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.

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