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Hearty German Sour Cream Soup
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 | Preparation | 20 minutes |
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| Cooking | 2 hours |
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| Ready In | 2 hours |
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Ingredients
| 1/2 |
pound |
bacon |
diced |
| 1/4 |
cup |
rice |
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| 3/4 |
cup |
cabbage |
chopped |
| 2 |
cups |
white sauce |
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| 1/2 |
cup |
onion |
chopped |
| 1/2 |
cup |
vinegar |
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| 1/2 |
cup |
celery |
chopped |
| 1 |
clove |
garlic |
minced |
| 1/2 |
cup |
carrots |
chopped |
| 1 |
teaspoon |
caraway seeds |
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| 3/4 |
cup |
potato |
chopped |
| 1 |
teaspoon |
salt |
|
| 3/4 |
cup |
zucchini |
sliced |
| 2 |
teaspoons |
worcestershire sauce |
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| 4 |
cups |
tomatoes |
peeled |
| 1/4 |
teaspoon |
thyme |
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| 4 |
cups |
beef broth |
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| 1 |
cup |
sour cream |
or plain yogurt |
| 1/4 |
cup |
pearl barley |
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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.
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