1 sm Onion, chopped
1/4 c Butter
2 3/4 c Sauerkraut
1/4 c Tomato puree
1 lg Russet potato, diced
1/2 c Bulgur, fine grade
2 qt 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. 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.