Guest guest Posted March 28, 2001 Report Share Posted March 28, 2001 * Exported from MasterCook * Sauerkraut Soup Recipe By :Joanne Stepaniak Serving Size : 6 Preparation Time :0:00 Categories : legumes soups & stews vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 2 cups drained sauerkraut 1 1/2 cups chopped onions 1/4 cup tomato paste 2 tablespoons sugar 2 teaspoons sweet paprika 1 teaspoon caraway seeds Combine the water, sauerkraut, onions, tomato paste, sugar, paprika, and caraway seeds in a large soup pot, and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes. Serve hot. Per cup: Calories 52, Protein 1 g, Carbohydrates 12 g, Fat 0 g Source: " The Vegan Deli " S(Formatted by): " Nancy Braswell, Mar-16-2001 " Copyright: " Jan. 2001, Book Pub Co; ISBN - 1570671095 " Yield: " 6 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; trace Fat (5.3% calories from fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 613mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. NOTES : Author's note: This Eastern European specialty is delicious as an appetizer or a light supper. Serve it with thick slices of a hearty pumpernickel or herb bread. Nutr. Assoc. : 0 1335 0 0 0 1032 0 Quote Link to comment Share on other sites More sharing options...
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