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German Vegetable, Beef and Sour Cream Soup

  • 1/2 lb bacon, diced
  • 3/4 cup cabbage, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 3/4 cup carrots, chopped
  • 3/4 cup potato, chopped
  • 4 cups tomatoes, peeled
  • 4 cups beef broth
  • 1/4 cup barley
  • 1/4 cup rice
  • 2 cups white sauce
  • 1/2 cup vinegar
  • 1 clove garlic, minced
  • 1 teaspoon caraway seed
  • 1 teaspoon salt
  • 2 teaspoons worcestershire sauce
  • 1/4 teaspoon thyme
  • 1 cup sour cream or plain yogurt

 

 

Method

Over medium heat, saute bacon in Dutch oven or heavy-bottomed soup pot.   Stir in cabbage, onion, celery, carrots and potato. Lower heat to a strong simmer, and cook about 20 minutes.  Stir in tomatoes, beef broth, barley, and rice.  Bring to a boil.  When boiling, immediately lower heat to a simmer and cook for about 2 hours. 

With a whisk, blend in white sauce, vinegar, garlic, caraway seed, salt, Worcestershire, and thyme. Simmer another 15 minutes to marry flavors.  Taste for seasonings and adjust if necessary.  Garnish with sour cream and  serve. 

Serves 6

Contributor: pat ciesla

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