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German Sour Cream Soup
1/2 lb Bacon, diced
3/4 cup Cabbage, chopped
1/2 cup Onion, chopped
1/2 cup Celery, chopped
1/2 cup Carrots, chopped
3/4 cup Potato, chopped
3/4 cup Zucchini, sliced
4 cups Tomatoes, peeled
4 cups Beef broth
1/4 cup Barley |
1/4 cup Rice
2 cups White sauce
1/2 cup Vinegar
1 Clove garlic, minced
1 tsp. Caraway seed
1 tsp. Salt
2 tsp. Worcestershire sauce
1/4 tsp. Thyme
1 cup Sour cream or plain yogurt |
Sauté 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.
Yield: 6 servings
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