German sour cream soup
Yield: 6 servings
Ingredients:
- 1/2 lb Bacon diced 1/4 c Rice
- 3/4 c Cabbage chopped 2 c White sauce
- 1/2 c Onion chopped 1/2 c Vinegar
- 1/2 c Celery chopped 1 Clove garlic minced
- 1/2 c Carrots chopped 1 ts Caraway seed
- 3/4 c Potato chopped 1 ts Salt
- 3/4 c Zucchini sliced 2 ts Worcestershire sauce
- 4 c Tomatoes peeled 1/4 ts Thyme
- 4 c Beef broth 1 c Sour cream or plain yogurt
- 1/4 c Barley
Instructions:
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.
