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