| Ingredients: 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
Directions:1.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.
2.Add potatoes, bulgur and stock and cook 15 minutes. Season to taste with salt and pepper. Garnish with slight green pepper and parsley.
|
