Sauerkraut-Bulgur Soup
64
64
Ingredients
| 1 | small |
onions
chopped |
|
| ¼ | cup |
butter
|
|
| 2 ¾ | cups |
sauerkraut
|
|
| ¼ | cup |
tomato purée (passata)
|
|
| 1 | large |
russet potatoes
diced |
* |
| ½ | cup |
cracked wheat (bulgur)
fine grade |
|
| 2 | quarts |
chicken broth
rich, or veal stock |
* |
| 1 | x |
salt
|
* |
| 1 | x |
black pepper
|
* |
| 1 | each |
green bell peppers
sliced |
|
| 1 | x |
parsley leaves
|
* |
Directions
In 5 quart pot, sauté 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.
Sauté 5 to 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.
Nutrition Facts
Serving Size 192g (6.8 oz)Amount per Serving
Calories 24150% of calories from fat
% Daily Value *
Total Fat 13g
21%
Saturated Fat 8g
39%
Trans Fat
0g
Cholesterol 34mg
11%
Sodium 908mg
38%
Total Carbohydrate
9g
9%
Dietary Fiber 7g
29%
Sugars g
Protein
14g
Vitamin A 11%
•
Vitamin C 69%
Calcium 5%
•
Iron 14%
* based on a 2,000 calorie diet
How is this calculated?
