Soup "midnight"

1.5 l broth

5 tomatoes

3 onions

1 sweet pepper

2 cloves of garlic

150 g sauerkraut

100 g lard

4 Art. l. sour cream

4 Art. l. white wine

3 Art. l. vegetable oil

2 Art. l. tomato puree

parsley

ground black pepper

salt

Scald the tomatoes, peeled and cut into cubes.

Dice the bacon and fry until light brown.

Onion peel and cut into half rings, fry in butter with tomato puree and crushed garlic.

Broth bring to a boil, add the sauerkraut, bacon, onions, tomatoes, peppers, sliced into strips. Pepper and salt, pour in the wine and bring to a boil. Cook for 5-6 minutes.

Before serving, sprinkle with chopped parsley soup, sour cream served separately.