(*) Omit in case you want it to be vegetarian.
Bring the vegetable soup to the boil, stir in the gruel and leave to swell for 10 minutes. In the meantime, sauté the onion and bacon in butter in a frying pan.
Mix thyme, parsley, garlic and pine nuts into the soaked gruel, remove the saucepan from the stove and cool a little. Later, add egg and egg yolk to the mixture and season with salt and pepper.
Form small fritters from the mixture and fill them with cheese cubes and/or bacon and onion mixture. In a frying pan with clarified butter, leisurely toast the green spelt patties on both sides until golden brown.
For the curd dip, mix milk, curd and olive oil well. Stir in diced tomatoes and chives and season well with salt and freshly ground pepper.
Serve the Grünkernküchle with the quark dip.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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