Sauerkraut-Bulgur Soup (Kirchik)

  • 1 small onion (chopped)
  • 1/2 cup #1 fine bulgur
  • 1/4 cup butter
  • 2 quarts rich chicken or veal stock
  • 2 3/4 cups sauerkraut
  • Salt and pepper
  • 1/4 cup tomato puree
  • Sliced green pepper
  • 1 large russet potato (diced)
  • Parsley
  1. 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; cook 15 minutes. Season to taste with salt and pepper. Garnish with sliced green pepper and parsley.