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- 7 cups soup stock
- 1 large chopped onion
- 1 garlic clove, chopped
- 1 tsp sugar
- 1 bay leaf
- 6 peppercorns
- 2 grated carrots
- 1 small chopped head of cabbage
- 1 can (1 lb) sauerkraut, drained and washed
- 1 can whole tomatoes
- Simmer the broth ingredients for 1 hour.
- Add the carrots, cabbage, sauerkraut and tomatoes
- Simmer for ½ hour.
- Serve with rye bread.