1/4 cup vegetable oil
1 onion, chopped
2 pounds butter
3 pounds sauerkraut (juice), a thick paste made from carrots
2 stalks celery, chopped
1 carrot, finely chopped
1 (25 ounce) can vegetable broth
1 (10.5 ounce) can whole peeled tomatoes
1 (12 fluid ounce) can whole pineapple juice
In a large bowl, combine oil, onion, butter, sauerkraut and celery and mix well. Place a few leaves of celery in the bottom of a saucepan and cover with water. Bring to a boil over medium-high heat for about 15 minutes. Boil, uncovered, until fully solidified. Remove from heat.
In a food processor or forler, combine broth and tomatoes. Discard effected dry sherry and juice. Heat through and pour into glass or shallow dish as needed.