I grew up in little Armenia in southern Cali. Seriously 3/4 the population was from Armenia. Maybe that is what drew my mother to this Armenian soup. She made this for us when we were kids and we all loved it. Us smiths love our sour. It is really good. really good. Trust me!
Ingredients:
1 small onion, chopped
1/4 cup butter
1/4 cups tomato puree
1 large russet potato diced
1/2 cup bulgur, fine grade
2 quarts rich chicken stock
salt
pepper
sliced green pepper
parsley
sour cream
Directions:
In 5 quart pot saute onion in butter until golden. In bowl soak sauerkraut in water, drain and chop. Add onions and cook until done, adding water if mixture gets too dry. Add tomato puree, Saute 5 to 7 minutes.
Add potatoes, bulgur and stock and cook 15 minutes. Season to taste with salt and pepper. Garnish with sliced green pepper and parsley. Makes 4 servings.
*I think we had it with sour cream too.
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