Recipe: Delectable Pink Sauerkraut Soup (Russian restaurant, 1930's)

DELECTABLE PINK SAUERKRAUT SOUP

Note from contributor: "In the 1930's there was a small family-owned Russian restaurant in Shanghai that featured this on their menu. As a child I always looked forward to going there and ordering this soup. When the restaurant closed, the proprietor, who was leaving for the United States, gave me the recipe."

2 large baking potatoes
1/4 cup vegetable oil
1 tablespoon butter
1 large onion, sliced
1 (1 lb.) can sauerkraut
2 quarts chicken bouillon/broth, divided use
4 1/2 tablespoons catsup
6 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon ground black pepper
sour cream (optional, for serving)

Cut potatoes in quarters lengthwise and slice in 1/4-inch slices; set aside.

In large frying pan heat oil and butter on high heat; add onion and fry until limp and yellow, about 5 minutes, stirring all the time.

Add potatoes and fry until slightly browned. If they keep sticking, reduce heat to medium (you might need to add a little more oil). With slotted spoon transfer onions and potatoes to a 4 quart pan.

There should be oil left in frying pan, add sauerkraut and stir fry for a few minutes until somewhat rosy.

Add 1/2 cup of the bouillon to the sauerkraut and simmer for 1 minute. Transfer the sauerkraut to pan with the potatoes and onions along with the remaining 7 1/2 cups of the bouillon, catsup, sugar, salt and pepper. Cover and simmer for 20-25 minutes.

Serve right away with sour cream if desired. It keeps several days in the refrigerator and tastes even better when reheated.

Adapted from source: The Four Grandmothers Cookbook by Vera Vivien Coulson