1 lb. sauerkraut
1 lg. tart apple, peeled, cored and dried
1 c. beef bouillon
1 tsp. caraway seeds
1/4 tsp. ground pepper
Salt

Wash the sauerkraut in several changes of cold water if desired; drain thoroughly. Combine the sauerkraut, apple, bouillon, caraway seeds and pepper. Cook over low heat stirring occasionally, for about 30 to 35 minutes. Add salt to taste. Serve hot.