Sauerkraut-Bulgur Soup
Servings: Yield: 4 servings1 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
Armenian culture is rich in soups, many of them made tart with yogurt and
thickened with bulgur. This version is flavored with sauerkraut. From
"Armianskala Kulinaria," by A.S. Piruzian.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.
Source: rec.food.recipes