1 1/2Cupssauerkraut well draineddo not use canned, use bottled in the refrigerated section
15 ounceCanWhole Tomatoesbuzzed in a food processor, or mashed to chunks
3ClovesGarlicpressed
1/4CupDark Raisins
1/4CupGolden Raisins
10Pitted Prunesdiced
2TablespoonHoneyor more to taste
2TablespoonsCider Vinegar
1Bay Leaf
Salt and freshly ground pepper to taste
6 - 8smallRed-Skinned potatoes
Sour Cream for garnish
Instructions
In a 10 inch skillet add the butter over medium heat. Add onion and sautee until soft, about 3 - 4 minutes. Add carrot, turnip and parsnip. Continue cooking until vegetables are soft, about 4 minutes. Transfer the vegetables to a large soup pot and add all remaining ingredients except potatoes and sour cream.
Bring to a boil, turn down heat to low and let simmer, covered, about 1 hour. Or until fruit has almost disintegrated into broth. Taste for seasoning and adjust. The soup should be decidedly sweet and sour. Adjust with honey and vinegar.
Towards end of simmering, boil potatoes until tender.
To serve, scoop a small amount of potatoes into soup bowl, ladle soup on top and add a dollop of sour cream. Serve with a chunk of crusty bread and you're good to go.