7 c. soup stock
1 lg. chopped onion
1 garlic clove, chopped
1 tsp. sugar
1 bay leaf
6 peppercorns

Simmer for 1 hour. Add: 2 grated carrots 1 sm. chopped head of cabbage 1 can (1 lb.) sauerkraut, drained & washed 1 can whole tomatoes

Simmer for 1/2 hour. Serve with rye bread.

VARIATION: Omit carrots/tomatoes and add 1 can of cream of mushroom soup.