German sour cream soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bacon, diced |
| ¾ | cup | Cabbage, chopped |
| ½ | cup | Onion, chopped |
| ½ | cup | Celery, chopped |
| ½ | cup | Carrots, chopped |
| ¾ | cup | Potato, chopped |
| ¾ | cup | Zucchini, sliced |
| 4 | cups | Tomatoes, peeled |
| 4 | cups | Beef broth |
| ¼ | cup | Barley |
| ¼ | cup | Rice |
| 2 | cups | White sauce |
| ½ | cup | Vinegar |
| 1 | Clove garlic, minced | |
| 1 | teaspoon | Caraway seed |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Worcestershire sauce |
| ¼ | teaspoon | Thyme |
| 1 | cup | Sour cream or plain yogurt |
Directions
Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar, garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15 minutes. Adjust seasonings if necessary.
Garnish with sour cream and serve.
Serves 6.
Posted by Fred Peters.