GERMAN SOUR CREAM SOUP

• 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.

Serves 6.

Posted by Fred Peters.