Thanks, might explore that as an option.

Thanks! Appreciate it.

Thanks! Much appreciated.

Quite the opposite actually, apparently the authour was classmates with Julia Child.

The yield is 4-6 servings. Wish I could do more to give an approximation, but I gave the full recipe to another comment if that at all helps.

Recipe is really short, so here’s pretty much the full thing:

Sauerkraut Soup Russian-Style

3 to 4 tablespoons butter (am substituting with margarine)
1 onion, sliced
2 small carrots, sliced
1 potato, peeled, sliced
2 tablespoons flour
1 teaspoon tomato puree
3/4 pound sauerkraut
4 to 5 cups Basic Beef Stock (references other recipe in book, substituting with premade vegetable broth)
1 tablespoon chopped parsley (substituting with half the amount in dried parsley)
1 teaspoon chopped chervil (might omit or replace with half amount herbes de provence since store doesn’t sell)
Sour cream

Melt butter; cook onion and carrots until golden. Add potato. Stir in flour; when smooth, add tomato puree and sauerkraut. Cook a few minutes; stir constantly. Add stock and herbs; bring to boil. Simmer about 40 minutes; season to taste. Serve hot with sour cream in each soup cup. Yield 4 to 6 servings.