Recipe Archives->Middle Eastern->Sauerkraut Soup

 
Armenian Sauerkraut-Bulgur Soup
Yield: 4 servings
 
1 small onion, chopped
1/4 cup butter
2 3/4 cups sauerkraut
1/4 cup tomato puree
1 large russet potato, diced
1/2 cup bulgur, fine grade
2 quarts rich chicken or veal stock
salt
pepper
sliced green pepper
parsley

In 5-quart pot, saute onion in butter until golden. In bowl, soak
sauerkraut in water, drain and chop. Add to onions and cook until
done, adding water if mixture gets too dry. Add tomato puree.
Saute5-7 minutes. Add potatoes, bulgur and stock and cook 15 minutes.
Season to taste with salt and pepper. Garnish with slight green
pepper and parsley.

Printable version: sauerkraut-soup.txt.