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Russian Sauerkraut Soup

beef, pickles, russian, soups, spreads
vegetables

1 can tomato puree (15oz)
8 cup vegetable broth
1 can sauerkraut (16oz)
1 onion; peeled and finely chopped
2 turnips, peeled and cubed
3 carrots; peeled and finely chopped
1 teaspoon caraway seeds
1 salt and pepper

Place all ingredients in a large covered pot and bring to a boil. Reduce heat and cook for 1 hour. Serve with fresh bread. Calories per serving: 73 Fat: 1 gram Source: Vegetarian Journal, March/April 1994 from Pooh's Recipe dbase (lisa_pooh@delphi.com) From: Lisa_pooh

Yield: 8 servings

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