Recipe - Croatian Sour Soup

1 md Potato, minced
1 cup Diced onions
1 teaspoon Sweet Hungarian paprika
2 tablespoon Vegetable oil
2 Garlic cloves, minced or
pressed
One fourth teaspoon Ground fennel seeds
1 Bay leaf
1 Carrot, minced
1 small Parsnip, minced
1 Celery stalk, chopped
2 tablespoon Whole wheat pastry flour or
unbleached white flour
One fourth teaspoon Salt
One half teaspoon Freshly ground black pepper
2 tablespoon Cider vinegar
5 cup Vegetable stock, heated
One half cup Sauerkraut
Sour cream (optional)
Minced chives (optional)

(from Sundays at the Moosewood)

Simmer potato in salted water until tender but firm. Drain and set aside,
covered.

Saute the onions and paprika in the oil, add the garlic and saute for a few
minues more. Mix in the fennel, bay leaf, carrots, parsnips and celery,
saute for 5 minutes, stirring.

Sift the flour ino the vegetables and simmer on low heat for a few minutes,
stirring. Add the salt, black pepper, vinegar and vegetable stock. Simmer
for 10 minutes then stir in the potatoes and sauerkraut.

GArnish each bowl with sour cream or chves, serve with black braed or
marbled rye. Posted to EATL Digest 07 Apr 97 by Tania Hewes
taniah@NSERV1.CLSI.US.GEAC.COM on Apr 8, 1997