smoked sausage, slice it thinly so it warms through evenly without toughening.
• •A splash of cider vinegar at the table can brighten the rich, smoky broth, though it is optional and not traditional everywhere.

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