Sauerkraut-Bulgur Soup
54
54
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.
