The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a fun Facebook group called Adventures In Kosher Cooking and its admin Howard Wasserman to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.

Did you have a mom or grandmother who used to make Gruenkern Soup?

Gruenkern Soup

1 pound Gruenkern (green wheat kernels), rinsed and soaked overnight (see note) Farro can be substituted.

4 pounds of beef short ribs

2 beef bones

2 onions, chopped

3 carrots, chopped

2 teaspoons kosher salt, plus more to taste

½ teaspoon freshly ground pepper

Directions

Put all the ingredients in a pot and add 12 cups water. Bring to a boil over medium heat, periodically skimming the foam that comes to the top. Reduce heat and simmer for 2 hours and 15 minutes.

With a slotted spoon, take out the meat and bones and allow them to cool. Meanwhile, skim the fat off the soup. Scoop out any marrow from the bones and return it to the pot.

Separate the meat from the bones, discarding fat and gristle. Chop the meat into 1/2-inch cubes and return it to the pot. Season to taste with salt and pepper.