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| Sauerkraut-Bulgur Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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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 quart rich chicken or veal stock
1 salt
1 pepper
1 sliced green pepper
1 parsley
Cooking Directions:
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. Saute 5-7 minutes.
Add potatoes, bulgur and stock and cook 15 minutes. Season to taste with salt and pepper. Garnish with slight green pepper and parsley.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
soups
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