Recipes > Soup > Green Kern Soup

Green Kern Soup


  • 1/2 cup of green kern
  • 2 pounds of soup meat
  • 1 carrot
  • 1 onion
  • 1 stalk of celery
  • 1 sprig of parsley
  • 1 or 2 tomatoes
  • 1 potato


Soak green kern in a bowl of water over night. Put on soup meat, add carrot, onion, celery, parsley, tomatoes, potato, in fact any vegetable you may happen to have at hand. Cover up closely and let it boil slowly over a low heat three or four hours. Put the green kern on to boil in water slightly salted, as it boils down keep adding soup stock from the kettle of soup on the stove, always straining through a hair sieve, until all has been used. Serve as it is or strain through a colander and put pieces of toasted bread into the soup.

Another way of using the green kern is to grind it to a powder.


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The International Jewish Cook Book (1919).

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