Sauerkraut Schee

A Russian cabbage soup that is often made with sauerkraut and cabbage.  It is almost as well known and loved as the borscht.

1 cup chopped onions
2 cloves garlic
3 Tbsp. butter
1 (20 oz.) can tomatoes, cut in to pieces
2 stalk celery, chopped
2 carrots, chopped
1 small head cabbage, cut into wedges and the core discarded
1 turnip, quartered
4 cups bouillon
1 pound sauerkraut, rinsed and squeezed dry
3 Tbsp. lemon juice
3 Tbsp. sugar
1 bay leaf
1 Tbsp. minced dill
1 Tbsp. minced parsley
Sour cream

Brown the onion and garlic in the butter in a skillet, then transfer to a soup kettle and add the rest of the vegetables and the bouillon. Bring to a boil, simmer for 1-1/2 hours, add the sauerkraut, lemon juice, sugar, and bay leaf and simmer for 1 hour more, adding some water if necessary.  Check the seasoning. Serve with the minced dill, parsley, and sour cream in separate dishes.  Serves 4 to 6.