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Pink Sauerkraut Soup

1 can sauerkraut, 1 lb
1 tbs butter
1/4 cup vegetable oil
1 large onion, sliced
2 quarts chicken bouillon
2 large potatoes, baking
4 1/2 tbs catsup
6 tsp sugar
3/4 tsp salt, 1/4 tsp pepper
sour cream, optional

Cut potatoes in quarters lengthwise and slice in 1/4 inch slices.
In large frying pan heat butter and oil on high heat, add onions
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 to
4 quart pan. There should be oil left in pan, add sauerkraut and
stir fry for a few minutes until somewhat rosey. Add 1/2 cup of
the bouillon and simmer for 1 minute. Transfer to pan with the
potatoes and onions and add the rest of the bouillon and the other
ingredients. 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.

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