Hearty 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.