Sauerkraut-Bulgur Soup

Title: Sauerkraut-Bulgur Soup
  Categories: Soups, Armenian
       Yield: 4 servings
 
       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.