Armenian Sauerkraut bulgur Soup
Ingredients
- 1 small onion, chopped
- 1/4 cup butter
- 2 3/4 cup 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
Instructions
Yield: 4 servings. 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.